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

Chris L. replied to this post • 5 months ago

Making Gluten Free pizza dough

I want to make a Gluten Free dough. How far in advance should I make it? Can it rest overnight or for 36+ hours like a regular dough?

RC Gallegos
posted over 3 years ago

Darryl Cayetano replied to this post • 6 months ago

Pizza dough tearing when stretching

So... I’m gonna open a pizza shop and my dough is tearing while stretching. I’m gonna do slices so it’s 18’’ pies. At first while I was hand kneeding the doughs they were coming out ok and quite stre... (more)

Small 14e39572 8e85 4732 a0cd 4d3f543f2627  
Matthew May
posted 8 months ago



Hi. I plan to do the autolyse method. So i need to mix flour and water first right? then after the autolyse method I will add the starter and salt. Just wanna ask if my starter would properly mixed i... (more)

Darryl Cayetano
posted 6 months ago


Poolish grammage

I want to try master dough with starter for 4 pizzas.Should i multiply the each ingredient of poolish and dough by 4???

Hassan Javed
posted 6 months ago

Adrienne S. replied to this post • 6 months ago

Is my dough over-proofed? (Master dough w/o starter)

Hi all, this is my second attempt at the Master Dough without starter and I'm loving the process and results! However, I suspect that my dough is over-proofed and would appreciate any tips. Details b... (more)

Small day1 3 pre bulk fermentation   Small day2 1 post bulk fermentation  
Ashwin C.
posted 6 months ago


Degassing without a Mixer

Hi, I’m doing the two day process and I don’t have a mixer. How do you degas by hand? Thank you.

Tim Jones
posted 6 months ago

Ed DiRamio replied to this post • 6 months ago

What's happening with my Cold Ferment process?

I've been making pizza for a while, but just recently I was turned on to a great recipe that calls for cold fermenting which is my first experience with it (I never knew what I was missing all t... (more)

tim guthrie
posted 7 months ago


First pizza bake

Got my book on Friday. Bought ingredients on Saturday. Made the dough on Sunday. Dough balls, sauce, garlic oil on Monday. Baked my first pizzas on tuesday. Success! Very happy with finished product... (more)

Small 20190312 155609  
David Baumgartner
posted 6 months ago


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 6 months ago


BIGA or TIGA % based on flour weight

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

Joe Bellona
posted 6 months ago