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Latest Activity


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Bottom of the crust burnt

Hi, I tried a Detroit Style pizza last night for the first time, and I know I need to work a little more to perfect it, but The bottom of the crust got really burnt, like black. Not yummy. I had the ... (more)

Eric P.
posted 2 days ago

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Ed DiRamio replied to this post • 10 days ago

What's happening with my Cold Ferment process?

Hi,
I've been making pizza for a while, but just recently I was turned on to a great recipe that calls for cold fermenting which is my first experience with it (I never knew what I was missing all t... (more)

tim guthrie
posted 23 days ago

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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 11 days ago

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First pizza bake

Got my book on Friday. Bought ingredients on Saturday. Made the dough on Sunday. Dough balls, sauce, garlic oil on Monday. Baked my first pizzas on tuesday. Success! Very happy with finished product... (more)

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David Baumgartner
posted 11 days ago

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Looking to open a little shop in the future

This was my first attempt at a detroit style and it turned out great. I use a mix of 00 Americana flour and 00 antimo caputo, about 60/40 mix. More caputo 00 than Americana. I used and cheddar/ motz ... (more)

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Eric Gorski
posted 13 days ago

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Eric Gorski replied to this post • 13 days ago

Pizza dough tearing when stretching

So... I’m gonna open a pizza shop and my dough is tearing while stretching. I’m gonna do slices so it’s 18’’ pies. At first while I was hand kneeding the doughs they were coming out ok and quite stre... (more)

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Matthew May
posted about 2 months ago

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BIGA or TIGA % based on flour weight

How do I adjust the amount of preferment based on flour weight?

Joe Bellona
posted 13 days ago

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Raj Irukulla replied to this post • about 1 month ago

Increase salt in master Sicilian/Neapolitan recipes?

I am a bit of a salt geek , although I have high blood pressure and try to restrict the intake. However, my family says that they feel both doughs could use more salt. Is there a reason to not add ... (more)

Ken K.
posted about 1 month ago

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Ken K. replied to this post • about 1 month ago

Quantity

Hi this is probably a stupid question. If I want to make double the amount of dough for say the master dough or Neapolitan do I just double the ingredient up. Only reason I ask is just did not know i... (more)

Andy B.
posted about 1 month ago

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Raj Irukulla replied to this post • about 1 month ago

Deep dish is exuding water when sliced

Deep dish turns out great except when I slice it I am dabbing up a ton of water which quickly ruins the crust. Happens on the sausage deep dish and the spinach. No top crust and I am using ceramic ba... (more)

Dee Damico
posted about 1 month ago