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Has anyone tried this flour

I'm wondering if anyone here has tried the Antimo Caputo "Americana" flour that is supposedly milled for ovens running at 500-600 degrees.

If so, did you like the results? Does it have a nice fl... (more)

Tory Glenn
posted about 1 month ago

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Raymond R. replied to this post • about 1 month ago

Grande Mozzarella

I live in Petaluma, CA and have been making theses pizzas for several years now. Recently I went to Whole Foods to buy some Grande Cheese and was told that they no longer carry that brand. Does any... (more)

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Raymond R.
posted 2 months ago

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Maria . commented in this post • about 1 month ago

Motor City Madhouse

Finally made the Detroit. I wanted to do it before the weather warms up. I bit the bullet and ordered the brick cheese from Widmar. It’s expensive and the taste is not worth the price, but this pi... (more)

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Maria .
posted 5 months ago

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James A. replied to this post • about 1 month ago

How much do you really love PIZZA?

For all you pizza aficionados out there. Let me give you a good way to test your taste buds's, and see how much you love pizza.
For the last two weeks of this month, since I was low on fund's and "f... (more)

James A.
posted about 2 months ago

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PIZZA TRUCK

Hi everyone! What is the most convenient gas fired pizza oven to be used in a pizza truck?

Eranah Joganna
posted about 2 months ago

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Ulli Haus replied to this post • about 2 months ago

how long should it take?

I have a dough ball that is cold fermenting in my fridge. It's been in there for 24 hours, and will be in for another 24 hours before I use it.

I just took it out of the fridge after it's been in ... (more)

Tory Glenn
posted 2 months ago

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arancini, barbecue chicken

Something old, something new. Lots of good memories bound up in the riceballs, but the barbecue chicken is new for me. I'm really more of a traditionalist when it comes to pizza, but I ventured. S... (more)

Small barbacue chicken 1st   Small bbq ckn  
Maria .
posted about 2 months ago

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Mike K. replied to this post • 2 months ago

How to avoid water condensing inside the dough container?

Every time i make pizza dough and proof it using cold-ferment
i find water drops forming on the cover of the container. After while it gets bigger and fall on the dough which makes the flour or corn... (more)

Ahmed Rashed
posted 2 months ago

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Christopher S. replied to this post • 2 months ago

Pan Make and Material for Pequod's/Burt's Place Style

Hey all,

I am looking for the pan make and material similar to Burt's Place, Pequod's, and Colony Grill in Stamford.

I want to bake a round pie with cheese pressed up against the edge that will... (more)

Lou T.
posted 2 months ago

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JUSTIN W. replied to this post • 2 months ago

Outdoor pizza ovens

I am currently interested in buying a wood fire stainless steel outdoor pizza oven any pro or cons? Open for any suggestions. Also is it better to go with stone or steel?

Darryl W.
posted 2 months ago