Welcome to the Pizza Bible

Welcome to The Pizza Bible, a community for pizza makers, and the official site for The Pizza Bible book. Sign up to ask questions, join discussions, post pictures and Shop The Pizza Bible Store.

Create Your Free Account

Latest Activity


2
ldoschwarzreina vigorda replied to this post • 3 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)

Small chj72gy18r24sgaby gaa8640x480  
Mike S.
posted over 3 years ago

1
ldoschwarzreina vigorda replied to this post • 3 months ago

Left over Neapolitan dough

Had 2 balls of left over from making pizza the other night. So I decided to try and just bake the Dough, to my surprise it was light airy moist and super flavorful. I was expecting a rock because the... (more)

Small image  
Jeff S.
posted over 1 year ago

4
ldoschwarzreina vigorda replied to this post • 3 months ago

Just wanted to say thanks Pizza Bible!

Been having good luck lately with techniques I learned from The Pizza Bible. Just wanted to say thank you!

Small img 7434  
Thumb img 7434
David P.
posted over 3 years ago

1
ldoschwarzreina vigorda replied to this post • 3 months ago

Is New York pizza really good because of the water?

At some point we've all heard the claim that New York pizza is better than everywhere else because of the water. I've never heard the definitive answer. Is this myth or fact?

Dan Lee
posted almost 4 years ago

0
ldoschwarzreina vigorda replied to this post • 3 months ago

Handling and stretching doughs from Pizza Bible

Hi there,

I bought the PB a couple of months back and have so far only tried out the master dough and neapolitan dough (for use with my new wood fired oven :-) ).

Compared to doughs I've tried ... (more)

Byron Buck
posted about 1 year ago

4
ldoschwarzreina vigorda replied to this post • 3 months ago

Greko Pizza

Tonight I made the Greko pizza from the Pizza Bible. I used Neapolitan style dough, and cooked it at 820 degrees in my Woodstone oven for 90 seconds, rotating it 180 degrees after 45 seconds. It came... (more)

Small img 1929  
Dean T.
posted over 3 years ago

0
ldoschwarzreina vigorda 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 12 months ago

0
ldoschwarzreina vigorda replied to this post • 3 months ago

Getting dough ball to retain some sort of shape ?

Hi Everybody

I'm very new to this good pizza making stuff so have been following the many recipes and guides on the Internet / Youtube and not really having much luck coming out with anything tha... (more)

Small 20160225 115018  
Ben C.
posted over 2 years ago

2
ldoschwarzreina vigorda replied to this post • 3 months ago

First Neapolitan

Took up the hobby of making pizza this year. This is my first crack at the classic Neapolitan.

Apologies on using the parchment, having only a conventional oven and an under performing non stick h... (more)

Small 14054925 10154295891835490 7792790568238907700 n  
Peter MacNeil
posted over 1 year ago

1
ldoschwarzreina vigorda replied to this post • 3 months ago

Dough Weight for New York Style Pies

How many grams should 18" and 28" dough balls weigh for the real deal New York style pies?

I want to use 500 grams for and 18" pie and 1000grams for a 28" pie . What do you guys think?

marlboro man
posted almost 3 years ago