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Nicholas S. commented in this post • 4 months ago

Can't get smooth dough balls

I'm fairly new to pizza; I've probably only made the master dough (without starter) three or four times. I am following measurements and steps to the letter, but when it comes time to ball the dough... (more)

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Nicholas S.
posted 4 months ago

0
Raj Irukulla replied to this post • 4 months ago

Scales

What scales do you use to weigh very small amounts of yeast....I have come across some recipes that takes less then a gram of yeast....thanks for all replies.

Mark S.
posted 4 months ago

1
Raj Irukulla replied to this post • 4 months ago

Quad City Pizza

Is anyone making Quad City Pizza on this board? Just read about this style a couple of months ago.....sounds very interesting.

Mark S.
posted 4 months ago

1
Eric P. replied to this post • 4 months ago

Bottom of the crust burnt

Hi, I tried a Detroit Style pizza last night for the first time, and I know I need to work a little more to perfect it, but The bottom of the crust got really burnt, like black. Not yummy. I had the ... (more)

Eric P.
posted 5 months ago

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Darryl Cayetano replied to this post • 4 months ago

Proper way for cold bulk fermentation

Hi. I ordered the book pizza bible today from amazon it will arrive between 2 to 5 days. Would like to ask what the best method I can make for my caputo pizzeria 00 to make more elastic, leopard spot... (more)

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Darryl Cayetano
posted 5 months ago

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Mr Mike replied to this post • 4 months ago

Deep dish is exuding water when sliced

Deep dish turns out great except when I slice it I am dabbing up a ton of water which quickly ruins the crust. Happens on the sausage deep dish and the spinach. No top crust and I am using ceramic ba... (more)

Dee Damico
posted 6 months ago

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Chris L. replied to this post • 4 months ago

Making Gluten Free pizza dough

I want to make a Gluten Free dough. How far in advance should I make it? Can it rest overnight or for 36+ hours like a regular dough?

RC Gallegos
posted over 3 years ago

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Darryl Cayetano replied to this post • 5 months ago

Pizza dough tearing when stretching

So... I’m gonna open a pizza shop and my dough is tearing while stretching. I’m gonna do slices so it’s 18’’ pies. At first while I was hand kneeding the doughs they were coming out ok and quite stre... (more)

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Matthew May
posted 7 months ago

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autolyse

Hi. I plan to do the autolyse method. So i need to mix flour and water first right? then after the autolyse method I will add the starter and salt. Just wanna ask if my starter would properly mixed i... (more)

Darryl Cayetano
posted 5 months ago

0

Poolish grammage

I want to try master dough with starter for 4 pizzas.Should i multiply the each ingredient of poolish and dough by 4???

Hassan Javed
posted 5 months ago