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0
Tory Glenn commented in this post • about 4 hours ago

digital thermometers

Does anyone know of any good quality digital thermometers? I'd like to buy one that will last a while.

It seems there are plenty of low-quality digital thermometers on the market, but it's hard t... (more)

Tory Glenn
posted 1 day ago

1
Alex L. replied to this post • about 14 hours ago

no better than what I've been doing....

Ok, so I've probably tried at least five or six times to do a cold ferment, of different time durations: 24, 48, and 72 hour; usually using different flours. However, no matter what I try, I do not (... (more)

Tory Glenn
posted 2 days ago

1
Salvatore C. commented in this post • about 21 hours ago

"The crust should possess the flavor of well-baked bread"

Madlyn: are you out there? You got my obsession going again, so I was stretching & folding, counting holes, and wishing my "ears" were prettier this weekend! Do you have an authentic "couche" or "... (more)

Small french baguette   Small grilled veg pizza  
Maria .
posted 1 day ago

0
Maria . replied to this post • 1 day ago

club soda

Yeah, yeah. I know waffles and pizza aren't exactly the same thing, but I'll put this out there anyway.

I was recently reading a recipe for making waffles. The recipe called for using club soda ra... (more)

Tory Glenn
posted 1 day ago

0

authenticity

First read about AVPN (association of true Neapolitan pizza) in PB. It introduces a new concept & mindset to me. I find the concept to be interesting. Europeans may not think so because in France,... (more)

Maria .
posted 1 day ago

1
Maria . replied to this post • 1 day ago

Dough Proof time vs. APN regs

Hello,

I have making my dough balls and slow fermenting in cooler for 24 hours (cross stacked). Then I bring out of cooler and bring to room temp and use for pizza napoletana. They cook great, ... (more)

antonio G.
posted 2 days ago

2
Salvatore C. commented in this post • 1 day ago

Another Sicilian pie!!

Another crack at at the Sicilian but first time using my Sicilian pan this time , wow what a difference!

Sauce simple San Marzano hand crushed and a can of 6 in 1 ground tomatoes. Pinch of basil ... (more)

Small img 2171   Small img 2173  
Salvatore C.
posted 4 days ago

1

Dough Proof time vs. APN regs

Hello,

I have making my dough balls and slow fermenting in cooler for 24 hours (cross stacked). Then I bring out of cooler and bring to room temp and use for pizza napoletana. They cook great, ... (more)

antonio G.
posted 2 days ago

0

Dough Proof time vs. APN regs

Hello,

I have making my dough balls and slow fermenting in cooler for 24 hours (cross stacked). Then I bring out of cooler and bring to room temp and use for pizza napoletana. They cook great, ... (more)

antonio G.
posted 2 days ago

1
David D. replied to this post • 2 days ago

About Poolish

After the poolish is ready and you mix it with the other ingredients to form the dough.
1. How approximately long should it rest before it is formed into the individual balls?
2. Can the poolish/b... (more)

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David D.
posted 3 days ago