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Giorgio O. commented in this post • 5 months ago

Wild yeast culture (aka levain) VS biga and poolish starters

Hi, guys!
Has anyone tried all these variations of sourdough? What are your thoughts about the quality and taste of a dough made this way?
I was cultivating my wild yeast culture for a week and tod... (more)

Giorgio O.
posted 5 months ago

1
ldoschwarzreina vigorda replied to this post • 5 months ago

New York Style Pizza and an Expanding Hobby

The next baking journey is about to begin. I’ve been reading and studying artisan bread making. Not surprisingly, so much of what I’ve learned about making pizza dough applies to baking bread. I plan... (more)

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Paul S.
posted over 2 years ago

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ldoschwarzreina vigorda replied to this post • 5 months ago

New York Style Flour

Has anyone tried both the Tony's artisan and the new Caputo NY style flour? Thoughts?

Jon D.
posted almost 3 years ago

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ldoschwarzreina vigorda replied to this post • 5 months ago

New York Margherita

Thanks to Tony, Raj, Mark S, Mike K, Chuck W for your tips and support. Using Tony's Artisan flour, two baking steels, and my home oven at 525 degrees, I created a New York style pizza that looks lik... (more)

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Ken K.
posted over 3 years ago

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ldoschwarzreina vigorda replied to this post • 5 months ago

New test dough...

Whipped up another test batch yesterday eve with TG's flour and CM's malt.

Instead of using 1% malt as before and 65% hydro, I went with .5% malt and a 63% hydro and also lowered the yeast amount... (more)

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Mike K.
posted over 3 years ago

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ldoschwarzreina vigorda replied to this post • 5 months ago

Neopolitan - thoughts on percentage of fresh yeas

First of all, the Pizza Bible is a phenomenal book and truly a work of art. The illustrations and content on all the various styles makes a great reference.

I was born a pizza lover and master... (more)

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Jeff Dunn
posted over 2 years ago

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ldoschwarzreina vigorda replied to this post • 5 months ago

Neopolitan Dough in bulk

Been making Neopolitan style dough for my restaurant for a few months now. Having decent success but would really like to have someone else's opinion on my method. I use only flour, water, salt and ... (more)

joseph J.
posted over 2 years ago

1
ldoschwarzreina vigorda replied to this post • 5 months ago

Neapolitan-style - Pizza Screen?

Hi Fellow Pizzamakers,

I've been using Tony's Napoletana method for several months.
When I push out the balls (approx 250g in weight) to a diameter of 30cm approx, some of the base is extremely ... (more)

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Carlo Showalter
posted almost 3 years ago

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ldoschwarzreina vigorda replied to this post • 5 months ago

Neapolitan Pie from Last Night

Here are some pics of a Neapolitan pie I made last night. This was made using the Neapolitan recipe in The Pizza Bible. I used a 8 hour starter and a 36 hour cold rise. This afternoon, I will make... (more)

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Raj Irukulla admin
posted over 2 years ago

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ldoschwarzreina vigorda replied to this post • 5 months ago

Neapolitan Dough--pic of underside

Here's a couple of photos of a pie I made using the Neapolitan-style dough, including the underside. All in all I made 6 pies. This one was topped with sweet fennel sausage, pepperoni, and roasted sw... (more)

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Dean T.
posted over 3 years ago