web analytics
Prepping toppings for WFO pies - 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

Prepping toppings for WFO pies

  • Filter
  • Time
  • Show
Clear All
new posts

  • Prepping toppings for WFO pies

    Hi All,

    Super new to high temp baking and I was hoping to get a few tips on toppings.

    We're having family over Sunday and I'm going to be making some pies. The topping request have been pretty standard but one request has me a little unsure.

    Spinach, Mushroom, and Pineapple

    Cooking at 600-700 degrees, i'm thinking the pineapple will be ok, but any suggestion on prepping the mushroom and spinach?

    Should I put a light saute on either or both of these or just go raw? Maybe go under the cheese with the spinach?

    I'm sure a lot of this comes down to taste, but the last thing I want to do is pull a beautifully cooked crust and have the toppings be way off.

    Any tips would be appreciated!

  • #2
    Re: Prepping toppings for WFO pies

    I would leave the spinach and shrooms raw as my personal preference


    • #3
      Re: Prepping toppings for WFO pies

      never used spinach
      but shrooms I use raw
      They release a fair bit of moisture though so go easy. (taste great though)


      • #4
        Re: Prepping toppings for WFO pies

        I use sliced mushrooms and pineapple but have not done the spinach. The more cooking it needs then the closer to the heat it needs to be.
        Cheers ......... Steve

        Build Thread http://www.fornobravo.com/forum/f3/n...erg-19151.html

        Build Pics http://www.facebook.com/media/set/?s...1&l=1626b3f4f4

        Forno Food Pics https://www.facebook.com/media/set/?...1&l=1d5ce2a275


        • #5
          Re: Prepping toppings for WFO pies

          My favorites...

          Mushrooms: I use sliced raw mushrooms, sprinkle of good salt (my choice is Maldon), some shredded cheese, and a drizzle of EVOO. Adding some caramelized onions with the mushrooms really steps up the flavor here.

          Pineapple: Use smaller pieces, patted dry, and placed above sausage (or other toppings) so remaining juice drips down a bit as they get a little caramelized color & flavor.

          Spinach: Pretty sturdy leaves, but like sliced mushrooms...drizzle of EVOO, sprinkle of good salt, shredded/chunked cheese or pinched pieces of Mozzarella, and a final drizzle of EVOO is all you need. (I would caution against putting more than a single layer of spinach leaves on, simply because it can make it a bit more messy to eat...like those salads that have huge pieces that need to be cut up first...you don't want the whole top of your slice to come off with your first bite.)

          Take some grape tomatoes, cut in half, season with salt & pepper, EVOO drizzle and roast in the oven (I use a 1/4 sheet pan or steel skillet) for a few minutes before you start doing pizzas. Sprinkle a few of these roasted gems on top of the pies as they go in the oven to add little extra flavor & color...yum!

          And remember there really isn't a bad pizza, there just are some you won't do again
          Last edited by SableSprings; 03-22-2014, 09:46 AM.
          Mike Stansbury - The Traveling Loafer
          Roseburg, Oregon ( www.sablesprings.com )

          Photo albums
          (working on restoration after web site upgrade )