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Tangzhong Method for Pizza Dough

Has anyone tried the tangzhong method for making pizza dough? It seems this might work to get a higher hydration dough, just don't know if it work with the higher gluten flours. It works great for r... (more)

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David D.
posted about 2 months ago

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I got the pizza bible for Christmas 👍

I got the pizza bible for Christmas 😀 For my new hobby of pizza making. I recently was able to find a uuni 3 brand new for 200 for a lady that won it from the Ellen show😀 I am slowly building my sup... (more)

Jesse Martinez
posted about 2 months ago

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Deppen Webber commented in this post • about 2 months ago

Purchasing Pizza Flour

Hello,

I was wondering if anyone can recommend me a source online to purchase flour in smaller quantities then restaurant supply stores.

Looking for all trumps or similar

Thanks

Luis A.
posted about 2 months ago

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Steve J. replied to this post • about 2 months ago

Freezing pizza dough

Has anyone made dough ahead of time an froze it. If you have - what was your process? I'd like the convenience of having dough available when I want to make pizza.

Stephanie Prosser
posted 3 months ago

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Steve J. replied to this post • about 2 months ago

Help! Cheese Burning

Hey guys, I’ve been following Tony’s recipe for his New York recipe, but the cheese is burning to quickly before the dough gets a chance to bake- I’m Using my convection oven at home, and I’m at 50... (more)

Paolo Cosenza
posted about 2 months ago

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Richard Y. replied to this post • about 2 months ago

Not Enough Rise in My Sicilian

I have been making your Sicilian recipe for a few months at my home. It has turned out terrific.

But the last two times now in my pizza restaurant I am having issues.

It is not rising after i... (more)

Anthony caridi
posted 4 months ago

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Richard Y. replied to this post • about 2 months ago

copycat broccoli rabe & sausage

Tried making a copycat of Umberto's broccoli rabe and sausage grandma pie. Broccoli rabe is, or at least used to be, Italian-American soul-food. Very hush, hush--like nobody knew what the heck you ... (more)

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Maria .
posted 3 months ago

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Richard Y. replied to this post • about 2 months 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 3 months ago

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Richard Y. replied to this post • about 2 months ago

Store flour

I'm trying to buy some flour but can't seem to get it to take the order, anyone else having problems?

Loren Standen
posted about 2 months ago

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Giorgio O. commented in this post • about 2 months ago

Troubles with Tony’s Napoletana dough!

Hi, guys!
Here’s the problem: yesterday I’ve made Tony’s Napoletana dough like it is in the book (with 1,5% fresh yeasts) and today, after 22 hours of refrigerating I’ve got overfermented dough... I... (more)

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Giorgio O.
posted about 2 months ago