Welcome to the Pizza Bible

Welcome to The Pizza Bible, a community for pizza makers, and the official site for The Pizza Bible book. Sign up to ask questions, join discussions, post pictures and Shop The Pizza Bible Store.

Create Your Free Account

Latest Activity


0
Leonard OHart replied to this post • about 2 months 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 about 2 months ago

3
Kebo Punkarelli replied to this post • about 2 months ago

NY sauce combinations

I had a good question emailed to me about a true NY / East Coast sauce recipe, and about my sauce recipes in the book.

You'll get a better New York or New Jersey-style sauce by using Saporito or ... (more)

Small image  
Tony Gemignani admin
posted over 4 years ago

0

Neapolitan Dough Recipe Without Starter?

Hi Guys -

Love the book (especially the Neapolitan pizza contest story - awesome stuff Tony). I have been making Neapolitan pizzas for about a year now and use the same directions/amounts when mak... (more)

Small img 0766  
Kevin M.
posted 2 months ago

1

Flour in the UK

Hi guys none of the flours from the book are available in the UK does anybody know of any good flours over here?

Ben C.
posted 2 months ago

1
Chris L. replied to this post • 3 months ago

Gluten free flour

Any tips for ratios using Gluten Free flour?
Am cooking for a coeliac and want to try & replicate the dough recipe as close as possible.
Thanks

Leigh M.
posted almost 4 years ago

0

Soupy Mess

I’ve made a few pizzas from scratch now using whatever recipes I could find online, but I recently found this book and decided to give it a try. I tried to use the recipe on page 48 using the instruc... (more)

Ronald Y.
posted 3 months ago

0
Darryl Cayetano replied to this post • 3 months ago

Sauce Orange color

Im im having trouble with my sauce, it getting orange after and not the beuty red
I use
Mutti pomodoro pelatti 400 gr
Onion
Garlic
Olive oil
Salt
Pepper
Basil
Sugar

20 minutes cooking tim... (more)

Jonatan Vega
posted 3 months ago

0
Mychael Parker replied to this post • 3 months ago

Placing an order

Trying to place an order but keep getting "checkout disabled" message. Any else having trouble?

patty R.
posted 3 months ago

0

Monical's Pizza

hello. i lived in Illinois, and monicals was one of my favorite pizzas. does any one know what style of pizza that is considered. Would it be Chicago or st Louis cracker thin?

tom ripberger
posted 4 months ago

0
Mychael Parker replied to this post • 4 months ago

Raj & Tony

I think it would be smart to make this board a Facebook Group page, this way we get notified when things post or people answer. it seems that people post on here it sits for days if not weeks before ... (more)

Mychael Parker
posted 4 months ago