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Latest Activity


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1/3 of 1/8

When making a starter is 1/3 of 1/8 of a teaspoon a pinch. Is there anything I can use to get an exact measurement?

Darryl W.
posted about 8 hours ago

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Preferred cleaning supplies for your kitchen

I haven't gone through the actual health department certification. However, I am very particular about hygiene. What is the best all purpose disinfectant/ cleaner that is food contact safe?

Jamie M.
posted about 9 hours ago

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Jeff S. replied to this post • about 9 hours ago

NYC pie

Closest I have come to a NYC tasting pie. The pizza bible i feel like has increased my progression 3 fold. I am still having a very hard time tossing the dough. Instead of the middle having soft spot... (more)

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Jeff S.
posted 1 day ago

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be a gypsy get around get your feet up off the ground

https://www.youtube.com/watch?v=kVRmwyHHLJQ
1. didn't go to home location
2. didn't get grandma (per PB)
3. must continue research ;-)

Small umberto box   Small umberto margherita slice  
Maria D.
posted 1 day ago

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caputo & new vs old fermentation methods

Broke out the Caputo pizzeria flour that I was saving for proper treatment in the oven. It's getting grilled . . .(long story) I'm trying Caputo for the first time.

It literally feels good in y... (more)

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Maria D.
posted 3 days ago

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Jamie M. replied to this post • 4 days ago

Just getting started!!

I have been experimenting with the recipes out of the book. I noticed my first batch of dough was extremely sticky. I know it reads not to use a floured surface during the degassing step, but I liter... (more)

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Jamie M.
posted 5 days ago

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Maria D. replied to this post • 4 days ago

pizza ovens & grills for the masses

Hi Tony--Do you have a recommendation for home ovens that would be best for pizza? Is there a gas grill out there that you would recommend for pizza making for the masses? I see that Weber put out ... (more)

Maria D.
posted 9 days ago

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Christian S. replied to this post • 4 days ago

Pizza same day

Hi.

If you want pizza the same day. Can you just use 37 deg water instead of cold? ? And just let rest for an hour befor baking?

Or do i have to change the recepie? ?

Christian S.
posted 5 days ago

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David D. replied to this post • 4 days ago

Miller Milling Premium High Gluten Flour

Has anyone us this brand of flour? Just wondering how it compares to Power flour or Trumps. I'm going to call the mill and see if I can get the %gluten, spec sheet, etc.

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David D.
posted 18 days ago

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Tough crust

My bottom crust was very very tough not crackery but just very hard to take a bite. I want a more supple foldable crust like a perfext slice of NYC style pizza. Is the tough crust due to over working... (more)

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Jeff S.
posted 4 days ago