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  • admin
    replied
    Hi Mirassou,

    Your title has been updated. Thanks for your continued participation in the Forum! By moving up to the Journeyman level, you have earned a pizza cutter from the Forno Bravo store! You can choose from the metal cutter with a plastic handle or the new wooden rocking cutter. You can view them here: https://www.fornobravo.com/product-c...-tools/page/2/ . Once you've decided, call us and place your order!

    Mitch

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  • mirassou
    replied
    Hi FB, my title needs to be updated as well...I think

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  • JRPizza
    replied
    How appropriate - now that my dome is done except for mortaring in the plug, I feel like an apprentice to all the master builders on this site!

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  • admin
    replied
    JR, we are looking into how the titles can be automatically updated based on the number of posts. Until then, it's a manual process for the admin. I see we need to update your title, Mr. Apprentice...

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  • admin
    replied
    Ivan, when you "subscribe" to a topic or thread, you'll be notified when ever there is activity. You'll need to go into your account settings and indicate the frequency for the notifications. If you don't want to be notified any longer, click it again and you will be unsubscribed to that topic or thread.

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  • ivancito
    replied
    HELLO JAMES
    THIS IS A FIRST FOR ME TO HAVE JOINED ANY TYPE OF FORUM, YOU GUYS ARE AWESOME. MY QUESTION IS , WHAT IS THE SUBSCRIBE TAB ON MY SCREEN FOR, WHATS ITS FUNCTION?
    THANKS AGAIN.
    IVAN

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  • JRPizza
    replied
    Just curious how often membership levels are updated. Only asking as some things are still broken with the new site and I thought if there was an auto update based on number of posts it might not be turned back on.

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  • MeBeMarc3
    replied
    Re: New Membership Levels

    And how might I post a question? Thanks for the help. I'm a fairly quick learner so hopefully this will be my last dumb question.

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  • UtahBeehiver
    replied
    Re: New Membership Levels

    I am in SLC, I was just in St. George last week when you had those serious rain storms and floods. I travel there periodically for work.

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  • almondsurf
    replied
    Re: New Membership Levels

    Originally posted by UtahBeehiver View Post
    BTW where in Utah?
    Hi UtahBeehiver,

    I live in St. George. I have looked over most of those referenced links in the past (nice of 'Lburou' to have put those links together). It's got me quite excited. I tried to start a new thread with a few questions under "Getting Started" but for some reason it hasn't shown up. Maybe it will in the next few days?

    What about you... where in utah?

    Leave a comment:


  • UtahBeehiver
    replied
    Re: New Membership Levels

    Almond,

    Welcome, I think you should post on a different thread if you need more info. This thread is about membership levels. Maybe "Introductions" would be better. In any event, here is a link to some of the better documented builds.

    http://www.fornobravo.com/forum/f2/n...tml#post105517

    BTW where in Utah?

    Leave a comment:


  • almondsurf
    replied
    Re: New Membership Levels

    Hello all, I'm new to the forum. I have been looking at it for about 6 months and just decided to join in. I have yet to build my oven but am in the planning process. I'm pretty sure it wont be as nice as many I see on this site, but none the less, I'm happy to see so many other pizza lovers out there.

    Leave a comment:


  • mirassou
    replied
    Re: New Membership Levels

    Hi KB,
    These are pretty close:

    636g is 22.4 oz
    413g is about 15 oz
    13g is a little over 2 tsp
    4g is 3/4 tsp

    Thanks,
    Paul

    Leave a comment:


  • kbartman
    replied
    Re: New Membership Levels

    Thanks Mirassou,
    I guess I need to buy a scale. Do you have approximants in volume?

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  • mirassou
    replied
    Re: New Membership Levels

    I use an Ozeri touch pro scale from amazon. Others may have different recipes, but this works for me. 636g caputo Tipo 00, 413g water, 13-16g salt, 4g yeast.

    I mix in a Kitchenaid mixer with a dough hook a drizzle a little olive oil on the dough. Mixing time is 8-12 min., Slow first, then the next notch higher.

    I either let it sit out for 4plus hours, or proof it in the frig afterward for up to a week, the. Take out and let sit for 1 plus hrs. Scoop out onto floured surface, flour it and divide by 4 by weight. Use flour liberally as it will absorb what it wants.

    Look up the many ways to stretch the dough, but don't roll it and use flour to handle it.

    I start firing the oven and do the stretching several times when I come back in, as I find that letting it rest for awhile will allow me to stretch it further.

    Have fun!

    Leave a comment:

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