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Whole What flour in Vera Pizza Napoletana - 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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Whole What flour in Vera Pizza Napoletana

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  • Whole What flour in Vera Pizza Napoletana

    Hey everyone,

    The wife & I have had our pizza oven up and running for a few weeks now, and we're quickly narrowing in on the "just right" pizza with the Central Milling "type 00" flour. This is the easy part.

    However, my wife has requested that I do "whole wheat" style pizzas for her, because she prefers the nuttier flavour of whole wheat flour. For a first attempt, I tried substituting half of the type 00 flour in the dough with whole wheat pastry flour, thinking that this would give a similar texture and workability -- boy was I wrong! The wife loves the flavour, but this dough is not NEARLY as easy to work with as that with pure type 00 flour. It turns out that the only way to work this is with a rolling pin, and it doesn't hold together nearly as well either, frequently tearing while I'm trying to get the peel underneath it.

    Has anyone had success with incorporating the whole wheat nuttiness into their pizza while keeping the workability of the original recipe?

  • #2
    Re: Whole What flour in Vera Pizza Napoletana

    50% is big for a pizza dough. I regularly do 10% just for a bit of extra flavor. Next time try 25-30% and adjust for taste and workability from there. You may also drop the 00 and use a bread flour. Hope that helps.