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ldoschwarzreina vigorda replied to this post • 5 months ago

Neapolitan Dough

Here's a pic of a pizza I did using the Neapolitan-style dough and 5 cheese--mozzarella, provolone, Romano, parmesan, and asiago. Then I sprinkled some Italian herbs on it, as well as some Aleppo pep... (more)

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Dean T.
posted over 3 years ago

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ldoschwarzreina vigorda replied to this post • 5 months ago

Neapolitan cornicione

Hello,I have a wood fire oven and I enjoy baking Neapolitan style pizza , but for some reason I struggle to achieve the leapord spots on the crust and I was wondering what the technique is in order t... (more)

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Ric C.
posted 9 months ago

1
ldoschwarzreina vigorda replied to this post • 5 months ago

Neapolitan Broiler Method

I've tried using the broiler method to make some neapolitan pizzas as mentioned in your book and have been having some issues. I have a stone and a steel and I put the stone on the top near the broi... (more)

Marty B.
posted over 3 years ago

1
ldoschwarzreina vigorda replied to this post • 5 months ago

Napoli - pizzeria Gorzia and da Michele

Went to a pizzeria in Naples I have never been to called Pizzera Gorzia 1916. The Neapolitan pizza was amazing and the calzone. One pizza we had that you typically don't see that often is a Mastunico... (more)

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Tony Gemignani admin
posted over 3 years ago

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ldoschwarzreina vigorda replied to this post • 5 months ago

Napoletana Dough Baker's Percentage with out Starter

Hello,

I was wondering what the baker's percentage chart is for the naploletano dough with out starter?

The chart in the back of the book only lists with starter.

Thanks,

Joe

Joe Carbone
posted 10 months ago

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ldoschwarzreina vigorda replied to this post • 5 months ago

Mozzarella Curd vs Fresh Mozzarella

I have watched quite a few videos of classic neapolitan-style restaurants making a margherita or similar topped pizza and the fresh mozzarella does not look wet at all. It looks dry and broken into c... (more)

Jason B.
posted over 1 year ago

2
ldoschwarzreina vigorda replied to this post • 5 months ago

More pies from tonight -- New York and Greek Style

A few more pics from tonight. I took a second shot at the New England Greek style and sorted out most of the issues. I set my oven to 450F today instead of 500F and got a *much* better result. Als... (more)

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Raj Irukulla admin
posted over 3 years ago

2
ldoschwarzreina vigorda replied to this post • 5 months ago

Making a pizza similar to Joe's in New York

My favorite pizza out there is Joe's pizza on Carmine street in Manhattan. I'd like to learn how to make something like this at home.

I've got some experience making pizzas, but could use a littl... (more)

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Mike S.
posted over 3 years ago

1
ldoschwarzreina vigorda replied to this post • 5 months ago

Left over Neapolitan dough

Had 2 balls of left over from making pizza the other night. So I decided to try and just bake the Dough, to my surprise it was light airy moist and super flavorful. I was expecting a rock because the... (more)

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Jeff S.
posted almost 2 years ago

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ldoschwarzreina vigorda replied to this post • 5 months ago

Just wanted to say thanks Pizza Bible!

Been having good luck lately with techniques I learned from The Pizza Bible. Just wanted to say thank you!

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David P.
posted over 3 years ago