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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.
As dmun suggests, your photo raises lots of questions about your dough recipe and dough handling. I am willing to guess you roll out your dough and the edge is thinner. General answer is wetter dough and hand forming using good technique. There is plenty on this site about both.
We use a bread maker for the dough and when we do the pizzas and garlic bread they mostly have large air bubbles.
We roll it out and then form it into circles sort - of, but we do not find this reduces the bubbles.
I'm afraid your picture says something different. First thing you should do is check out the recipes in Forno Bravo's cookbook. Your recipe obviously isn't working as it needs more water and less handling from the looks of it.
Or check out Peter Rienhart's dough recipes on Pizza Quest. I've had very good luck with his neopolitan and country dough.