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Latest Activity


2
Raj Irukulla commented in this post • about 3 years ago

Another attempt at Sicilian

I think I sorted out all the issues with the Sicilian. Here's pics from the latest batch. I could have used a little more topping, but other than I was happy. I've been making thinner pizzas for s... (more)

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Raj Irukulla admin
posted about 3 years ago

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

Tony's flour, Nicky Giusto's malt...

Family has visitors over on Sunday from Amsterdam and I was asked to make a couple of pies.

I went with Tony's Artisan 00 flour, 64% hydration, 1% of Nicky Giusto's malt, 1% ADY, 2% Sea salt & 1% ... (more)

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Mike K.
posted about 3 years ago

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

Piadina

I always get emails about what didn't get into the book and so many recipes did not. Here is a Piadina. We have a similar Piadina in the grilled section but this one is different. I have seen several... (more)

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Tony Gemignani admin
posted about 3 years ago

2
Raj Irukulla commented in this post • about 3 years ago

Dough not rising

I finely got my hands on Caputo 00 flour here in Mexico. I've been making Tony's NP dough about two Months and even though I've been happy, I've had stretching problems, dough getting holes in it af... (more)

Ron W.
posted about 3 years ago

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

Looking for an andiron recommendation

I have been using the standard 3 legged andiron and it seems to fall rather quickly. I have seen a thicker 4 legged andiron and wanted to know where I could get one?

Tim G.
posted about 3 years ago

4
Raj Irukulla commented in this post • about 3 years ago

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

First attempt at the Detroit Red Top pie.

I followed the dough formula as close as possible and the only thing I changed was the hydration value. I raised it from the recommended 65% to 72%. Othe... (more)

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Mike K.
posted over 3 years ago

1
Larry Wagner commented in this post • about 3 years ago

Making ground tomatoes

Can I make ground tomatoes from whole peeled or crushed tomatoes by putting them through a food mill?

Larry Wagner
posted about 3 years ago

2
Mike K. replied to this post • about 3 years ago

Plastic, wood and metal dough containers

I've seen pizzerias use different types of dough containers. Plastic is easier to clean and wood has more moisture in it. Are there are other reasons for using one versus the other such as temperat... (more)

Ben T.
posted about 3 years ago

1

Is Ceresota different from other AP flours?

Ceresota is the flour of choice for a lot of Chicago style pizzerias. I'm starting to make more deep dish pies (not good for my waistline) and am interested in finding out more about Ceresota.

... (more)

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Raj Irukulla admin
posted about 3 years ago

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

Grandma in NY

I made more dough for my demo in NY. It was almost a 3 day fermentation.
I bulk fermented it from SF - NY and balled it on day 2. I used the Sicilian Dough recipe from the book adjusted the water s... (more)

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Tony Gemignani admin
posted about 3 years ago