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Latest Activity


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Do business people care about their "pizzeria products,"

Today I had the unfortunate experience of being the "bad customer," in the eyes of the business I ordered from today.
Yeah, I know. This might not be the appropriate venue to discuss this, but it is... (more)

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James Arlotta
posted 20 days ago

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Degassing

In the process of making a batch of Tony G Napolitana pizza dough.Cold batch fermenting.Would it be OK to degass after only 12 hours due to it rising fairly quickly.thank you.

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Fab Panetta
posted 22 days ago

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James Arlotta replied to this post • 29 days ago

A style not usually recognized...BUFFALO NY PIZZA

Not too long ago here in Buffalo NY a chef writer, (I didn't catch his name, but he was at La Nova's Pizzeria right inside Buffalo NY,) claims to have coined the term..."Buffalo Pizza."
Not too long... (more)

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James Arlotta
posted 29 days ago

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James Arlotta replied to this post • 29 days ago

Indian pizzeria market

Hi all,
How about getting oo flour in India at reasonable market rate or which Indian brand resembles to oo flour for pizza making, although presently I am using brand from which my pizza ... (more)

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rahul k
posted over 1 year ago

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James Arlotta replied to this post • 29 days ago

par baking the giant meatballs?

I've been making the giant meatballs from the book for a while now and I'm curious about partial baking them ahead of time in order to reduce the time when doing actual prep for service. I assume the... (more)

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Aaron F.
posted 6 months ago

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James Arlotta replied to this post • 29 days ago

Very sticky dough

First attempt at making my own dough using the master dough recipe did not go too well. I did day 1 and day 2 and dough was really good but on day 3 I took the dough out to get to room temperature an... (more)

Andy B.
posted 6 months ago

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James Arlotta replied to this post • 29 days ago

Italian Inspired Pizzeria in India

Hi,

While there are plenty of Pizza Chains (Pizza Hut, Dominos) & Independent Pizzerias in India, very few of them actually serve authentic Italian inspired Pizzas. My recent visit to Italy made m... (more)

Sagar Jade
posted 6 months ago

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James Arlotta replied to this post • 29 days ago

100% hydration dough - Detroit style

I've started a new experiment- I'm fascinated by high hydration doughs and am working a 100% hydration dough formulation. The pictures below are my first iteration.

While it wasn't even anywhere ... (more)

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Raj Irukulla admin
posted 5 months ago

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James Arlotta replied to this post • 29 days ago

Sauce alternatives!

Hi everyone,
I'm fairly new to (proper) pizza making and so far I have been trying out different tomato sauces...but I'd like to try different non-tomato based pizzas too. Would anyone have any goo... (more)

Gareth Barnes
posted 5 months ago

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James Arlotta replied to this post • 29 days ago

Grande Mozzarella

I live in Petaluma, CA and have been making theses pizzas for several years now. Recently I went to Whole Foods to buy some Grande Cheese and was told that they no longer carry that brand. Does any... (more)

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Raymond R.
posted over 1 year ago