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Tony Gemignani replied to this post • almost 4 years ago

How long can Master Dough last in the Fridge?

I started the 3-day process (Master Dough w/o Starter) one day too early.......wondering if the dough can sit in the refrigerator for an extra day or two? What stage is it best to keep the dough in ... (more)

Matt S.
posted almost 4 years ago

1
Raj Irukulla commented in this post • almost 4 years ago

Recipe for one kilo bag of Caputo 00 flour

Looking for the recipe that would use one whole bag (1 kilo) of 00 flour. How much water, salt, yeast.

I want to commit this to memory when planning for guests, approx. how many pies should I exp... (more)

Ted Mathiesen
posted almost 4 years ago

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

Detroit Reborn

The Bible continues to inspire. Last night I baked a Red Top with the sprouted wheat dough using Central's sprouted wheat, Tony's flour, with a slightly increased hydration and using a starter inste... (more)

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Adam Sachs
posted almost 4 years ago

0
Lyle B. replied to this post • almost 4 years ago

Paperback?

Will there be a soft cover edition of The Pizza Bible in the near future?

Lyle B.
posted almost 4 years ago

2
Mike K. replied to this post • almost 4 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 almost 4 years ago

3
Aleksander J. commented in this post • almost 4 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 almost 4 years ago

3
Ken K. commented in this post • almost 4 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 almost 4 years ago

2
Raj Irukulla commented in this post • almost 4 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 almost 4 years ago

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Raj Irukulla replied to this post • almost 4 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 almost 4 years ago

2
Raj Irukulla replied to this post • almost 4 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 almost 4 years ago