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Latest Activity


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

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

Jon S. replied to this post • 14 days ago


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


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


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


Flour type

What flour is best for Roman style pizza. Thanks

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Fab Panetta
posted about 1 month ago


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

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


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


Dough - Pizza bible steps

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