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Doughy pizza help - Forno Bravo Forum: The Wood-Fired Oven Community



Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.

To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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Doughy pizza help

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  • Doughy pizza help

    My Pizza is either doughy or you can taste the flour on the bottom. Need advice please. I make my own dough. I made calzones that were great But my pizza is just ok. Thanks.

  • #2
    Re: Doughy pizza help

    The best one I have found is right here if the FB Website: I know it by heart. 500 grams 00 Flour; 325 grams water; 3 grams active dry yeast; 10 grams salt. I trained myself on HG flour to start.....less expensive and readily available. I also tried to portion it out once kneeded and before proofing. My Theory: The more you handle the dough, the tougher it becomes. I founf that it works better to proof as one batch, then portion out and chill or freeze. Let it come to room temperature before you work it to size.


    • #3
      Re: Doughy pizza help

      BTW: I'm training myself on a residential oven using a FB Pizza Stone. Other stones at that temperature will last about 30 days.....if your lucky. I pick up my overn at FB on Friday. I am STOKED!


      • #4
        Re: Doughy pizza help

        My current favorite is Jim Lahey's no-knead recipe, readily available online. Or get his book My Pizza-has some great recipes to go with the crust recipe (his homemade sausage and Leek is an amazing pie). I use a type 00 flour with his recipe and have had great results. You need to plan ahead: it requires about 18 hours to rise.