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Latest Activity


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Pizza for many

I am making pizza for 3 familys. 12 people. Kan i bake the pizzas, then add topping on all 12 pizzas? Or do i have to make one and one. Was hoping i maybe could make them ready in advance, and just ... (more)

Christian S.
posted 9 months ago

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Mike K. replied to this post • 9 months ago

Grandma Pizza fail...

Need some direction on my first attempt at the grandma that was a definite fail in my opinion. I followed the recipe completely with a 48 hour rise and 2 hour rest period, stretching the dough twice ... (more)

robert C.
posted 9 months ago

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Mike K. commented in this post • 9 months ago

Most comprehensive Dough Calculator

To all my Pizza & Bakers friends...

This is most likely becoming the most comprehensive dough tool/calculator out on the Net. My buddy Norm developed this handy tool to make dough recipe/formulati... (more)

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Mike K.
posted 10 months ago

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Raj Irukulla replied to this post • 10 months ago

NEW HAVEN PIZZA; E.G. A MODERN APIZZA

Hi, i've been making pizza for a year already, but i've never been able to replicate or do anything close to New Haven type of pizza. Once i saw that the used wood fire oven but they baked those pies... (more)

Pablo Martinez
posted 11 months ago

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Mr Mike replied to this post • 10 months ago

active yeast not activating

I have tried on several occasions to activate ADY. Each time I tested the temp of the water to make sure it was not too hot.

I put some ADY into warm water and add some sugar. Then I wait maybe 1... (more)

Tory Glenn
posted about 1 year ago

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Mr Mike replied to this post • 10 months ago

Grande mozzarella cheese

Hi, I live in Illinois.Does anyone know where I can buy Grande Mozzarella cheese?

Rod H.
posted 10 months ago

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Cooking pizza with steel

Hi does anyone know if tony uses the broiler when he uses his method of using 2 steels? It doesn’t mention it but the manufacturer of the baking steel uses the broiler. If tony doesn’t use the broile... (more)

Jesse F.
posted 10 months ago

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No Cold Sauce Commandment

I read Tony's response to why we shouldn't use cold dough, but what about the cold sauce?

From what I read and learned in the Bible, I would think it would possibly 1) cool the dough causing the b... (more)

Mr Mike
posted 10 months ago

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Mike K. replied to this post • 10 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

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Mike K. replied to this post • 11 months ago

Introduction

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 11 months ago