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 5 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 5 years ago

Avoiding thin spots when stretching dough

About half the time, I'm getting thin spots in my dough when I'm making pizzas. What are some things I can do to avoid this? Most of the time it doesn't turn into a tear, but I'd like to get my piz... (more)

Erik P.
posted about 5 years ago

Crust too tough and chewy

First off, I would like to thank you for your book! I started watching Tony's videos on making pizzas a couple of years ago (mostly because I was interested in tossing dough) and now that he's got a... (more)

Marty B.
posted almost 5 years ago

Dough appears too thin upon stretching

Have been meticulously following directions from the Pizza Bible in making New York style and Cal-Italia pizzas. Both have turned out fabulous. Although it all works out, my dough is almost transpare... (more)

Raymond R.
posted almost 5 years ago

Gluten free flour

Any tips for ratios using Gluten Free flour?
Am cooking for a coeliac and want to try & replicate the dough recipe as close as possible.

Leigh M.
posted about 4 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 about 5 years ago

Over-fermented starter?

I've been making my master dough with poolish these past weeks with good results. And I often use sourdough starter (100% hydration) as well with similar results. But the thing with using sourdough s... (more)

Yoppi Tan
posted almost 4 years ago

HELP! At my wits end!

I have worked on developing a traditional Neapolitan-style pizza dough and bought The Bible and went to work replicating the recipe to the gram! Every step was followed to the letter with little succ... (more)

Mark L.
posted over 2 years ago

Best way to tell if Dough is ready.

I've been using the Neapolitan recipe in the Pizza Bible ever since I bought the book several months ago. Some of the pizzas I have made in my wood fired oven are the best I have ever tasted, and o... (more)

Ron W.
posted almost 5 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 over 4 years ago

Master Dough Without Starter is Sticky


First time poster, long time pizza consumer. I've been making pizzas for awhile now, but just recently discovered the amazing Pizza Bible. I tried the master dough without starter and found... (more)

Andy D.
posted about 4 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 about 5 years ago

Getting dough ball to retain some sort of shape ?

Hi Everybody

I'm very new to this good pizza making stuff so have been following the many recipes and guides on the Internet / Youtube and not really having much luck coming out with anything tha... (more)

Ben C.
posted over 3 years ago

"White" Crust When Using New Steel

I got a new pizza steel yesterday and tried it for the first time last night. I preheated the steel in the oven for well over an hour at 550 F.

After the hour of pre-heating, I checked the surfac... (more)

Tory Glenn
posted about 4 years ago

dough strethcing

When I try and stretch my dough I get a very uneven stretch, there are a lot of weak very thin spots. My dough seems to dry out and rip when I am shaping it as well. When I am shaping the dough int... (more)

Jeff S.
posted over 3 years 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 almost 5 years ago

Dough stretching problems

I'm confused....
Someone wrote in that they were having a problem stretching their dough.

Tony answered that the water added to the flour might be too cold.

In his master recipe, he calls for ... (more)

Ron W.
posted almost 5 years ago

Too much liquid/fat from peppers & pepperoni

When cooking the pizza, adding peppers, the moisture (water from the peppers) instead of evaporating, it creates mini pools of water which then doesn't allow the cheese to melt/cook properly. It make... (more)

Whisley D.
posted about 4 years ago

How to test dough

I've made my third batch of the master dough recipe .
I posted here there weeks ago the the dough tasted the best I've ever had , but was sticky and hard to work with.

It was especially hard to... (more)

Ron W.
posted almost 5 years ago

Using a Somerset dough sheeter

We are in Florida and we use a dough sheeter to stretch out our pies. We are not stretching them to be paper thin, but stretch them enough to place them as skins on top of each other 10 high.

We... (more)

Johnny R.
posted almost 5 years ago

Neapolitan-style - Pizza Screen?

Hi Fellow Pizzamakers,

I've been using Tony's Napoletana method for several months.
When I push out the balls (approx 250g in weight) to a diameter of 30cm approx, some of the base is extremely ... (more)

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Carlo Showalter
posted about 4 years ago

I'm wasting too much dough

Hi, I just added pizza to my restaurant. Its early days and there isn't big demand for pizza at the moment. But, even If it was, I would still have the same problem because you can't predict how man... (more)

Whisley D.
posted over 4 years ago

Dough Trouble

Hello pizza community. I'm a big fan of Tony's. I ate at his North Beach restaurant many times when I lived in San Francisco. I bought his previous collaborative book co-authored with Diane Morgan a... (more)

Brian Dietrich
posted about 4 years ago

Dough balls flattening out

Can someone post a picture of their dough ball when it's ready for cooking? My dough seems to flatten out while resting is this normal? It feels great and tastes amazing just curious if I've got some... (more)

Ryan W.
posted over 4 years ago

Tough crust

My bottom crust was very very tough not crackery but just very hard to take a bite. I want a more supple foldable crust like a perfext slice of NYC style pizza. Is the tough crust due to over working... (more)

Jeff S.
posted over 3 years ago

Having trouble with cast iron pizza

I made cast iron pizza twice this weekend but underwhelmed with the results. I'd appreciate any tips on how I could improve. I used a 9 ounce ball in a 8-inch cast iron skillet. This was trader jo... (more)

Barbara W.
posted about 5 years ago

Dough Storage for Slow Rise

The one thing I consistently have trouble with is dough storage. I have been using a dough tray and plastic wrap to story, but removing the plastic wrap from the dough is always difficult once the ba... (more)

M B.
posted over 2 years ago

Pale white ring on inside of cornice

It's more of an aesthetic thing, but I've noticed that some of my high temperature pies have a pale white ring on the side of the cornice.

I'm curious about what the cause might be since the pie... (more)

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Raj Irukulla admin
posted about 5 years ago

Master dough without starter

I am making the master dough without starter, and the 4 cups plus 2 Tbsp measurement of water seems to be too much. My dough is very wet and does not cling to the dough hook.
I think the 225 gm may... (more)

melinda B.
posted almost 5 years ago

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 almost 5 years ago

How can I prevent my dough from sticking to my pizza peel?

I'm having trouble getting my dough off the peel and into the oven. In the best case, it sticks a little and the shape gets messed up by the time it ends up in the oven. In the worst case, it's an ... (more)

Marcos F.
posted about 5 years ago