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Latest Activity


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Frank L. replied to this post • 2 months ago

Pizza oven temperature and timing

Hi, guys!
I really need your professional help!
Can you please tell me the most correct pizza baking temperatures and cooking time for Tony's master dough, Deep-dish Chicago dough and Sicilian doug... (more)

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Giorgio O.
posted 3 months ago

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Gluten Free Flour

@Tony & the community

Can I get some recommendations of some gluten free flour?

Also do you use fast rise yeast or the slow rise?

thanks!

Frank L.
posted 2 months ago

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Volume Differences in Different Flour Type Batches of Poolish Starter

I made two 150g batches of Poolish starter last night to produce 5 balls of Napoletana dough and 5 balls of Cracker Thin dough using Antimo Caputo 00 Blue flour for the Napoletana Poolish and Ceresot... (more)

Jeff Stumpe
posted 2 months ago

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The PIzza Bible as a Father's Day 2017 Gift

It's been about six weeks since receiving The Pizza Bible from my son and daughter-in-law, and my desire to "Respect the Craft" has only increased.

I completed the Master Class and made two piz... (more)

Jeff Stumpe
posted 3 months ago

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Thomas W. commented in this post • 3 months ago

Finding brick cheese in the Bay Area?

Does anyone know of a location for buying brick cheese in the Bay Area? I’m from Wisconsin originally ... I might have to ask family to ship me some.

Also, what type of brick cheese (mild, sharp,... (more)

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Paul S.
posted over 1 year ago

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Mike K. replied to this post • 3 months ago

Got the Bible - Fermentation Q...

I've made pizza on my new wood fired oven about 6 times now.

Always had a 2-3 day ferment ... by the book.

I didn't plan well and are doing a "last minute" pizza get together. I have 24 hours t... (more)

Mike B.
posted 3 months ago

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Don D. replied to this post • 3 months ago

MAMA MIA!

LUV The Pizza Bible! Hubby and I have been frequent diners at Tony's North Beach Pizza at the Graton Casino in Rohnert Park ever since it opened. His Pizza Margherita is best outside of Italy. I have... (more)

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Kathryn Wickstrom
posted 3 months ago

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Ted Sin commented in this post • 3 months ago

Are these large bubbles normal ?

Hi guys,
My dough sometime seem to be very bubbly , there are large bubbles come out on the edge and center of the crust, is it too bubbly ? Is it normal ? If it is abnormal , what was wrong ? un... (more)

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Ted Sin
posted 7 months ago

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Russell Vilt replied to this post • 3 months ago

HELP! At my wits end!

I have worked on developing a traditional Neapolitan-style pizza dough and bought The Bible and went to work replicating the recipe to the gram! Every step was followed to the letter with little succ... (more)

Mark L.
posted 3 months ago

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Christopher S. replied to this post • 3 months ago

Detroit Pizza dough rising for restaruant service

I have been making the Detroit Pizza weekly for about 6 months. I have got really good feedback from friends and family and I'll like to start selling it. My plan is start "pop up" style and I have... (more)

Jonathan O.
posted 3 months ago