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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 about 14 hours ago

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Raj Irukulla replied to this post • 1 day 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 2 days ago

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Raj Irukulla replied to this post • 3 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 6 days ago

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Raj Irukulla replied to this post • 3 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

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Daniel Borg replied to this post • 3 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 4 days ago

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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 3 days ago

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TOM Dykstra commented in this post • 4 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 8 days ago

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Johannes L. replied to this post • 5 days ago

Neapolitan dough with poolish and 48 hours fermentation

Hey,

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 7 days ago

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Carl-Fredrik V. commented in this post • 8 days ago

Poolish vs sourdough starter

Hi!
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 9 days ago

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John Soden replied to this post • 21 days ago

Neapolitan Pizza

Hi guys,
I have a compact electric oven, reaches to around 800F temp.
http://www.pizzagroup.com/EN/prodotto_dett/48/12/282.aspx

I Would like to make a Neapolitan Pizza in 2-3 minutes.
What wo... (more)

Avi R.
posted 29 days ago