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Help Newbie - Disastrous 1st attempt - 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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Help Newbie - Disastrous 1st attempt

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  • Help Newbie - Disastrous 1st attempt

    Okay after 5 days of curing I was ready to go! Using Caputo flour, everything with dough was going great. After the 2 hour rise I measure, cut, and formed dough balls. Now I read that the dough had to rest for one hour. I put it in a tupperware box, covered on the counter. When I came back the dough had risen so much... In addition when I went to form the dough it would not stretch out. Should the 1 hour rest have been in the fridge???? Should I have skipped the one hour rest.

    I did cook some really bad malshaped pizza. First one burned on the bottom, second one okay but at 90 minutes wasn't really cooked enough. Top was 800 and sides were over 750 and floor was in the mid 600s. Tips.....

  • #2
    Re: Help Newbie - Disastrous 1st attempt

    What has worked great for me is to make the dough balls a good 4 hours before I'm ready to make pizza and to use less yeast for a slower rise. I think I used about 0.2% yeast in my last batch and that was just right.

    When I started 3 years ago I used KA AP flour and could not get it to stretch out. I've got a big tub of 00 flour but I actually like KA bread flour mixed with semolina (2:1) better. I have no trouble stretching the doughs

    Your oven temps are exactly where I like mine. When I started I has my temps a bit higher and I've found that the lower temps along with the semolina give me a crispier crust.

    I use brown rice flour on my peel which doesn't tend to burn as easily of other types of flour.

    The main thing is to just keep trying. You'll learn a little more each time. There are people on this forum way more experienced than I but I've finally gotten my pizzas where I want them. Good Luck!

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    • #3
      Re: Help Newbie - Disastrous 1st attempt

      Hi JNPG,
      I really hope that you meant 90sec instead of 90 minutes. In 90 minute a side of beef at that temp. would be a crispy critter.

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      • #4
        Re: Help Newbie - Disastrous 1st attempt

        You might check your yeast to make sure it is still viable (mix some with some sugar and water in a bowl and see if it starts bubbling up after a while). Or just get some new, as it's relatively cheap. If it is ok, then perhaps you did not have enough.

        I usually make the dough the night before. I put the balls (lightly oiled) in a tupperware box (also lightly oiled) and put the whole thing in the fridge over night. I take them out and let them warm for an hour or two before cooking.

        How did you arrange the fire in the oven relative to where you cooked the pizzas?

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