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Stone so close to broiler!! - 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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Stone so close to broiler!!

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  • Stone so close to broiler!!

    Well there have been a few threads about heating up a stone to the maximum your non WFO oven will allow, turning your broiler on and then sliding in a pizza.

    I decided to try this, previously my stone was placed close to my oven's bottom heating element and I would take the pizza out and slide it onto the rack underneath the broiler to finish it.

    Anyway a few pictures of my pizza are attached. This pizza took 4 minutes to cook, 3 of them were with the broiler turned on. This pizza was made with a high gluten flour. I liked the taste of it a lot, I actually ate two and a half of them lol! The pizza definitely was not crispy but it felt more like a traditional naples style pizza. Although I only know what a traditional naples style pizza feels like because a pizza shop I was at told me that was how that type of pizza felt. Kind of a spongy cornicione. One problem is that the cheese burnt a little, but perhaps if I had used thicker mozzarella slices...

    I would have liked some black char on the bottom to go along with the char on the top. I imagine if I had two heating elements, one right beneath the stone, and one right above, I could get both sides to char.
    Attached Files
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