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4
Steve H. replied to this post • 1 day ago

Detroit Style pans getting scratched

I've had my Detroit steel pan for a few weeks now and have made about 3-4 pizzas with them. The pan is amazing and I've been very pleased with the pies that have come out of the pan.

I'm wonder... (more)

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Raj Irukulla admin
posted over 4 years ago

0
Ken K. replied to this post • 2 days ago

Sicilian Dough

According to the recipe the flour amount calls for 578 grams or 4.5 cups. When weighing 4.5 cups I am getting almost 850 grams. Which one is it? 4.5 cups or 578 grams? Please help, thanks

Raffi S
posted 6 days ago

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Allied Metal Sicilian/grandma black buster pans--anyone have some for sale??

Allied Metal apparently no longer makes the BB1218 or BB1212 pans, unfortunately. I will be trying some Lloyd pans that I recently purchased, but they are aluminum, which means I will have to learn ... (more)

Ken K.
posted 2 days ago

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Tony's Artisan 00 and Malt

Just received Tony's 00 Artisan flour and made master dough with poolish for NY style pizzas this weekend. It's outstanding! After many other flours I've tried this one hits just the right crust cons... (more)

Mike Klein
posted 3 days ago

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Christopher S. replied to this post • 3 days ago

Guinness Stout Sausage

One of my favorite pies is the Guinness Stout sausage at Tony’s restaurants. He makes a sausage with Stout, a dough with stout and a stout reduction glaze over the top. I’m trying to find a recipe fo... (more)

Dale Olstinske
posted 23 days ago

0
Robby M. replied to this post • 6 days ago

New store possibility with questions!

I live in a town with the absolute worst pizza selections, mostly chain/cardboard tasting pizza. I want to open my own place. Where I grew up had the most amazing pizza and I finally found out wher... (more)

Larry W.
posted about 1 month ago

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Stephen Cobb replied to this post • about 1 month ago

Confusion about the protein amount in German flour

Hello,
I recently bought the book and read through the opening information, master class etc.
However, I am from Germany, so it is hard to source the recommended flours. Since Germany has a rich ba... (more)

Nikolai V.
posted about 1 month ago

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Travelling 5 hours with dough

I am going on a road trip and the place we are going has a pizza oven. Great joy. So I am wanting to transport dough with me so that we can have it the day after we arrive.

I make the Neapolitan ... (more)

James Wake
posted about 1 month ago

1
Tom S. commented in this post • about 1 month ago

Looking for brick cheese in Southern California

I live east of Los Angeles and I'm looking to acquire a few pounds of brick cheese for making Detroit style pizzas. I've found a few sources online but would rather drive a bit rather than pay the hi... (more)

Tom S.
posted 3 months ago

0
Hazel Welch replied to this post • about 1 month ago

Olive Oil Question

What is a good brand of finishing EVOO you all use, I have one I use often but want to try some others!

Bruce T.
posted 7 months ago