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Cooking Pizza in a convection oven - 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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Cooking Pizza in a convection oven

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  • Cooking Pizza in a convection oven

    Hello All, I am new to this forum and pizza making. I am starting out in my home with a pizza stone and my convection oven. I have made my own flour from 00 and used store bought flour. Each time i have tried to cook the pizza, the sauce and cheese cook well, but the dough is almost always undercooked. I have rolled the dough out thinly at times and keep it thicker at other times. I cannot seem to find the happy medium. Whats the secret to getting the dough/sauce/cheese to all cook properly? Thank you for anyone who can provide insight.
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