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Planning A Pizza Party - 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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Planning A Pizza Party

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  • Planning A Pizza Party

    Hello to all, I'm planning on having a few people over to show off my pizza oven. I'm just not too sure on how to store the pizza dough. Will it be OK to have the pizza balls pre made? What will be the best way to store the balls so I can have them on hand should anyone get hungry later.

    Thanks for your help.

  • #2
    Re: Planning A Pizza Party

    Ive had a few parties and the dough is stored as a whole or blob, guests cut off as much or as little as they need..
    Its such great fun to watch them all.......
    The English language was invented by people who couldnt spell.

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    • #3
      Re: Planning A Pizza Party

      I like Brickie's idea, and agree guests have a lot of fun making their own pizza, not cooking it, but getting it to the peel and letting you do the cooking.

      Another way is to pre make your dough balls and either place them in tupperware type containers or plastic baggie type bags. Oil either one of them and watch out for degassing. In this manner, you can remove as many balls from the fridge as you would need at the moment. I would let them sit out for a bit to knock off the chill though.

      Just my 2 cents worth.

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      • #4
        Re: Planning A Pizza Party

        I think it is MUCH easier and tidier and you get a much nicer product if you ball the dough into individual portions separately beforehand. Mine go into round plastic containers with lids and get stashed in the fridge to pull out a few at a time. Depending on your dough recipe, tolerance for being/needing to be warm before stretching will vary. I use a very high hydration (~77%) dough and find that it's easier to work with cold.

        If you are going to have guests make their own pies, I've found that a drier dough is easier for newbies to work with and is more tolerant of sitting around on the peel for a while before it hits the oven. The trade off is quality and ease of shaping. The drier the dough, the more it resists stretching. And very wet dough produces a superior result, IMO, but is not very forgiving of inexperience or dilly-dallying.

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