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Latest Activity

Mike K. replied to this post • 8 months ago

Making a pizza similar to Joe's in New York

My favorite pizza out there is Joe's pizza on Carmine street in Manhattan. I'd like to learn how to make something like this at home.

I've got some experience making pizzas, but could use a littl... (more)

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Mike S.
posted over 4 years ago

Mike K. replied to this post • 9 months ago


I've been a bread baker for more than 40 years, refining my technique in recent years. I've attended two one week courses at the San Francisco Baking Institute, and live in San Francisco. I ordinaril... (more)

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Glenn Ferrell
posted 9 months ago

Joe Carbone commented in this post • 9 months ago

Sourdough Starter Activation Help

I just received the Original San Francisco Culture from Ed Wood's Sourdough International.

The main purpose of the starter is to use in my pizza dough.

Should the flour I feed the culture match... (more)

Joe Carbone
posted 10 months ago

Ken K. replied to this post • 9 months ago

Extending the Sicilian fermentation to 72 hours

I have not been around for a while because of a 10 pound weight gain that I attributed to my pizza addiction...! However, I came out of "retirement" last weekend with some Sicilian pizzas, which wer... (more)

Ken K.
posted 9 months ago

Mike K. replied to this post • 10 months ago

Pizza Dough Temperature before opening?

I have been making the NY style pizza dough using the master dough with a starter and then I cold ferment it for 48 hours. I remove it from the fridge 2 hours before I plan to put it in the oven, but... (more)

Marylou L.
posted 10 months ago

Jon S. replied to this post • 10 months ago


4 pizzas down with new unni 3. All tasted metal. Using tragedr pellets. But have been told that it may be the stone. HELP.

Jim .
posted 10 months ago


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 10 months ago


Flour type

What flour is best for Roman style pizza. Thanks

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Fab Panetta
posted 10 months ago

Leila P. replied to this post • 11 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


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 11 months ago