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2
Tony Gemignani replied to this post • over 3 years ago

What to do with Tomato leftovers?

Great book!!! I am curious when creating hand crushed tomatoes from canned whole plum tomatoes what do you do with all of the discarded tomato juices (not the fibrous core and seeds). Page 28 I fee... (more)

Tom Edwards
posted almost 4 years ago

5
Norma K. replied to this post • over 3 years ago

Tony's Artisan 00 flour dough leavened with milk kefir

I tried another experimental dough with Tony's Artisan 00 flour and leavened the dough with live milk kefir cauliflower like grandules that are fed milk, and then left out to form a yogurt like start... (more)

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Norma K.
posted over 3 years ago

1
Nicolas Rodriguez replied to this post • over 3 years ago

Metallic Taste in NY-NJ Tomato Sauce

So I made the New York-New Jersey Tomato Sauce a day and a half ago to make a pizza today and I found my sauce to be really irony. I followed all the directions perfectly and even took out the veins ... (more)

Nicolas Rodriguez
posted over 3 years ago

1
Rob DiNapoli replied to this post • over 3 years ago

San Marzano tomatoes vs. regular tomatoes

Every recipe and/or article I read practically insists upon San Marzano tomatoes. I'm curious about the difference between these tomatoes and the ones regular old Italian plum tomatoes. Is it worth... (more)

Thomas C.
posted about 4 years ago

4
Tony Gemignani commented in this post • over 3 years ago

Calabrese peppers?

One of the sausage pizza recipes in The Pizza Bible calls for Calabrese peppers. In the book, it's mentioned that this comes in a jar packed in oil.

Is that what is used in the sausage, or are dr... (more)

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Dean T.
posted over 3 years ago

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Tony Gemignani replied to this post • over 3 years ago

New York style pizza

What causes the pooling of oil on top of the pizza when the pie is done. We use Baccio. What is your opinion on baccio

Johnny R.
posted over 3 years ago

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

Tony's Artisan 00 flour pizza results, and a question

I would like to ask a question. What causes blistering in a rim crust? The reason I asked is I tried Tony's Artisan 00 flour with my normal dough formulation. I achieved more blistering on the r... (more)

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Norma K.
posted over 3 years ago

1
Raj Irukulla commented in this post • over 3 years ago

Fresh yeast vs dry active

Should I activate the fresh yeast in warm water of 100° before I put it into the dough bowl which consists of water at 75°?

When adding sugar and salt, does the yeast need to be added before the s... (more)

Johnny R.
posted over 3 years ago

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