Welcome to the Pizza Bible

Welcome to The Pizza Bible, a community for pizza makers, and the official site for The Pizza Bible book. Sign up to ask questions, join discussions, post pictures and Shop The Pizza Bible Store.

Create Your Free Account

Latest Activity


0
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

0

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)

Small pizzaaaaa  
Jeff Acost
posted 10 months ago

0

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

0
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

0
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)

Small img 8276  
Giorgio O.
posted almost 2 years ago

1

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)

Small img 3175  
Tim Bartolomeo
posted 10 months ago

1
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)

Small malt  
Tobie Nortje
posted 11 months ago

0
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)

Small 20180626 220247  
Ingz V.
posted 11 months ago

1
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

0
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