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Roman pizza - 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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Roman pizza

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  • Roman pizza

    Ok guys, seriously...

    I love Vera Pizza Napoletana. The pillowy balance between crust and crumb. The soupy middle. The perfect melding of simple ingredients.

    But I love Pizza Romana more. I just can't seem to capture it in the States, and I'm not talking pizza al taglio. I'm talking WFO cooked, thin, crispy yet creamy, Roman pizza. I've seen it hundreds of times. I've eaten it dozens of times. I can't catch that lightning in a bottle.

    I've used regular Napoletana dough. I've enriched it with 4% olive oil. I've rolled it with a rolling pin. I've used a dryer dough. I've used a wetter dough. I've backed my oven off for a 3-4 minute pizza. I've juiced it up for a 90 second pizza. Nothing works!

    Either the crust is too tough, or too bready, or just not thin and crispy enough. In the Roman pizza that I've eaten, the cornicione feels like one large bubble ringing a soft but not wet pizza base. Not bready, and certainly not soupy. The crust on the cornicione has an audible snap to it when you cut it with your fork, but there aren't layers of soft (and yes, delicious) bread underneath it. Just a crunchy light puff.

    I can't figure out how to do this, and I've been trying for years. My recent trip to Rome only strengthened my resolve to make it happen.

    Ideas?

    Stan
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