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Newbie Pizza Stone - 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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Newbie Pizza Stone

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  • Newbie Pizza Stone

    Hi Guys

    I have recently been given a pizza stone as I love pizza especially the thin crust, new york italian style.

    I wondered if anyone had any tips on which dough to make and anything to think about with regards to the stone before I take my first pizza making venture this weekend!



  • #2
    Re: Newbie Pizza Stone

    Ausie to US translation - griller = broiler



    • #3
      Re: Newbie Pizza Stone

      It has been our experience that the broiler just can't keep up with a thoroughly heated pizza stone. The bottom burns before the top is done as the pizza stone transfers heat so effectively. So, we preheat the oven to 450 with the stone on the bottom rack. We put the pizza on a tray on the top rack to cook. When the top is mostly done transfer the pizza to the stone to finish the crust. Very good results so far. Btw, be sure you preheat the oven for 45 minutes or so to saturate the stone.

      This for making American style medium thick pies.
      Last edited by Sparky005s; 10-07-2011, 07:17 PM.


      • #4
        Re: Newbie Pizza Stone

        That's the thing. Each oven, stone and pizza prep is different. If at first you don't succeed, bake another pizza!


        • #5
          Re: Newbie Pizza Stone

          I don't think your thermometer is faulty, boiling temp is linked to altitude. 100 degrees is at exactly see level.