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Latest Activity


1
Raj Irukulla commented in this post • 3 months ago

Very sticky dough

First attempt at making my own dough using the master dough recipe did not go too well. I did day 1 and day 2 and dough was really good but on day 3 I took the dough out to get to room temperature an... (more)

Andy B.
posted 3 months ago

3
Senor Fred replied to this post • 3 months ago

Baker's Percentages For Pizza Bible Neapolitan Dough Recipe

In the Pizza Bible, on page 302, you list the quantity of yeast as .5%. I assume that weight is referring to cake yeast, and not active dry?

Dean T.
posted over 3 years ago

0
Aaron F. commented in this post • 3 months ago

par baking the giant meatballs?

I've been making the giant meatballs from the book for a while now and I'm curious about partial baking them ahead of time in order to reduce the time when doing actual prep for service. I assume the... (more)

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Aaron F.
posted 3 months ago

0
Giorgio O. commented in this post • 3 months ago

Wild yeast culture (aka levain) VS biga and poolish starters

Hi, guys!
Has anyone tried all these variations of sourdough? What are your thoughts about the quality and taste of a dough made this way?
I was cultivating my wild yeast culture for a week and tod... (more)

Giorgio O.
posted 3 months ago

1
ldoschwarzreina vigorda replied to this post • 3 months ago

New York Style Pizza and an Expanding Hobby

The next baking journey is about to begin. I’ve been reading and studying artisan bread making. Not surprisingly, so much of what I’ve learned about making pizza dough applies to baking bread. I plan... (more)

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Paul S.
posted over 2 years ago

1
ldoschwarzreina vigorda replied to this post • 3 months ago

New York Style Flour

Has anyone tried both the Tony's artisan and the new Caputo NY style flour? Thoughts?

Jon D.
posted over 2 years ago

2
ldoschwarzreina vigorda replied to this post • 3 months ago

New York Margherita

Thanks to Tony, Raj, Mark S, Mike K, Chuck W for your tips and support. Using Tony's Artisan flour, two baking steels, and my home oven at 525 degrees, I created a New York style pizza that looks lik... (more)

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Ken K.
posted over 3 years ago

0
ldoschwarzreina vigorda replied to this post • 3 months ago

New test dough...

Whipped up another test batch yesterday eve with TG's flour and CM's malt.

Instead of using 1% malt as before and 65% hydro, I went with .5% malt and a 63% hydro and also lowered the yeast amount... (more)

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Mike K.
posted over 3 years ago

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ldoschwarzreina vigorda replied to this post • 3 months ago

Neopolitan - thoughts on percentage of fresh yeas

First of all, the Pizza Bible is a phenomenal book and truly a work of art. The illustrations and content on all the various styles makes a great reference.

I was born a pizza lover and master... (more)

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Jeff Dunn
posted over 2 years ago

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ldoschwarzreina vigorda replied to this post • 3 months ago

Neopolitan Dough in bulk

Been making Neopolitan style dough for my restaurant for a few months now. Having decent success but would really like to have someone else's opinion on my method. I use only flour, water, salt and ... (more)

joseph J.
posted about 2 years ago