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Latest Activity

Matt F. replied to this post • about 3 hours ago

Good place to start

I am trying to make a thick crust pizza with mondako flour my oven temp would be 45 to 500 on a steel what would be a good recipes to start out with?

Matt F.
posted 3 days ago


Alternative to Nicasio Reserve Cheese

I would like to make the Three Cheese Pizza. I was able to find the Cowgirl Cremery Mt. Tam at my local Whole Foods in Cary, North Carolina. However I am not having any luck finding the Nicasio Rese... (more)

Carolyn G.
posted about 10 hours ago

Mark S. commented in this post • 1 day ago

Blackstone Oven - Would you recommend it?

I recently saw a post about the Blackstone oven and would like to get some opinions from people on this site. The Amazon reviews look great, but reviews from people here would carry more weight.. A... (more)

Ben T.
posted over 1 year ago

Joe B. replied to this post • 3 days ago

par baking pizza dough

I am just starting up a pizza food truck and am still working out the logistics of it all! I have a double electric oven with stones, and the trial pizzas I have made, the crust has been lovely but t... (more)

Sally Knight
posted 29 days ago

Jeff S. replied to this post • 5 days ago

Problems with my BAking Steel

Can anyone please help me out? I have had problems with my baking steel. It was sticking from day 1 and now has developed some rust. I have never put water on it and don't quite understand why I'm ha... (more)

Bill F.
posted 5 days ago

Diana E. replied to this post • 6 days ago

Spinach Pizza Recipe

First I want start by saying I bought the book made the master class pizza and it turn out amazing, so impressed!!! Looking forward to lots more from the book. Which brings me to my question, I am lo... (more)

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Diana E.
posted 11 days ago

Jeff S. replied to this post • 8 days ago


I'm not really sure what this would categorize as. I guess a New York style on the thicker side. It tasted very good though. 2 day bulk and 2 day portioned ferment. 550 degrees/ broiler method about ... (more)

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Jeff S.
posted 9 days ago

Darryl W. replied to this post • 10 days ago

Tips on dough temperature

When forming the pizza dough for toppings I am having issues forming the dough. When removing from the refrigerator what's a good time period to let the dough get to room temperature or what tips doe... (more)

Darryl W.
posted 11 days ago


Cal-Italia: Best Pizza Ever!

Isn'I the Cal-Italia just the best pizza ever!!! I made it last night. I just could not believe the absolute beauty in the combination of flavors and how wonderful the pizza tasted. The cheeses, t... (more)

Carolyn G.
posted 10 days ago

Jeff S. replied to this post • 12 days ago

Portable Pizza Oven

I am looking into buying a wood fired or a propane mobile pizza oven to do large parties/catering/farmers markets. Any suggestions on a high quality mobile pizza oven?

Thank you :)

Jeff S.
posted 13 days ago