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James Arlotta replied to this post • 12 months ago

Help With Transferring Dough To Worksurface

Hi all, wondered if somebody can help. I’m struggling to get my dough off the baking sheet, which the dough balls go on in the fridge for the second 24 hours, on to my granite work surface.

Tony ... (more)

Scott Sutton
posted about 1 year ago

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James Arlotta replied to this post • 12 months ago

Sourdough Starter instead of Poolish

Hi everyone,

I’d like to try a sourdough Neapolitan, I already have my own starter and wondered if it would work to replace the 90g poolish in Tony’s recipe with 90g starter (100% hydration)? Woul... (more)

Stephen Lavery
posted about 1 year ago

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James Arlotta replied to this post • 12 months ago

Burnt Bottom Crust on my Chicago Deeper

So... I have to say... this last pie was a perfect pizza... except for the bottom... I setup my oven with a stone on the top rack and a steel on the bottom rack... pre-heated at 500 for well over an ... (more)

William Oberacker
posted about 1 year ago

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James Arlotta replied to this post • 12 months ago

Semolina flour in pizza dough

After reading about semolina in pizza dough and also having a brief conversation about it with T. Gemignani awhile back, I decided to give it a shot since I'm curious to see what the out come would b... (more)

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Mike K.
posted almost 4 years ago

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Frying pan + grill method

So I'm hoping to build a house and very excited at the thought of adding a pizza oven to the back garden. Before doing so I'm looking to perfect home made neopolitan pizza so I know it's going to be ... (more)

Niall C.
posted about 1 year ago

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William Oberacker commented in this post • about 1 year ago

DSP Shrinks While Parbaking

I made a lovely Detroit-style this evening, however, every time I make a pie that requires parbaking it shrinks away from the sides during the parbake.

The dough definitely was all the way into t... (more)

William Oberacker
posted about 1 year ago

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TAREK SAMMAKIA replied to this post • about 1 year ago

Store flour

I'm trying to buy some flour but can't seem to get it to take the order, anyone else having problems?

Loren Standen
posted over 1 year ago

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Take a bite of Delight

Avanti Pizza in Haderslev can offer you their tasteful spaghetti dishes, Mexican dishes, barbecue dishes and more special dishes. If you want nachos, we can offe... (more)

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Alexander Ostergaard
posted about 1 year ago

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Flat Neapolitan home pizza

Horrible pizza dough!
I saw a recipe for home Neapolitan pizza on YouTube by professional Neapolitan pizza makes. What on earth could've gone wrong.

* I heated the pizza stone at maximum heat for... (more)

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Cindy C.
posted about 1 year ago

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has anyone tried this?

I recently saw a recipe that suggested using evaporated milk in the dough.
However, I'm wondering if anyone has ever used 'condensed milk' instead of evaporated milk. Yeah, I realize condensed mil... (more)

Tory Glenn
posted about 1 year ago