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Pizza Dough Just About There - 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 Dough Just About There

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  • Pizza Dough Just About There

    Last time I posted I was looking for a bottom that was just a little bit crustier without sacrificing the light yet crispy outer crust. I tried adding a little semolina and eliminating the 1tbl of oil. I tried all 00 flour. Well.......after making 6 doughs all with a slight variation of ingredients the one that came out really great was all purpose flour and using only 1 tsp of oil. Just cutting down the oil made a big difference. Now I have to get into bread making. The hardest part is trying not to drink too much wine so I can stay up and make the dough and proof and form and bake. Whenever we make pizza it always turns into a party. Guess that's what it's all about.
    G
    ps
    Does anyone add the instant yeast to warm water till it foams or do you just ass it to the dry ingredients and add everything to the wet?

  • #2
    Re: Pizza Dough Just About There

    Originally posted by mrgweeto View Post
    Does anyone add the instant yeast to warm water till it foams or do you just ass it to the dry ingredients and add everything to the wet?
    I just ass it to the dry ingredients myself... and then add everything to the wet.
    Yup.


    ps. obviously no one is getting this joke...
    Last edited by Lars; 10-13-2009, 10:05 PM.
    This may not be my last wood oven...

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    • #3
      Re: Pizza Dough Just About There

      May try that next to see if there is a difference.

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      • #4
        Re: Pizza Dough Just About There

        Absolutely no reason to add instant yeast to water. Just mix it in dry and go for it!
        Jay

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        • #5
          Re: Pizza Dough Just About There

          Originally posted by Lars View Post
          I just ass it to the dry ingredients myself... and then add everything to the wet.
          Yup.

          ps. obviously no one is getting this joke...
          I sniggered quietly to myself over that one (attracting some strange looks from those around me)....
          / Rossco

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          • #6
            Re: Pizza Dough Just About There

            One extra step saved. Thank you.

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