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Christopher Reynolds replied to this post • 3 months ago

organic mozzarella

Hi every one i'm Chris i'm opening up and organic pizzeria in south florida i have found most of the product i need but having trouble finding bulk organic mozzarella can anyone help ?

Christopher Reynolds
posted 3 months ago

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Alex L. replied to this post • 3 months ago

percentage of poolish

So, is there any ideal percentage of poolish / starter to add to the dough recipe for the best flavor profile?

I've tried making dough in the past and adding a poolish, but it seemed I was never a... (more)

Tory Glenn
posted 4 months ago

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Maria . replied to this post • 3 months ago

Caputo at the corner store?!!!!

was this always on the shelf at the corner store?!!

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Maria .
posted 4 months ago

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Alex L. replied to this post • 4 months ago

Pendleton Power

I find the Pendleton Power flour to consistently make a tough dough. The flavor is inferior to King Arthur bread flour. Did anyone else have a similar experience?

Maria .
posted 4 months ago

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Mark M. replied to this post • 4 months ago

pizza peel

I'm wondering if anyone here knows where I might get a pizza peel that is at least 16 inches wide, and probably 18-20'ish inches from front to where it meets the handle. (preferably not insanely expe... (more)

Tory Glenn
posted 4 months ago

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Maria . replied to this post • 4 months ago

Rise Pizzeria

Yesterday, I went to a new-ish pizzeria called Rise Pizzeria. It's one town over in Burlingame, CA. I got a fancy new camera, so I'm excited to share the pics. :-)

There seem to be a number o... (more)

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Raj Irukulla admin
posted 4 months ago

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Maria . replied to this post • 4 months ago

Desperately seeking Coal-Fired

Pizza is like breathing--You just don’t think about it. Since PB, though, I do think about it. So off to Salvatore’s Coal Fired I go on my lunch hour to the lovely town of Port Washington located al... (more)

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Maria .
posted 4 months ago

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Alex L. replied to this post • 4 months ago

Need help getting a thicker sauce

I'm trying to replicate the sauce seen at 1:15 in this video: https://www.youtube.com/watch?v=0oezc-eTxsg

What I do is take some tomatoes from a can (San Marzano or Alta Cucina), hand crush them a... (more)

Mark M.
posted 4 months ago

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Alex L. replied to this post • 4 months ago

no better than what I've been doing....

Ok, so I've probably tried at least five or six times to do a cold ferment, of different time durations: 24, 48, and 72 hour; usually using different flours. However, no matter what I try, I do not (... (more)

Tory Glenn
posted 4 months ago

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Cory Roberts replied to this post • 4 months ago

Tomato sauce

Hello everyone. I'm new. I've read the bible and am curious about the no cold sauce on pizza rule. How long will sauce stay good at room temp? Do you ever cool your sauce? Should i make it, chill it,... (more)

Cory Roberts
posted 4 months ago