Welcome to the Pizza Bible

Welcome to The Pizza Bible, a community for pizza makers, and the official site for The Pizza Bible book. Sign up to ask questions, join discussions, post pictures and Shop The Pizza Bible Store.

Create Your Free Account

Latest Activity


0
Lance R. commented in this post • about 5 hours ago

Baking steels vs. Pizza stones. Which is better?

I'm familiar with pizza stones, but not baking steels. In recent days, I've been hearing more about baking steels. What's the difference between the two and is one better than the other for certain... (more)

Marcos F.
posted over 3 years ago

0
Maria . replied to this post • about 6 hours ago

Detroit Style Pizza Pan

I have a le creuset cast iron roaster that is 10 x 14. Can that be used instead of purchasing a Detroit pan? Will the results be the same?

Christie M.
posted 2 days ago

0
Lance R. replied to this post • about 7 hours ago

Pizza sauce

Hi guys just a quick question. For anyone with an opinion , What is the better option for pizza sauce is it better to cook your sauce before using it on a pizza base or just use it uncooked and just ... (more)

Thumb e5ad6e83 a08a 4e9e a8a2 0fb7f594045b
Ric C.
posted about 11 hours ago

0
Cindy C. commented in this post • 2 days ago

BIGA/POOLISH vs Fresh Yeast

Why use biga/polish? Why not just use fresh yeast and be done with it?

What are the benefits of doing this extra step of pre-ferment instead of just making dough the same old way with just yeast?

Cindy C.
posted 3 days ago

0
John Soden replied to this post • 3 days ago

Master Dough Flour Perth

Hi All

I noticed in the master dough recipe that the suggested protein in the flour should be 13 - 14 %. I am in Australia, and can not find a flour with such a high protein composition. The close... (more)

Angus Y.
posted 20 days ago

0
Cindy C. commented in this post • 4 days ago

Pizza Dough Recipe needed

I'm hoping someone can help me here with a pizza dough recipe for a commercial gas oven that reaches 300 degrees (C) or 572 (F) and a recipe for same day dough rise.

I've made Neapolitan dough for... (more)

Cindy C.
posted 6 days ago

0
Christopher Skrocke replied to this post • 12 days ago

Where to get Wisconsin Brick in the Bay Area?

Anyone know where to get Wisconsin Brick cheese in the bay area? Live in Palo Alto but open to driving somewhere local rather than shipping in.

Kim S.
posted 9 months ago

0
Christopher Skrocke replied to this post • 13 days ago

Finding brick cheese in the Bay Area?

Does anyone know of a location for buying brick cheese in the Bay Area? I’m from Wisconsin originally ... I might have to ask family to ship me some.

Also, what type of brick cheese (mild, sharp,... (more)

Thumb nd8 6756
Paul S.
posted about 2 years ago

0

Diastetic Malt Litner question

Hi all, does anyone know anything about having malt ground to a flour and it's litner?

I can't find Malt easily in Australia, but a local beer brewing store has all sorts of malt from barley, whe... (more)

John Soden
posted 14 days ago

0
John Soden commented in this post • 16 days ago

Diaststic & Non-Diastatic Malt

Hello,
Just curious if you can use Diaststic & Non-Diastatic Malt together when making dough?

Thank you!

Matt D.
posted about 2 months ago