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ldoschwarzreina vigorda replied to this post • 7 days ago

Room temperature for Pizza Bible poolish recipe

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

Simona Buttini
posted over 3 years ago

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ldoschwarzreina vigorda replied to this post • 7 days ago

Problems with the neapolitan style margherita pizza

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)

Small pizzamargherita  
Thomas S.
posted about 2 years ago

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ldoschwarzreina vigorda replied to this post • 7 days ago

Pizzeria Bufalina Austin TX

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)

Small bufalina  
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Raj Irukulla admin
posted almost 3 years ago

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ldoschwarzreina vigorda replied to this post • 7 days ago

Pizza Napoletana

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 )

Small 01 marinara   Small 02 margherita  
Ulli Haus
posted 7 months ago

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ldoschwarzreina vigorda replied to this post • 7 days ago

Pizza Dough Recipe needed

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)

Cindy C.
posted 2 months ago

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ldoschwarzreina vigorda replied to this post • 7 days ago

Pizza Bible - Neapolitan Dough Procedure

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)

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Carlo Showalter
posted almost 3 years ago

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ldoschwarzreina vigorda replied to this post • 7 days ago

New Yorker Pizza

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)

Lowell Cohen
posted over 1 year ago

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tvetari Holland replied to this post • 15 days ago

W factor in flour

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)

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Ric C.
posted about 1 month ago

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tvetari Holland replied to this post • 15 days ago

using the book as professionnal purpose in professionnal electric oven?

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

stephane tzicuris
posted about 2 months ago

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tvetari Holland replied to this post • 15 days ago

US vs UK Ingredients

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)

Christopher E.
posted 23 days ago