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James Arlotta replied to this post • about 2 months 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)

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Mike K.
posted almost 3 years ago

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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 2 months ago

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William Oberacker commented in this post • 2 months 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 2 months ago

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TAREK SAMMAKIA replied to this post • 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 11 months ago

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Take a bite of Delight

Avanti Pizza in Haderslev can offer you their tasteful spaghetti dishes, Mexican dishes, barbecue dishes and more special dishes. If you want nachos, we can offe... (more)

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Alexander Ostergaard
posted 2 months ago

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Flat Neapolitan home pizza

Horrible pizza dough!
I saw a recipe for home Neapolitan pizza on YouTube by professional Neapolitan pizza makes. What on earth could've gone wrong.

* I heated the pizza stone at maximum heat for... (more)

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Cindy C.
posted 2 months ago

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has anyone tried this?

I recently saw a recipe that suggested using evaporated milk in the dough.
However, I'm wondering if anyone has ever used 'condensed milk' instead of evaporated milk. Yeah, I realize condensed mil... (more)

Tory Glenn
posted 3 months ago

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Best take away in Esbjerg - You have to try in your life

Esbjerg offers a large selection of restaurants and barbeques where you can order food out of the house. With Efes pizza in Esbjerg you can easily get a... (more)

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Alexander Ostergaard
posted 3 months ago

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Robert U. replied to this post • 3 months ago

Napoletan Dough question from the bible

Hi there,

I am just messing around with the bakers percentages of the napoletan dough recipe from tony

could somebody help me with this please ? i dont get it ... perhaps its a mistake in the b... (more)

Robert U.
posted 3 months ago

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Raj Irukulla replied to this post • 3 months ago

My neapolitan pizza

My take on a neapolitan style pizza with the white typo 00 caputo flour and a poolish.

Basically my recipe was like Tony suggested but for 1kg of flour I used only 2g of fresh yeast in the final m... (more)

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Johannes L.
posted 3 months ago