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Three Pizza Dough Tips - 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.
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Three Pizza Dough Tips

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  • Three Pizza Dough Tips

    I was re-reading American Pie (again), and saw a good tip for making the moist pizza dough the really springs in the oven.

    First, use the paddle attachment on the mixer to get gather everything into a ball. It's fast and easier than the dough hook and oxydizes the dough less.

    Second, as soon as the dough ball is formed, let the dough rest for a couple of minutes. That lets the flour fully hydrate before you knead the dough to develop the gluton. This would be specially helpful with Tipo 00 flour, which really takes on water.

    Third, because you are working with sticky and wet dough, use wet hands and tools to keep them from sticking.

    These all worked for me.

    If you don't have American Pie, I recommend it.
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