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First Attempt With a starter

I made this pizza with a poolish and bulk fermented for one day and balled for 24 hours. Incredible flavor. I got one left will try it tonight with 48 hour second ferment. Sausage, Peppadew, pepperon... (more)

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Tim Bartolomeo
posted 5 days ago

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Rahul S. replied to this post • 6 days ago

new set up/ India

HI , I live in India and wish to set up a start up. I am planning to purchase s spiral mixer to mix the dough, a dough divider and rounder, a pizza roller machine and to decide between a convey... (more)

Avninder Mutchall
posted about 2 years ago

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Barry F. replied to this post • 13 days ago

San Marzano Tomato Flavor

After watching Tony on you tube got The Pizza Bible. Only ankle deep so far but what a great resource. I am learning by making mistakes.

This book has taught me how to finally get that "Tomato Fl... (more)

Barry F.
posted 14 days ago

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Raj Irukulla replied to this post • 13 days ago

This is the Malt I can get locally. Is this the right stuff? (Malted Flour)

HI Pizza Lovers Community,

It is almost impossible to find Diastatic Malt powder in South-Africa in small quantities.. I have done an extensive search and found only one producer. They were willin... (more)

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Tobie Nortje
posted 17 days ago

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Raj Irukulla replied to this post • 18 days ago

Pizza Cooker burning crust

Hi. I recently moved and there was no oven in the apartment. I couldn't afford to buy an oven, but I found an affordable pizza cooker. I bought plenty of pre-cooked pizzas and panini's, but I haven't... (more)

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Ingz V.
posted 23 days ago

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Andrew M. commented in this post • 18 days ago

Master Class dough with 00 flour - any adjustments to amounts?

I want to make the master class dough. But can I use 00 flour as that is all I have!

Kiran N.
posted about 1 month ago

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Andrew M. replied to this post • 25 days ago

Napoletana Dough without starter - tips

Hi all,

I am new to the community and just purchased "The Pizza Bible", which is very interesting. I have a simple question about the Napoletana Dough.

I have seen Tony's recipe on the book but... (more)

Claudio A.
posted about 1 month ago

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Andrew M. replied to this post • 25 days ago

Sour Dough Starter

Just curious but any thoughts on making pizza dough with a fresh sour dough starter? I am on the King Arthur website and they sell a fresh sour dough starter. I was wondering if there might be any ad... (more)

Paul Gardner
posted about 2 months ago

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Raj Irukulla replied to this post • 29 days ago

Master Dough with and without starter

In the PB the recipe with and without the starter call for the same starting amount of flour and water. It seems like the base would be less of water and flour if we are using a starter. Can someone ... (more)

Tim Bartolomeo
posted 29 days ago

1
Mike K. replied to this post • 30 days ago

Bulk Cold Fermination

Hi Guys,
I'm just after some help with cold bulk fermination to cook Neapolitan style pizza at home in my woodfire oven.
im working with about 58-60% hydration and  0.5% yeast and about 2.5%salt. ... (more)

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Daniel Borg
posted about 1 month ago