Raj Irukulla

Pizza Bible admin. Internet product manager by day, obsessive pizza maker by night. Making pizzas for over 10 years. While I love all styles, I'm partial to Neapolitan American style pies: simple toppings, high temperature, high-gluten flour.

Joined:   about 5 years ago
Last Seen:   4 days ago
Number of Posts:   57
Number of Replies:   669
From:   San Mateo, CA
Site:   http://www.rajirukulla.com

Tonight's Pie, Inspired by Pizzeria Mozza

New England Style Greek Recipe

Is Ceresota different from other AP flours?

Detroit Style Pizza from Lunch

Larger baking steels

Pizzeria Bufalina Austin TX

Bakers Pride Countertop Ovens

Pizzeria Beddia -- Has anyone been?

Blaze Pizza -- Has anyone tried it?

Champion Pizza-Maker Tony Gemignani’s Tips for the Perfect Pie

Rise Pizzeria

Sharpening pizza cutters

New England Greek Style Pizza

The Pizza Bible Store is now live!

Last night's Detroit style pie, and a question about sauce

What's the best brand of canned clams?

Has anyone tried the Cuisinart "Alfrescamore" outdoor pizza oven?

Deep Dish Attempt

Totonno's Attempt - Take 1

Costco Kirkland Signature Mozzarella

Curious about pizza food trucks

All Trumps in the deck oven

Tonight's Pizza -- My new Bakers Pride Countertop and Tony's dough

Detroit Style pans getting scratched

Where to buy Mozzarella Curds

First attempt at Sicilian


100% hydration dough - Detroit style

Trying to make a super thin flatbread

Roccbox Pizza Oven

The Gjelina Cookbook -- Has anyone read it / tried the pizza recipes?

Detroit Style from This Weekend

Flour Assortments on the Pizza Bible Store

Recent Trip to Blaze Pizza

Baking Steel Thickness

DiFara PIzza in Brooklyn. Has anyone been lately?

Fresh Calabrian Peppers

Tonight's Pies

Another attempt at Sicilian

Cauliflower crust pizza

Sources for Allied Metal pans

New Pizza Cookbook: A Passion for Pizza

What's the difference between Caputo Blue, Caputo Red and Caputo Pizzeria flours?

Food Network -- The Best Pizza Ever

Latest attempt at Chicago style deep dish

Tutto Calabria Chili Oil

Chicago Style Doughs and Cornmeal

Tony's Diastatic Malt and General Mills Semolina now available on The Pizza bible Store

Lowered the temperature to 700F on this latest pie

Detroit Style Pizzas and White Cheddar

Neapolitan Pie from Last Night

More pies from tonight -- New York and Greek Style

General Electric's, $9,000 home pizza oven

Pale white ring on inside of cornice

Bakers Pride Countertop oven. Parbaking vs. full bake

Latest attempt at Pizzeria Mozza Pizza

Detroit Style White Pie from Tonight. All Trumps 70% Hydration

Diastatic Malt Alternative?

Best Pizza by The Slice in San Francsico - What do you think?

Tomatoes: amount of pulp versus liquid

Uuni 2 wood fired pizza oven

Older the DOUGH, tougher the PIZZA CRUST?

My First Attempt at a Detroit Style Pizza

Is there a difference between Instant Dry Yeast and Rapid Rise Yeast?

Flours in Canada.

Leftover toppings

Fresh yeast vs dry active

Neapolitan Broiler Method

DSP Shrinks While Parbaking

No Stone and no Pizza steel - can I use cast iron frypan in oven instead? I'm just starting with the master dough recipe.

Ciabatta tip

Dough storage

Detroit Style Pizza Pan

Hot Pepper Oil-Thai Chiles

Steel Baking "Stone' mentioned by Tony Gemignani 10/22 CBS News

Slice House (2nd St.) Questions

Chicago style

Dough Proofing pans

Dough sticks to plastic wrap

Squid ink pizza dough question

First pizza made

First master dough without starter

Immersion Blender

Dough beyond 48 hours--should it be degassed and re-balled?

Pepperoni storage

Where can I buy various flour - Mainly Ceresota Flour?

Very Sticky Master Dough, Wouldn't Slide off of Peel

Is it the Malt?

with limited resources, any suggestion about good pizza sauce?

Trouble with Stand Mixer

Welded Blue Steel Pizza Pans

Sunday Neapolitan

Stretching Grandma PIes

Chewy Dough

Does type of salt really matter?

Dry tiga, dry dough?

Motor City Madhouse

What equipment and tools are essential for the home pizza maker?

Parbaking and Later Use of Detroit Style Crust?

Chicago thick crust

Desperately seeking Coal-Fired

How to make Double Dave's Pizza Rolls

Pizza in Naples

Detroit Style Pizza....separation on par baking.

French LeSaffre ADY yeast at Trader Joe's

New York Style Flour

Didn't turn out too bad

Organic Three Cheese

Starters: Timing

Semolina flour in pizza dough

Miller Milling Premium High Gluten Flour

Trying a new 00 receipe

La Regina

Size of pan for Sicilian pizza? amount of dough "per square inch"?

Tonight's Pie, Inspired by Pizzeria Mozza

Left over Neapolitan dough

Deep Dish pizza pan

My first Detroit-style pizza

What's the best settings for the oven? Bottom and top heating? Fan forced oven on or off?

Shipping charges

Go to cheese

Master Dough w/starter - degas or not

Good place to start

Freezing Vacpack dough

ITO Pizza Countertop Pizza oven (China)

Best Detroit yet

How long for a response from the store

Baking app

Middle of pizza wet/floppy

Does flour affect flavor profile?

Dough appears too thin upon stretching

Tomato Sauce made from Scratch

Store shut down?

Pan dough

Maybe the dumbest thing I've ever done (LOL!)

Cast iron pan

Sourdough Starter instead of Poolish

Deep Dish

Detroit Style Pizza from Lunch

Spinach Pizza Recipe

Crispier Pizza?

Over-fermented starter?

dough starter

Making a double batch

Problems with my BAking Steel

Maiden Margherita

My truck


Gary S

Neapolitan Pizza Too puffy

Bakers Pride Countertop Ovens

First Post

Has any one tried the Mozza recipe?

Pizzeria Beddia -- Has anyone been?

Gluten free flour

Dough problem

Pizza In Downtown NYC

Pizza Steel


Yeast Conversion

Baker's percentages

Calabrese peppers?

Blaze Pizza -- Has anyone tried it?

Pizza seasoning

Blackstone Oven - Would you recommend it?

Help ! My dough stretches too easily??

Cornicione .. Good ?

Rocking pizza cutter

How can I keep the bottom of my pizza from burning before the top is done?

Electric Counter-top Pizza oven

Chicago Deep Dish Style - Spinach

dough in a bread maker

Are these large bubbles normal ?

Zucchini and caramelized onion pie

Grandma Pie Style

caputo not spotty

Starter Time

thin crust margherita soggy in the center

New Jersey Style pizza sauce

Bay Area Location for Buying Provel Cheese?

My long awaited, more work than I ever thought oven

Grandma in NY

Chicago Deep Dish Pizza Pan

Naturally leavened

All Trumps Recipe

Quad City Pizza

Pizza not stretching properly

Pizza same day


Quattro Stagioni pizza

Par-bake ahead of time.

Proper way for cold bulk fermentation

Looking forward to learning on this site

Sharpening pizza cutters

Sausage and Arugula Pizza

Sicilian style recommended tempeture at wood fired oven

Baker's Percentages For Pizza Bible Neapolitan Dough Recipe

Detroit Pizza (pepperoni, sweet fennel sausage, mushroom, black olive)

Pizza With Shepherd's Grain malted Flour

Barcelona: Possible correction on the amount of saffron???

Test pies with TG's Artisan "Type 00" flour

Wild yeast culture (aka levain) VS biga and poolish starters

Cleaning stone in oven

A quick heads-up on great tomatoes...

NY-style cheese pie

Ischia culture

Trouble finding Detroit style pans

Wood fired ovens

Crushed Tomatoes & Ground Tomatoes.


Grande Mozzarella


Tomato Sauce Storing


Detroit Pan Ruined?

BIGA/POOLISH vs Fresh Yeast

Artisan-inspired pies


Metallic Taste in NY-NJ Tomato Sauce

Need new knives

Local education

Cooking my pizza on a XL Big Green BBQ according to The Pizza Bible.

Bay Area Sources for Super Dolce, Saporito, and Natural Casing Pepperoni

Kitchen Scales that measure in small amounts.

Grande Mozza not available at Pennmac any longer?

Couple of yesterday's pies...

Crusty dough

Detroit Red Top Pizza

What's the best way to shred cheese?


Dough ball weight and pizza diameter relationship

My kitchen scale is broken, how can I easily substite it?

Mobile Pizza

Cast iron pizza pan


Pizza Pleasantry

Question about season a pizza pan

The Pizza Kettle

Types of mushrooms for pizzas

Hard pizza dough

Restaurants mentioned in Pizza Bible


Pizza Dough Temperature before opening?

Saporito Super Heavy Pizza Sauce

New oven or waste of time?

DSP dough and pan size.

Time to trash the pizza stone?

Tips for making calzone

Best way to tell if Dough is ready.

Dough Problem

Prepare pizza dough for sale. What is the best way to pack?


Pendleton is now Grain Craft...

Tonight's pie

Sunday's pies...

Gas outdoor oven?

Tony's Artisan 00 flour pizza results, and a question

Is New York pizza really good because of the water?

"Pizza Express Napoli" oven - does anyone use? any opinons?

Master Dough without Starter

Pizza Steel results

Napoletana Dough is not Caramelizing

West coast source for Stanislaus tomato products (Tomato Magic, 7/11)?

Master Dough Without Starter is Sticky

Is Trader Joe's pizza dough any good?

Gooey dough

new set up/ India

How thick is Tiga Starter from the Pizza Bible?

Zucchini,onion,homemade mozz, Gorgonzola, garlic and olive oil.

Is Ceresota Flour 'the' Flour of Chicago Style Pizza?

Mixing APF and 00

Poolish Starter

Pendleton Power

Burning crust?

Pizza sauce

Security certificate issue w/the site

Anna - Napoletana Tipo "00" at Whole Foods

Lloyd Pans

Tips on dough temperature

Store checkout still not working

Neopolitan Dough in bulk


dough--down to basics

is it safe to use? Or should it be discarded?

Fior di Latte

Chicago Style Cracker Crust - Sticky dough?

My dough is torn

Proofing in a picnic cooler instead of a refrigerator?

Spice and chili Oil

dough-ball skin up or dough-ball skin down?

My dough is sticky

active yeast not activating

Tonight's Pizza -- My new Bakers Pride Countertop and Tony's dough

equipment to cut pizza

New oven

Plastic, wood and metal dough containers

Kamado Cookers

How many grams of fresh yeast?

Detroit Style pans getting scratched

Chicago-Style Retry

Burratina Di Margherita

Activating yeast

If I lived in the southwest, I'd have this pizza oven

Resting kneaded dough

Grandma style pizzas and brewers yeast experiment

Flour blends

Where to buy Mozzarella Curds

Jersey Fresh crushed tomatoes....pretty impressed

Quality pepperoni

what should I take into consideration while buying mozzarella?

Best pizza ever

Tutto Calabria Hot Peppers

Making ground tomatoes

Fresh Yeast vs. Poolish in Neapolitan Dough

How to make soft napolitana pizza crust?

where to place a pizza stone and steel??

Equipment question: digital scale. "Water-resistant" model?

stand mixer alternative

This is the Malt I can get locally. Is this the right stuff? (Malted Flour)

Question before ordering first DSP pans?

No more gooey dough!

"White" Crust When Using New Steel

Hand mixing, autolyse, and kneading

par baking the giant meatballs?

Experience on flour and (master) dough

Extended Autolyse w/TG's flour

Autolyse question...

Dough storage

Slapping Dough

Degassing and temperature before balling.

dough strethcing

Master Dough just sweats me crazy

First Time Impressions with The Pizza Bible

Is the Pizza Bible Store online/working

Is there a supermarket brand of tomatoes similar to 7/11?

How much semolina should I add to my 00 dough?

Material of Proofing Bowl

Baker's Quantities and Starter

Baking Thin Sicilian at high heat

Pizza has yeasty smell

Dough is sticking to proofing boxes

Poolish vs sourdough starter

Temperature for master dough in brick oven

Tony's California Artisan flour

Confessions of a Newbie Detroit-Style Pizza Maker

Dough balling

Chicago cracker thin

Dough problem

Timing of salt in master dough

Is there a difference between Tomato Puree and Tomato Sauce?


Master Class Day 1 Sticky Dough

Making Master Dough - flat beater followed by spiral?

New guy....

Chicago Style Deep Dish Debriefing

Help With Transferring Dough To Worksurface

First attempt at Sicilian

Neopolitan vs New York

Sunday's pies...

Sauce alternatives!

White with ricotta and homemade mozz

Pizza Restaurant in LA and DC?

Making Pizza with One Stone Instead of Two

Just getting started!!

Uuni 2 Wood Fired Oven

My neapolitan pizza

NP dough W/starter too soft

Texture "calibration" with quick trip to Tony's in SF

What kind of cheese should I use for a Detroit-style pizza?

Very first crack at Sicilian

Neapolitan Dough

Pizza In Naples

Bulk Fermentation

Where to get different sizes of Chicago Deep Dish pans

Too much liquid/fat from peppers & pepperoni

No fuss, straight-up same day dough

Trying to make a super thin flatbread

Too much yeast in poolish

How to test dough

Biga Pizza

Good Pizza in Little Italy NYC

How long is fresh yeast good stay good for?

Cake pan from Northern Pizza Equipment???

Grande mozzarella cheese

Limburger cheese

My First Attempt at a Pizza Romana

Large home mixers: Ankarsrum? KitchenAid? Other?

Deep dish is exuding water when sliced

Made my first Grandma pizza (variation on Sicilian Style Pizza)


(low vs high?) Diastatic Malt Powder

My First Attempt at a Chicago-style Deep Dish Pizza (Spinach and Ricotta)

Bulk degassing is sticky

Neapolitan-style - Pizza Screen?

Dry clumpy dough

Extending the Sicilian fermentation to 72 hours

Cracker Thin & Frank Nitti

Question about Sicilian dough instructions--difference in directions WITH versus WITHOUT starter

What's your favorite brand of tomatoes?

Italian Inspired Pizzeria in India

Allied metal 12x18 Sicilian pan

active dry yeast

Cleaning cycle

Sicilian pizza: first attempt

Last pie made from a 50lb sack of TG's flour

no better than what I've been doing....

Tony's flour, Nicky Giusto's malt...

Pizza Day

New test dough...

Can't get smooth dough balls

Flour Assortments on the Pizza Bible Store

Pizza Dough Recipe needed

Using the store and trying to checkout

First Attempt at a Sicilian Pizza

Thin crust pizza

Baking Steel Thickness

E-Z Focaccia Sourdough “Granma” Pizza Focaccia

Looking for the right Temperature

Looking for a recipe for potato crust pizza

Fresh Calabrian Peppers

1/3 of 1/8

Where to get Tony's Diastatic Malt

Thin crust shaped dough thickness

Where to find tiles for pizza making instead of a stone

Diastatic malt

Autolyse Method-too wet and lumpy

Pizza Bible store not working?

San Marzano tomatoes vs. regular tomatoes

Detroit-style pizza (Red Top w/Sausage & Pepperoni)

Just want to wish everyone happy holidays

Napoletan Dough question from the bible

wood used in pizza peel

amazing crust from home oven

Best pizzas I ever made

This is what you get when you follow instructions

Tonight's Pies

Source for fresh yeast?

Pizza Romana - instruction clarification?

Just wanted to say thanks Pizza Bible!

Dough Trouble

Master Dough with and without starter

poolish percentage

Napolitana Dough Weight

Portable Pizza Oven

Proofing dough

Store broken?

Another attempt at Sicilian

1st attempt master dough too, wet!

Does fresh cheese make a difference?

fruit on pizza

Italian Stallion - Chicago Cracker Thin Crust

Recipe for one kilo bag of Caputo 00 flour

Pizza Bible Errata

Hot & Humid Advice please

Tony's Artisan 00 flour dough leavened with milk kefir

Caputo Flour Consensus

Store still does not work!

New baking steel

Chicago Style, Take Three

New York Style Pizza and an Expanding Hobby

crust ruptures

Dough balls flattening out

New Caputo NY flour test. Grandma

Flour sifter

Yeast quantities with starters?

Sources for Allied Metal pans

Plastic wrap around dough

Detroit Style Pizza - Parbake or Not?


Artisan Bread Making


Affordable Pizza Oven

The first crust is a bust!

How long should poolish rest?

When to Freeze Detroit Style Pizza

What is the best all professional brand mozzarella cheese

Increase salt in master Sicilian/Neapolitan recipes?

Question about Tony's Artisan 00

Where to get Wisconsin Brick in the Bay Area?

cuppone pizza press

Perforated Deep Dish Pans

KitchenAid Classic Stand Mixer or Pro Model?

What causes the dough to be spongey

"Old/New" oven...GE electric range

Timing for 18 Hour Starter

Are there any high quality tomato pastes available in supermarkets

Spice Blends for Pizza Seasoning

Alternative yeast types

What's the best pan for Chicago style deep dish pizza?

Pizza newbie

Master Class dough with 00 flour - any adjustments to amounts?

Flour differences

New Year's Pizza

Proofing equipment for the home

Yeast amount and effect on fermentation


Substituting sugar for diastatic malt

Dough sticking in pan

NY Style Help

Where to find high gluten flour?

Is there a big difference between volume and weight measurements?

Ordering from Canada

Great Expectations--Margherita II/sets off alarm

Duck Fat pizza dough

Food Mill Adventure

Sicilian Take 1

Storing flour WRT weevils

Uuni wood fired oven?

Minor dough issues

Tony's Diastatic Malt and General Mills Semolina now available on The Pizza bible Store

Lowered the temperature to 700F on this latest pie

Cast iron skillet pizza question

Chicago-style Full Stuffed Pizza

Need help getting a thicker sauce

Neapolitan Pie from Last Night

New York Margherita

Sourcing the Tomatoes

Autolyse Method Question

More pies from tonight -- New York and Greek Style

Pizza Bible - Neapolitan Dough Procedure

First batch of poolish

Sicilian Style Pizza

Starters - Can one simply use dough mixed the day before

Detroit Pizza Dough

What kind of mozzarella is used on New York style coal-fired pizza?

How to prevent bubbles in dough while baking?

Detroit Reborn

Pizza Cooker burning crust

Honey Pie Style

Crispy cheese on side of cast iron skillet pizza

Tony's Master dough

Tony G? PB Store? Admins?

Making Starter

Flour to use on a Primo grill, high temp or not

Protein/Gluten percentages

Thoughts on sauce

Making a pizza similar to Joe's in New York

Caputo 00 flour VS. Giusto High Performer Pizza Flour

Tomatoes sauces recommendation

par baking pizza dough

Source for 13” Chicago Deep Dish Pan (Black Steel)?

About Poolish

Latest attempt at Pizzeria Mozza Pizza

Greko Pizza

Tips for using fresh truffles on pizza

50lb Flour Bags in the Bay Area

Bottom of the crust burnt

San Marzano Tomato Flavor

Pizza pans

Very sticky dough

Cal-Italia pizza and stretching

Dough for Sunday...

How many toppings are too many toppings?


Chicago-Style Deep Dish

Leftover dough and pulled pork = awesome

4.5 grams active dry yeast equals how many grams of fresh yeast?

5th batch issues

Neapolitan Dough--pic of underside

Sourdough Poolish?

Testing two different doughs & sauces

Pizza stones

Neapolitan dough with poolish and 48 hours fermentation

Pizza Bible on YouTube

Some random questions (raising in fridge, shaping, peel)

Ciao from Sicily!!

Dough not rising

Grandma style

Sicilian Style - Pepperoni & Sausage

NY sauce combinations

Dough Weight for New York Style Pies

First delivery yesterday

000 flour Vs All purpose

Amount of Fresh Yeast for Master Dough Recipe

Fully Stuffed Chicago-style Sausage, Pepperoni, Mushroom, Red Pepper, and Onion

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

Pizza pizza on vacation.

Biga, Poolish, Autolyse question