web analytics
Experimenting - Pizza Preparation Method - Forno Bravo Forum: The Wood-Fired Oven Community


1 of 2 < >


Hello, Forno Bravo Community Forum members.

As many may have noticed already, the Community Forum site was briefly down today. While working on scheduled routine maintenance, we encountered an error when trying to add a software update. As the site is now back up and running, some of you may notice that some recent data has been misplaced from November 10th up to today. We are currently working on resolving the issue. The forum has full operational capabilities and we encourage all forum members to continue actively posting in the threads.

We apologize for any inconvenience that this issue may have caused you. The Forno Bravo family values each and every member of our community. If you have any issues or concerns, please feel free to let us know on our issues thread here:


Thank you for understanding.
2 of 2 < >

Forno Bravo Forum Thread Message

Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

Thank you for all of your patience and continued support.

Link to topic: http://www.fornobravo.com/community/...with-new-forum
See more
See less

Experimenting - Pizza Preparation Method

  • Filter
  • Time
  • Show
Clear All
new posts

  • Experimenting - Pizza Preparation Method

    In preparing some Mother's Day pizza I inadvertently left the biga on the kitchen counter overnight (normally in the fridge). This morning it was looking really good and had rised to about double its size. I sifted the flour (to check for nasties) - which I don't normally do - and kept the kneading to a minimum and found that the finished product was incredibly smooth and highly elastic. Just as I wanted it!

    I am wondering if I will get a slightly lighter (Da Michele style) pizza out of this after a 4 hour proofing session. Will report back on my findings and will see if I can duplicate the results again in the future if they are particulalry good.
    / Rossco

  • #2
    Re: Experimenting - Pizza Preparation Method

    I think the hydration may have been a bit too low as they didn't puff up too well and the texture was a bit rubbery. Back to the drawing board...
    / Rossco


    • #3
      Re: Experimenting - Pizza Preparation Method

      I think the dough is improved if kept in the fridge overnight. Sounds like it may have been a little dry.Try adding 7% semolina to the dough for a crunchier crust.
      Kindled with zeal and fired with passion.


      • #4
        Re: Experimenting - Pizza Preparation Method

        The hydration was a bit low but the balls were covered so no further drying should have occurred. It was quite a cold night so I thought that it would be OK out of the fridge, but evidently not!

        Have used semolina in the past but prefer the standard Neapolitan mixture as this has produced consistently good results for me.
        / Rossco