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Hello,I have a wood fire oven and I enjoy baking Neapolitan style pizza , but for some reason I struggle to achieve the leapord spots on the crust and I was wondering what the technique is in order t... (more)

I've tried using the broiler method to make some neapolitan pizzas as mentioned in your book and have been having some issues. I have a stone and a steel and I put the stone on the top near the broi... (more)

Went to a pizzeria in Naples I have never been to called Pizzera Gorzia 1916. The Neapolitan pizza was amazing and the calzone. One pizza we had that you typically don't see that often is a Mastunico... (more)

Hello,

I was wondering what the baker's percentage chart is for the naploletano dough with out starter?

The chart in the back of the book only lists with starter.

Thanks,

Joe

I have watched quite a few videos of classic neapolitan-style restaurants making a margherita or similar topped pizza and the fresh mozzarella does not look wet at all. It looks dry and broken into c... (more)

A few more pics from tonight. I took a second shot at the New England Greek style and sorted out most of the issues. I set my oven to 450F today instead of 500F and got a *much* better result. Als... (more)

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)

Had 2 balls of left over from making pizza the other night. So I decided to try and just bake the Dough, to my surprise it was light airy moist and super flavorful. I was expecting a rock because the... (more)

Been having good luck lately with techniques I learned from The Pizza Bible. Just wanted to say thank you!

At some point we've all heard the claim that New York pizza is better than everywhere else because of the water. I've never heard the definitive answer. Is this myth or fact?