Although The Pizza Bible had 3 writers, 3 editors and 3 proof readers, some errors and typos have still found their way to the page. The following are errors that appear in the first printing of The Pizza Bible and the kindle version. We appreciate your help in making these corrections to your copy.
In the following dough recipes, please disregard the phrase Enough for 1 pizza under the recipe title:
In most cases, these doughs make enough for 2 to 3 pizzas, depending on which pizza you are making.
Page 48: Ice water measurement in cups should be 3/4 cup plus 3 tablespoons instead of 4 cups plus 2 tablespoons.
Page 63, 64: Pan size should be 10 by 14-inches
Page 149: The The Cal-italia pizza should be open and stretched rather than rolled. The third paragraph should read:
"Sprinkle a wooden peel with the dusting mixture. Open the dough on the work surface to a 13-inch round with a slightly raised edge (see Opening and Stretching the Dough pages 31-33)."
Disregard the fourth paragraph
Page 187: Active dry yeast amount should be 2.3 grams
Page 302: Starter amount for Chicago Deep-Dish Dough should be 0
Location 4730 (Kindle): Water percentage should be 65 in Master Dough without Starter.