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Fresco Wood Oven Pizzeria, Rochester Hills, MI - 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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Fresco Wood Oven Pizzeria, Rochester Hills, MI

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  • Fresco Wood Oven Pizzeria, Rochester Hills, MI

    Our family stumbled on this new pizzeria last week. It has an unassuming store front in a shopping plaza. Immediately entering the building, you know it's the real deal! A big pile of split wood (oak?) against the wall, some smoke drifting around the kitchen, and a nice wood fired oven in view of everyone.

    The pizza is the best I've had in Michigan to date. I had 4 pies, not including the dessert pizza. As it was a Friday in lent, they were all meatless. We plan to go back soon, as the entire menu looked great.

    The crust was the real deal - Caputo 00 flour, long fermentation, all hand kneaded. It had great texture and color.

    It wasn't busy, and the owner talked to us a few times. He looks like he's about 25 years old.
    Mike - Saginaw, MI

    Picasa Web Album
    My oven build thread
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