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Latest Activity

Barbara B. replied to this post • about 11 hours ago

Olive Oil Question

What is a good brand of finishing EVOO you all use, I have one I use often but want to try some others!

Bruce T.
posted 5 months ago

John Gestner replied to this post • 1 day ago

Grande Cheese in the Midwest

I am looking for Grande Cheese Whole Milk Mozzarella in the St Louis MO area. Does anyone know of a company that carries Grande or a good online shopping option?

For awhile I was using the whole f... (more)

Ethan R.
posted 2 months ago

andrew T. replied to this post • 2 days ago

Brick Cheese in Monterey?

Any recommendations for finding Brick Cheese in the Monterey Peninsula? (Monterey, Carmel, Pacific Grove, Marina, Del Rey Oaks)

since we have to live without Buddy's Pizza, I'd like to try to mak... (more)

Wendy Fields
posted 4 days ago

Jay M. replied to this post • 5 days ago

Starter proportion adjustments

I am a newbie and looking to scale the standard master dough with starter recipe. The book references adjustments to other ingredients based on the additional flour from the starter. But is not ... (more)

Dan L.
posted 8 days ago

Mark Schalk replied to this post • 18 days ago

wood fired pizza oven

Hi. i want to open a pezzeria in my township, which is the best oven to use for mas production wood fired or domestic house oven.

Lesley Mogano
posted about 2 months ago

James T. replied to this post • 21 days ago

Looking for brick cheese in Southern California

I live east of Los Angeles and I'm looking to acquire a few pounds of brick cheese for making Detroit style pizzas. I've found a few sources online but would rather drive a bit rather than pay the hi... (more)

Tom S.
posted 29 days ago

Jay M. commented in this post • 27 days ago

Neopolitan - thoughts on percentage of fresh yeas

First of all, the Pizza Bible is a phenomenal book and truly a work of art. The illustrations and content on all the various styles makes a great reference.

I was born a pizza lover and master... (more)

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Jeff Dunn
posted over 3 years ago



Why does the online store not work? Just be honest and say it’s never coming.

Andy S.
posted 27 days ago


How to use Molino &Rossetto Lievito Madre Yeast

Does anyone have experience using Molino & Rosseto Lievito Madre Yeast for pizza dough? If so, how did you use it?

Michael V A.
posted 30 days ago

Michael H. replied to this post • about 1 month ago

Making dough without yeast/starter only

Can anyone share experience making dough without yeast? I have a starter that I have going that I made with just flour and water - I understand rising times will be longer, but anyone tried this?

Eric B.
posted about 2 months ago