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jjerrier 04-21-2006 06:17 AM

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 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

Thanks so much....


CanuckJim 04-21-2006 08:01 AM

Pizza browning

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.


firepie 04-21-2006 12:42 PM

Have you tried brushing the edge of the crust with olive oil before you add the toppings? This seems to brown nicely for us. :cool:

stuart 04-21-2006 03:45 PM

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!

jjerrier 04-21-2006 07:13 PM

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

The biancoverde pizza was one of my favorites...I've had no luck duplicating it :(.


arevalo53anos 04-24-2006 04:35 AM

Pizza pics
5 Attachment(s)
Here you have.
Good luck!


james 04-24-2006 06:30 AM

2 Attachment(s)
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).

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