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Latest Activity

Raj Irukulla replied to this post • about 5 hours ago

Grande Mozzarella

I live in Petaluma, CA and have been making theses pizzas for several years now. Recently I went to Whole Foods to buy some Grande Cheese and was told that they no longer carry that brand. Does any... (more)

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Raymond R.
posted 12 months ago

Raj Irukulla replied to this post • about 5 hours ago

Autolyse Method Question

I am new to this sight and fairly new at pizza making. So I bought The Pizza Bible and I just made the Master Dough with Starter Recipe (Page 44). I followed the ingredient list exactly; however, I t... (more)

Paul Gardner
posted 10 days ago

Raj Irukulla replied to this post • about 5 hours ago

Sauce alternatives!

Hi everyone,
I'm fairly new to (proper) pizza making and so far I have been trying out different tomato sauces...but I'd like to try different non-tomato based pizzas too. Would anyone have any goo... (more)

Gareth Barnes
posted 3 days ago

Raj Irukulla replied to this post • about 5 hours ago

Prepare pizza dough for sale. What is the best way to pack?

Hi, all of you!
I'm working on a new pizza concept with pizza boxes where you get delivered everything you need for 3 great pizzas Friday night. Like dough, Tomato sauce, toppings, cheese etc. in a ... (more)

Jesper Rasmussen
posted about 13 hours ago

Robert U. replied to this post • 6 days ago

Biga Pizza

Hi guys, my Pizza today was really Great. I am happy :) cheers from Austria

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Robert U.
posted 8 days ago

Raj Irukulla replied to this post • 7 days ago

Substituting sugar for diastatic malt

Amount to use of sugar in place of malt in dough .???
Thank you

Diana E.
posted 11 days ago

will The Roadside Pie KIng replied to this post • 7 days ago

16” dough ball weight

What is a good weight for a 16” Neapolitan style pizza. I know that is big for that style but why not. Thanks in advance.

Mike L.
posted 25 days ago

Robert U. replied to this post • 7 days ago

100% hydration dough - Detroit style

I've started a new experiment- I'm fascinated by high hydration doughs and am working a 100% hydration dough formulation. The pictures below are my first iteration.

While it wasn't even anywhere ... (more)

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Raj Irukulla admin
posted 7 days ago

Bradley D. replied to this post • 10 days ago

Yeast quantities with starters?

Ok, another question. In the baker's quantities for the Neapolitan style dough, yeast is listed as .5%. And we've figured out that is for dry yeast. But my dough came out way over-proofed. It actuall... (more)

Dean T.
posted over 3 years ago


Pizza tonda

Pizza tonda, prosciutto e fungi

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will The Roadside Pie KIng
posted 11 days ago