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Latest Activity


0
Raj Irukulla replied to this post • about 1 month 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 about 1 month ago

2
Robert U. replied to this post • about 1 month ago

Biga Pizza

Hi guys, my Pizza today was really Great. I am happy :) cheers from Austria
Robi

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Robert U.
posted about 1 month ago

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Raj Irukulla replied to this post • about 1 month ago

Substituting sugar for diastatic malt

Amount to use of sugar in place of malt in dough .???
Thank you

Diana E.
posted about 1 month ago

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will The Roadside Pie KIng replied to this post • about 1 month ago

16” dough ball weight

What is a good weight for a 16” Neapolitan style pizza. I know that is big for that style but why not. Thanks in advance.

Mike L.
posted about 2 months ago

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Robert U. replied to this post • about 1 month 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 about 1 month ago

1
Bradley D. replied to this post • about 1 month ago

Yeast quantities with starters?

Ok, another question. In the baker's quantities for the Neapolitan style dough, yeast is listed as .5%. And we've figured out that is for dry yeast. But my dough came out way over-proofed. It actuall... (more)

Dean T.
posted over 3 years ago

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Pizza tonda

Pizza tonda, prosciutto e fungi
https://youtu.be/bRWehYfrmOA

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will The Roadside Pie KIng
posted about 1 month ago

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Ben A replied to this post • about 1 month ago

Store

I’m a bit stumped by this site. I posted a question a week or so ago and no replies. Ok nobody uses a Kamado style grill. I understand, but why can’t you purchase items from the store? I’ve been ... (more)

Ben A
posted about 2 months ago

1
Laurence Kedzie replied to this post • about 1 month ago

Crispier Pizza?

So I made Tony’s Chicago style cracker thin Used Poolish. I had convection oven on 500 for an hours with both stones in place. Crust was perfect crispy however center pieces were a little doughy? Do ... (more)

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Laurence Kedzie
posted about 2 months ago

1
Andrew M. commented in this post • about 1 month ago

Amazing. Read fast before they delete

It’s come to the point I see if you criticize this site they erase the post. I’ve been emailing the customer service of this site for a week and they won’t reply about and order I’d love to place. ... (more)

Ben A
posted about 1 month ago