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Latest Activity


5
Mark S. replied to this post • about 3 years ago

Poolish yeast proofing

While following the instructions for creating poolish I encountered some problems. The first step is to add 1/3 of 1/8 teaspoon active dry yeast to 47g cold tap water. Then whisk the two together for... (more)

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David P.
posted over 3 years ago

6
Tony Gemignani replied to this post • over 3 years ago

Thin crust shaped dough thickness

Progress is slow but with the caveat that we are certainly not making pizza daily! I am still working with the master recipe, using 1/2 of the recipe to make an approximately 13" pizza. The is abou... (more)

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Ken K.
posted over 3 years ago

4
Mike K. commented in this post • over 3 years ago

Ischia culture

I was on another board and this Ischia culture starter was mention. What is it exactly....today was the first time I heard of this starter.......one guy puts it in his DSP/Sicilian dough recipe. Ho... (more)

Mark S.
posted over 3 years ago

4
Chuck W. replied to this post • over 3 years ago

Grandma style

Did another grandma style today. This time I used a dough with starter as opposed to my last one using no starter. There was definitely a difference. The version with starter was a little lighter and... (more)

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Chuck W.
posted over 3 years ago

3
Dean T. replied to this post • over 3 years ago

Starter in Chicago-Style Dough?

I see in the baker's quantities on pg. 302 of The Pizza Bible the Chicago Style dough calls for 4% starter. On page 74, where you list the recipe, you state that you don't use starter for this dough,... (more)

Dean T.
posted over 3 years ago

4
Mike K. commented in this post • over 3 years ago

French LeSaffre ADY yeast at Trader Joe's

Just got back from a trip to Trader Joe's and came back with 9 packets (21gr ea.) of my personal favorite ADY from SAF. It blows Fleischmann's and Red Star out of the water, imho.

Price was a stea... (more)

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Mike K.
posted over 3 years ago

3
Raj Irukulla replied to this post • over 3 years ago

Allied metal 12x18 Sicilian pan

I got one of these pans..Allied metal 12 x18 black metal sicilian pan..do I need to season it or not?.....I google it and getting mixed opinions....thanks for all replies.

Mark S.
posted over 3 years ago

2
Raj Irukulla replied to this post • over 3 years ago

Tomatoes: amount of pulp versus liquid

For geeks in the crowd, I opened a can of Bianco di Napoli crushed tomatoes and a can of Escalon 6-in-1 ground tomatoes and drained each to have less fluid in my sauce. The Bianco di Napoli yielded ... (more)

Ken K.
posted over 3 years ago

1
Cristoforo Fornaro replied to this post • over 3 years ago

Tony's Book Signing and Pizza Demos

Hello, Does anyone know if Tony will be coming to San Diego to do a book signing or pizza demo?
Thanks!

Cristoforo Fornaro
posted over 3 years ago

1
tim green commented in this post • over 3 years ago

Gas outdoor oven?

We are building an outdoor kitchen, naturally I want to incorporate a pizza oven. We have natural gas available but I can't seem to find many natural gas built in oven ideas or plans. Any suggestio... (more)

Monica G.
posted over 3 years ago