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

How useful is an infrared thermometer for a home pizza maker?

How useful is an infrared thermometer for an amateur pizza maker? It looks like a neat gadget, but is it a worthwhile investment for someone with a standard home oven?

Alan P.
posted over 3 years ago

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Mark Evenson commented in this post • over 3 years ago

Resting kneaded dough

On page 24 of The Pizza Bible, it is suggested to rest the kneaded dough for 1 hour before refrigeration. Does this warm rest not speed up the fermentation process as opposed to retarding the process... (more)

Mark Evenson
posted over 3 years ago

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Mark Evenson commented in this post • over 3 years ago

My dough is sticky

I just finished the Pizza Bible, loved it and could not wait to try the dough. I have a good digital scale and measured everything very accurately.

The dough did not stick to the bowl of my KA mi... (more)

Ron W.
posted over 3 years ago

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Tony Gemignani replied to this post • over 3 years ago

Is it ok to use canned clams on pizza?

I made a clam pizza the other night using canned clams, but wasn't too happy with the result. The taste was ok, but the clams were a bit soggy. I've read mixed things about using canned clams on pi... (more)

Barbara W.
posted over 3 years ago

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Mark Evenson commented in this post • over 3 years ago

How can I tell if my dough is over risen?

I usually make a few balls of dough at a time since it's more efficient. The first couple I use are always great. The remaining balls I tend use to over the course of the next couple of days. Some... (more)

Peter Lewis
posted over 3 years ago

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Mark Evenson replied to this post • over 3 years ago

Does active dry yeast produce better flavor than instant yeast?

I've always been under the impression that active dry yeast and instant dry yeast produce a very similar result in terms of flavoring, and that the only difference was one needed to be activated befo... (more)

Richard D.
posted over 3 years ago

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Mark Evenson commented in this post • over 3 years ago

How can I keep the bottom of my pizza from burning before the top is done?

When making pizzas at home, the top and the bottom are cooking unevenly. That is, if I leave the pie in log enough for the top to finish, the bottom burns. What can I do to prevent this?

Nick Harris
posted over 3 years ago

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Mark Evenson replied to this post • over 3 years ago

Is there an advantage to sifting flour?

Does sifting flour provide any benefit besides breaking up clumps? I think I heard sometime ago that it allows for better hydration. It would make sense, but I haven't really heard much about this ... (more)

Nick Harris
posted over 3 years ago

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

What kind of malt?

I wanted to ask you a question about the malt in your book the Pizza Bible. As I understand it, both diastatic and nondiastatic malt start out in life from barley that has been sprouted and then drie... (more)

Norma K.
posted over 3 years ago

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Tony Gemignani replied to this post • over 3 years ago

Using diastatic malt in high temperature ovens

In the Pizza Bible, there's a small paragraph about using diastatic malt. I'd like to use it for the because it makes dough easier to work with and adds flavor. But, the book says to avoid it if co... (more)

Bill Fleischer
posted over 3 years ago