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Latest Activity


1

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 11 months ago

0

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 11 months ago

0
Robert U. replied to this post • 11 months ago

Napoletan Dough question from the bible

Hi there,

I am just messing around with the bakers percentages of the napoletan dough recipe from tony

could somebody help me with this please ? i dont get it ... perhaps its a mistake in the b... (more)

Robert U.
posted 11 months ago

0
Raj Irukulla replied to this post • 11 months ago

My neapolitan pizza

My take on a neapolitan style pizza with the white typo 00 caputo flour and a poolish.

Basically my recipe was like Tony suggested but for 1kg of flour I used only 2g of fresh yeast in the final m... (more)

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Johannes L.
posted 11 months ago

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Raj Irukulla replied to this post • 11 months ago

dough-ball skin up or dough-ball skin down?

Hi pizza loving community!
im cooking my home pizzas in a wood fired oven and wondering if it mattered which way the dough-ball should be on the cooking stone floor be once stretched out from when i... (more)

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Daniel Borg
posted 11 months ago

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Raj Irukulla replied to this post • 11 months ago

Degassing and temperature before balling.

I've mixed a Napoletana style dough and bulk fermented for 24-30 hours. My question is should I be getting the dough to room temperature before taking it out of the container/degassing? It's 62% hydr... (more)

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Lorenzo Furfaro
posted over 2 years ago

0
Daniel Borg replied to this post • 11 months ago

Cold Fermentation Process Question

I use a cold ferment process off the back of Caputo "00" flour. I typically refrigerate for 48 hours, proof at room temp for a few hours and then make pizzas. This process always turns out great. My ... (more)

todd shannon
posted 11 months ago

0

Storing Caputo 00 flour

I buy repacks of Caputo Flour. Once opened, is there a better method of storage than another? I've heard of people storing in the refrigerator or in a dry cupboard. Does either work better?

todd shannon
posted 11 months ago

0
TOM Dykstra commented in this post • 11 months ago

Best pizza ever

I just made the best pizza ever. Started with polish then went to bulk fermentation.
48 hours later delish
Take your time people
It's worth the wait
Thanks Tony

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TOM Dykstra
posted 11 months ago

0
Johannes L. replied to this post • 11 months ago

Neapolitan dough with poolish and 48 hours fermentation

Hey,

I've made the best doughs in my life the last two times since I bought the book.

However what struggles me slightly is the amount of fresh yeast. I always use 1kg typo 00 Caputo flour. I'v... (more)

Johannes L.
posted 11 months ago