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Latest Activity

William Oberacker commented in this post • 4 months ago

DSP Shrinks While Parbaking

I made a lovely Detroit-style this evening, however, every time I make a pie that requires parbaking it shrinks away from the sides during the parbake.

The dough definitely was all the way into t... (more)

William Oberacker
posted 4 months ago

TAREK SAMMAKIA replied to this post • 4 months ago

Store flour

I'm trying to buy some flour but can't seem to get it to take the order, anyone else having problems?

Loren Standen
posted about 1 year ago


Take a bite of Delight

Avanti Pizza in Haderslev can offer you their tasteful spaghetti dishes, Mexican dishes, barbecue dishes and more special dishes. If you want nachos, we can offe... (more)

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Alexander Ostergaard
posted 5 months ago


Flat Neapolitan home pizza

Horrible pizza dough!
I saw a recipe for home Neapolitan pizza on YouTube by professional Neapolitan pizza makes. What on earth could've gone wrong.

* I heated the pizza stone at maximum heat for... (more)

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Cindy C.
posted 5 months ago


has anyone tried this?

I recently saw a recipe that suggested using evaporated milk in the dough.
However, I'm wondering if anyone has ever used 'condensed milk' instead of evaporated milk. Yeah, I realize condensed mil... (more)

Tory Glenn
posted 5 months ago

Robert U. replied to this post • 5 months ago

Napoletan Dough question from the bible

Hi there,

I am just messing around with the bakers percentages of the napoletan dough recipe from tony

could somebody help me with this please ? i dont get it ... perhaps its a mistake in the b... (more)

Robert U.
posted 5 months ago

Raj Irukulla replied to this post • 5 months ago

My neapolitan pizza

My take on a neapolitan style pizza with the white typo 00 caputo flour and a poolish.

Basically my recipe was like Tony suggested but for 1kg of flour I used only 2g of fresh yeast in the final m... (more)

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Johannes L.
posted 5 months ago

Raj Irukulla replied to this post • 5 months ago

dough-ball skin up or dough-ball skin down?

Hi pizza loving community!
im cooking my home pizzas in a wood fired oven and wondering if it mattered which way the dough-ball should be on the cooking stone floor be once stretched out from when i... (more)

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Daniel Borg
posted 5 months ago

Raj Irukulla replied to this post • 5 months ago

Degassing and temperature before balling.

I've mixed a Napoletana style dough and bulk fermented for 24-30 hours. My question is should I be getting the dough to room temperature before taking it out of the container/degassing? It's 62% hydr... (more)

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Lorenzo Furfaro
posted almost 2 years ago

Daniel Borg replied to this post • 5 months ago

Cold Fermentation Process Question

I use a cold ferment process off the back of Caputo "00" flour. I typically refrigerate for 48 hours, proof at room temp for a few hours and then make pizzas. This process always turns out great. My ... (more)

todd shannon
posted 5 months ago