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ldoschwarzreina vigorda replied to this post • 7 days ago

Napoli - pizzeria Gorzia and da Michele

Went to a pizzeria in Naples I have never been to called Pizzera Gorzia 1916. The Neapolitan pizza was amazing and the calzone. One pizza we had that you typically don't see that often is a Mastunico... (more)

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Tony Gemignani admin
posted almost 3 years ago

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ldoschwarzreina vigorda replied to this post • 7 days ago

Napoletana Dough Baker's Percentage with out Starter

Hello,

I was wondering what the baker's percentage chart is for the naploletano dough with out starter?

The chart in the back of the book only lists with starter.

Thanks,

Joe

Joe Carbone
posted 5 months ago

0
ldoschwarzreina vigorda replied to this post • 7 days ago

Mozzarella Curd vs Fresh Mozzarella

I have watched quite a few videos of classic neapolitan-style restaurants making a margherita or similar topped pizza and the fresh mozzarella does not look wet at all. It looks dry and broken into c... (more)

Jason B.
posted about 1 year ago

2
ldoschwarzreina vigorda replied to this post • 7 days ago

More pies from tonight -- New York and Greek Style

A few more pics from tonight. I took a second shot at the New England Greek style and sorted out most of the issues. I set my oven to 450F today instead of 500F and got a *much* better result. Als... (more)

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Raj Irukulla admin
posted about 3 years ago

2
ldoschwarzreina vigorda replied to this post • 7 days ago

Making a pizza similar to Joe's in New York

My favorite pizza out there is Joe's pizza on Carmine street in Manhattan. I'd like to learn how to make something like this at home.

I've got some experience making pizzas, but could use a littl... (more)

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Mike S.
posted about 3 years ago

1
ldoschwarzreina vigorda replied to this post • 7 days ago

Left over Neapolitan dough

Had 2 balls of left over from making pizza the other night. So I decided to try and just bake the Dough, to my surprise it was light airy moist and super flavorful. I was expecting a rock because the... (more)

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Jeff S.
posted over 1 year ago

4
ldoschwarzreina vigorda replied to this post • 7 days ago

Just wanted to say thanks Pizza Bible!

Been having good luck lately with techniques I learned from The Pizza Bible. Just wanted to say thank you!

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David P.
posted about 3 years ago

1
ldoschwarzreina vigorda replied to this post • 7 days ago

Is New York pizza really good because of the water?

At some point we've all heard the claim that New York pizza is better than everywhere else because of the water. I've never heard the definitive answer. Is this myth or fact?

Dan Lee
posted over 3 years ago

0
ldoschwarzreina vigorda replied to this post • 7 days ago

Handling and stretching doughs from Pizza Bible

Hi there,

I bought the PB a couple of months back and have so far only tried out the master dough and neapolitan dough (for use with my new wood fired oven :-) ).

Compared to doughs I've tried ... (more)

Byron Buck
posted 12 months ago

4
ldoschwarzreina vigorda replied to this post • 7 days ago

Greko Pizza

Tonight I made the Greko pizza from the Pizza Bible. I used Neapolitan style dough, and cooked it at 820 degrees in my Woodstone oven for 90 seconds, rotating it 180 degrees after 45 seconds. It came... (more)

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Dean T.
posted about 3 years ago