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

Dough not rising

I finely got my hands on Caputo 00 flour here in Mexico. I've been making Tony's NP dough about two Months and even though I've been happy, I've had stretching problems, dough getting holes in it af... (more)

Ron W.
posted almost 4 years ago

1
Tony Gemignani replied to this post • almost 4 years ago

Looking for an andiron recommendation

I have been using the standard 3 legged andiron and it seems to fall rather quickly. I have seen a thicker 4 legged andiron and wanted to know where I could get one?

Tim G.
posted almost 4 years ago

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

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

First attempt at the Detroit Red Top pie.

I followed the dough formula as close as possible and the only thing I changed was the hydration value. I raised it from the recommended 65% to 72%. Othe... (more)

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Mike K.
posted almost 4 years ago

1
Larry Wagner commented in this post • almost 4 years ago

Making ground tomatoes

Can I make ground tomatoes from whole peeled or crushed tomatoes by putting them through a food mill?

Larry Wagner
posted almost 4 years ago

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

Plastic, wood and metal dough containers

I've seen pizzerias use different types of dough containers. Plastic is easier to clean and wood has more moisture in it. Are there are other reasons for using one versus the other such as temperat... (more)

Ben T.
posted almost 4 years ago

1

Is Ceresota different from other AP flours?

Ceresota is the flour of choice for a lot of Chicago style pizzerias. I'm starting to make more deep dish pies (not good for my waistline) and am interested in finding out more about Ceresota.

... (more)

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Raj Irukulla admin
posted almost 4 years ago

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

Grandma in NY

I made more dough for my demo in NY. It was almost a 3 day fermentation.
I bulk fermented it from SF - NY and balled it on day 2. I used the Sicilian Dough recipe from the book adjusted the water s... (more)

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Tony Gemignani admin
posted almost 4 years ago

1
Leigh W. replied to this post • almost 4 years ago

Grande Mozza not available at Pennmac any longer?

Looks like they stopped carrying it:

Mozz WHOLE MILK 1 Lb pc: Grande - Not Available anymore! We just didn't sell enough and the product was going out of date.

Mozz WHOLE MILK 7 Lb : Grande - N... (more)

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Mike K.
posted almost 4 years ago

1
Mike K. commented in this post • almost 4 years ago

Costco Kirkland Signature Mozzarella

While at Costco today, I picked up a 5lb bag of part skim pre-shredded mozzarella. For $10, it's quite the deal.

Normally, I avoid pre-shredded cheeses like the plague. I don't care for the ad... (more)

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Raj Irukulla admin
posted almost 4 years ago

3
Tony Gemignani replied to this post • almost 4 years ago

NY sauce combinations

I had a good question emailed to me about a true NY / East Coast sauce recipe, and about my sauce recipes in the book.

You'll get a better New York or New Jersey-style sauce by using Saporito or ... (more)

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Tony Gemignani admin
posted almost 4 years ago