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The Pizza Bible mentions that poolish should be left at room temperature for 18 hours. What temperature is considered room temperature? Thank you.

Hello fellow pizzaiolos!

I own the pizza bible and I love the neapolitan style pizza margherita. But my attempts wasn't that successful. Actually the pizza looks better than it tastes ;)

I actu... (more)

I was in Austin, Texas this weekend and was fortunate enough to get to try the Margherita at Bufalina. Wow. I was absolutely blown away. This was easily one of the best Neapolitan pizzas I've had.... (more)

Hi pizza lovers
after testing and testing and some more testing, here is my current selection of Neapolitan pizzas :D (testing won't stop though lol )

I'm hoping someone can help me here with a pizza dough recipe for a commercial gas oven that reaches 300 degrees (C) or 572 (F) and a recipe for same day dough rise.

I've made Neapolitan dough for... (more)

Hello Fellow Pizzamakers!

I switched from Jeff Varasano's dough preparation method to Tony G's about 10 weeks ago.

I followed Jeff's method pretty faithfully, but used a preferment (as per Tony... (more)

Hey, so I made the New Yorker Pizza from the book and as good as it was, there was no char on the bottom versus the top of the pizza. I don't own a brick oven or a pizza oven, I use my regular home o... (more)

Hey guys , I’ve been doin some research on the w factor of flour , and I’m just wondering how do I work out what the w factor is for different flours , because here in Australia it does not display ... (more)

how can i adapt all this recipes with a electric oven working at over 300ºC because i need to follow the rythm of the orders?
thx in advance

Hi all,

This may have been covered before, but there's such a massive difference in the tomato products available in the UK vs the US.

My biggest one is tomato products.

So in the UK we have... (more)