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Pizza di Roma - Forno Bravo Forum: The Wood-Fired Oven Community

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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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Pizza di Roma

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  • Pizza di Roma

    Hi all,
    We just got back from visiting my wife's family in Rome. It was my first visit since completing our oven and I begged my wife's family to take us to a restauraunt with a Forno a legna.

    My wife's father chose "Casette di Campagna" in Rome. The oven dome was a half sphere type rather than the low dome ones. The construction was pretty much exactly like the Forno Bravo Pompeii except the bricks appeared to be hand split with the rough edges facing inward. I wish my picture of the inside of the dome came out better but the oven looked very familiar. They used a naturally leavened dough with a local flour from Rome and could cook probably eight at a time, constantly turning and moving the pizzas. We had a great time, the pizza was awesome, and the most amazing thing....The Pizza from our Forno Bravo inspired pompeii is just as good!

    Dave
    Attached Files
    Album: http://picasaweb.google.com/fornososo/Pizza#

  • #2
    More Pics

    Here are some more pics from "Casette di Campagna."
    Attached Files
    Album: http://picasaweb.google.com/fornososo/Pizza#

    Comment


    • #3
      Re: Pizza di Roma

      OK, rub it in.

      I ate Costco pizza that the boss bought while I had my head and shoulders in the oven. For quick store bought, it is OK (don't push it.) So, Dave, did you bring any flour back???? That was a nice looking pie. Would have loved a better picture of their oven too. Oh well, guess you will need to go back sooner.
      Jen-Aire 5 burner propane grill/Char Broil Smoker

      Follow my build Chris' WFO

      Comment


      • #4
        Re: Pizza di Roma

        Hey CW,
        It won't be long and you can forget about Costco Pizza! I didn't bring back any flour but honestly we get great results with the Costco 25lb bags of bread Flour...So, don't cancel your membership when you finish your oven.

        Dave
        Last edited by DaveW; 12-09-2010, 06:46 AM. Reason: spelling :(
        Album: http://picasaweb.google.com/fornososo/Pizza#

        Comment


        • #5
          Re: Pizza di Roma

          No getting rid of Costco (or Sams Club) as of yet! I actually found for my Za Dough that the all purpose flour (with my home ground whole wheat) works wonders for dough. Though that is for a 550 F oven! I may have to go to the other flour.
          Jen-Aire 5 burner propane grill/Char Broil Smoker

          Follow my build Chris' WFO

          Comment


          • #6
            Re: Pizza di Roma

            Holy crap Dave!

            Jealous here. My wife and I adore the Eternal City, and have been several times. The pizza off the trodden path is always first rate. Can you talk to us about the crust you ate (crumb, crust, whatever)? I'm always trying to re-create pizza romana, but I have a heck of a time not getting a puffy cornicione. Did you see them shoveling any semolina into the dough?

            Stan

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