Latest Activity

HI Pizza Lovers Community,

It is almost impossible to find Diastatic Malt powder in South-Africa in small quantities.. I have done an extensive search and found only one producer. They were willin... (more)

Hi. I recently moved and there was no oven in the apartment. I couldn't afford to buy an oven, but I found an affordable pizza cooker. I bought plenty of pre-cooked pizzas and panini's, but I haven't... (more)

I want to make the master class dough. But can I use 00 flour as that is all I have!

Just curious but any thoughts on making pizza dough with a fresh sour dough starter? I am on the King Arthur website and they sell a fresh sour dough starter. I was wondering if there might be any ad... (more)

In the PB the recipe with and without the starter call for the same starting amount of flour and water. It seems like the base would be less of water and flour if we are using a starter. Can someone ... (more)

Hi Guys,
I'm just after some help with cold bulk fermination to cook Neapolitan style pizza at home in my woodfire oven.
im working with about 58-60% hydration and  0.5% yeast and about 2.5%salt. ... (more)

50% Tiga Starter
65% hydration
Rieper Pizza flour (South tyrol)
48h fermentation
Baked in 90 seconds at 450C with UUNI 3 with Gas
😊✌🏻️😋

I am new to this sight and fairly new at pizza making. So I bought The Pizza Bible and I just made the Master Dough with Starter Recipe (Page 44). I followed the ingredient list exactly; however, I t... (more)

Hi, all of you!
I'm working on a new pizza concept with pizza boxes where you get delivered everything you need for 3 great pizzas Friday night. Like dough, Tomato sauce, toppings, cheese etc. in a ... (more)

Hi guys, my Pizza today was really Great. I am happy :) cheers from Austria
Robi