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Latest Activity

Jeff K. commented in this post • 10 months ago

Warm dough vs cold dough

You say to warm up the dough to 60-65 degrees before starting to shape. I am finding with a 48 to 72 hour fermentation when I let the dough warm to that temperature it over proofs. I do the finger t... (more)

Jeff K.
posted 10 months ago


howdy . Electric Oven to 360C

Two Questions :
1) I got a new pizza oven but is a Double Deck.
have :
Top Temp: 360c
middle temp: 360c:
Botton :360c

I've try to set up to bake in the top part of the oven but sometimes t... (more)

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Jeff Acost
posted 10 months ago


I finally found a large dough roller

After searching high and low, I finally found a large dough roller!

I have been looking for AGES to find one...and finally found one on amazon.

It is only $260 usd.

Most dough rollers I have... (more)

william B.
posted 10 months ago

Avi R. replied to this post • 10 months ago

Napoletana Dough without starter - tips

Hi all,

I am new to the community and just purchased "The Pizza Bible", which is very interesting. I have a simple question about the Napoletana Dough.

I have seen Tony's recipe on the book but... (more)

Claudio A.
posted 12 months ago

Avi R. replied to this post • 10 months ago

One of my first Margheritas ever made

Not so long time ago I added the post about my first electric pizza-oven ever. And here's one of my first Margheritas. What do you think, guys? Does it look good enough?
Used classical AVPN dough re... (more)

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Giorgio O.
posted almost 2 years ago


First Attempt With a starter

I made this pizza with a poolish and bulk fermented for one day and balled for 24 hours. Incredible flavor. I got one left will try it tonight with 48 hour second ferment. Sausage, Peppadew, pepperon... (more)

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Tim Bartolomeo
posted 10 months ago

Raj Irukulla replied to this post • 11 months ago

This is the Malt I can get locally. Is this the right stuff? (Malted Flour)

HI Pizza Lovers Community,

It is almost impossible to find Diastatic Malt powder in South-Africa in small quantities.. I have done an extensive search and found only one producer. They were willin... (more)

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Tobie Nortje
posted 11 months ago

Raj Irukulla replied to this post • 11 months ago

Pizza Cooker burning crust

Hi. I recently moved and there was no oven in the apartment. I couldn't afford to buy an oven, but I found an affordable pizza cooker. I bought plenty of pre-cooked pizzas and panini's, but I haven't... (more)

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Ingz V.
posted 11 months ago

Andrew M. commented in this post • 11 months ago

Master Class dough with 00 flour - any adjustments to amounts?

I want to make the master class dough. But can I use 00 flour as that is all I have!

Kiran N.
posted 12 months ago

Andrew M. replied to this post • 11 months ago

Sour Dough Starter

Just curious but any thoughts on making pizza dough with a fresh sour dough starter? I am on the King Arthur website and they sell a fresh sour dough starter. I was wondering if there might be any ad... (more)

Paul Gardner
posted 12 months ago