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Pizza Balls in South Africa - 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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Pizza Balls in South Africa

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  • Pizza Balls in South Africa

    Hi guys,

    What is difference between rising and proofing?
    If I make pizza balls ahead of time, do I proof for an hour then refridgerate, or can one proof after the balls come out the refrigerator.
    Assuming one proofs before going in to fridge, what - if anything- must happen to balls once they come out of fridge and before they are shaped into pizzas??
    Thks TT

  • #2
    Re: Pizza Balls in South Africa

    What is difference between rising and proofing?
    There isn't any - same thing.
    If I make pizza balls ahead of time, do I proof for an hour then refridgerate, or can one proof after the balls come out the refrigerator.
    There are a lot of different ways of doing this. I do a bulk rise (4 or 8 balls worth) at warm room temperature until bulk doubles, then divide into balls, into containers, and into the fridge directly for 2-4 days. That's just what I do, there are lots of different methods.
    Assuming one proofs before going in to fridge, what - if anything- must happen to balls once they come out of fridge and before they are shaped into pizzas?
    Just leave them out long enough to go from cold to cool, two hours in the winter, 45 minutes in the summer. I use a silicone spatula to push down any bubbles, pull it out onto a floured board, and shape it without any additional kneeding. You want to handle the dough gently at this point or it's going to become very "rubber bandy"
    My geodesic oven project: part 1, part 2

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