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Pizza Bible Neapolitan Dough Question


i am just curious why to add 7 grams of fresh yeast for the neapolitan dough ?

I thought the poolish would act like the yeast ?

I make my dough without any further yeast just with the st... (more)

Robert U.
posted about 5 hours ago


Cornicione .. Good ?

Hi guys!
What u think ?

Tony if i would get a Comment from u it would really mean a lot !

1. Pic with tiga
2. pic with poolish

Both 20%

Baked with my UUNI 3 oven at 450C in 90 seconds

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Robert U.
posted about 8 hours ago

Robert U. commented in this post • about 8 hours ago

Biga, Poolish, Autolyse question

hi guys!
i am a pizza lover from austria (just around the corner to italy ;) so i am lucky to be in northern italy quite often ..

i have been on the hunt for my perfect pizza since a few years n... (more)

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Robert U.
posted 6 days ago

Sagar Jade commented in this post • 1 day ago

Italian Inspired Pizzeria in India


While there are plenty of Pizza Chains (Pizza Hut, Dominos) & Independent Pizzerias in India, very few of them actually serve authentic Italian inspired Pizzas. My recent visit to Italy made m... (more)

Sagar Jade
posted 2 days ago

Raj Irukulla replied to this post • 1 day ago


Ok guys I have tried grating my own shop bought mozzarella and much better end result than the ready grated. Only found 1 problem that as I grated it in the day it was very moist. Is it best to grate... (more)

Andy B.
posted 2 days ago

Raj Irukulla commented in this post • 1 day ago

Very sticky dough

First attempt at making my own dough using the master dough recipe did not go too well. I did day 1 and day 2 and dough was really good but on day 3 I took the dough out to get to room temperature an... (more)

Andy B.
posted 12 days ago

Senor Fred commented in this post • 6 days ago

Yeast quantities with starters?

Ok, another question. In the baker's quantities for the Neapolitan style dough, yeast is listed as .5%. And we've figured out that is for dry yeast. But my dough came out way over-proofed. It actuall... (more)

Dean T.
posted about 3 years ago

Senor Fred replied to this post • 6 days ago

Baker's Percentages For Pizza Bible Neapolitan Dough Recipe

In the Pizza Bible, on page 302, you list the quantity of yeast as .5%. I assume that weight is referring to cake yeast, and not active dry?

Dean T.
posted about 3 years ago

Aaron F. commented in this post • 7 days ago

par baking the giant meatballs?

I've been making the giant meatballs from the book for a while now and I'm curious about partial baking them ahead of time in order to reduce the time when doing actual prep for service. I assume the... (more)

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Aaron F.
posted 9 days ago

Giorgio O. commented in this post • 8 days ago

Wild yeast culture (aka levain) VS biga and poolish starters

Hi, guys!
Has anyone tried all these variations of sourdough? What are your thoughts about the quality and taste of a dough made this way?
I was cultivating my wild yeast culture for a week and tod... (more)

Giorgio O.
posted 11 days ago