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Caputo Pizzeria Flour vs Tipo 00 - 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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Caputo Pizzeria Flour vs Tipo 00

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  • Caputo Pizzeria Flour vs Tipo 00

    Hi folks is there a difference between what Caputo sells in the 25KG Blue Bag as Pizzeria Flour vs Tipo 00 or is it the same flour just different pkging?

    I made some with the pizzeria flour this weekend and found that the result was not as good as what I get with the Divella Tipo 00. The dough did not stretch as good and I found it always wanted to shrink back to it's small size.

    Is the the flour or did I do something wrong. Recipe is the same. It's the one posted within this forum and I am doing it by weight.

    Check out my build at: