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Latest Activity


1
ldoschwarzreina vigorda replied to this post • 3 months ago

Dough is sticking to proofing boxes

How do I keep the dough balls from sticking to the containers? When I try to take out the dough to use it, it is sticking and very difficult to work with.

amanda P.
posted almost 3 years ago

0
ldoschwarzreina vigorda replied to this post • 3 months ago

Cold Bulk Fermentation Using Poolish Starter

Hey!

I am wanting to try out Tony's Neapolitan recipe and had a question about bulk fermentation when using a Poolish.

Just to go through my normal routine without using a Poolish - I normally... (more)

Rory Martinez
posted about 2 years ago

0
ldoschwarzreina vigorda replied to this post • 3 months ago

Ciao from Sicily!!

Ciao everybody,
Been using and comparing The Pizza Bible recipes to a bunch of other recipes I have and am finding a trend. Im finding all of the Pizza Bible recipes to be limp and flat compared ... (more)

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nick L.
posted over 2 years ago

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ldoschwarzreina vigorda replied to this post • 3 months ago

Best way to tell if Dough is ready.

I've been using the Neapolitan recipe in the Pizza Bible ever since I bought the book several months ago. Some of the pizzas I have made in my wood fired oven are the best I have ever tasted, and o... (more)

Ron W.
posted over 3 years ago

2
ldoschwarzreina vigorda replied to this post • 3 months ago

Baker's Quantities and Starter

I'm sure I'm being incredibly naïve, but I've got to ask anyway. Today I made Neapolitan-style dough using the baker's quantities listed on page 302 of The Pizza Bible. When I added my poolish though... (more)

Dean T.
posted over 3 years ago

0
ldoschwarzreina vigorda replied to this post • 3 months ago

Any recipe for sourdough crust?

Hi Guys,

I am looking for some sourdough crust's recipe. I have my sourdough and when baking bread I use 150 grams sourdough starter per 750 grams of flour and 500 ml of water and it works perfect... (more)

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Aleksander J.
posted 4 months ago

2
ldoschwarzreina vigorda replied to this post • 3 months ago

Amount of yeast for Neapolitan Dough without Starter

I'd like to make the Neapolitan dough without a starter. What percentage of yeast I should use?

Fernand J.
posted about 3 years ago

-1
ldoschwarzreina vigorda replied to this post • 3 months ago

??

I'm not really sure what this would categorize as. I guess a New York style on the thicker side. It tasted very good though. 2 day bulk and 2 day portioned ferment. 550 degrees/ broiler method about ... (more)

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Jeff S.
posted almost 2 years ago

0
ldoschwarzreina vigorda 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)

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JUSTIN W.
posted over 1 year ago

0
ldoschwarzreina vigorda replied to this post • 3 months ago

Where to get Wisconsin Brick in the Bay Area?

Anyone know where to get Wisconsin Brick cheese in the bay area? Live in Palo Alto but open to driving somewhere local rather than shipping in.

Kim S.
posted about 1 year ago