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Latest Activity


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

Is it better to use regular olive for pizza dough?

Is it true that using regular olive oil is better than extra virgin when making pizza dough? I've seen recipes that have called for both. I've read that using extra virgin can impart a strong flavo... (more)

Joseph H.
posted over 3 years ago

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

neapolitan pizza dough

I bought a bag caputo blue pizzeria. Want to do 3 days cold fermentation at 5° What do you guys think about this neapolitan dough recipe? Which steps should i follow after i remove the dough from t... (more)

marlboro man
posted over 3 years ago

0
marlboro man replied to this post • over 3 years ago

Where to find high gluten flour?

I'm trying to find high gluten flour but it's proving rather difficult. I've checked a few supermarkets but they only carry all-purpose flour and bread flour. It's available online, I'm trying to f... (more)

Meg Y.
posted over 3 years ago

0
Jeff Smoke replied to this post • over 3 years ago

General Mills All Trumps Flour

I need a formula for a 50lb batch of General Mills All Trumps Flour for a New York style thin crust using fresh yeast. Can someone help?

Christopher R.
posted over 3 years ago

0
David F. replied to this post • over 3 years ago

Ten Commandments error?

#8 looks like this should thou shalt "NOT" return thy pizza to the same spot after rotating it.
The master class specifically indicates moving the pizza to the other stone when rotating,or am I read... (more)

David F.
posted over 3 years ago

0
Mark Evenson replied to this post • over 3 years ago

Immersion Blender

What is an immersion blender? (p.4 in The Pizza Bible) What does it do?

Bill O.
posted over 3 years ago

0
Mark Evenson replied to this post • over 3 years ago

Avoiding thin spots when stretching dough

About half the time, I'm getting thin spots in my dough when I'm making pizzas. What are some things I can do to avoid this? Most of the time it doesn't turn into a tear, but I'd like to get my piz... (more)

Erik P.
posted over 3 years ago

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

stone and steel

You mention using either two steels or two stones as the preferred oven set up. I have one of each. Is there any disadvantage to using one of each?

Jon D.
posted over 3 years ago

0
David Sissitka replied to this post • over 3 years ago

My Soapbox

I figured I'd create a thread for my comments/questions/suggestions.

- Amazon doesn't carry Pendleton flour anymore. Cash and Carry and Costco Business Center do.

Edit: Restaurant Depot carrie... (more)

David Sissitka
posted over 3 years ago

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

How does water temperature affect fermentation?

Obviously warmer water will speed up the fermentation process, but I'd like to know some of the specifics:

What's the warmest you can go, and how specifically does it impact rise times? Will yo... (more)

Thomas C.
posted over 3 years ago