web analytics
Pizza ... - Forno Bravo Forum: The Wood-Fired Oven Community



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

Pizza ...

  • Filter
  • Time
  • Show
Clear All
new posts

  • Pizza ...

    After a few months break I am back in pizza mode and yesterday made a small batch of dough which produced some really good pizza characteristics - including the much sought after "leoparding".

    I took a new approach - first tweaking the hydration levels by touch and sight then proofing the dough under controlled conditions, before a 5 hour cold fermentation. No thin spots were detected.

    Recipe for 4 x 270g pizzas was:

    Flour - 640g
    Water - 422g+
    Salt - 17g
    Yeast - 5g

    Used Superb Baker's Flour.
    / Rossco