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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

2
Raj Irukulla commented in this post • over 3 years ago

Another attempt at Sicilian

I think I sorted out all the issues with the Sicilian. Here's pics from the latest batch. I could have used a little more topping, but other than I was happy. I've been making thinner pizzas for s... (more)

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Raj Irukulla admin
posted over 3 years ago

0
Raj Irukulla replied to this post • over 3 years ago

Tony's flour, Nicky Giusto's malt...

Family has visitors over on Sunday from Amsterdam and I was asked to make a couple of pies.

I went with Tony's Artisan 00 flour, 64% hydration, 1% of Nicky Giusto's malt, 1% ADY, 2% Sea salt & 1% ... (more)

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Mike K.
posted over 3 years ago

2
Raj Irukulla replied to this post • over 3 years ago

Piadina

I always get emails about what didn't get into the book and so many recipes did not. Here is a Piadina. We have a similar Piadina in the grilled section but this one is different. I have seen several... (more)

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Tony Gemignani admin
posted over 3 years ago

2
Raj Irukulla commented in this post • over 3 years ago

Dough not rising

I finely got my hands on Caputo 00 flour here in Mexico. I've been making Tony's NP dough about two Months and even though I've been happy, I've had stretching problems, dough getting holes in it af... (more)

Ron W.
posted over 3 years ago

1
Tony Gemignani replied to this post • over 3 years ago

Looking for an andiron recommendation

I have been using the standard 3 legged andiron and it seems to fall rather quickly. I have seen a thicker 4 legged andiron and wanted to know where I could get one?

Tim G.
posted over 3 years ago

4
Raj Irukulla commented in this post • over 3 years ago

Detroit-style pizza (Red Top w/Sausage & Pepperoni)

First attempt at the Detroit Red Top pie.

I followed the dough formula as close as possible and the only thing I changed was the hydration value. I raised it from the recommended 65% to 72%. Othe... (more)

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Mike K.
posted over 3 years ago

1
Larry Wagner commented in this post • over 3 years ago

Making ground tomatoes

Can I make ground tomatoes from whole peeled or crushed tomatoes by putting them through a food mill?

Larry Wagner
posted over 3 years ago