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Latest Activity


1
Susan Boland commented in this post • over 3 years ago

No Stone and no Pizza steel - can I use cast iron frypan in oven instead? I'm just starting with the master dough recipe.

I don't have a stone or a pizza steel and they are too much money for me at the moment. Can I used a cast iron fry pan instead? It seems like it might work but would like to know if this is a reasona... (more)

Susan Boland
posted over 3 years ago

2
Mike K. replied to this post • over 3 years ago

Grandma Pie Style

Here is our first try at our version of a Grandma Pie.... everyone seem to really enjoy!!

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Ron L.
posted over 3 years ago

0
Tony Gemignani replied to this post • over 3 years ago

Malt in Chicago Deep Dish Dough ??

I'm going to try making a cast-iron skillet pizza, but I have a couple of questions:

1. I notice that the directions given are for using a stone in a regular oven. I'm assuming I can do this in my... (more)

Dean T.
posted over 3 years ago

0
Tony Gemignani replied to this post • over 3 years ago

How long can Master Dough last in the Fridge?

I started the 3-day process (Master Dough w/o Starter) one day too early.......wondering if the dough can sit in the refrigerator for an extra day or two? What stage is it best to keep the dough in ... (more)

Matt S.
posted over 3 years ago

1
Raj Irukulla commented in this post • over 3 years ago

Recipe for one kilo bag of Caputo 00 flour

Looking for the recipe that would use one whole bag (1 kilo) of 00 flour. How much water, salt, yeast.

I want to commit this to memory when planning for guests, approx. how many pies should I exp... (more)

Ted Mathiesen
posted over 3 years ago

3
Raj Irukulla commented in this post • over 3 years ago

Detroit Reborn

The Bible continues to inspire. Last night I baked a Red Top with the sprouted wheat dough using Central's sprouted wheat, Tony's flour, with a slightly increased hydration and using a starter inste... (more)

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Adam Sachs
posted over 3 years ago

0
Lyle B. replied to this post • over 3 years ago

Paperback?

Will there be a soft cover edition of The Pizza Bible in the near future?

Lyle B.
posted over 3 years ago

2
Mike K. replied to this post • over 3 years ago

Quattro Stagioni pizza

This was made today for my folks and their guests, using TG's flour, Central Milling's malt, 64% hydro and a 48-hr cold-rise.

Crust was extremely light, airy with a thin crunchy outer shell and cr... (more)

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Mike K.
posted over 3 years ago

3
Aleksander J. commented in this post • over 3 years ago

First attempt at Sicilian

Earlier today I tried making a Sicilian pie for the first time. For a first try, it was pretty good, but there's a bunch of things I'd like to improve upon.

I noticed the bottom was a bit too cru... (more)

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Raj Irukulla admin
posted over 3 years ago

3
Ken K. commented in this post • over 3 years ago

Proofing equipment for the home

I am a newbie who is taking on the challenge of pizza making to satisfy a lack where I live. Already, my misshapen pies taste better than anything in town, so I am encouraged. I can see doing this ... (more)

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Ken K.
posted over 3 years ago