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Latest Activity

Raj Irukulla replied to this post • 7 months ago

dough-ball skin up or dough-ball skin down?

Hi pizza loving community!
im cooking my home pizzas in a wood fired oven and wondering if it mattered which way the dough-ball should be on the cooking stone floor be once stretched out from when i... (more)

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Daniel Borg
posted 7 months ago

Raj Irukulla replied to this post • 7 months ago

Degassing and temperature before balling.

I've mixed a Napoletana style dough and bulk fermented for 24-30 hours. My question is should I be getting the dough to room temperature before taking it out of the container/degassing? It's 62% hydr... (more)

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Lorenzo Furfaro
posted about 2 years ago

Daniel Borg replied to this post • 7 months ago

Cold Fermentation Process Question

I use a cold ferment process off the back of Caputo "00" flour. I typically refrigerate for 48 hours, proof at room temp for a few hours and then make pizzas. This process always turns out great. My ... (more)

todd shannon
posted 7 months ago


Storing Caputo 00 flour

I buy repacks of Caputo Flour. Once opened, is there a better method of storage than another? I've heard of people storing in the refrigerator or in a dry cupboard. Does either work better?

todd shannon
posted 7 months ago

TOM Dykstra commented in this post • 7 months ago

Best pizza ever

I just made the best pizza ever. Started with polish then went to bulk fermentation.
48 hours later delish
Take your time people
It's worth the wait
Thanks Tony

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TOM Dykstra
posted 7 months ago

Johannes L. replied to this post • 7 months ago

Neapolitan dough with poolish and 48 hours fermentation


I've made the best doughs in my life the last two times since I bought the book.

However what struggles me slightly is the amount of fresh yeast. I always use 1kg typo 00 Caputo flour. I'v... (more)

Johannes L.
posted 7 months ago

Carl-Fredrik V. commented in this post • 7 months ago

Poolish vs sourdough starter

I am a newbie, and have a simple Q concerning the differences between using a poolish or other similar like ichias-yeast starter and to use a sourdough as starter for my pizza?
Would you say it... (more)

Carl-Fredrik V.
posted 8 months ago

Jeff K. commented in this post • 8 months ago

Warm dough vs cold dough

You say to warm up the dough to 60-65 degrees before starting to shape. I am finding with a 48 to 72 hour fermentation when I let the dough warm to that temperature it over proofs. I do the finger t... (more)

Jeff K.
posted 8 months ago


howdy . Electric Oven to 360C

Two Questions :
1) I got a new pizza oven but is a Double Deck.
have :
Top Temp: 360c
middle temp: 360c:
Botton :360c

I've try to set up to bake in the top part of the oven but sometimes t... (more)

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Jeff Acost
posted 8 months ago


I finally found a large dough roller

After searching high and low, I finally found a large dough roller!

I have been looking for AGES to find one...and finally found one on amazon.

It is only $260 usd.

Most dough rollers I have... (more)

william B.
posted 8 months ago