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Crisp Pizza Crust - 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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Crisp Pizza Crust

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  • Crisp Pizza Crust

    I have been making pizza with my FB oven for over a year. I have the dough and sauce down. The fire is coming along as well. What's the secret to getting the crust just right, so that it's not too raw, and not too burn?

  • #2
    Re: Crisp Pizza Crust

    liverdoc,

    good to hear from you...

    The two key's to good crust are the flour and formula you use, and the temperature of the oven..

    Send along a bit more detail and we might be able to add some pointers on how to improve what you already know...

    What recipe do you use for the dough (ingredients and process);

    How thick of a pizza do you usually make? Deep dish thick? or Pizza Margarita thin?

    When you heat your oven, do you get the dome to clear before setting up to cook pizza? And what temp are the cooking floor and the dome when your pizza hit the brick?

    Look forward to hearing from you,

    JED

    Do you have any pictures of you oven? Always good fun to see another oven..

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    • #3
      Re: Crisp Pizza Crust

      Something that I have seen recommended to improve the crispness of pizzas is the hydration level. I have recently started making a higher hydration mix - probably around 67% and there is a lot of crispness in the dough. What hydration level are you currently using??

      Rossco
      / Rossco

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