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Latest Activity


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Ulli Haus replied to this post • 25 days ago

Testing Pizzas

Hi all,

I'd like to share my testing results with you in this post.

I will begin with the biggest batch I've ever made during my Pizza Party last night :-) --> I specifically set this event up... (more)

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Ulli Haus
posted 10 months ago

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Thank you from France !

I recieved the Pizza Bible book as a Christmas present.
I was looking without success for years to retrieve the marvelous taste of the pizza I ate once in Italy in the village of my ancestors.
I d... (more)

Woody U.
posted about 1 month ago

1
Rob Nicholas commented in this post • about 1 month ago

Dry tiga, dry dough?

First I want to let you know I bake a ton of bread from starters, and I make tons of pizza ( I only bake my own bread, and use the Italian baker book quite a bit). I have 6 kids, so I always double o... (more)

Anne G.
posted over 2 years ago

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Vito Battista replied to this post • about 1 month ago

Dough sticking in pan

Hello all
The last 2 pies I made (sicilian with starter) the dough has stuck to the bottom of the pizza pan during the parbaking. I've followed the recipe in the book (except for the 2nd pizza stone... (more)

Vito Battista
posted about 1 month ago

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Maria . replied to this post • about 1 month ago

Air pockets between dough and baking stone

Hi everyone,
I am having a strange problem with air pockets forming between the pizza and the stone after launching. I get these huge bubbles. At first I thought it was a bubble in the dough and I... (more)

John Dole
posted about 2 months ago

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New, re-designed and revised dough calculator

https://pizza-dough-calculator.herokuapp.com/calculator

Now you have it all in one place...thin crust, stuffed crust, deep dish, Sicilian, Detroit and more.

Easy to use. Scale up or down. Preci... (more)

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Mike K.
posted about 1 month ago

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Maria . replied to this post • about 1 month ago

Baking steels vs. Pizza stones. Which is better?

I'm familiar with pizza stones, but not baking steels. In recent days, I've been hearing more about baking steels. What's the difference between the two and is one better than the other for certain... (more)

Marcos F.
posted over 3 years ago

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Maria . replied to this post • about 1 month ago

Dough too thin

Should the master dough be soft/wet and tough to handle? The results taste great but once I've spread the dough it's so soft I can't even think of picking it up to put on the peel.

Steve J.
posted about 2 months ago

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Chicago Pizza

Can someone elaborate on the type of lard used in the Chicago style pizza. What is the best brand? Should I use Lard flakes or rendered pig lard.

Daniel Butler
posted about 1 month ago

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Slice Joint Economics

This question is for anyone with shop experience if they are on here.

I'm very curious to know the economics of the by-the-slice model. At places like Slice House in relatively high foot traffic a... (more)

Lou T.
posted about 2 months ago