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copycat broccoli rabe & sausage

Tried making a copycat of Umberto's broccoli rabe and sausage grandma pie. Broccoli rabe is, or at least used to be, Italian-American soul-food. Very hush, hush--like nobody knew what the heck you ... (more)

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Maria .
posted 27 days ago

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Bill O. replied to this post • about 1 month ago

Size of dough ball

I have been looking at dough ball weights. For most 12 inch pizzas, recommended sizes range from 177-304 grams. The Bible Bible calls for 370 grams for New York Style. Can someone explain the differe... (more)

Bill O.
posted about 1 month ago

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Mike K. commented in this post • about 1 month ago

NY-style cheese pie

Did a thin-crust cheese pizza the other day

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Mike K.
posted about 1 month ago

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16" cheeser

A tad too much mozza but the crust was amazing.

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Mike K.
posted about 1 month ago

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robert C. replied to this post • about 1 month ago

Swapping Caputo 00 for high gluten flour in dough recipe

I'd like to take a dough recipe I've recently used that uses 500 g of Caputo 00 and swap that out with King Arthur's high gluten. However, I wonder about hydration needs when switching out these 2 fl... (more)

robert C.
posted about 1 month ago

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Mike K. replied to this post • about 1 month ago

Tiga Starter "Shelf Life" Question

In The Pizza Bible the statement is made that the Tiga starter can be refrigerated but it should be kept "no more than 8 hours". Since the tiga takes 18 hours to proof does this mean that the window... (more)

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Tim Thompson
posted about 1 month ago

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Jay W replied to this post • about 1 month ago

All Trumps Recipe

Is there a recipe for a small batch using All Trumps?

Thanks.

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Jay W
posted 9 months ago

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Mike K. commented in this post • about 2 months ago

A couple more..for NPM.

Both were made with Tony Gemignani's 00 High-gluten flour. Excellent flour, btw. Highly recommended.

Pizza Tonno and Pizza Romantica...

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Mike K.
posted 2 months ago

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degassing Master Dough with starter?

Would there be any benefit in doing this? I know the degassing is done for the master dough when not utilizing a starter, but it got me wondering if there would be any additional effect/fermination o... (more)

robert C.
posted about 2 months ago

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Not Enough Rise in My Sicilian

I have been making your Sicilian recipe for a few months at my home. It has turned out terrific.

But the last two times now in my pizza restaurant I am having issues.

It is not rising after i... (more)

Anthony caridi
posted about 2 months ago