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


0
Salvatore C. replied to this post • 3 months ago

Margherita pizza

00 flour, Tony's Neopolatin recipe, 65% hydrated, Fresh Mozzarella, San Marzano, fresh basil, dash of salt and EVOO. Preheated the oven to 550 for 1 hour 15min. Turned broiler on 2 min before makin... (more)

Small 20170324 183957   Small 20170324 184009  
Tom P.
posted 3 months ago

0

My Grandma Style

Hi all my Recent Sicilian pie aka grandma style.

Came out really nice id say!

Small img 2320   Small img 2321  
Salvatore C.
posted 3 months ago

0
Raj Irukulla replied to this post • 3 months ago

All Trumps Recipe

Is there a recipe for a small batch using All Trumps?

Thanks.

Thumb yellowhat
Jay W
posted 3 months ago

1

Anyone have a good Low-Carb or Gluten-Free dough recipe for someone with diabetes?

I thought I saw in a video somewhere of Tony talking about creating a gluten-free dough recipe but that he didn't put it in the book. Anyone know what that is or did he post it somewhere. Or do you... (more)

Daniel S.
posted 3 months ago

0
Maria . replied to this post • 3 months ago

Security certificate issue w/the site

Anyone else having "security certificate" issue w/this site? I've never been able to post to this site on Google, and now on my phone and desktop on IE, I'm getting frequent pop-ups that say the sec... (more)

Maria .
posted 3 months ago

0

Bran Starter?

1)Has anyone tried to make the Bran Starter for California Style pizza in Tony's book? I made it and the starter did well for a couple of days and then started to smell very foul so I tossed it.

... (more)

Alex L.
posted 3 months ago

0
Alex L. replied to this post • 3 months ago

Sunday Neapolitan

Made a few Neapolitan style pizzas in the Blackstone oven today. These were made with 100% sourdough crust and a 48 hour fermentation at 65F. Cook times were 1:50s for the Margherita and the Arugula ... (more)

Small screen shot 2017 03 12 at 10.00.18 pm   Small screen shot 2017 03 12 at 10.01.02 pm  
Alex L.
posted 3 months ago

0
Maria . replied to this post • 3 months ago

55lb bag of Caputo

I recently visited my local Shamrock FoodService Warehouse and found 55lb bags of Caputo Pizzeria flour for $40. I realize this may be too much flour for some people, but wanted to put it out there i... (more)

Small img 20170310 135958  
JUSTIN W.
posted 3 months ago

0
Maria . replied to this post • 3 months ago

You say tomato I say tomahto

Straight up MD, 48 hr., King Arthur bread

Small grape tomato   Small grape tomatos  
Maria .
posted 3 months ago

0
Tory Glenn commented in this post • 3 months ago

is it safe to use? Or should it be discarded?

I recently purchased a 16x18 pizza peel from Webstaurant.com

The peel arrived today, but upon taking it out of the box, I noticed that the 'top' surface of the peel has a strange blue-sapphire col... (more)

Small img 0580  
Tory Glenn
posted 4 months ago