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Paul Gardner replied to this post • 6 months ago

Autolyse Method Question

I am new to this sight and fairly new at pizza making. So I bought The Pizza Bible and I just made the Master Dough with Starter Recipe (Page 44). I followed the ingredient list exactly; however, I t... (more)

Paul Gardner
posted 6 months ago

1
Jesper Rasmussen replied to this post • 6 months ago

Prepare pizza dough for sale. What is the best way to pack?

Hi, all of you!
I'm working on a new pizza concept with pizza boxes where you get delivered everything you need for 3 great pizzas Friday night. Like dough, Tomato sauce, toppings, cheese etc. in a ... (more)

Jesper Rasmussen
posted 6 months ago

2
Robert U. replied to this post • 6 months ago

Biga Pizza

Hi guys, my Pizza today was really Great. I am happy :) cheers from Austria
Robi

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Robert U.
posted 6 months ago

0
Raj Irukulla replied to this post • 6 months ago

Substituting sugar for diastatic malt

Amount to use of sugar in place of malt in dough .???
Thank you

Diana E.
posted 6 months ago

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will The Roadside Pie KIng replied to this post • 6 months ago

16” dough ball weight

What is a good weight for a 16” Neapolitan style pizza. I know that is big for that style but why not. Thanks in advance.

Mike L.
posted 7 months ago

1
Bradley D. replied to this post • 6 months ago

Yeast quantities with starters?

Ok, another question. In the baker's quantities for the Neapolitan style dough, yeast is listed as .5%. And we've figured out that is for dry yeast. But my dough came out way over-proofed. It actuall... (more)

Dean T.
posted almost 4 years ago

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Pizza tonda

Pizza tonda, prosciutto e fungi
https://youtu.be/bRWehYfrmOA

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will The Roadside Pie KIng
posted 6 months ago

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Ben A replied to this post • 6 months ago

Store

I’m a bit stumped by this site. I posted a question a week or so ago and no replies. Ok nobody uses a Kamado style grill. I understand, but why can’t you purchase items from the store? I’ve been ... (more)

Ben A
posted 6 months ago

1
Laurence Kedzie replied to this post • 6 months ago

Crispier Pizza?

So I made Tony’s Chicago style cracker thin Used Poolish. I had convection oven on 500 for an hours with both stones in place. Crust was perfect crispy however center pieces were a little doughy? Do ... (more)

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Laurence Kedzie
posted 6 months ago

1
Andrew M. commented in this post • 6 months ago

Amazing. Read fast before they delete

It’s come to the point I see if you criticize this site they erase the post. I’ve been emailing the customer service of this site for a week and they won’t reply about and order I’d love to place. ... (more)

Ben A
posted 6 months ago