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

Test pies with TG's Artisan "Type 00" flour

Test pies with Tony Gemignani's new flour. Second one, cheese pie, was the ultimate bomb! I underbaked that one just a tad on purpose and it was magnificent!

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Mike K.
posted over 3 years ago

2
Mike K. commented in this post • over 3 years ago

A quick heads-up on great tomatoes...

If anyone is looking for great ground tomatoes for home use on a pizza, try Escalon's "6in1" directly from them. If you purchase 6 or more the price drops to $2.50 ea., plus a mere $1.50 for shipping... (more)

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Mike K.
posted over 3 years ago

4
Mike K. commented in this post • over 3 years ago

New Caputo NY flour test. Grandma

Here are the results of the new Caputo NY flour. Which I found out is the Caputo Roman flour (purple bag) that's malted. It's specs says 13.25% protein that the w is 290-320. I will try and post the ... (more)

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Tony Gemignani admin
posted over 3 years ago

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

Is there a supermarket brand of tomatoes similar to 7/11?

Is there a tomato product available in supermarkets that is reasonably close in quality / taste / texture to 7/11 tomatoes by Stanislaus? A lot of pizzerias use this brand of tomato, but it's not av... (more)

Andrew T.
posted over 3 years ago

3
Derek D. replied to this post • over 3 years ago

Looking for a recipe for potato crust pizza

Some time ago, almost 20 years, there was a mom and pop pizzeria near where I lived that made a potato crust pizza. It was fantastic. The crust wasn't 100% mashed potato or anything like that.

I... (more)

Derek D.
posted over 3 years ago

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

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

What's the pan of choice for Chicago style deep dish? I'm looking the brand/model that's used by the well known Chicago pizza places like Lou Malnati's, Ginos and Giordano's.

Justin Taylor
posted over 3 years ago

1
Leo Spizzirri replied to this post • over 3 years ago

Deep dish pizza

So now I am offering a deep dish. I haven't ever cooked a deep dish anywhere else, so I don't know anything about them nor how ingredients affect the finished products, etc.

So when making a deep... (more)

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RC Gallegos
posted over 3 years ago

2
Tony Gemignani commented in this post • over 3 years ago

Master Dough Fermentation

I am probably being too obsessive, but I would like to understand the fermentation a little better. I had fine success with my first master dough without starter the other day. I now have four batch... (more)

Ken K.
posted over 3 years ago

2
Marty B. replied to this post • over 3 years ago

Crust too tough and chewy

First off, I would like to thank you for your book! I started watching Tony's videos on making pizzas a couple of years ago (mostly because I was interested in tossing dough) and now that he's got a... (more)

Marty B.
posted over 3 years ago

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

Tony's California Artisan flour

I have begun my quest for excellent home pizza, and I had mixed results until I tried the master recipe (without starter). Even using King Arthur bread flour, the results were so much better than an... (more)

Ken K.
posted over 3 years ago