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Latest Activity


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Sour Dough Starter

Just curious but any thoughts on making pizza dough with a fresh sour dough starter? I am on the King Arthur website and they sell a fresh sour dough starter. I was wondering if there might be any ad... (more)

Paul Gardner
posted 4 days ago

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Paul Gardner replied to this post • 4 days 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 15 days ago

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Sahil S. replied to this post • 4 days ago

Indian pizzeria market

Hi all,
How about getting oo flour in India at reasonable market rate or which Indian brand resembles to oo flour for pizza making, although presently I am using brand from which my pizza ... (more)

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rahul k
posted about 1 year ago

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Jesper Rasmussen replied to this post • 4 days 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 5 days ago

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Raj Irukulla replied to this post • 4 days 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 • 4 days 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 7 days ago

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Robert U. replied to this post • 10 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 13 days ago

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Raj Irukulla replied to this post • 11 days ago

Substituting sugar for diastatic malt

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

Diana E.
posted 15 days ago

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will The Roadside Pie KIng replied to this post • 11 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 29 days ago

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Robert U. replied to this post • 11 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 11 days ago