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Crispier crustier pizzas? - 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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Crispier crustier pizzas?

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  • Crispier crustier pizzas?

    I am trying to satisfy some people with frozen pizza palates. People want what they want. my dough has a 60 % hydration level and i try to keep my oven at about 260-265 C The problem i am having is with consistency. i am curious if cutting down the hydration level or adjusting the yeast may alleviate some of that the fresh mozzarella i am using is from Calabro of conneticut and of the highest quality and although it sweats i don'tt think that is the biggest problem or that another product would solve my problem. any thoughts are welcome

  • #2
    Re: Crispier crustier pizzas?

    I found that my crust was tough and chewy @ 60% hydration. I am now using 65% hydration and getting a much crispier crust. I also found a difference in flours. I am currently using 50% bread floud and 50% King Arthur all purpose flour. I tried some variations with cake flour etc. I have also brushed the outside edges of the pizza with EVO.
    Have some fun and experiment - as long as you can eat your failures that are'nt really failures

    ( of course the FB forum standard answer is Caputo!! )
    Sharpei Diem.....Seize the wrinkle dog

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