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


Looking to open a little shop in the future

This was my first attempt at a detroit style and it turned out great. I use a mix of 00 Americana flour and 00 antimo caputo, about 60/40 mix. More caputo 00 than Americana. I used and cheddar/ motz ... (more)

Small 20190301 173743  
Eric Gorski
posted 4 months ago


BIGA or TIGA % based on flour weight

How do I adjust the amount of preferment based on flour weight?

Joe Bellona
posted 4 months ago

Raj Irukulla replied to this post • 5 months ago

Increase salt in master Sicilian/Neapolitan recipes?

I am a bit of a salt geek , although I have high blood pressure and try to restrict the intake. However, my family says that they feel both doughs could use more salt. Is there a reason to not add ... (more)

Ken K.
posted 5 months ago

Ken K. replied to this post • 5 months ago


Hi this is probably a stupid question. If I want to make double the amount of dough for say the master dough or Neapolitan do I just double the ingredient up. Only reason I ask is just did not know i... (more)

Andy B.
posted 5 months ago


Allied Metal pans versus Lloyd pans

I have been using the Allied Metal BB series pans for the past few years for Sicilian style pizza and like the quite well. i was thinking of adding a couple more until I saw that the price of the 12... (more)

Ken K.
posted 6 months ago

Raj Irukulla commented in this post • 6 months ago

First Attempt at a Sicilian Pizza

poolish was made 2 days prior, 45 hour proof from mix to bake, had trouble with sticking after par bake(new pan). Nothing a little spatula work couldn't fix.

Turned on Broiler during final 30 sec... (more)

Small image   Small image  
posted over 3 years ago

René Munthe E. replied to this post • 6 months ago

Diastatic malt

Is this malt, the same malt that homebrewers use to make beer with? or is it different? one for baking with and one for making beer?

Mark S.
posted over 4 years ago


Pizza for many

I am making pizza for 3 familys. 12 people. Kan i bake the pizzas, then add topping on all 12 pizzas? Or do i have to make one and one. Was hoping i maybe could make them ready in advance, and just ... (more)

Christian S.
posted 6 months ago

Mike K. replied to this post • 6 months ago

Grandma Pizza fail...

Need some direction on my first attempt at the grandma that was a definite fail in my opinion. I followed the recipe completely with a 48 hour rise and 2 hour rest period, stretching the dough twice ... (more)

robert C.
posted 6 months ago

Mike K. commented in this post • 6 months ago

Most comprehensive Dough Calculator

To all my Pizza & Bakers friends...

This is most likely becoming the most comprehensive dough tool/calculator out on the Net. My buddy Norm developed this handy tool to make dough recipe/formulati... (more)

Thumb 21432968 10155721735923887 3612497232957630580 n
Mike K.
posted 8 months ago