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A call for Pizza photos - 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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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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          • #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).
            Attached Files
            Pizza Ovens
            Outdoor Fireplaces

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