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One way to get a round pizza - 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”
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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One way to get a round pizza

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  • One way to get a round pizza

    The well-rounded pizza | King Arthur Flour - Bakers’ Banter

  • #2
    Re: One way to get a round pizza

    What's with the spots? It looks like the dough has measles. It also looks like the final product is about half an inch thick. To each their own. My father used to say "Everyone to his own tastes, said the woman as she kissed the cow"

    I learned years ago with rolling out pie dough: if you start with a round disk of dough you are much more likely to end up with a round piecrust. The same thing with stretching pizza skins. I do my secondary proofing in a round container, and the first thing i do when I turn it onto the counter is to pat it into a cylindrical disk. It helps to leave a bulge in the center of the disk, like the shape of a flying saucer (you've seen those, right?) so your skin doesn't get too thin in the center before you've stretched the edge to the size you want.۩
    My geodesic oven project: part 1, part 2

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    • #3
      Re: One way to get a round pizza

      What's with the spots?
      She goes on to give her recipe so my guess is "dried herbs". And yes, I agree, the dough looks very thick. But, it looks like she bakes it for nearly 26 minutes @ 450 deg and on a stone.

      This is all very interesting to me. I read about 1st rise and 2nd rise. I'm not quite sure I follow. When I pull my dough from my KA I simply form the dough balls and stick em in the fridge. Should I be doing a two-step rise?

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      • #4
        Re: One way to get a round pizza

        When I pull my dough from my KA I simply form the dough balls and stick em in the fridge.
        That's exactly what I do, except I leave the balls in storage containers in the fridge to develop the flavor for two or three days. It might develop a bubble or two on top, but no harm.
        My geodesic oven project: part 1, part 2

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