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Dough Storage/Handling over several hours - Forno Bravo Forum: The Wood-Fired Oven Community



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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Dough Storage/Handling over several hours

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  • Dough Storage/Handling over several hours

    Hi, I am in the UK and have been making pizza for a while, but need some advice regarding dough handling for larger quantities from a mobile van. At times I will need to use thawed, frozen dough balls and I need to keep these in a workable condition for a period of maybe up to 6 hours once thawed. I will be keeping them in covered dough trays, but do I need to keep these at a lower than room temperature, or can I keep them at room temp OK? I will need to be able to just grab a ball and stretch and cook it, so need them to be in good usable condition as and when they are needed over the 6 x hour (max) period.

    Many thanks, Simon

  • #2
    Re: Dough Storage/Handling over several hours

    Cold dough never seems to cook how I want it to, but I would suggest placing your doughballs at various temperatures for specific times and then cooking some pizza.


    • #3
      Re: Dough Storage/Handling over several hours

      Yes I've found that cold dough is not good, but is there a time limit that people have found for keeping dough covered, but not refrigerated, before it does not perform as well? (i.e. really hard to stretch/handle etc)


      • #4
        Re: Dough Storage/Handling over several hours

        That would depend on how your dough was mixed, how much yeast you used etc...


        • #5
          Re: Dough Storage/Handling over several hours

          If possible stagger when you take your dough from freezer, to fridge, to room temp. For the most part, form what I have read, 2 hours from fridge to use is optimal.
          Now saying that, I have had ok success after 3.5 hours but much past that the dough has over proofed and just isn't "right".
          If possible, give a dry run and see what works best in your conditions.