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0
Raj Irukulla replied to this post • 7 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 7 months ago

0
Ken K. replied to this post • 7 months ago

Quantity

Hi this is probably a stupid question. If I want to make double the amount of dough for say the master dough or Neapolitan do I just double the ingredient up. Only reason I ask is just did not know i... (more)

Andy B.
posted 7 months ago

-1

Allied Metal pans versus Lloyd pans

I have been using the Allied Metal BB series pans for the past few years for Sicilian style pizza and like the quite well. i was thinking of adding a couple more until I saw that the price of the 12... (more)

Ken K.
posted 8 months ago

1
Raj Irukulla commented in this post • 8 months ago

First Attempt at a Sicilian Pizza

poolish was made 2 days prior, 45 hour proof from mix to bake, had trouble with sticking after par bake(new pan). Nothing a little spatula work couldn't fix.

Turned on Broiler during final 30 sec... (more)

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SFPizzA ChAmP
posted over 3 years ago

1
René Munthe E. replied to this post • 8 months ago

Diastatic malt

Is this malt, the same malt that homebrewers use to make beer with? or is it different? one for baking with and one for making beer?

Mark S.
posted almost 5 years ago

0

Pizza for many

I am making pizza for 3 familys. 12 people. Kan i bake the pizzas, then add topping on all 12 pizzas? Or do i have to make one and one. Was hoping i maybe could make them ready in advance, and just ... (more)

Christian S.
posted 8 months ago

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Mike K. replied to this post • 8 months ago

Grandma Pizza fail...

Need some direction on my first attempt at the grandma that was a definite fail in my opinion. I followed the recipe completely with a 48 hour rise and 2 hour rest period, stretching the dough twice ... (more)

robert C.
posted 8 months ago

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Mike K. commented in this post • 8 months ago

Most comprehensive Dough Calculator

To all my Pizza & Bakers friends...

This is most likely becoming the most comprehensive dough tool/calculator out on the Net. My buddy Norm developed this handy tool to make dough recipe/formulati... (more)

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Mike K.
posted 10 months ago

2
Raj Irukulla replied to this post • 9 months ago

NEW HAVEN PIZZA; E.G. A MODERN APIZZA

Hi, i've been making pizza for a year already, but i've never been able to replicate or do anything close to New Haven type of pizza. Once i saw that the used wood fire oven but they baked those pies... (more)

Pablo Martinez
posted 10 months ago

0
Mr Mike replied to this post • 9 months ago

active yeast not activating

I have tried on several occasions to activate ADY. Each time I tested the temp of the water to make sure it was not too hot.

I put some ADY into warm water and add some sugar. Then I wait maybe 1... (more)

Tory Glenn
posted 12 months ago