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A call for Pizza photos - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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A call for Pizza photos

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  • A call for Pizza photos

    Hi all...would you guys mind posting some pictures of pizzas you've made recently. I am trying to get a good idea of "look and feel" on crust. I've been experimenting with all kinds of dough lately and have really liked james' weight/volume mixture using the caputo @65% hydration. However - I don't seem to be getting a real "browning" of the crust...it still gets crispy and delicious, but I'd like it to be a little more handsome. I'm thinking it's because there is no sugar in the dough...someone once told me a little sugar will help with the browning of the crust???

    You can post pics here or send to jjerrier@mac.com

    Thanks so much....

    Jay

  • #2
    Pizza browning

    Jay,

    No pics right now, but you might consider adding a bit of steam by spritzing over, not on, your pizza when it first goes in. My sprayer is a cheapo plant mister I got from the dollar store.

    Jim
    "Made are tools, and born are hands"--William Blake, 1757-1827

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    • #3
      Have you tried brushing the edge of the crust with olive oil before you add the toppings? This seems to brown nicely for us.

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      • #4
        Yes Jay, sugar will aid in the browning. Chances are it will change the taste some too. I've also been taught that yeast uses it as food so perhaps the dough will rise more. Let us know how your expirements go!
        Last edited by stuart; 04-21-2006, 03:49 PM.

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        • #5
          I'll have to play around - although I guess I can take some comfort after googling "naples pizzerias" and looking at the pictures on some of the travel sites, my pizzas actually look fairly authentic! I was using fireside pies (dallas) as my benchmark.

          Also - pizzeria bianco in phoenix finally has a website...not a whole lot of content, but still cool to look at www.pizzeriabianco.com

          The biancoverde pizza was one of my favorites...I've had no luck duplicating it .

          Jay

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          • #6
            Pizza pics

            Here you have.
            Good luck!

            Luis

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            • #7
              These two are from a Pizzeria right on the Arno (Il Greppio). I've also posted photos of the oven and pizzaiolo. The pizzaiolo is from Naples.

              The first is a quattro formaggio e il secondo is a Sicilano (oregano and olives).
              Pizza Ovens
              Outdoor Fireplaces

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