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Latest Activity


1
Robert U. replied to this post • 7 months ago

Poolish + Yeast?

Hi all,

So the Neopolitan recipe with poolish calls for 2.3g of ADY and 90g of Poolish that already has yeast. Do I need to subtract the yeast quantity in the poolish from the 2.3g dough required... (more)

Senor Fred
posted 7 months ago

1
Raj Irukulla replied to this post • 7 months ago

Fresh Yeast vs. Poolish in Neapolitan Dough

Hi!

i am just curious why to add 7 grams of fresh yeast for the neapolitan dough ?

I thought the poolish would act like the yeast ?

I make my dough without any further yeast just with the st... (more)

Robert U.
posted 7 months ago

0
Robert U. commented in this post • 7 months ago

Biga, Poolish, Autolyse question

hi guys!
i am a pizza lover from austria (just around the corner to italy ;) so i am lucky to be in northern italy quite often ..

i have been on the hunt for my perfect pizza since a few years n... (more)

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Robert U.
posted 7 months ago

0
Raj Irukulla replied to this post • 7 months ago

Mozzarella

Ok guys I have tried grating my own shop bought mozzarella and much better end result than the ready grated. Only found 1 problem that as I grated it in the day it was very moist. Is it best to grate... (more)

Andy B.
posted 7 months ago

3
Senor Fred replied to this post • 7 months ago

Baker's Percentages For Pizza Bible Neapolitan Dough Recipe

In the Pizza Bible, on page 302, you list the quantity of yeast as .5%. I assume that weight is referring to cake yeast, and not active dry?

Dean T.
posted almost 4 years ago

0
Giorgio O. commented in this post • 7 months ago

Wild yeast culture (aka levain) VS biga and poolish starters

Hi, guys!
Has anyone tried all these variations of sourdough? What are your thoughts about the quality and taste of a dough made this way?
I was cultivating my wild yeast culture for a week and tod... (more)

Giorgio O.
posted 7 months ago

1
ldoschwarzreina vigorda replied to this post • 7 months ago

New York Style Pizza and an Expanding Hobby

The next baking journey is about to begin. I’ve been reading and studying artisan bread making. Not surprisingly, so much of what I’ve learned about making pizza dough applies to baking bread. I plan... (more)

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Paul S.
posted over 2 years ago

1
ldoschwarzreina vigorda replied to this post • 7 months ago

New York Style Flour

Has anyone tried both the Tony's artisan and the new Caputo NY style flour? Thoughts?

Jon D.
posted about 3 years ago

2
ldoschwarzreina vigorda replied to this post • 7 months ago

New York Margherita

Thanks to Tony, Raj, Mark S, Mike K, Chuck W for your tips and support. Using Tony's Artisan flour, two baking steels, and my home oven at 525 degrees, I created a New York style pizza that looks lik... (more)

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Ken K.
posted over 3 years ago

0
ldoschwarzreina vigorda replied to this post • 7 months ago

New test dough...

Whipped up another test batch yesterday eve with TG's flour and CM's malt.

Instead of using 1% malt as before and 65% hydro, I went with .5% malt and a 63% hydro and also lowered the yeast amount... (more)

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Mike K.
posted over 3 years ago