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Pizza Dough - moisture problem - 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!

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In order for users to create an album please follow the steps below.
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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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Pizza Dough - moisture problem

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  • Pizza Dough - moisture problem

    I store my dough in plastic tubs with lids (for use on the same day). Often times a lot of moisture builds up inside the tub and then the tops of the dough balls form a crust. The botton is perfectuly silky. Suggestions on how to either keep the moisture out or off the dough?

  • #2
    Re: Pizza Dough - moisture problem

    Could chill the container...that might cut down on some of the moisture
    Best
    Dutch
    "Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
    "Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch

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    • #3
      Re: Pizza Dough - moisture problem

      spray a little oil on the top of the dough balls
      My thread:
      http://www.fornobravo.com/forum/f8/d...ress-2476.html
      My costs:
      http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
      My pics:
      http://picasaweb.google.com/dawatsonator

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      • #4
        Re: Pizza Dough - moisture problem

        Originally posted by cheripat View Post
        I store my dough in plastic tubs with lids (for use on the same day). Often times a lot of moisture builds up inside the tub and then the tops of the dough balls form a crust. The botton is perfectuly silky. Suggestions on how to either keep the moisture out or off the dough?
        Oil the bottom of the container, then lightly oil plastic wrap and put over dough, not completely removing the dough from room of refrigerator air...this will keep the moisture off..

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        • #5
          Re: Pizza Dough - moisture problem

          I like the last suggestion. Keep as much air away from the dough as you can. The less air in the proofing tray or bowl, the less skin you get. Nasty stuff, huh?
          GJBingham
          -----------------------------------
          Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

          -

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