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The Science of Dough from America's Test Kitchen - 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”
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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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The Science of Dough from America's Test Kitchen

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  • The Science of Dough from America's Test Kitchen

    So this may be a weird thread and it might make me sound like a nerd or something but oh well. I just got done watching an episode of America's Test Kitchen and they covered a lot of the science behind making the perfect dough for the best thin-crust pizza. Of course they didn't use a WFO and just cooked on the largest pizza stone I have ever seen but it was very informative about why you make the dough then refrigerate it for 24 hours. I was actually surprised by how much I learned. Has anybody else seen this episode? If you haven't seen it I would recommend looking for it. It was a cool show.

    Nate
    http://www.fornobravo.com/forum/f8/p...two-21068.html

  • #2
    Re: The Science of Dough from America's Test Kitchen

    When was it first aired? I went to the website and there are several shows about pizza.
    Old World Stone & Garden

    Current WFO build - Dry Stone Base & Gothic Vault

    When we build, let us think that we build for ever.
    John Ruskin

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    • #3
      Re: The Science of Dough from America's Test Kitchen

      I use this recipe as my "go to" when I don't have time to warm up the sourdough culture. It works really well in a WFO. The sauce recipe is a good simple one as well.

      There is a charge for access to the recipe on the ATK/Cooks Illustrated site, but you can find the recipe posted many places on the web - like here

      America's Test Kitchen Thin-Crust Pizza Recipe - Food.com - 472204

      Edit: and I don't think you sound like a nerd! I love that show, and agree there is lots of good info on there. I assume that like me, most people on this site are pretty into cooking. Otherwise, why would we put so much time into building these ovens ?!?!
      My build progress
      My WFO Journal on Facebook
      My dome spreadsheet calculator

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      • #4
        Re: The Science of Dough from America's Test Kitchen

        I'm sorry, but volumetric measurements?! This is so not nerd. This is neanderthal dressed up in nerd clothing.

        Cook's Illustrated/America's Test Kitchen purport themselves to be geeky and obsessive, but, when push comes to shove, it's all pretty much Betty Crocker.

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        • #5
          Re: The Science of Dough from America's Test Kitchen

          What Deejay said is true about having to pay for access to their recipes. But to answer the question about air date, Amazon.com who is selling the episode says it was 2/25/2012 and is titled New York-Style Pizza at Home. I hope this helps.
          http://www.fornobravo.com/forum/f8/p...two-21068.html

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          • #6
            Re: The Science of Dough from America's Test Kitchen

            Originally posted by scott123 View Post
            I'm sorry, but volumetric measurements?! This is so not nerd. This is neanderthal dressed up in nerd clothing.
            yeah man. it aint sh!t if it aint by weight.
            My build progress
            My WFO Journal on Facebook
            My dome spreadsheet calculator

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            • #7
              Re: The Science of Dough from America's Test Kitchen

              Originally posted by deejayoh View Post
              yeah man. it aint sh!t if it aint by weight.
              Who, in their right mind, would ever want consistent results, right?

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