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Raj Irukulla replied to this post • over 3 years ago

DSP dough and pan size.

How do you figure out how much dough you would need for a certain size pan for Detroit Style pizza? I have other square pans I want to try out, but not for sure how much dough to use. Thanks.

Mark S.
posted over 3 years ago

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Tony Gemignani replied to this post • over 3 years ago

Starter (poolish)

Pizza dough without starter says to degas after 24 hrs.
Pizza dough with starter does not say anything about degasing.
Is it necesary to degas my dough after 24 hrs in the fridge if I am using pool... (more)

Brian Papesh
posted over 3 years ago

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

Diastatic malt

Is this malt, the same malt that homebrewers use to make beer with? or is it different? one for baking with and one for making beer?

Mark S.
posted over 3 years ago

1
Ron W. commented in this post • over 3 years ago

Dough stretching problems

I'm confused....
Someone wrote in that they were having a problem stretching their dough.

Tony answered that the water added to the flour might be too cold.

In his master recipe, he calls for ... (more)

Ron W.
posted over 3 years ago

0
Tony Gemignani commented in this post • over 3 years ago

DSP dough

I have a 10 x 14 pan....I use 18 oz dough for the pan....I am having problems with the dough not quite strechting to the corners.....I can get close but always a separation.....any advice appreciated... (more)

Mark S.
posted over 3 years ago

1
Raj Irukulla replied to this post • over 3 years ago

How to test dough

I've made my third batch of the master dough recipe .
I posted here there weeks ago the the dough tasted the best I've ever had , but was sticky and hard to work with.

It was especially hard to... (more)

Ron W.
posted over 3 years ago

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

Tony's Master dough

Hi guys...and gals,

I've been working with Tony formula for a few weeks now and trying to get the dough dialed in/tailored to my oven capabilities and so far it's been a lot of fun. His formula is... (more)

Small pie1   Small pie2  
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Mike K.
posted over 3 years ago

0
Tony Gemignani replied to this post • over 3 years ago

crust ruptures

I have tried the book's Master Class pizza several times, but the dough gets very thin no matter how careful I am with stretching. Sometimes the crust ruptures while baking and the cheese drips thro... (more)

Small pizza failure  
Ken N.
posted over 3 years ago

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Stacey C. replied to this post • over 3 years ago

Balls didn't hold during proofing

Using the Neopolitan dough recipe, everything looked great, felt great. I opened my proofing boxes after 24 hours and the dough balls had flattened and spread out. I had to use a knife to separate t... (more)

Stacey C.
posted over 3 years ago

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Big Dave Ostrander replied to this post • over 3 years ago

Dough holding and Cooking Preperation

Is there a simple method for holding stretched dough on a screen prior to baking? I have great dough ball that we make (using ALL TRUMPS) but I have tried to use a screen for holding but the dough, o... (more)

Tim L.
posted over 3 years ago