Just wanted to say thanks Pizza Bible!

Been having good luck lately with techniques I learned from The Pizza Bible. Just wanted to say thank you!

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David P.
posted almost 5 years ago

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You're very welcome David!

That's a fine looking pizza. Can you tell us more about it? What kind of flour? What was the bake time and temp?

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Raj Irukulla admin
posted almost 5 years ago

Sure! I followed the Neapolitan dough recipe, with Antimo Caputo Tipo "00" Flour, 1 day rise on the counter, 2 day rise in the refrigerator.

I preheat at 550F for 1hr, then turn my broiler on high, and use a baking steel for approx 2:30. I turn once and finish it for another 30 seconds until it is done!

- David   almost 5 years ago

Excellent results. The steel really helps, as does the broiler. Again, well done!

- Raj   almost 5 years ago

So nice to hear David. Thanks again for your kind words and your post. Keep up the amazing work

Tony Gemignani admin
posted almost 5 years ago

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