web analytics
Does Size Matter? - 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.
See more
See less

Does Size Matter?

  • Filter
  • Time
  • Show
Clear All
new posts

  • Does Size Matter?

    I know most of us are probably making traditional 10-11in pies with 250g doughballs or so...

    Does anyone make really big NY style pies? Is it possible in a wood burning oven to make large pies on a consistent basis? At our pizzeria we currently have 3 sizes of pizza...the "mini" is probably close to the typical 10-11in, medium is probably 14 in and the large is crazy at 18in+. We are cooking in deck ovens now but in our new restaurant we will be wood burning.

    Has anyone seen various pie sizes out of woodburning ovens? James - have you seen anything interesting in Italy? It seems that most of the wood oven pizzas I have eaten are the traditional size...

    Let me know what you guys think...


  • #2
    Re: Does Size Matter?

    Here's my plan: 11-inch "gourmet" pizzas for the adults, and 16-inch sauce-and-cheese for the kids.

    Of course, my oven isn't finished yet, but I did get the vent finished today.

    For the big pies, rotating the pizza near the fire to keep from burning one side is probably the key.
    I'm building a Pompeii Oven in Austin, Texas. See my progress at:
    Il Forno Fumoso


    • #3
      Re: Does Size Matter?

      I cook 16-18 pizzas on a regular basis in my 36" dome oven. I try to keep 2 peels handy 1 large and 1 small. I use the large to load (I can do 2 pizzas in the 14-16" range at a time) and the smaller one to rotate the pizzas after the crust has setup (about 40-60sec.) I only cook for friends and family, but I once did 26 16-18" pizzas in about 1 hr for an extended family gathering.
      Hope this helps


      • #4
        Re: Does Size Matter?

        I bought a 20" peel today. Tomorrow I'll give the "extra-large" pizza a try. Any tips?
        I'm building a Pompeii Oven in Austin, Texas. See my progress at:
        Il Forno Fumoso


        • #5
          Re: Does Size Matter?

          I had a pizza at Pellone in Naples that was a whopper. It was a 300gr dough ball, and it spilled over the plate. It was still thin in the middle, but the corniscione was huge and puffy. Here's a photo link:


          Later on, I learned that they are known for their chunky pizzas. I liked it, and Michael -- who has eaten in something like 40 Naples pizzerias (2 a day for 20 days) said it was one of his favorites. Enzo told Michael he thought it was too big -- and to not copy it. :-) There's a traditionalist for you. Antimo recommended to Michael to go big -- 280gr.

          In general, other than the terrible pan pizzas you see in the cities, I think the more generic "Italian pizza" is still very thin and light.

          Is there a real difference between NY pizza and a larger Naples pizza -- other than diameter?
          Pizza Ovens
          Outdoor Fireplaces


          • #6
            Re: Does Size Matter?

            I made 600g dough balls, and made 18" pizza this afternoon. It was great! It was a lot like the NY-style pizza. Large slices that you have to fold to eat. I just made mozzeralla and pepperoni today.

            Sorry, no pictures! I will cook again tonight, might have the camera ready then.
            I'm building a Pompeii Oven in Austin, Texas. See my progress at:
            Il Forno Fumoso