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Broiler vs. Simply Upper-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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Broiler vs. Simply Upper-Oven

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  • Broiler vs. Simply Upper-Oven

    Prior to getting my Primavera 70 I cooked pizza on a stone in my oven (probably like everyone other WFO owner). When the outdoor weather is bad, I still use the stone.

    Indoors, I have always cooked on the upper oven grate, but never used the broiler function as the heat source. You'd think the broiler-stone combo would give a lot better results than a standard oven bake at 550F, since the stone and oven ceiling would get much closer to 800F. Is this true?

    I don't want to burn a pizza by trying the broiler method. And I don't want to crack my stone due to the rapid heat application from the broiler.

    If anyone has experience with a broiler-stone pizza, I'd like to hear it.

  • #2
    Re: Broiler vs. Simply Upper-Oven

    Lots of people have had success with broiler + stone cooking. Check out the pizzamaking.com forum, there are a lot of posts on the technique. There's also an interesting technique with a cast iron skillet preheated over high on a stove then placed upside-down under the broiler, seems to work well in a conventional oven (haven't tried it personally).

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    • #3
      Re: Broiler vs. Simply Upper-Oven

      I place my oven racks in 2 places. One in the top third and one in the bottom third with a pizza stone on it. Oven at 500 degrees.

      I prepare the pizza on a pizza screen and place on the top rack for about 8 minutes.

      Peel off the screen and place on stone for about 4 minutes. Perfect crust and toppings every time. No broiler. I would think that the toppings would burn before crust was cooked.
      Album https://plus.google.com/photos/10154...CKP9op6ilID7eA

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