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Raj Irukulla replied to this post • about 5 hours ago

Grande Mozzarella

I live in Petaluma, CA and have been making theses pizzas for several years now. Recently I went to Whole Foods to buy some Grande Cheese and was told that they no longer carry that brand. Does any... (more)

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Raymond R.
posted 12 months ago

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Raj Irukulla replied to this post • about 5 hours ago

Autolyse Method Question

I am new to this sight and fairly new at pizza making. So I bought The Pizza Bible and I just made the Master Dough with Starter Recipe (Page 44). I followed the ingredient list exactly; however, I t... (more)

Paul Gardner
posted 10 days ago

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Raj Irukulla replied to this post • about 5 hours ago

Sauce alternatives!

Hi everyone,
I'm fairly new to (proper) pizza making and so far I have been trying out different tomato sauces...but I'd like to try different non-tomato based pizzas too. Would anyone have any goo... (more)

Gareth Barnes
posted 3 days ago

1
Raj Irukulla replied to this post • about 5 hours ago

Prepare pizza dough for sale. What is the best way to pack?

Hi, all of you!
I'm working on a new pizza concept with pizza boxes where you get delivered everything you need for 3 great pizzas Friday night. Like dough, Tomato sauce, toppings, cheese etc. in a ... (more)

Jesper Rasmussen
posted about 13 hours ago

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Robert U. replied to this post • 6 days ago

Biga Pizza

Hi guys, my Pizza today was really Great. I am happy :) cheers from Austria
Robi

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Robert U.
posted 8 days ago

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Raj Irukulla replied to this post • 7 days ago

Substituting sugar for diastatic malt

Amount to use of sugar in place of malt in dough .???
Thank you

Diana E.
posted 11 days ago

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will The Roadside Pie KIng replied to this post • 7 days ago

16” dough ball weight

What is a good weight for a 16” Neapolitan style pizza. I know that is big for that style but why not. Thanks in advance.

Mike L.
posted 25 days ago

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Robert U. replied to this post • 7 days ago

100% hydration dough - Detroit style

I've started a new experiment- I'm fascinated by high hydration doughs and am working a 100% hydration dough formulation. The pictures below are my first iteration.

While it wasn't even anywhere ... (more)

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Raj Irukulla admin
posted 7 days ago

1
Bradley D. replied to this post • 10 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 over 3 years ago

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Pizza tonda

Pizza tonda, prosciutto e fungi
https://youtu.be/bRWehYfrmOA

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will The Roadside Pie KIng
posted 11 days ago