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Tory Glenn commented in this post • 3 months ago

immersion blenders with canned tomato

Hi, I'm considering buying an immersion blender, but before I do, I have a question about using it in canned tomatoes.

I've been told that the seeds in canned tomatoes can be broken open when usin... (more)

Tory Glenn
posted 3 months ago

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James A. replied to this post • 3 months ago

Lack of historical research on the Art and Craft of Pizza...

I donated my copy of "The Pizza Bible," to my Almamater because I understand the IMPORTANCE of the Historical Research and Study of the Art and Craft of the sometimes under-represented Culinary Repri... (more)

James A.
posted 6 months ago

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My pizza baking experience today...

Just putting this out there. I bought a ready made dough at ALDI'S. I've done this before and it was acceptable, but today it was literally tasting like sawdust and cardboard.
I figured out how to b... (more)

James A.
posted 3 months ago

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coal fired: Toxic to folks and the environment

Below are some interesting articles related to pizza places burning large amounts of coal to make (retro) pizzas.

http://www.miaminewtimes.com/restaurants/that-pizza-could-kill-you-6578532

htt... (more)

Maria .
posted 3 months ago

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Maria . replied to this post • 3 months ago

Should I use Malt with Baking Steel?

Thanks to Tony's suggestion, I ordered a 1/4" Baking Steel to use with my home oven that goes to 570F. Should I be using Malt in Tony's Neapolitan dough? I'm concerned that it will cause the bottom t... (more)

Alex L.
posted 4 months ago

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Pans for pan pizza?

Growing up, a local pizza place in new england baked all their pizza's in pans in their deck ovens. It wasn't chicago style. These were round pans and made the pizza with a tiny, crisp crust.

... (more)

Mark M.
posted 3 months ago

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Grade my pizza

This a 48 hr cold ferment with whole milk, low moisture mozz (63% hydration)

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Mark M.
posted 3 months ago

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Three different Styles in Two Ovens - finished at the same time

Hi there,
last Sunday, we had family over for lunch and a couple weeks back, I took their orders with regards to
1) Crust: thick, thin, crisp, soft
2) Rim: yes/no, raised or not, thick or thin
3... (more)

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Ulli Haus
posted 3 months ago

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Rachael Esson replied to this post • 3 months ago

Activating Fresh Yeast

Hi, I wonder if someone can shed some light for me? I'm over in the UK and I have never used a dried yeast for any bread. I've always used L'Hirondelle fresh yeast. And, while I'm in a confessional m... (more)

Rachael Esson
posted 3 months ago

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Mark M. replied to this post • 3 months ago

Middle of pizza wet/floppy

My pizza's have been coming out good, but the middle seems wet and when I slice it and pick up a slice, the end is very floppy. Would this mean it needs more time to cook, or another reason? I stre... (more)

Mark M.
posted 3 months ago