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Latest Activity


Impact of time and temperature on dough

I'm looking for help in this forum that can help me understand the impact on a pizza of proofing both in mass form and in ball form and both at room temperature and fridge. Ideally, there exist linea... (more)

jr 0.
posted 4 months ago


Secret to Leopard corniccione?

If one where to single handedly pick one thing or a combination of things that would 100% lead to the leopard type corniccione, what would that be?


jr 0.
posted 4 months ago

Frank L. replied to this post • 4 months ago

Pizza oven temperature and timing

Hi, guys!
I really need your professional help!
Can you please tell me the most correct pizza baking temperatures and cooking time for Tony's master dough, Deep-dish Chicago dough and Sicilian doug... (more)

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Giorgio O.
posted 5 months ago


Gluten Free Flour

@Tony & the community

Can I get some recommendations of some gluten free flour?

Also do you use fast rise yeast or the slow rise?


Frank L.
posted 4 months ago


Volume Differences in Different Flour Type Batches of Poolish Starter

I made two 150g batches of Poolish starter last night to produce 5 balls of Napoletana dough and 5 balls of Cracker Thin dough using Antimo Caputo 00 Blue flour for the Napoletana Poolish and Ceresot... (more)

Jeff Stumpe
posted 4 months ago


The PIzza Bible as a Father's Day 2017 Gift

It's been about six weeks since receiving The Pizza Bible from my son and daughter-in-law, and my desire to "Respect the Craft" has only increased.

I completed the Master Class and made two piz... (more)

Jeff Stumpe
posted 5 months ago

Thomas W. commented in this post • 5 months ago

Finding brick cheese in the Bay Area?

Does anyone know of a location for buying brick cheese in the Bay Area? I’m from Wisconsin originally ... I might have to ask family to ship me some.

Also, what type of brick cheese (mild, sharp,... (more)

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Paul S.
posted almost 2 years ago

Mike K. replied to this post • 5 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 5 months ago

Don D. replied to this post • 5 months ago


LUV The Pizza Bible! Hubby and I have been frequent diners at Tony's North Beach Pizza at the Graton Casino in Rohnert Park ever since it opened. His Pizza Margherita is best outside of Italy. I have... (more)

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Kathryn Wickstrom
posted 5 months ago

Ted Sin commented in this post • 5 months ago

Are these large bubbles normal ?

Hi guys,
My dough sometime seem to be very bubbly , there are large bubbles come out on the edge and center of the crust, is it too bubbly ? Is it normal ? If it is abnormal , what was wrong ? un... (more)

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Ted Sin
posted 9 months ago