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2
David Burke replied to this post • almost 3 years ago

How to prevent bubbles in dough while baking?

How can I keep my pizzas from forming large bubbles during the baking process? I don't mind a couple, but too many and it doesn't look good.

What causes this to happen?

Alan P.
posted almost 3 years ago

2
Tony Gemignani replied to this post • almost 3 years ago

Is there a difference between Tomato Puree and Tomato Sauce?

So I was shopping for crushed tomatoes at my local market when I found Cento Tomato Puree. Looks to me like tomato sauce in the photo in front of the can.

Is there a difference between tomato sau... (more)

Nicolas Rodriguez
posted almost 3 years ago

3
Tony Gemignani replied to this post • almost 3 years ago

Poolish or Tiga

On both Poolish and Tiga it says in the Pizza Bible to sit for 18 hours, in the next paragraph it says you can store in refrigerator, but not for more than 8 hours. Should that be 8 days?

Joseph B.
posted almost 3 years ago

3
Raj Irukulla commented in this post • almost 3 years ago

Is Trader Joe's pizza dough any good?

Is their dough any good? I see it every time I go to Trader Joe's, but have never tried it. It's just over a buck a bag and they have three kinds: plain, herb and whole wheat. I'm wondering if it... (more)

Nick Harris
posted about 3 years ago

1
Raj Irukulla replied to this post • almost 3 years ago

How thick is Tiga Starter from the Pizza Bible?

I am in the process of making a Tiga for the pizza dough with starter. The Pizza Bible says it will be thick. Is it thick like a little pizza dough?

Mark S.
posted almost 3 years ago

1
RC Gallegos replied to this post • almost 3 years ago

Is New York pizza really good because of the water?

At some point we've all heard the claim that New York pizza is better than everywhere else because of the water. I've never heard the definitive answer. Is this myth or fact?

Dan Lee
posted about 3 years ago

1

Question regarding dough temperature

I never really looked into this but today I was thinking about it for some reason...what should the dough's temperature be before dividing the bulk rise into individual dough balls?

Should the bul... (more)

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Mike K.
posted almost 3 years ago

1
Mike K. replied to this post • almost 3 years ago

Trouble with Stand Mixer

Whenever I mix dough in my KitchenAid, a ball forms around the hook and it just spins around. It doesn't seem like there's any kneading taking place. Is this normal when using a mixer to make dough... (more)

William B.
posted almost 3 years ago

1
marlboro man replied to this post • almost 3 years ago

Amount of Fresh Yeast for Master Dough Recipe

I am going to make master dough but have a question. The Pizza Bible recommends using fresh yeast 2 or 3 times as much as active dry yeast.

If I make dough with 453 grams flour, I am supposed to... (more)

marlboro man
posted almost 3 years ago

1

Detroit-style pizza (Red Top w/Sausage & Pepperoni) Part 2

Wasn't able to upload all the pics I had in mind so here's the rest...

Excellent pie overall.

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Mike K.
posted almost 3 years ago