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Latest Activity


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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

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Tony Gemignani replied to this post • over 3 years ago

Burnt Cheese Raw Dough

Occasionally I have problems with the cheese burning and the dough being undercooked. We use screens, but this isn't an everyday occurrence, so I don't think that the screens are the problem.

We ... (more)

Josh K.
posted over 3 years ago

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

Kitchen Scales

I am going to invest in a good kitchen scale. What do you reccomend? what is working for you?
Thanks gang

Mark S.
posted over 3 years ago

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Mark S. replied to this post • over 3 years ago

Can pizza dough be frozen?

Can the dough balls be frozen. If yes what is the procedure?

Michael F.
posted over 3 years ago

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Steve Bright replied to this post • over 3 years ago

Instant Dry Yeast vs. Active Dry Yeast

I previously posted about Instant Yeast versus Active Yeast and wanted to follow up with some findings and a question.

I had read that the end result of using active yeast is more flavorful than ... (more)

Richard D.
posted over 3 years ago

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Tony Gemignani replied to this post • over 3 years ago

Tony's Artisan Flour

Here's a picture of my first pizza using Tony's California Artisan Flour. The dough followed the master dough with starter formula, using a wet natural starter. It was baked in a home oven on the ba... (more)

Small image  
Adam Sachs
posted over 3 years ago

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Tony Gemignani replied to this post • over 3 years ago

Dough trays are warping

What type of trays do you use in your shop? My doughmate trays seem to be warping.

Tim G.
posted over 3 years ago

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Tony Gemignani replied to this post • over 3 years ago

master dough without starter

I have the book now ! :) But i got questions as well...
Since i am from europa its easy for me to get fresh yeast from any supermarket. In the dough recipe i should use 4.5grams active dry yeast. If... (more)

marlboro man
posted over 3 years ago

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Tony Gemignani replied to this post • over 3 years ago

A few questions about your new OO Flour

Hello Tony,

I received your new flour today. I wonder why gluten is listed behind malt in the ingredient list. Can you tell me what protein your flour is? I also want to ask you if the malt is the... (more)

Norma K.
posted over 3 years ago

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

KitchenAid Classic Stand Mixer or Pro Model?

I found a great Black Friday deal for a Kitchen Aid Classic mixer and was wondering if it's worth getting. The motor is only 275 Watts, compared to 600w for the pro. I'm sure it will be fine for cu... (more)

Rebecca Carlson
posted over 3 years ago