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1
Mike K. replied to this post • over 3 years ago

Trouble with Stand Mixer

Whenever I mix dough in my KitchenAid, a ball forms around the hook and it just spins around. It doesn't seem like there's any kneading taking place. Is this normal when using a mixer to make dough... (more)

William B.
posted over 3 years ago

1
marlboro man replied to this post • over 3 years ago

Amount of Fresh Yeast for Master Dough Recipe

I am going to make master dough but have a question. The Pizza Bible recommends using fresh yeast 2 or 3 times as much as active dry yeast.

If I make dough with 453 grams flour, I am supposed to... (more)

marlboro man
posted over 3 years ago

1

Detroit-style pizza (Red Top w/Sausage & Pepperoni) Part 2

Wasn't able to upload all the pics I had in mind so here's the rest...

Excellent pie overall.

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Mike K.
posted over 3 years ago

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Tony Gemignani replied to this post • over 3 years ago

Best so far, but Question

I made your Neopolatin dough recipe on page 148 of your book a few days ago.
I put three balls in individule containers.
I took one out tonight (24 hours). Couldn't wait for 36 hours and will take ... (more)

Ron W.
posted over 3 years ago

1
Johnny R. replied to this post • over 3 years ago

Is it bad to stretch dough using a rolling pin?

I've heard that it's bad to use a rolling pin to stretch out pizza dough. If I don't use a rolling pin, I have a hard time getting the dough thin enough. What are the pros and cons? Thanks.

Dan Lee
posted over 3 years ago

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

Extended Autolyse w/TG's flour

After getting a nice tip on extended autolyse and its benefits, I decided to do a 5hr autolyse with TG's custom flour to better hydrate the flour with the goal of getting a perhaps lighter, airier do... (more)

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Mike K.
posted over 3 years ago

2
Sammy Here commented in this post • over 3 years ago

First pizzas from The Pizza Bible

Dough was from pg.22, sauce was New York-New Jersey on pg.28, finished with garlic oil from pg.29, cheese was fresh mozzarella (grated, easier said than done) I made 3 pizzas. The first two in 500 de... (more)

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Sammy Here
posted over 3 years ago

1
Raymond R. commented in this post • over 3 years ago

Cal-Italia pizza and stretching

Last night, my family visited Tony's at Graton with the sole purpose of tasting the pizza. As expected all the pizza was superb however my family really enjoyed the Cal-Italia pie. The Pizza Bible i... (more)

Raymond R.
posted over 3 years ago

0
Jeff Petersmeyer replied to this post • over 3 years ago

Autolyse Method Question

I am a little confused with the details of the autolyse method and the water for the remaining recipe. I've done this before in making my dough but I was doing it wrong. My confusion is this: Flou... (more)

Jeff Petersmeyer
posted over 3 years ago

1
marlboro man replied to this post • over 3 years ago

Flour problem

Since i live in Germany i cant get any of the flours in your book except caputo. I got a oven that can reach till 400 celcius Grad with upper and lower element. My question is which kind of flour wo... (more)

marlboro man
posted over 3 years ago