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Latest Activity

James A. replied to this post • 4 months ago

How much do you really love PIZZA?

For all you pizza aficionados out there. Let me give you a good way to test your taste buds's, and see how much you love pizza.
For the last two weeks of this month, since I was low on fund's and "f... (more)

James A.
posted 4 months ago



Hi everyone! What is the most convenient gas fired pizza oven to be used in a pizza truck?

Eranah Joganna
posted 4 months ago

Ulli Haus replied to this post • 4 months ago

how long should it take?

I have a dough ball that is cold fermenting in my fridge. It's been in there for 24 hours, and will be in for another 24 hours before I use it.

I just took it out of the fridge after it's been in ... (more)

Tory Glenn
posted 4 months ago


arancini, barbecue chicken

Something old, something new. Lots of good memories bound up in the riceballs, but the barbecue chicken is new for me. I'm really more of a traditionalist when it comes to pizza, but I ventured. S... (more)

Small barbacue chicken 1st   Small bbq ckn  
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Maria .
posted 4 months ago

Mike K. replied to this post • 4 months ago

How to avoid water condensing inside the dough container?

Every time i make pizza dough and proof it using cold-ferment
i find water drops forming on the cover of the container. After while it gets bigger and fall on the dough which makes the flour or corn... (more)

Ahmed Rashed
posted 4 months ago

Christopher S. replied to this post • 4 months ago

Pan Make and Material for Pequod's/Burt's Place Style

Hey all,

I am looking for the pan make and material similar to Burt's Place, Pequod's, and Colony Grill in Stamford.

I want to bake a round pie with cheese pressed up against the edge that will... (more)

Lou T.
posted 4 months ago

JUSTIN W. replied to this post • 4 months ago

Outdoor pizza ovens

I am currently interested in buying a wood fire stainless steel outdoor pizza oven any pro or cons? Open for any suggestions. Also is it better to go with stone or steel?

Darryl W.
posted 4 months ago

Joseph Coyle replied to this post • 4 months ago

Store checkout still not working

Is the checkout at the store still not working for everyone or is it on my end? I have been trying to buy flour for a couple months and the checkout isn't working still. Need some of Tony's artisan f... (more)

Mark Rand
posted 6 months ago


great little pizza oven /pizza que by pizza craft

ok so i have attached a couple of pics of what i use to cook pizzas with ....as i have mentioned , it makes great pizza , reaches high temps temps 700-900 degrees ( quickly) conventional ovens cant ... (more)

Small pq1  
Gaetano Cammorata
posted 4 months ago

Jay G. commented in this post • 4 months ago

Pizza Dought is Still Sticky

It's been nearly a year ago--eleven months--since I started down this path. After several months of "laying off" making pizza, I tried again yesterday. Followed the instructions to the letter. The do... (more)

Jay G.
posted 6 months ago