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Latest Activity


1

Store check out disabled?

Trying to check out on the pizza bible store, get a message that the check out has been disabled?

Mark G.
posted 7 months ago

0

Flour type

What flour is best for Roman style pizza. Thanks

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Fab Panetta
posted 7 months ago

1
Leila P. replied to this post • 7 months ago

Tangzhong Method for Pizza Dough

Has anyone tried the tangzhong method for making pizza dough? It seems this might work to get a higher hydration dough, just don't know if it work with the higher gluten flours. It works great for r... (more)

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David D.
posted over 1 year ago

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Master Dough With Starter Ingredient Ratio For 20kg

Hey guys,
Does anyone have the ratios for master dough with poolish starter at 20kg flour?
Thank you

Rasha M.
posted 7 months ago

0

Dough - Pizza bible steps

Hello,
I was following the steps in the book starting from page 22 with the ingredients, page 24, day 1: make the dough, kneading, Bulk fermentation...
So after the kneading, we will leave the doug... (more)

Paolo Nicoli
posted 8 months ago

0

Pizza dough

Hello, pizza teacher!
I'm from China, and I'm honored to buy the pizza bible in China. For me, this pizza bible is not only a food book, but also a food book
He's so great for a startup book!
Ther... (more)

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ning xu
posted 8 months ago

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Alternative Dough

Hello
I live in india and have recently bought the book. While buying master class shopping list i found out the mentioned brands of flour are not available in India. Only Caputo varieties of flour ... (more)

Prateek mantri
posted 8 months ago

0

Do business people care about their "pizzeria products,"

Today I had the unfortunate experience of being the "bad customer," in the eyes of the business I ordered from today.
Yeah, I know. This might not be the appropriate venue to discuss this, but it is... (more)

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James Arlotta
posted 8 months ago

3

Degassing

In the process of making a batch of Tony G Napolitana pizza dough.Cold batch fermenting.Would it be OK to degass after only 12 hours due to it rising fairly quickly.thank you.

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Fab Panetta
posted 8 months ago

1
James Arlotta replied to this post • 8 months ago

A style not usually recognized...BUFFALO NY PIZZA

Not too long ago here in Buffalo NY a chef writer, (I didn't catch his name, but he was at La Nova's Pizzeria right inside Buffalo NY,) claims to have coined the term..."Buffalo Pizza."
Not too long... (more)

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James Arlotta
posted 8 months ago