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1
Mike K. replied to this post • almost 4 years ago

Tony's Master dough

Hi guys...and gals,

I've been working with Tony formula for a few weeks now and trying to get the dough dialed in/tailored to my oven capabilities and so far it's been a lot of fun. His formula is... (more)

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Mike K.
posted almost 4 years ago

0
Tony Gemignani replied to this post • almost 4 years ago

crust ruptures

I have tried the book's Master Class pizza several times, but the dough gets very thin no matter how careful I am with stretching. Sometimes the crust ruptures while baking and the cheese drips thro... (more)

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Ken N.
posted almost 4 years ago

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Stacey C. replied to this post • almost 4 years ago

Balls didn't hold during proofing

Using the Neopolitan dough recipe, everything looked great, felt great. I opened my proofing boxes after 24 hours and the dough balls had flattened and spread out. I had to use a knife to separate t... (more)

Stacey C.
posted almost 4 years ago

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Big Dave Ostrander replied to this post • almost 4 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 almost 4 years ago

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

0
Mike K. replied to this post • almost 4 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 almost 4 years ago

0
Mark S. replied to this post • almost 4 years ago

Can pizza dough be frozen?

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

Michael F.
posted almost 4 years ago

0
Steve Bright replied to this post • almost 4 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 almost 4 years ago

0
Tony Gemignani replied to this post • almost 4 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)

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Adam Sachs
posted almost 4 years ago

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