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Latest Activity

Stephen Lavery replied to this post • about 13 hours ago

Sourdough Starter instead of Poolish

Hi everyone,

I’d like to try a sourdough Neapolitan, I already have my own starter and wondered if it would work to replace the 90g poolish in Tony’s recipe with 90g starter (100% hydration)? Woul... (more)

Stephen Lavery
posted 1 day ago

Raj Irukulla replied to this post • about 17 hours ago

My neapolitan pizza

My take on a neapolitan style pizza with the white typo 00 caputo flour and a poolish.

Basically my recipe was like Tony suggested but for 1kg of flour I used only 2g of fresh yeast in the final m... (more)

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Johannes L.
posted 3 days ago

Raj Irukulla replied to this post • 4 days ago

Help With Transferring Dough To Worksurface

Hi all, wondered if somebody can help. I’m struggling to get my dough off the baking sheet, which the dough balls go on in the fridge for the second 24 hours, on to my granite work surface.

Tony ... (more)

Scott Sutton
posted 4 days ago

Raj Irukulla replied to this post • 5 days ago

dough-ball skin up or dough-ball skin down?

Hi pizza loving community!
im cooking my home pizzas in a wood fired oven and wondering if it mattered which way the dough-ball should be on the cooking stone floor be once stretched out from when i... (more)

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Daniel Borg
posted 8 days ago

Raj Irukulla replied to this post • 5 days ago

Degassing and temperature before balling.

I've mixed a Napoletana style dough and bulk fermented for 24-30 hours. My question is should I be getting the dough to room temperature before taking it out of the container/degassing? It's 62% hydr... (more)

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Lorenzo Furfaro
posted over 1 year ago

Daniel Borg replied to this post • 5 days ago

Cold Fermentation Process Question

I use a cold ferment process off the back of Caputo "00" flour. I typically refrigerate for 48 hours, proof at room temp for a few hours and then make pizzas. This process always turns out great. My ... (more)

todd shannon
posted 6 days ago


Storing Caputo 00 flour

I buy repacks of Caputo Flour. Once opened, is there a better method of storage than another? I've heard of people storing in the refrigerator or in a dry cupboard. Does either work better?

todd shannon
posted 5 days ago

TOM Dykstra commented in this post • 6 days ago

Best pizza ever

I just made the best pizza ever. Started with polish then went to bulk fermentation.
48 hours later delish
Take your time people
It's worth the wait
Thanks Tony

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TOM Dykstra
posted 10 days ago

Johannes L. replied to this post • 7 days ago

Neapolitan dough with poolish and 48 hours fermentation


I've made the best doughs in my life the last two times since I bought the book.

However what struggles me slightly is the amount of fresh yeast. I always use 1kg typo 00 Caputo flour. I'v... (more)

Johannes L.
posted 9 days ago

Carl-Fredrik V. commented in this post • 10 days ago

Poolish vs sourdough starter

I am a newbie, and have a simple Q concerning the differences between using a poolish or other similar like ichias-yeast starter and to use a sourdough as starter for my pizza?
Would you say it... (more)

Carl-Fredrik V.
posted 11 days ago