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Latest Activity


1
ldoschwarzreina vigorda replied to this post • about 1 month ago

Weight for New York style dough balls

What would be the proper dough ball weight for a 14" and 18" pie?

Johnny R.
posted over 3 years ago

4
ldoschwarzreina vigorda replied to this post • about 1 month ago

Tonight's Pizza -- My new Bakers Pride Countertop and Tony's dough

Yesterday I picked up a mini Baker's Pride oven. Boy was I excited to try it. Tonight I cooked up my first pie using Tony's dough. 6:30 bake at 575. I was very pleased with the results, though I won'... (more)

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Raj Irukulla admin
posted over 3 years ago

0
ldoschwarzreina vigorda replied to this post • about 1 month ago

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 about 1 year ago

0
ldoschwarzreina vigorda replied to this post • about 1 month ago

Room temperature for Pizza Bible poolish recipe

The Pizza Bible mentions that poolish should be left at room temperature for 18 hours. What temperature is considered room temperature? Thank you.

Simona Buttini
posted over 3 years ago

1
ldoschwarzreina vigorda replied to this post • about 1 month ago

Problems with the neapolitan style margherita pizza

Hello fellow pizzaiolos!

I own the pizza bible and I love the neapolitan style pizza margherita. But my attempts wasn't that successful. Actually the pizza looks better than it tastes ;)

I actu... (more)

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Thomas S.
posted about 2 years ago

1
ldoschwarzreina vigorda replied to this post • about 1 month ago

Pizzeria Bufalina Austin TX

I was in Austin, Texas this weekend and was fortunate enough to get to try the Margherita at Bufalina. Wow. I was absolutely blown away. This was easily one of the best Neapolitan pizzas I've had.... (more)

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Raj Irukulla admin
posted almost 3 years ago

0
ldoschwarzreina vigorda replied to this post • about 1 month ago

Pizza Napoletana

Hi pizza lovers
after testing and testing and some more testing, here is my current selection of Neapolitan pizzas :D (testing won't stop though lol )

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Ulli Haus
posted 8 months ago

0
ldoschwarzreina vigorda replied to this post • about 1 month ago

Pizza Dough Recipe needed

I'm hoping someone can help me here with a pizza dough recipe for a commercial gas oven that reaches 300 degrees (C) or 572 (F) and a recipe for same day dough rise.

I've made Neapolitan dough for... (more)

Cindy C.
posted 3 months ago

2
ldoschwarzreina vigorda replied to this post • about 1 month ago

Pizza Bible - Neapolitan Dough Procedure

Hello Fellow Pizzamakers!

I switched from Jeff Varasano's dough preparation method to Tony G's about 10 weeks ago.

I followed Jeff's method pretty faithfully, but used a preferment (as per Tony... (more)

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Carlo Showalter
posted almost 3 years ago

0
ldoschwarzreina vigorda replied to this post • about 1 month ago

New Yorker Pizza

Hey, so I made the New Yorker Pizza from the book and as good as it was, there was no char on the bottom versus the top of the pizza. I don't own a brick oven or a pizza oven, I use my regular home o... (more)

Lowell Cohen
posted over 1 year ago