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Latest Activity

Stephen Cobb replied to this post • 3 days ago

Confusion about the protein amount in German flour

I recently bought the book and read through the opening information, master class etc.
However, I am from Germany, so it is hard to source the recommended flours. Since Germany has a rich ba... (more)

Nikolai V.
posted 3 days ago


Travelling 5 hours with dough

I am going on a road trip and the place we are going has a pizza oven. Great joy. So I am wanting to transport dough with me so that we can have it the day after we arrive.

I make the Neapolitan ... (more)

James Wake
posted 10 days ago

Tom S. commented in this post • 16 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 about 2 months ago

Hazel Welch replied to this post • 16 days 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 6 months ago


New store possibility with questions!

I live in a town with the absolute worst pizza selections, mostly chain/cardboard tasting pizza. I want to open my own place. Where I grew up had the most amazing pizza and I finally found out wher... (more)

Larry W.
posted 17 days ago


Neopolitan rise time

I need to postpone a pizza gathering by one day and the dough balls are in the fridge. I have only ever left the dough in the fridge for 48 hours, will another 24 do any harm? Should I de-gas the do... (more)

Beau Hale
posted 21 days ago

John Gestner replied to this post • 28 days 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 3 months ago

andrew T. replied to this post • 29 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 about 1 month ago

Jay M. replied to this post • about 1 month 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 about 1 month ago

Mark Schalk replied to this post • about 1 month 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 2 months ago