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

What kind of malt?

I wanted to ask you a question about the malt in your book the Pizza Bible. As I understand it, both diastatic and nondiastatic malt start out in life from barley that has been sprouted and then drie... (more)

Norma K.
posted almost 3 years ago

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Tony Gemignani replied to this post • almost 3 years ago

Using diastatic malt in high temperature ovens

In the Pizza Bible, there's a small paragraph about using diastatic malt. I'd like to use it for the because it makes dough easier to work with and adds flavor. But, the book says to avoid it if co... (more)

Bill Fleischer
posted almost 3 years ago

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Raj Irukulla replied to this post • almost 3 years ago

Types of mushrooms for pizzas

Aside from the plain old white button mushrooms, what other kinda of mushrooms go well on pizzas? I've also tried creminis. I'm more interested in finding out about the more exotic varieties.

... (more)

Lindsay A.
posted almost 3 years ago

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Raj Irukulla replied to this post • almost 3 years ago

Tips for using fresh truffles on pizza

I'm about shell out some serious dough (no pun intended) for some fresh truffles to be used as a pizza topping. Are there any do's and don'ts when it comes to using fresh truffles? They're pretty e... (more)

Richard D.
posted almost 3 years ago

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Rick Williams commented in this post • almost 3 years ago

Tips for making calzone

Does anyone have any tips for making calzones? I'll be trying them for the first time and would like to know if there are any gotchas I should be aware of.

Rebecca Carlson
posted almost 3 years ago

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Raj Irukulla replied to this post • almost 3 years ago

Does type of salt really matter?

Does the type of salt you use matter when making pizzas? I know that table salt is consider to be at the bottom of the pecking order, but in general, does the type of salt really matter?

Joseph H.
posted almost 3 years ago

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Has anyone tried the Cuisinart "Alfrescamore" outdoor pizza oven?

Cuisinart has a portable outdoor oven called the "Alfrescamore". Has anyone tried it? I read through some of the specs on Amazon but couldn't find a max temp. The reviews are decent, but I'm gues... (more)

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Raj Irukulla admin
posted almost 3 years ago

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Having trouble with cast iron pizza

I made cast iron pizza twice this weekend but underwhelmed with the results. I'd appreciate any tips on how I could improve. I used a 9 ounce ball in a 8-inch cast iron skillet. This was trader jo... (more)

Barbara W.
posted almost 3 years ago

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Tony Gemignani commented in this post • almost 3 years ago

What kind of mozzarella is used on New York style coal-fired pizza?

I'm trying to find the brand or type of mozzarella that is used at pizzerias like Lombardi's, Grimaldi's and Totonno's. Everything I've tried using doesn't have the same melt. Is it a special bran... (more)

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Bill Fleischer
posted almost 3 years ago

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Laura Meyer replied to this post • almost 3 years ago

Does fresh cheese make a difference?

Shredding cheese takes additional time and since mozzarella is sold already shredded, I'm not convinced I should be buying fresh cheese and shredding it myself.

What's people's experience with shr... (more)

Jason Shugars
posted almost 3 years ago