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Angus Y. replied to this post • 44 minutes 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 17 days ago

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Cindy C. commented in this post • about 11 hours 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 2 days ago

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Christopher Skrocke replied to this post • 9 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

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Christopher Skrocke replied to this post • 9 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)

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Paul S.
posted about 2 years ago

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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 11 days ago

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John Soden commented in this post • 12 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

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Pizza Peel Sizes

Hi All.

Prior to owning the book I usually made smaller pizzas in my woodfired oven, but the book often suggests 13" pizzas. My peel is too small so I would like to get a new one. I would like to ... (more)

Angus Y.
posted 14 days ago

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How to make 7/11 ( ground tomatoes ) with Alta Cucina ( plum tomatoes) ?

Hi, I am Gino. And I am preparing to open my NY style pizza shop.

So I bought The pizza bible. It is helping me so much. But I only can

buy Alta Cucina( whole plum tomatoes) in my country. So ... (more)

Gino P.
posted 18 days ago

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Angus Y. replied to this post • 19 days ago

Non soggy Neapolitan pizza

Hi.

I love authentic Neapolitan pizza but really don't like the soggy centre. I have a Woodfired oven and have more recently been making new York style pizza as it is more crowd pleasing. My Local... (more)

Angus Y.
posted about 2 months ago

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Tracy R. replied to this post • 23 days ago

How to Measure Yeast for Poolish Starter

My palm scale has not arrived yet and my current scale only registers to o grams. What is the best way for me to measure 0.36 grams of fresh yeast for the Poolish Starter?

Joe Carbone
posted 5 months ago