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Margherita pizza

00 flour, Tony's Neopolatin recipe, 65% hydrated, Fresh Mozzarella, San Marzano, fresh basil, dash of salt and EVOO. Preheated the oven to 550 for 1 hour 15min. Turned broiler on 2 min before makin... (more)

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Tom P.
posted about 19 hours ago


Activating Fresh Yeast

Hi, I wonder if someone can shed some light for me? I'm over in the UK and I have never used a dried yeast for any bread. I've always used L'Hirondelle fresh yeast. And, while I'm in a confessional m... (more)

Rachael Esson
posted 2 days ago

Mike K. commented in this post • 3 days ago

Middle of pizza wet/floppy

My pizza's have been coming out good, but the middle seems wet and when I slice it and pick up a slice, the end is very floppy. Would this mean it needs more time to cook, or another reason? I stre... (more)

Mark M.
posted 4 days ago

Jay W replied to this post • 3 days ago

All Trumps Recipe

Is there a recipe for a small batch using All Trumps?


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Jay W
posted 3 days ago


Anyone have a good Low-Carb or Gluten-Free dough recipe for someone with diabetes?

I thought I saw in a video somewhere of Tony talking about creating a gluten-free dough recipe but that he didn't put it in the book. Anyone know what that is or did he post it somewhere. Or do you... (more)

Daniel S.
posted 5 days ago


is it too bubbly ?under fermented or over fermented ?

Hi guys,
My dough sometime seem to be very bubbly , there are large bubbles come out on the edge and center of the crust, is it too bubbly ? Is it normal ? If it is abnormal , what was wrong ? un... (more)

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Ted Sin
posted 6 days ago

Maria . replied to this post • 7 days ago

Should I use Malt with Baking Steel?

Thanks to Tony's suggestion, I ordered a 1/4" Baking Steel to use with my home oven that goes to 570F. Should I be using Malt in Tony's Neapolitan dough? I'm concerned that it will cause the bottom t... (more)

Alex L.
posted 29 days ago

Maria . replied to this post • 10 days ago

Security certificate issue w/the site

Anyone else having "security certificate" issue w/this site? I've never been able to post to this site on Google, and now on my phone and desktop on IE, I'm getting frequent pop-ups that say the sec... (more)

Maria .
posted 12 days ago


Bran Starter?

1)Has anyone tried to make the Bran Starter for California Style pizza in Tony's book? I made it and the starter did well for a couple of days and then started to smell very foul so I tossed it.

... (more)

Alex L.
posted 11 days ago

Alex L. replied to this post • 11 days ago

Sunday Neapolitan

Made a few Neapolitan style pizzas in the Blackstone oven today. These were made with 100% sourdough crust and a 48 hour fermentation at 65F. Cook times were 1:50s for the Margherita and the Arugula ... (more)

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Alex L.
posted 13 days ago