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Gaetano Cammorata replied to this post • 4 months ago

Dough storage

How long can I keep my dough balls in my refrigerator? I want to make 5 lbs of dough roughly 10 balls for home use any ideas?

joseph Renfroe
posted 4 months ago

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Maria . replied to this post • 4 months ago

Where to get Tony's Diastatic Malt

Anyone know of another location I can get some of Tony's malt since the store does not appear to be up yet? I'm running low.

Mark S.
posted 4 months ago

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Kim S. commented in this post • 4 months ago

Making pizza for 40 people - help!

We've got our first catering gig! (sort of). My sister is letting my boyfriend and I cater her son's birthday party. There will be about 40 adults there. The only thing is that we haven't ever made m... (more)

Kim S.
posted 5 months ago

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Gaetano Cammorata replied to this post • 4 months ago

i gottcha focaccia

Between seeing Ulli's posts during my lunch hour and watching an amazing Italian grandpa make this while u-tubing, I had to have some focaccia. I thought it would go well alongside my split-pea soup... (more)

Small tomato   olive   Small whole purple  
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Maria .
posted 5 months ago

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Where to get Wisconsin Brick in the Bay Area?

Anyone know where to get Wisconsin Brick cheese in the bay area? Live in Palo Alto but open to driving somewhere local rather than shipping in.

Kim S.
posted 5 months ago

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Raj Irukulla replied to this post • 5 months ago

Mixing APF and 00

I am hoping to open a pizza shop near a whole bunch of college kids this summer before school starts again. I would love tons of delivery business so the pizza must hold its structure and crispiness.... (more)

Andrew A.
posted 5 months ago

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Ulli Haus replied to this post • 5 months ago

questions

ok i said i had questions ....

1) ...is there a truly best pizza dough recipe ....i use 1 cup water with 3 cups flour ....i proof my yesat using sugar ( i will be adding diastatic malt as soon as... (more)

Gaetano Cammorata
posted 5 months ago

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Gaetano Cammorata replied to this post • 5 months ago

Affordable Pizza Oven

I'm new to this forum and still trying to get my pizza right. I use 00 flour. The thing is, this post is not to discuss pizza dough making techniques (that will come later). This post has to do wit... (more)

Gaetano Cammorata
posted 5 months ago

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Best dough for a pizza cone

Hello,
I am in process of setting up a commercial pizza kitchen, specifically pizza cones. I am planning on using "00" grade flour for the dough. Will that result in a very soft dough? Is it better ... (more)

Meha A.
posted 5 months ago

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Maria . replied to this post • 5 months ago

how much yeast

If I'm going to make dough this morning for a pizza tonight but didn't have time to do a longer bulk ferment and need a decent fermentation time (7-8 hours), what percentage of yeast is good for a sl... (more)

Tory Glenn
posted 5 months ago