Welcome to the Pizza Bible

Welcome to The Pizza Bible, a community for pizza makers, and the official site for The Pizza Bible book. Sign up to ask questions, join discussions, post pictures and Shop The Pizza Bible Store.

Create Your Free Account

Latest Activity


4
Mike K. commented in this post • over 3 years ago

New Caputo NY flour test. Grandma

Here are the results of the new Caputo NY flour. Which I found out is the Caputo Roman flour (purple bag) that's malted. It's specs says 13.25% protein that the w is 290-320. I will try and post the ... (more)

Small image   Small image  
Tony Gemignani admin
posted almost 4 years ago

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

Is there a supermarket brand of tomatoes similar to 7/11?

Is there a tomato product available in supermarkets that is reasonably close in quality / taste / texture to 7/11 tomatoes by Stanislaus? A lot of pizzerias use this brand of tomato, but it's not av... (more)

Andrew T.
posted over 3 years ago

3
Derek D. replied to this post • over 3 years ago

Looking for a recipe for potato crust pizza

Some time ago, almost 20 years, there was a mom and pop pizzeria near where I lived that made a potato crust pizza. It was fantastic. The crust wasn't 100% mashed potato or anything like that.

I... (more)

Derek D.
posted almost 4 years ago

2
Raj Irukulla commented in this post • over 3 years ago

What's the best pan for Chicago style deep dish pizza?

What's the pan of choice for Chicago style deep dish? I'm looking the brand/model that's used by the well known Chicago pizza places like Lou Malnati's, Ginos and Giordano's.

Justin Taylor
posted almost 4 years ago

1
Leo Spizzirri replied to this post • over 3 years ago

Deep dish pizza

So now I am offering a deep dish. I haven't ever cooked a deep dish anywhere else, so I don't know anything about them nor how ingredients affect the finished products, etc.

So when making a deep... (more)

Small image  
RC Gallegos
posted almost 4 years ago

2
Tony Gemignani commented in this post • almost 4 years ago

Master Dough Fermentation

I am probably being too obsessive, but I would like to understand the fermentation a little better. I had fine success with my first master dough without starter the other day. I now have four batch... (more)

Ken K.
posted almost 4 years ago

2
Marty B. replied to this post • almost 4 years ago

Crust too tough and chewy

First off, I would like to thank you for your book! I started watching Tony's videos on making pizzas a couple of years ago (mostly because I was interested in tossing dough) and now that he's got a... (more)

Marty B.
posted almost 4 years ago

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

Tony's California Artisan flour

I have begun my quest for excellent home pizza, and I had mixed results until I tried the master recipe (without starter). Even using King Arthur bread flour, the results were so much better than an... (more)

Ken K.
posted almost 4 years ago

2
David Burke replied to this post • almost 4 years ago

How to prevent bubbles in dough while baking?

How can I keep my pizzas from forming large bubbles during the baking process? I don't mind a couple, but too many and it doesn't look good.

What causes this to happen?

Alan P.
posted almost 4 years ago

2
Tony Gemignani replied to this post • almost 4 years ago

Is there a difference between Tomato Puree and Tomato Sauce?

So I was shopping for crushed tomatoes at my local market when I found Cento Tomato Puree. Looks to me like tomato sauce in the photo in front of the can.

Is there a difference between tomato sau... (more)

Nicolas Rodriguez
posted almost 4 years ago