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David Sissitka replied to this post • almost 3 years ago

My Soapbox

I figured I'd create a thread for my comments/questions/suggestions.

- Amazon doesn't carry Pendleton flour anymore. Cash and Carry and Costco Business Center do.

Edit: Restaurant Depot carrie... (more)

David Sissitka
posted almost 3 years ago

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Tony Gemignani replied to this post • almost 3 years ago

How does water temperature affect fermentation?

Obviously warmer water will speed up the fermentation process, but I'd like to know some of the specifics:

What's the warmest you can go, and how specifically does it impact rise times? Will yo... (more)

Thomas C.
posted almost 3 years ago

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Jim S. replied to this post • almost 3 years ago

How useful is an infrared thermometer for a home pizza maker?

How useful is an infrared thermometer for an amateur pizza maker? It looks like a neat gadget, but is it a worthwhile investment for someone with a standard home oven?

Alan P.
posted almost 3 years ago

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Mark Evenson commented in this post • almost 3 years ago

Resting kneaded dough

On page 24 of The Pizza Bible, it is suggested to rest the kneaded dough for 1 hour before refrigeration. Does this warm rest not speed up the fermentation process as opposed to retarding the process... (more)

Mark Evenson
posted almost 3 years ago

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Mark Evenson commented in this post • almost 3 years ago

My dough is sticky

I just finished the Pizza Bible, loved it and could not wait to try the dough. I have a good digital scale and measured everything very accurately.

The dough did not stick to the bowl of my KA mi... (more)

Ron W.
posted almost 3 years ago

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Tony Gemignani replied to this post • almost 3 years ago

Is it ok to use canned clams on pizza?

I made a clam pizza the other night using canned clams, but wasn't too happy with the result. The taste was ok, but the clams were a bit soggy. I've read mixed things about using canned clams on pi... (more)

Barbara W.
posted almost 3 years ago

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Mark Evenson commented in this post • almost 3 years ago

How can I tell if my dough is over risen?

I usually make a few balls of dough at a time since it's more efficient. The first couple I use are always great. The remaining balls I tend use to over the course of the next couple of days. Some... (more)

Peter Lewis
posted almost 3 years ago

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Mark Evenson replied to this post • almost 3 years ago

Does active dry yeast produce better flavor than instant yeast?

I've always been under the impression that active dry yeast and instant dry yeast produce a very similar result in terms of flavoring, and that the only difference was one needed to be activated befo... (more)

Richard D.
posted almost 3 years ago

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Mark Evenson commented in this post • almost 3 years ago

How can I keep the bottom of my pizza from burning before the top is done?

When making pizzas at home, the top and the bottom are cooking unevenly. That is, if I leave the pie in log enough for the top to finish, the bottom burns. What can I do to prevent this?

Nick Harris
posted almost 3 years ago

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Mark Evenson replied to this post • almost 3 years ago

Is there an advantage to sifting flour?

Does sifting flour provide any benefit besides breaking up clumps? I think I heard sometime ago that it allows for better hydration. It would make sense, but I haven't really heard much about this ... (more)

Nick Harris
posted almost 3 years ago