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2
Mike K. commented in this post • almost 3 years ago

Extended Autolyse w/TG's flour

After getting a nice tip on extended autolyse and its benefits, I decided to do a 5hr autolyse with TG's custom flour to better hydrate the flour with the goal of getting a perhaps lighter, airier do... (more)

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Mike K.
posted almost 3 years ago

2
Sammy Here commented in this post • almost 3 years ago

First pizzas from The Pizza Bible

Dough was from pg.22, sauce was New York-New Jersey on pg.28, finished with garlic oil from pg.29, cheese was fresh mozzarella (grated, easier said than done) I made 3 pizzas. The first two in 500 de... (more)

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Sammy Here
posted almost 3 years ago

1
Raymond R. commented in this post • almost 3 years ago

Cal-Italia pizza and stretching

Last night, my family visited Tony's at Graton with the sole purpose of tasting the pizza. As expected all the pizza was superb however my family really enjoyed the Cal-Italia pie. The Pizza Bible i... (more)

Raymond R.
posted almost 3 years ago

0
Jeff Petersmeyer replied to this post • almost 3 years ago

Autolyse Method Question

I am a little confused with the details of the autolyse method and the water for the remaining recipe. I've done this before in making my dough but I was doing it wrong. My confusion is this: Flou... (more)

Jeff Petersmeyer
posted almost 3 years ago

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

Flour problem

Since i live in Germany i cant get any of the flours in your book except caputo. I got a oven that can reach till 400 celcius Grad with upper and lower element. My question is which kind of flour wo... (more)

marlboro man
posted almost 3 years ago

0
Raj Irukulla replied to this post • almost 3 years ago

DSP dough and pan size.

How do you figure out how much dough you would need for a certain size pan for Detroit Style pizza? I have other square pans I want to try out, but not for sure how much dough to use. Thanks.

Mark S.
posted almost 3 years ago

0
Tony Gemignani replied to this post • almost 3 years ago

Starter (poolish)

Pizza dough without starter says to degas after 24 hrs.
Pizza dough with starter does not say anything about degasing.
Is it necesary to degas my dough after 24 hrs in the fridge if I am using pool... (more)

Brian Papesh
posted almost 3 years ago

1
Tony Gemignani replied to this post • almost 3 years ago

Diastatic malt

Is this malt, the same malt that homebrewers use to make beer with? or is it different? one for baking with and one for making beer?

Mark S.
posted almost 3 years ago

1
Ron W. commented in this post • almost 3 years ago

Dough stretching problems

I'm confused....
Someone wrote in that they were having a problem stretching their dough.

Tony answered that the water added to the flour might be too cold.

In his master recipe, he calls for ... (more)

Ron W.
posted almost 3 years ago

0
Tony Gemignani commented in this post • almost 3 years ago

DSP dough

I have a 10 x 14 pan....I use 18 oz dough for the pan....I am having problems with the dough not quite strechting to the corners.....I can get close but always a separation.....any advice appreciated... (more)

Mark S.
posted almost 3 years ago