Welcome to the Pizza Bible

Welcome to The Pizza Bible, a community for pizza makers, and the official site for The Pizza Bible book. Sign up to ask questions, join discussions, post pictures and Shop The Pizza Bible Store.

Create Your Free Account

Latest Activity


0
Steve Bright replied to this post • almost 3 years ago

Instant Dry Yeast vs. Active Dry Yeast

I previously posted about Instant Yeast versus Active Yeast and wanted to follow up with some findings and a question.

I had read that the end result of using active yeast is more flavorful than ... (more)

Richard D.
posted almost 3 years ago

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

Tony's Artisan Flour

Here's a picture of my first pizza using Tony's California Artisan Flour. The dough followed the master dough with starter formula, using a wet natural starter. It was baked in a home oven on the ba... (more)

Small image  
Adam Sachs
posted almost 3 years ago

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

Dough trays are warping

What type of trays do you use in your shop? My doughmate trays seem to be warping.

Tim G.
posted almost 3 years ago

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

master dough without starter

I have the book now ! :) But i got questions as well...
Since i am from europa its easy for me to get fresh yeast from any supermarket. In the dough recipe i should use 4.5grams active dry yeast. If... (more)

marlboro man
posted almost 3 years ago

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

A few questions about your new OO Flour

Hello Tony,

I received your new flour today. I wonder why gluten is listed behind malt in the ingredient list. Can you tell me what protein your flour is? I also want to ask you if the malt is the... (more)

Norma K.
posted almost 3 years ago

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

Wet dough

I made the Neapolitan dough with Polish, the flavor incredible but after 48 hours in the fridge the dough was very spreaded and wet, I had to re-do the ball and it was still wet and sticky to the han... (more)

Simona Buttini
posted almost 3 years ago

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

KitchenAid Classic Stand Mixer or Pro Model?

I found a great Black Friday deal for a Kitchen Aid Classic mixer and was wondering if it's worth getting. The motor is only 275 Watts, compared to 600w for the pro. I'm sure it will be fine for cu... (more)

Rebecca Carlson
posted almost 3 years ago

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

Detroit Red Top Pizza

This is my first time in making the Detroit Red Top Pizza out of Tony's Pizza Bible....I followed the directions exactly as he stated them....turned out very good.....airy bready crust...burnt cheese... (more)

Small det 1   Small det2  
Mark S.
posted almost 3 years ago

0
Norma K. replied to this post • almost 3 years ago

New England Style Greek Recipe

I grew up on New England Greek Style pizzas and am quite fond of it. I'm looking for an accurate recipe to reproduce it. Can someone share please?

Thumb raji
Raj Irukulla admin
posted almost 3 years ago

1
Mark S. commented in this post • almost 3 years ago

Best flour for Detroit Style Pizza

What would you recommend as the best flour to use for Detroit Style pizza? I've got some 00 Caputo but I assume that AP flour isn't ideal. Thanks!

Richard S.
posted almost 3 years ago