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Latest Activity


4
Tony Gemignani commented in this post • about 3 years ago

Calabrese peppers?

One of the sausage pizza recipes in The Pizza Bible calls for Calabrese peppers. In the book, it's mentioned that this comes in a jar packed in oil.

Is that what is used in the sausage, or are dr... (more)

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Dean T.
posted about 3 years ago

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

Weight for New York style dough balls

What would be the proper dough ball weight for a 14" and 18" pie?

Johnny R.
posted about 3 years ago

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

New York style pizza

What causes the pooling of oil on top of the pizza when the pie is done. We use Baccio. What is your opinion on baccio

Johnny R.
posted about 3 years ago

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

Tony's Artisan 00 flour pizza results, and a question

I would like to ask a question. What causes blistering in a rim crust? The reason I asked is I tried Tony's Artisan 00 flour with my normal dough formulation. I achieved more blistering on the r... (more)

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Norma K.
posted about 3 years ago

1
Raj Irukulla commented in this post • about 3 years ago

Fresh yeast vs dry active

Should I activate the fresh yeast in warm water of 100° before I put it into the dough bowl which consists of water at 75°?

When adding sugar and salt, does the yeast need to be added before the s... (more)

Johnny R.
posted about 3 years ago

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

Test pies with TG's Artisan "Type 00" flour

Test pies with Tony Gemignani's new flour. Second one, cheese pie, was the ultimate bomb! I underbaked that one just a tad on purpose and it was magnificent!

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Mike K.
posted about 3 years ago

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

A quick heads-up on great tomatoes...

If anyone is looking for great ground tomatoes for home use on a pizza, try Escalon's "6in1" directly from them. If you purchase 6 or more the price drops to $2.50 ea., plus a mere $1.50 for shipping... (more)

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Mike K.
posted about 3 years ago

4
Mike K. commented in this post • about 3 years ago

New Caputo NY flour test. Grandma

Here are the results of the new Caputo NY flour. Which I found out is the Caputo Roman flour (purple bag) that's malted. It's specs says 13.25% protein that the w is 290-320. I will try and post the ... (more)

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Tony Gemignani admin
posted about 3 years ago

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

Is there a supermarket brand of tomatoes similar to 7/11?

Is there a tomato product available in supermarkets that is reasonably close in quality / taste / texture to 7/11 tomatoes by Stanislaus? A lot of pizzerias use this brand of tomato, but it's not av... (more)

Andrew T.
posted about 3 years ago

3
Derek D. replied to this post • about 3 years ago

Looking for a recipe for potato crust pizza

Some time ago, almost 20 years, there was a mom and pop pizzeria near where I lived that made a potato crust pizza. It was fantastic. The crust wasn't 100% mashed potato or anything like that.

I... (more)

Derek D.
posted about 3 years ago