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Latest Activity

The Lucca O. replied to this post • 2 months ago

Floor mixer - hobart HL-600


I was curious if anyone with an existing setup uses this particular model?

I bought a 60qt mixer as I'm preparing for my shop someday soon. I am curious about higher volume what to expec... (more)

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Jamie M.
posted 2 months ago

The Lucca O. replied to this post • 2 months ago

What is the best flour for indoor ovens (500 degrees max)

Please forgive the newbie question. I am an experienced artisan bread, kaiser roll and yeast cake maker of over 30 years so hubby wanted me to try pizza.
I made pizza at home for the first time Fri... (more)

Madlyn S.
posted 8 months ago

The Lucca O. replied to this post • 2 months ago

Dubliner Pizza

I made Tony’s Dubliner pizza tonight for the first time. I made the corned-beef yesterday and made the Russian dressing and fresh coleslaw early this morning. The pizza uses Dubliner cheese, corned-b... (more)

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Paul S.
posted over 1 year ago

The Lucca O. replied to this post • 2 months ago

Problems with the bottom of my pizza

I've just bought the MM Wow oven and my pizza bases are mostly coming out looking like this
Would anyone be able to help?
Cook time is 5.30
Oven temp is 290oC

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Les Hanna
posted 2 months ago


Dough Troubles

I need help !
I have followed the master dough w/starter recipe to a tee. I have used all the recommended flours and I am still getting a dough that comes out unworkable and thin. It rips very easin... (more)

Bradley D.
posted 2 months ago

Les Hanna replied to this post • 2 months ago

Dough Storage for Slow Rise

The one thing I consistently have trouble with is dough storage. I have been using a dough tray and plastic wrap to story, but removing the plastic wrap from the dough is always difficult once the ba... (more)

M B.
posted 2 months ago

Ulli Haus replied to this post • 2 months ago

What causes dough to weaken?

My experiment two days ago leaving my naturally leavened dough to bulk rise overnight on the counter may have led to a weak dough... After this I left it in the fridge for 8 hours, took out, made the... (more)

jr 0.
posted 3 months ago

Ulli Haus replied to this post • 2 months ago

Testing Pizzas

Hi all,

I'd like to share my testing results with you in this post.

I will begin with the biggest batch I've ever made during my Pizza Party last night :-) --> I specifically set this event up... (more)

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Ulli Haus
posted 6 months ago



This is my 2nd dough making project: Master Dough with Starter.

Yesterday, made my starter (Poolish) and it fermented very well within 12+ hours. So I made a corporate decision to make my dough t... (more)

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Kathryn Wickstrom
posted 2 months ago


Impact of time and temperature on dough

I'm looking for help in this forum that can help me understand the impact on a pizza of proofing both in mass form and in ball form and both at room temperature and fridge. Ideally, there exist linea... (more)

jr 0.
posted 2 months ago