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Latest Activity


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James Arlotta replied to this post • 12 months ago

par baking the giant meatballs?

I've been making the giant meatballs from the book for a while now and I'm curious about partial baking them ahead of time in order to reduce the time when doing actual prep for service. I assume the... (more)

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Aaron F.
posted over 1 year ago

1
James Arlotta replied to this post • 12 months ago

Very sticky dough

First attempt at making my own dough using the master dough recipe did not go too well. I did day 1 and day 2 and dough was really good but on day 3 I took the dough out to get to room temperature an... (more)

Andy B.
posted over 1 year ago

0
James Arlotta replied to this post • 12 months ago

Italian Inspired Pizzeria in India

Hi,

While there are plenty of Pizza Chains (Pizza Hut, Dominos) & Independent Pizzerias in India, very few of them actually serve authentic Italian inspired Pizzas. My recent visit to Italy made m... (more)

Sagar Jade
posted over 1 year ago

0
James Arlotta replied to this post • 12 months ago

100% hydration dough - Detroit style

I've started a new experiment- I'm fascinated by high hydration doughs and am working a 100% hydration dough formulation. The pictures below are my first iteration.

While it wasn't even anywhere ... (more)

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Raj Irukulla admin
posted over 1 year ago

0
James Arlotta replied to this post • 12 months ago

Sauce alternatives!

Hi everyone,
I'm fairly new to (proper) pizza making and so far I have been trying out different tomato sauces...but I'd like to try different non-tomato based pizzas too. Would anyone have any goo... (more)

Gareth Barnes
posted over 1 year ago

0
James Arlotta replied to this post • 12 months ago

Grande Mozzarella

I live in Petaluma, CA and have been making theses pizzas for several years now. Recently I went to Whole Foods to buy some Grande Cheese and was told that they no longer carry that brand. Does any... (more)

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Raymond R.
posted over 2 years ago

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James Arlotta replied to this post • 12 months ago

San Marzano Tomato Flavor

After watching Tony on you tube got The Pizza Bible. Only ankle deep so far but what a great resource. I am learning by making mistakes.

This book has taught me how to finally get that "Tomato Fl... (more)

Barry F.
posted about 1 year ago

1
James Arlotta replied to this post • 12 months ago

new set up/ India

HI , I live in India and wish to set up a start up. I am planning to purchase s spiral mixer to mix the dough, a dough divider and rounder, a pizza roller machine and to decide between a convey... (more)

Avninder Mutchall
posted over 3 years ago

0
James Arlotta replied to this post • 12 months ago

Sicilian style recommended tempeture at wood fired oven

Hello,

What is the recommended temperature for baking the best Sicilian pizza (using the 2 steps method) and how long?

The book is registered to do so at 450 degrees Fahrenheit, while in the ... (more)

Michael L.
posted about 1 year ago

0
James Arlotta replied to this post • 12 months ago

Neapolitan Pizza

Hi guys,
I have a compact electric oven, reaches to around 800F temp.
http://www.pizzagroup.com/EN/prodotto_dett/48/12/282.aspx

I Would like to make a Neapolitan Pizza in 2-3 minutes.
What wo... (more)

Avi R.
posted about 1 year ago