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Latest Activity


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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 10 days ago

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Mike K. replied to this post • 13 days 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 27 days ago

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Jon S. replied to this post • 14 days 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 27 days ago

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Palermo Pizza in Kolding

Palermo Pizza I Kolding. It offer tasty Italian pizza with tomato sauce, cheese, oregano and much more at your discretion. We have a very large and wide s... (more)

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Alexander Ostergaard
posted 26 days ago

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Store check out disabled?

Trying to check out on the pizza bible store, get a message that the check out has been disabled?

Mark G.
posted 29 days ago

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Flour type

What flour is best for Roman style pizza. Thanks

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Fab Panetta
posted about 1 month ago

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Istanbul Pizza - Best take away in Horsens(Denmark)

Istanbul Pizza i Horsens has a wide range of food. We offer pizza, kebab rolls, homemade pita bread, homemade burger, barbecue, fries, rice dishes, sandwi... (more)

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Alexander Ostergaard
posted about 1 month ago

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Leila P. replied to this post • about 1 month ago

Tangzhong Method for Pizza Dough

Has anyone tried the tangzhong method for making pizza dough? It seems this might work to get a higher hydration dough, just don't know if it work with the higher gluten flours. It works great for r... (more)

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David D.
posted 11 months ago

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Master Dough With Starter Ingredient Ratio For 20kg

Hey guys,
Does anyone have the ratios for master dough with poolish starter at 20kg flour?
Thank you

Rasha M.
posted about 1 month ago

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Dough - Pizza bible steps

Hello,
I was following the steps in the book starting from page 22 with the ingredients, page 24, day 1: make the dough, kneading, Bulk fermentation...
So after the kneading, we will leave the doug... (more)

Paolo Nicoli
posted about 1 month ago