Is the Pizza Bible good for an amateur?or what other books u guys recomend?I've made pizza lot of times for myself and it turns out ok i would say,but i never paid attention to the type of flour i was using.And the only type of oven i have is electric oven
by JustStayAlive99
10 Comments
Yes it’s a great starting book. Goes into detail of how and why of doing everything
I was gifted for xmas. Im sure its a very helpful book, tbh though i havent read it. This sub and just making them was all i needed. Endless amount of help and knowledge here
I found this book helpful. I haven’t used any of his recipes per say but it gives a good framework. There were also some techniques that he inparts that I found helpful. All in all I recommend.
There’s absolutely nothing in there you can’t find online for free.
Great book!
Just be aware you ‘may’ have your post removed. As this isn’t a post about a pizza you made, ate, or bought.
It’s not personal, just the rules :). There is a 5 day old post to discuss tools (like this book) hosted by the sub.
Not sure about the book, but Tony’s Slice House has some pretty tasty pies.
I use it and like it.
Good book by a real master. He does go into detail, talks about different flours. I’ve made a few of his doughs with decent success. A lot of his recipes call for his diastatic malt. I have not used it, large pack with expensive shipping. Other more easily obtainable diastatic malts have much different lintner values (strength), and can’t be substituted equal parts.
Ive had it about year. I’ve used it for 5 or 6 of the different doughs…also spun off a few with different types of flour. Haven’t done any of the sauces, but I would recommend it and give as a gift to pizza lovers. I think it is great and pull it out once a week to use.
It’s a good book. You need access to a Restaurant Depot or food purveyor like Sysco/US Foods to get some of the products he mentions in the recipes. All Trumps flour and Stanislaus tomato products are not available in supermarkets, although one of my local butchers sells #10 cans of Stanislaus products (heavily marked up). Lots of good info and good recipes especially with specialty pies like Detroit and Chicago. It’s also worth looking into Marc Vetri’s Mastering Pizza as well. That book is more Neapolitan based, but provides a wealth of info on flours, hydration, fermentation etc.