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ldoschwarzreina vigorda replied to this post • 7 days ago

New test dough...

Whipped up another test batch yesterday eve with TG's flour and CM's malt.

Instead of using 1% malt as before and 65% hydro, I went with .5% malt and a 63% hydro and also lowered the yeast amount... (more)

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Mike K.
posted about 3 years ago

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ldoschwarzreina vigorda replied to this post • 7 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 almost 2 years ago

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ldoschwarzreina vigorda replied to this post • 7 days ago

Neopolitan - thoughts on percentage of fresh yeas

First of all, the Pizza Bible is a phenomenal book and truly a work of art. The illustrations and content on all the various styles makes a great reference.

I was born a pizza lover and master... (more)

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Jeff Dunn
posted about 2 years ago

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ldoschwarzreina vigorda replied to this post • 7 days ago

Neopolitan Dough in bulk

Been making Neopolitan style dough for my restaurant for a few months now. Having decent success but would really like to have someone else's opinion on my method. I use only flour, water, salt and ... (more)

joseph J.
posted almost 2 years ago

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ldoschwarzreina vigorda replied to this post • 7 days ago

Neapolitan-style - Pizza Screen?

Hi Fellow Pizzamakers,

I've been using Tony's Napoletana method for several months.
When I push out the balls (approx 250g in weight) to a diameter of 30cm approx, some of the base is extremely ... (more)

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Carlo Showalter
posted over 2 years ago

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ldoschwarzreina vigorda replied to this post • 7 days ago

Neapolitan Pie from Last Night

Here are some pics of a Neapolitan pie I made last night. This was made using the Neapolitan recipe in The Pizza Bible. I used a 8 hour starter and a 36 hour cold rise. This afternoon, I will make... (more)

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Raj Irukulla admin
posted almost 2 years ago

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ldoschwarzreina vigorda replied to this post • 7 days ago

Neapolitan Dough--pic of underside

Here's a couple of photos of a pie I made using the Neapolitan-style dough, including the underside. All in all I made 6 pies. This one was topped with sweet fennel sausage, pepperoni, and roasted sw... (more)

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Dean T.
posted about 3 years ago

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ldoschwarzreina vigorda replied to this post • 7 days ago

Neapolitan Dough

Here's a pic of a pizza I did using the Neapolitan-style dough and 5 cheese--mozzarella, provolone, Romano, parmesan, and asiago. Then I sprinkled some Italian herbs on it, as well as some Aleppo pep... (more)

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Dean T.
posted about 3 years ago

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ldoschwarzreina vigorda replied to this post • 7 days ago

Neapolitan cornicione

Hello,I have a wood fire oven and I enjoy baking Neapolitan style pizza , but for some reason I struggle to achieve the leapord spots on the crust and I was wondering what the technique is in order t... (more)

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Ric C.
posted 4 months ago

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ldoschwarzreina vigorda replied to this post • 7 days ago

Neapolitan Broiler Method

I've tried using the broiler method to make some neapolitan pizzas as mentioned in your book and have been having some issues. I have a stone and a steel and I put the stone on the top near the broi... (more)

Marty B.
posted almost 3 years ago