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Freezing dough - shape - 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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Freezing dough - shape

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  • Freezing dough - shape

    Do y'all freeze your dough in a ball or do you roll it out first and freeze it like you're about to add toppings?

    Thanks!

  • #2
    Re: Freezing dough - shape

    They start out as a ball but within a minute or two they spread out into a thick disc and freeze in that position. 1-2 hrs on the counter to thaw and reach room temp and your good to go. Not sure how long you can keep frozen, 1-2 wks and the dough is fine; I went a month in the freezer one time - didn't go so well, there was no "poof" of the cornice and the crust was much less airy and very dense.

    RT

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    • #3
      Re: Freezing dough - shape

      I let the container determine the shape of the dough. I use these "disposable" containers:



      for both cold storage and freezing, if I don't use them in a few days.

      You don't want to stretch out your pizza skins before storage. They'll stick together and be a big mess.
      My geodesic oven project: part 1, part 2

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      • #4
        Re: Freezing dough - shape

        Brilliant! Thanks!

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