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Darryl Cayetano replied to this post • 7 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)

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Matthew May
posted 9 months ago

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autolyse

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 7 months ago

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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 8 months ago

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Adrienne S. replied to this post • 8 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)

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Ashwin C.
posted 8 months ago

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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 8 months ago

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Ed DiRamio replied to this post • 8 months ago

What's happening with my Cold Ferment process?

Hi,
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 9 months ago

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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)

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David Baumgartner
posted 8 months ago

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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)

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Eric Gorski
posted 8 months ago

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BIGA or TIGA % based on flour weight

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

Joe Bellona
posted 8 months ago

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Raj Irukulla replied to this post • 9 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 9 months ago