Author Topic: The Pizza Bible  (Read 23200 times)

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Offline nick57

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Re: The Pizza Bible
« Reply #250 on: January 25, 2015, 12:06:48 PM »
 Been reading the book for a few days. Pretty interesting. Some of it is a little confusing, but I can figure it out. The only glaring thing I saw was in measurement conversion chart.  It states that that 1 oz is 30 grams. It is actually 28.349 grams per oz. That should not make a big difference in smaller batches. But, if you scale it up, it could throw the hydration and other ingredients off by quite a bit. Other than that, it is a fun read. I do think what I have been taught on the forum, is better than what I have seen in most books.


Online TXCraig1

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Re: The Pizza Bible
« Reply #251 on: January 25, 2015, 01:09:38 PM »
It is actually 28.349 grams per oz. That should not make a big difference in smaller batches. But, if you scale it up, it could throw the hydration and other ingredients off by quite a bit.

The error is the same whether the batch is one ball or 100.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline nick57

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Re: The Pizza Bible
« Reply #252 on: January 25, 2015, 02:19:41 PM »
It's not much. But if you use his measurements of 30 grams = 1 oz, and 450 grams = 1 Lb, if you divide 450 by 30, it comes out 15 oz. That may be a problem in some recipes. If you divide 453.59237 by 28.34823 you get 16.000165 oz's. That's about 28 grams or one ounce.
« Last Edit: January 25, 2015, 02:24:24 PM by nick57 »

Online TXCraig1

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Re: The Pizza Bible
« Reply #253 on: January 25, 2015, 02:21:34 PM »
I'm simply saying that conversion error is independent of scale. If you measure accurately, the error should have the same effect regardless of how much dough you make.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline nick57

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Re: The Pizza Bible
« Reply #254 on: January 25, 2015, 02:27:43 PM »
Kool! I just thought it was odd the they missed that. Any self respecting hippie from the 60's knows that 1oz is 28 grams. Not saying I wuz a longhair, bu........ ;D

Offline nick57

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Re: The Pizza Bible
« Reply #255 on: February 04, 2015, 09:18:13 PM »
  It's a sad day. Gotta take the book back to the library. It's a great book for someone looking to make wonderful pies at home, and loves to work in the kitchen. But for the average Suzy homemaker, it may be a little too much. That being said, I would recommend it. I thought about scanning some of the recipes, but I think that is stealing. So I will rely on my memory.......what was I saying? :-D I will say this, I learned more from the forum than I learned from the book, of course I have spent  hundreds of hours learning the craft here. As far as I am concerned, this is the place to learn how to make the best pies. The guys and gals here are amazing 5 star chefs!!  I do give the book my thumbs up. I did notice, that the pages are starting to break away from the binding. I am the second person to check it out, and I know how to respect a book.

Offline PizzaGarage

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Re: The Pizza Bible
« Reply #256 on: February 10, 2015, 10:03:34 PM »
This was a wonderful book, I read every page and enjoyed the entire read.  I think he did a great job explaining the styles, recepies and techniques.  Wording was clear and easy to understand, by far the best pizza book I have read.  What a blast!!! You can tell he loves pizza and the craft.  I highly recommend it as a fun and learning book with great examples from a guy who lives pizza.