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



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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Experimenting - Pizza Preparation Method

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  • 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