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Latest Activity


2
Michael J. replied to this post • 7 days ago

Making a pizza similar to Joe's in New York

My favorite pizza out there is Joe's pizza on Carmine street in Manhattan. I'd like to learn how to make something like this at home.

I've got some experience making pizzas, but could use a littl... (more)

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Mike S.
posted almost 4 years ago

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Most comprehensive Dough Calculator

To all my Pizza & Bakers friends...

This is most likely becoming the most comprehensive dough tool/calculator out on the Net. My buddy Norm developed this handy tool to make dough recipe/formulati... (more)

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Mike K.
posted 10 days ago

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Mike K. replied to this post • 16 days ago

Introduction

I've been a bread baker for more than 40 years, refining my technique in recent years. I've attended two one week courses at the San Francisco Baking Institute, and live in San Francisco. I ordinaril... (more)

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Glenn Ferrell
posted 26 days ago

1

Pizza Pizano - Best Take Away I Odense Sø

Pizza Pizano I Odense Sø warmly welcomes you. If you are one of those who might just finish the job and do not have the time to drive home and prepare food... (more)

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Alexander Ostergaard
posted 19 days ago

2

NEW HAVEN PIZZA; E.G. A MODERN APIZZA

Hi, i've been making pizza for a year already, but i've never been able to replicate or do anything close to New Haven type of pizza. Once i saw that the used wood fire oven but they baked those pies... (more)

Pablo Martinez
posted 20 days ago

0
Joe Carbone commented in this post • 26 days ago

Sourdough Starter Activation Help

I just received the Original San Francisco Culture from Ed Wood's Sourdough International.

The main purpose of the starter is to use in my pizza dough.

Should the flour I feed the culture match... (more)

Joe Carbone
posted about 1 month ago

1
Ken K. replied to this post • 27 days ago

Extending the Sicilian fermentation to 72 hours

I have not been around for a while because of a 10 pound weight gain that I attributed to my pizza addiction...! However, I came out of "retirement" last weekend with some Sicilian pizzas, which wer... (more)

Ken K.
posted 28 days ago

0
Mike K. replied to this post • 29 days ago

active yeast not activating

I have tried on several occasions to activate ADY. Each time I tested the temp of the water to make sure it was not too hot.

I put some ADY into warm water and add some sugar. Then I wait maybe 1... (more)

Tory Glenn
posted 3 months ago

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Mike K. replied to this post • about 1 month ago

Pizza Dough Temperature before opening?

I have been making the NY style pizza dough using the master dough with a starter and then I cold ferment it for 48 hours. I remove it from the fridge 2 hours before I plan to put it in the oven, but... (more)

Marylou L.
posted about 2 months ago

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Jon S. replied to this post • about 1 month ago

Unni

4 pizzas down with new unni 3. All tasted metal. Using tragedr pellets. But have been told that it may be the stone. HELP.

Jim .
posted about 2 months ago