Amount of Fresh Yeast for Master Dough Recipe

I am going to make master dough but have a question. The Pizza Bible recommends using fresh yeast 2 or 3 times as much as active dry yeast.

If I make dough with 453 grams flour, I am supposed to... (more)

marlboro man
posted over 2 years ago

Pizza Bible Beliver - First Sicilan

I really just wanted to leave this for anyone who was in the fence about ordering or reading the book. I don't work for them and I very rarely leave reviews. If anyone had any doubts I just wanted to... (more)

Mike B.
posted over 1 year ago

How thick is Tiga Starter from the Pizza Bible?

I am in the process of making a Tiga for the pizza dough with starter. The Pizza Bible says it will be thick. Is it thick like a little pizza dough?

Mark S.
posted over 2 years ago

Making Pizza with One Stone Instead of Two

Hi, The Pizza Bible calls for 2 stones: one on the top and the other on bottom, but I have only one pizza stone. How should I proceed?

thx

nor N.
posted 11 months 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 2 years ago

Which styles of pizza are included in the Pizza Bible?

Is there a comprehensive list of the styles of pizza covered in The Pizza Bible book? I'd like to learn about some of the less common styles of pizza. Are there any notable styles that are missing?... (more)

Rebecca Carlson
posted over 2 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 2 years ago

Neapolitan Pie from Last Night

Here are some pics of a Neapolitan pie I made last night. This was made using the Neapolitan recipe in The Pizza Bible. I used a 8 hour starter and a 36 hour cold rise. This afternoon, I will make... (more)

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Raj Irukulla admin
posted about 1 year ago

Timing of salt in master dough

Can someone explain to me why the salt is added prior to the 20 minute rest period in the master dough with starter recipe and not after the rest period? Does adding salt before the rest period affec... (more)

Robert R
posted about 1 year ago

Caputo Flour Consensus

I am able to get pound and pounds of the Caputo Chef flour virtually for free through a childhood friend of my who owns his own Pastry shop. I am able to get others as well but I wanted to get the op... (more)

Salvatore C.
posted 6 months ago

Baker's Percentages For Pizza Bible Neapolitan Dough Recipe

In the Pizza Bible, on page 302, you list the quantity of yeast as .5%. I assume that weight is referring to cake yeast, and not active dry?

Dean T.
posted over 2 years ago

Room temperature for Pizza Bible poolish recipe

The Pizza Bible mentions that poolish should be left at room temperature for 18 hours. What temperature is considered room temperature? Thank you.

Simona Buttini
posted over 2 years ago

Paperback?

Will there be a soft cover edition of The Pizza Bible in the near future?

Lyle B.
posted over 2 years ago

Tony's Book Signing and Pizza Demos

Hello, Does anyone know if Tony will be coming to San Diego to do a book signing or pizza demo?
Thanks!

Cristoforo Fornaro
posted over 2 years ago

Making a double batch

I need to make several pizzas for a small party this week. Is it ok to double TG's recipes or should I make two separate batches?

Ryan W.
posted over 2 years ago

This is what you get when you follow instructions

Tony's flour, buffalo mozzarella and a Blackstone pizza oven. One of the best I have ever made. Thank you Tony.

adam S.
posted over 2 years ago

The Pizza Bible Store is now live!

We are beyond excited to announce that the Pizza Bible Store is now open! We've received a lot of emails and requests asking where to get the flours mentioned in The Pizza Bible.

We're starting o... (more)

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Raj Irukulla admin
posted over 2 years ago

Poolish or Tiga

On both Poolish and Tiga it says in the Pizza Bible to sit for 18 hours, in the next paragraph it says you can store in refrigerator, but not for more than 8 hours. Should that be 8 days?

Joseph B.
posted over 2 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 2 years ago

Wheat Bran Starter

I'm wondering about the wheat bran starter in the book.
Maybe a silly question, but does the 'water' from the wheat bran that gets added to the 'starter' impart any bran flavor into the final dough ... (more)

Tory Glenn
posted over 1 year ago

Tonight's pie

Getting better each time! Thanks to the pizza bible and all the great ideas here I can't get enough!

Ryan W.
posted almost 2 years ago

Pizza Bible - Neapolitan Dough Procedure

Hello Fellow Pizzamakers!

I switched from Jeff Varasano's dough preparation method to Tony G's about 10 weeks ago.

I followed Jeff's method pretty faithfully, but used a preferment (as per Tony... (more)

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Carlo Showalter
posted about 2 years ago

Cal-Italia pizza and stretching

Last night, my family visited Tony's at Graton with the sole purpose of tasting the pizza. As expected all the pizza was superb however my family really enjoyed the Cal-Italia pie. The Pizza Bible i... (more)

Raymond R.
posted over 2 years ago

Pizza Bible Sundays, a new FB group for sharing your creations, experiences and photos from The Pizza Bible!

I recently created a Facebook group called Pizza Bible Sundays, an open and free forum where members bake their way through The Pizza Bible.

Please join us - to share your experiences (good and ... (more)

Sharlene M.
posted over 2 years ago

Master Dough Fermentation

I am probably being too obsessive, but I would like to understand the fermentation a little better. I had fine success with my first master dough without starter the other day. I now have four batch... (more)

Ken K.
posted over 2 years ago

E-Z Focaccia Sourdough “Granma” Pizza Focaccia

Used Camaldoli sourdough starter in this recipe, it's a lot like Tony's Sicilian dough only wetter. I've learned so much from the book!
Here's the post from my blog http://pamstacticalkitchen.... (more)

Pam Kellstrom
posted over 1 year ago

Baker's Quantities and Starter

I'm sure I'm being incredibly naïve, but I've got to ask anyway. Today I made Neapolitan-style dough using the baker's quantities listed on page 302 of The Pizza Bible. When I added my poolish though... (more)

Dean T.
posted over 2 years ago

Calabrese peppers?

One of the sausage pizza recipes in The Pizza Bible calls for Calabrese peppers. In the book, it's mentioned that this comes in a jar packed in oil.

Is that what is used in the sausage, or are dr... (more)

Dean T.
posted over 2 years ago

First pizzas from The Pizza Bible

Dough was from pg.22, sauce was New York-New Jersey on pg.28, finished with garlic oil from pg.29, cheese was fresh mozzarella (grated, easier said than done) I made 3 pizzas. The first two in 500 de... (more)

Sammy Here
posted over 2 years ago

Dough Problem

Made the Napoletana dough on Page 187 the way the recipe said using a kitchen aid mixer with dough hook. It felt fine when i made it into the 9oz. dough balls and then I let it rise for 48 hours in ... (more)

Brenda Sheehan
posted almost 2 years ago