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Latest Activity


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Mike K. replied to this post • 2 months ago

Type of yeast to use

Hi,

Here in the UK (or at least where I live in the UK!), I find it easier to get hold of fresh yeast than active dry yeast (well, quality stuff anyway). So this has me wondering whether I can jus... (more)

Byron Buck
posted 2 months ago

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Quattro Stagioni pizza

My contribution for National Pizza Month (Oct.)

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Mike K.
posted 2 months ago

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AB485: All light, all love, pie

This pie was inspired by a tweet from the Cat Daddy, Jackson Galaxy, in support of CA’s bill AB 485 Pet Rescue & Adoption Act--designed to put pet mills out of business & encourage shelter adoptions.... (more)

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Maria .
posted 3 months ago

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National Pepperoni Pizza Day

9/20 but never too late to celebrate.

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Maria .
posted 3 months ago

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Mike K. replied to this post • 3 months ago

Crust Blistering and Hollow, Spider-web like gluten/crumb structure

Hey all,

I am looking to achieve a west-coast style pizza like Gjelina and Mozza. Their crusts are characterized as being well fermented, with blisters on the cornicione and a crumb structure in t... (more)

Lou T.
posted 3 months ago

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Dough for pizza acrobatics

Hi guys!
Does anyone know the recipe of dough for pizza acrobatics? Classic Napoletana dough and Tony's master dough are very soft and can be torn easily while tossing. If I'm not mistaken, the doug... (more)

Giorgio O.
posted 3 months ago

0
Maria . replied to this post • 3 months ago

Balling the dough question

I hope I explain this easily and properly and can get some help. Following all the steps in getting pizza Bible for the master dough recipe, I let the dough bulk ferment for 24 hours then put it in ... (more)

Jacob K.
posted 3 months ago

1
sanjay kaza replied to this post • 3 months 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 1 year ago

0
sanjay kaza replied to this post • 3 months ago

Indian pizzeria market

Hi all,
How about getting oo flour in India at reasonable market rate or which Indian brand resembles to oo flour for pizza making, although presently I am using brand from which my pizza ... (more)

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rahul k
posted 8 months ago

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can't sign-in to PB on phone

Can't log in to PB from phone. Error message: "The change you wanted was rejected. Maybe you tried to access something you didn't have access to."

I keep trying to no avail. Any recommendation... (more)

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Maria .
posted 3 months ago