Welcome to the Pizza Bible

Welcome to The Pizza Bible, a community for pizza makers, and the official site for The Pizza Bible book. Sign up to ask questions, join discussions, post pictures and Shop The Pizza Bible Store.

Create Your Free Account

Latest Activity


0
James Arlotta replied to this post • 29 days ago

San Marzano Tomato Flavor

After watching Tony on you tube got The Pizza Bible. Only ankle deep so far but what a great resource. I am learning by making mistakes.

This book has taught me how to finally get that "Tomato Fl... (more)

Barry F.
posted 4 months ago

1
James Arlotta replied to this post • 29 days ago

new set up/ India

HI , I live in India and wish to set up a start up. I am planning to purchase s spiral mixer to mix the dough, a dough divider and rounder, a pizza roller machine and to decide between a convey... (more)

Avninder Mutchall
posted over 2 years ago

0
James Arlotta replied to this post • 29 days ago

Sicilian style recommended tempeture at wood fired oven

Hello,

What is the recommended temperature for baking the best Sicilian pizza (using the 2 steps method) and how long?

The book is registered to do so at 450 degrees Fahrenheit, while in the ... (more)

Michael L.
posted 3 months ago

0
James Arlotta replied to this post • 29 days ago

Neapolitan Pizza

Hi guys,
I have a compact electric oven, reaches to around 800F temp.
http://www.pizzagroup.com/EN/prodotto_dett/48/12/282.aspx

I Would like to make a Neapolitan Pizza in 2-3 minutes.
What wo... (more)

Avi R.
posted 3 months ago

0
James Arlotta replied to this post • 29 days ago

Help With Transferring Dough To Worksurface

Hi all, wondered if somebody can help. I’m struggling to get my dough off the baking sheet, which the dough balls go on in the fridge for the second 24 hours, on to my granite work surface.

Tony ... (more)

Scott Sutton
posted 2 months ago

0
James Arlotta replied to this post • 29 days ago

Sourdough Starter instead of Poolish

Hi everyone,

I’d like to try a sourdough Neapolitan, I already have my own starter and wondered if it would work to replace the 90g poolish in Tony’s recipe with 90g starter (100% hydration)? Woul... (more)

Stephen Lavery
posted 2 months ago

0
James Arlotta replied to this post • 29 days ago

Burnt Bottom Crust on my Chicago Deeper

So... I have to say... this last pie was a perfect pizza... except for the bottom... I setup my oven with a stone on the top rack and a steel on the bottom rack... pre-heated at 500 for well over an ... (more)

William Oberacker
posted about 2 months ago

0
James Arlotta replied to this post • 29 days ago

Semolina flour in pizza dough

After reading about semolina in pizza dough and also having a brief conversation about it with T. Gemignani awhile back, I decided to give it a shot since I'm curious to see what the out come would b... (more)

Small 1 30mark   Small 4 00mins  
Thumb t1
Mike K.
posted almost 3 years ago

0

Frying pan + grill method

So I'm hoping to build a house and very excited at the thought of adding a pizza oven to the back garden. Before doing so I'm looking to perfect home made neopolitan pizza so I know it's going to be ... (more)

Niall C.
posted about 1 month ago

1
William Oberacker commented in this post • about 1 month ago

DSP Shrinks While Parbaking

I made a lovely Detroit-style this evening, however, every time I make a pie that requires parbaking it shrinks away from the sides during the parbake.

The dough definitely was all the way into t... (more)

William Oberacker
posted about 1 month ago