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Mark Evenson replied to this post • about 3 years ago

Is there an advantage to sifting flour?

Does sifting flour provide any benefit besides breaking up clumps? I think I heard sometime ago that it allows for better hydration. It would make sense, but I haven't really heard much about this ... (more)

Nick Harris
posted about 3 years ago

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Norma K. replied to this post • about 3 years ago

What kind of malt?

I wanted to ask you a question about the malt in your book the Pizza Bible. As I understand it, both diastatic and nondiastatic malt start out in life from barley that has been sprouted and then drie... (more)

Norma K.
posted about 3 years ago

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Tony Gemignani replied to this post • about 3 years ago

Using diastatic malt in high temperature ovens

In the Pizza Bible, there's a small paragraph about using diastatic malt. I'd like to use it for the because it makes dough easier to work with and adds flavor. But, the book says to avoid it if co... (more)

Bill Fleischer
posted about 3 years ago

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Raj Irukulla replied to this post • about 3 years ago

Types of mushrooms for pizzas

Aside from the plain old white button mushrooms, what other kinda of mushrooms go well on pizzas? I've also tried creminis. I'm more interested in finding out about the more exotic varieties.

... (more)

Lindsay A.
posted about 3 years ago

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Raj Irukulla replied to this post • about 3 years ago

Tips for using fresh truffles on pizza

I'm about shell out some serious dough (no pun intended) for some fresh truffles to be used as a pizza topping. Are there any do's and don'ts when it comes to using fresh truffles? They're pretty e... (more)

Richard D.
posted about 3 years ago

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Rick Williams commented in this post • about 3 years ago

Tips for making calzone

Does anyone have any tips for making calzones? I'll be trying them for the first time and would like to know if there are any gotchas I should be aware of.

Rebecca Carlson
posted about 3 years ago

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Raj Irukulla replied to this post • about 3 years ago

Does type of salt really matter?

Does the type of salt you use matter when making pizzas? I know that table salt is consider to be at the bottom of the pecking order, but in general, does the type of salt really matter?

Joseph H.
posted about 3 years ago

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Has anyone tried the Cuisinart "Alfrescamore" outdoor pizza oven?

Cuisinart has a portable outdoor oven called the "Alfrescamore". Has anyone tried it? I read through some of the specs on Amazon but couldn't find a max temp. The reviews are decent, but I'm gues... (more)

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Raj Irukulla admin
posted about 3 years ago

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Having trouble with cast iron pizza

I made cast iron pizza twice this weekend but underwhelmed with the results. I'd appreciate any tips on how I could improve. I used a 9 ounce ball in a 8-inch cast iron skillet. This was trader jo... (more)

Barbara W.
posted about 3 years ago

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Tony Gemignani commented in this post • about 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)

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Bill Fleischer
posted about 3 years ago