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A few key factors involved in using a stone.... - 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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A few key factors involved in using a stone....

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  • A few key factors involved in using a stone....

    I have found in my own electric oven there are a few key factors to making a decent pizza using a good quality stone.

    1. The temp of the oven should be cranked up as high as it goes 500-550 on most ovens.
    2. Position of the stone in the oven. I have tried every level including using no rack and placing the stone directly on the electric coil. I have found the best position to be lower 1/3 of the oven (not directly on the coil).
    3. Preheat the stone for a good 45 minutes.
    4. I have been using a pizza dough with 66% hydration and cooking the pizzas for about 8-9.
    Attached Files
    Thread: http://www.fornobravo.com/forum/f8/g...land-8759.html

    Member WFOAMBA

  • #2
    Re: A few key factors involved in using a stone....

    Nice looking pizzas!!!

    Thanks for the tips - I have been cooking at the highest possible level in the over (for easier access and because I thought that it was the hotest spot). Will give it a try lower down next time.
    / Rossco

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