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Tony Gemignani commented in this post • almost 3 years ago

What kind of mozzarella is used on New York style coal-fired pizza?

I'm trying to find the brand or type of mozzarella that is used at pizzerias like Lombardi's, Grimaldi's and Totonno's. Everything I've tried using doesn't have the same melt. Is it a special bran... (more)

Small lombardis   Small lombardis2  
Bill Fleischer
posted almost 3 years ago

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Laura Meyer replied to this post • almost 3 years ago

Does fresh cheese make a difference?

Shredding cheese takes additional time and since mozzarella is sold already shredded, I'm not convinced I should be buying fresh cheese and shredding it myself.

What's people's experience with shr... (more)

Jason Shugars
posted about 3 years ago

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Tony Gemignani replied to this post • almost 3 years ago

What's your favorite brand of tomatoes?

What is your favorite brand of tomatoes? I've only tried 2 or 3 brands of tomatoes and am looking to try more. I'd be interested to know which brands you prefer and why.

I've had great luck with... (more)

Adam Thompson
posted almost 3 years ago

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Nanette Lund replied to this post • almost 3 years ago

Homemade Ricotta

What is the shelf life of homemade ricotta cheese? Is it good to store the cheese in the liquid whey that is leftover from the draining process?

Chris M.
posted about 3 years ago

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Steve S. replied to this post • almost 3 years ago

Is there a big difference between volume and weight measurements?

Most of the recipes I follow describe ingredients in terms of cups and teaspoons instead of grams and ounces. Is there a big difference between the two when it comes to the end result?

Nadia B.
posted about 3 years ago

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Idy vs active yeast block

Do you think that active block yeast is better or does it affect the dough vs idy

Johnny R.
posted almost 3 years ago

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Tony Gemignani replied to this post • almost 3 years ago

What causes the dough to be spongey

i took a pie home from my store for a football game and after 20 min it felt spongey and no crispiness. what is the number 1 method to get crispy

Johnny R.
posted about 3 years ago

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Susie H. replied to this post • about 3 years ago

How long should I let my oven/stone heat preheat?

When making pizzas in my oven, how long should I preheat the oven? I'm using a stone and baking at 500F. Some recipes call for 20-30 mins of preheat time, yet others say an hour.

Dan Lee
posted about 3 years ago

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Sharlene M. replied to this post • about 3 years ago

How can I prevent my dough from sticking to my pizza peel?

I'm having trouble getting my dough off the peel and into the oven. In the best case, it sticks a little and the shape gets messed up by the time it ends up in the oven. In the worst case, it's an ... (more)

Marcos F.
posted about 3 years ago

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Sharlene M. replied to this post • about 3 years ago

Transferring pizza to oven

As a novice pizza maker I find it really hard to transfer my pizza to the oven. Especially after I've loaded it up with ingredients.
I've tried using cornmeal and flour, but it makes an awful mess ... (more)

Jason Shugars
posted about 3 years ago