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

Is it better to use fresh tomatoes or canned tomatoes for pizza sauce?

I've been trying to perfect my sauce and have recently started using fresh tomatoes instead of canned. The results haven't been too promising. Surprisingly, my sauce with canned tomatoes is meaning... (more)

David Burke
posted about 3 years ago

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Tony Gemignani replied to this post • about 3 years ago

Which styles of pizza are included in the Pizza Bible?

Is there a comprehensive list of the styles of pizza covered in The Pizza Bible book? I'd like to learn about some of the less common styles of pizza. Are there any notable styles that are missing?... (more)

Rebecca Carlson
posted about 3 years ago

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Leo Spizzirri replied to this post • about 3 years ago

What's the best flour for making Chicago style deep dish pizza?

What's the best flour to use for Chicago style deep dish pizza? I know 00 is good for Neapolitan, and high gluten for New York style, but for Chicago style, is there a better flour than all-purpose?... (more)

David Burke
posted about 3 years ago

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Mike Bausch replied to this post • about 3 years ago

Curious about pizza food trucks

I live in the San Francisco Bay Area and have seen a handful of pizza trucks pop up over the last couple of years. I'm curious about how the costs and day-to-day operations compared to a brick and m... (more)

Thumb raji
Raj Irukulla admin
posted about 3 years ago

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Looking for a good Chicago-style thin crust recipe

I absolutely love Chicago-style thin crust pizza. Can someone share a good recipe for this style of pizza? Most of the Chicago-style recipes I'm seeing online are for deep dish. The ones I am seei... (more)

Marcos F.
posted about 3 years ago

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Tony Gemignani replied to this post • about 3 years ago

Dough keeps shrinking whenever I stretch it

My dough is very elastic and keeps shrinking whenever I try to stretch it. The end result is tasty, but the shape is off and my pizzas are smaller and thicker than I'd like.

When I watch dough ... (more)

Jason Shugars
posted about 3 years ago

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herb brosowsky replied to this post • about 3 years ago

Domestic vs. imported buffalo mozzarella

Based on everything I've read about Buffalo mozzarella, it seems like the domestic US variety isn't quite as good as the Italian stuff. I've only had Italian and I'm guessing it was almost a week ol... (more)

Nick Harris
posted about 3 years ago

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Frankie G replied to this post • about 3 years ago

What does it mean for pepperoni to be in natural casing?

I'm trying to find out more about the different types and brands of pepperoni out there and keep finding pepperoni that's in natural casing. How does this differ from the regular variety?

Mark H.
posted about 3 years ago

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Tips on using a starter instead of dry yeast

I've never made dough with a starter before and am about to give it a try. I'm curious to hear what other people's experiences have been. Should I create my own or purchase one? Is it worth the ex... (more)

Nadia B.
posted about 3 years ago

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Raj Irukulla replied to this post • about 3 years ago

Is there a difference between Instant Dry Yeast and Rapid Rise Yeast?

The pizza recipe I'm making calls for instant dry yeast, but all I can find at the local supermarket is Fleischmann's RapidRise yeast. Are these two interchangeable?

William Hipps
posted about 3 years ago