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:   almost 5 years ago
Last Seen:   19 days ago
Number of Posts:   57
Number of Replies:   669
From:   San Mateo, CA
Site:   http://www.rajirukulla.com

Flour Assortments on the Pizza Bible Store

Rise Pizzeria

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

Larger baking steels

Detroit Style pans getting scratched

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

Latest attempt at Chicago style deep dish

Bakers Pride Countertop Ovens

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

Blaze Pizza -- Has anyone tried it?

First attempt at Sicilian

Fresh Calabrian Peppers

Where to buy Mozzarella Curds

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

Sources for Allied Metal pans

100% hydration dough - Detroit style

Totonno's Attempt - Take 1

Trying to make a super thin flatbread

Latest attempt at Pizzeria Mozza Pizza

Curious about pizza food trucks

All Trumps in the deck oven

What's the best brand of canned clams?

Detroit Style Pizza from Lunch

Another attempt at Sicilian


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

Is Ceresota different from other AP flours?

Pizzeria Beddia -- Has anyone been?

Tonight's Pie, Inspired by Pizzeria Mozza

Pizzeria Bufalina Austin TX

Detroit Style from This Weekend

DiFara PIzza in Brooklyn. Has anyone been lately?

Recent Trip to Blaze Pizza

Detroit Style Pizzas and White Cheddar

Tonight's Pies

More pies from tonight -- New York and Greek Style

Roccbox Pizza Oven

Cauliflower crust pizza

Baking Steel Thickness

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

The Pizza Bible Store is now live!

Chicago Style Doughs and Cornmeal

Neapolitan Pie from Last Night

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

Food Network -- The Best Pizza Ever

New England Greek Style Pizza

Sharpening pizza cutters

Tutto Calabria Chili Oil

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

Costco Kirkland Signature Mozzarella

New England Style Greek Recipe

Lowered the temperature to 700F on this latest pie

Pale white ring on inside of cornice

Deep Dish Attempt

Bakers Pride Countertop oven. Parbaking vs. full bake

New Pizza Cookbook: A Passion for Pizza

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

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

Flour Assortments on the Pizza Bible Store

Dough Proofing pans

Hot Pepper Oil-Thai Chiles

My First Attempt at a Detroit Style Pizza

amazing crust from home oven

Parbaking and Later Use of Detroit Style Crust?

Dry tiga, dry dough?

Cast iron pizza pan

Chicago-Style Retry

Fresh Yeast vs. Poolish in Neapolitan Dough

Is it the Malt?

Dough appears too thin upon stretching

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

Chicago Style, Take Three

First master dough without starter

Dough sticks to plastic wrap

Immersion Blender

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

Ciabatta tip

Where can I buy various flour - Mainly Ceresota Flour?


Baker's percentages

Trouble with Stand Mixer

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

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

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

Does type of salt really matter?

Ischia culture

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

New York Style Flour

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

Desperately seeking Coal-Fired

Autolyse Method Question

Looking forward to learning on this site

Pizza in Naples

Detroit Style pans getting scratched


NP dough W/starter too soft

Miller Milling Premium High Gluten Flour

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

La Regina

active yeast not activating

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

Good place to start

Gooey dough

Spinach Pizza Recipe

Left over Neapolitan dough

Deep Dish pizza pan

caputo not spotty

Shipping charges

Go to cheese

Quattro Stagioni pizza

Lloyd Pans

Sausage and Arugula Pizza

Pizza In Downtown NYC

Kamado Cookers

Chicago cracker thin

Napoletan Dough question from the bible

Middle of pizza wet/floppy

Crispier Pizza?

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

new set up/ India

Tips for making calzone

How long for a response from the store

A quick heads-up on great tomatoes...

Baking app

Sourdough Starter instead of Poolish

Par-bake ahead of time.

Making Master Dough - flat beater followed by spiral?

Gluten free flour

Tomatoes: amount of pulp versus liquid

Store shut down?

Pan dough

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

Pizza not stretching properly

Deep Dish

Anna - Napoletana Tipo "00" at Whole Foods

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

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

Grandma Pie Style

Bakers Pride Countertop Ovens

Sourcing the Tomatoes

dough starter

Making a double batch

Caputo Flour Consensus

Baker's Percentages For Pizza Bible Neapolitan Dough Recipe

Motor City Madhouse

Spice and chili Oil

Maiden Margherita

My truck


Neapolitan Pizza Too puffy

Best pizza ever

Autolyse Method-too wet and lumpy

Blaze Pizza -- Has anyone tried it?

Pizza seasoning

Mobile Pizza

Trying a new 00 receipe

Food Mill Adventure

First Time Impressions with The Pizza Bible

Cornicione .. Good ?

Rocking pizza cutter

New test dough...

Fresh Calabrian Peppers

Electric Counter-top Pizza oven

First attempt at Sicilian

dough in a bread maker

thin crust margherita soggy in the center

Zucchini and caramelized onion pie

What's the best way to shred cheese?

Dough Trouble

Starter Time

New Jersey Style pizza sauce

Bay Area Location for Buying Provel Cheese?

Dough storage


My long awaited, more work than I ever thought oven

Chicago Deep Dish Pizza Pan

Dough Problem

Increase salt in master Sicilian/Neapolitan recipes?

Burning crust?

Naturally leavened

All Trumps Recipe

Quad City Pizza

Sicilian style recommended tempeture at wood fired oven

Uuni 2 Wood Fired Oven

Pizza Dough Temperature before opening?

Pizza same day


Plastic, wood and metal dough containers

Proper way for cold bulk fermentation

Proofing in a picnic cooler instead of a refrigerator?

Making ground tomatoes

My dough is sticky

Time to trash the pizza stone?

Is New York pizza really good because of the water?

Wood fired ovens

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

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

wood used in pizza peel

Pizza Dough Recipe needed

Bulk Fermentation

NY-style cheese pie

NY Style Help

Using the store and trying to checkout

Pizza Pleasantry

The Pizza Kettle


Tomato Sauce Storing

Fresh yeast vs dry active

Detroit Pan Ruined?

Artisan-inspired pies

Kitchen Scales that measure in small amounts.

Flour differences

Freezing Vacpack dough

Slice House (2nd St.) Questions

Temperature for master dough in brick oven


Need new knives

Detroit Red Top Pizza

Local education

dough strethcing

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

Tony's Artisan 00 flour dough leavened with milk kefir

Deep dish is exuding water when sliced

New Caputo NY flour test. Grandma

Pizza sauce

Types of mushrooms for pizzas

Couple of yesterday's pies...

Crusty dough

Chewy Dough

Spice Blends for Pizza Seasoning

Sicilian Style - Pepperoni & Sausage

Gas outdoor oven?

Where to buy Mozzarella Curds

New oven or waste of time?

Sunday Neapolitan

Chicago Style Deep Dish Debriefing

Neopolitan vs New York

Dough problem


Problems with my BAking Steel

Chicago-style Full Stuffed Pizza

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

Question about season a pizza pan

Restaurants mentioned in Pizza Bible

DSP dough and pan size.

Hard pizza dough

Can't get smooth dough balls


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

My dough is torn

DSP Shrinks While Parbaking

No fuss, straight-up same day dough

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

Starters: Timing

5th batch issues

ITO Pizza Countertop Pizza oven (China)

Flour blends

Gary S

Need help getting a thicker sauce

Leftover toppings

Poolish vs sourdough starter

Sunday's pies...

Store checkout still not working


with limited resources, any suggestion about good pizza sauce?

Pendleton is now Grain Craft...

My neapolitan pizza

Grandma style

Quality pepperoni

Tonight's pie

Tomato Sauce made from Scratch

Looking for a recipe for potato crust pizza

Are these large bubbles normal ?

crust ruptures

Master Dough without Starter

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

Sources for Allied Metal pans

Diastatic Malt Alternative?

Timing of salt in master dough

Dough ball weight and pizza diameter relationship

How thick is Tiga Starter from the Pizza Bible?

"White" Crust When Using New Steel

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

Slapping Dough

Poolish Starter

Trying to make a super thin flatbread

Question before ordering first DSP pans?

Just getting started!!

Pendleton Power

Limburger cheese

Latest attempt at Pizzeria Mozza Pizza

dough--down to basics

Security certificate issue w/the site

Source for fresh yeast?

Tips on dough temperature


Crushed Tomatoes & Ground Tomatoes.

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

Dough balls flattening out

what should I take into consideration while buying mozzarella?

Neapolitan Dough

Chicago Style Cracker Crust - Sticky dough?

New guy....

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

Hand mixing, autolyse, and kneading

Experience on flour and (master) dough

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

equipment to cut pizza

Burratina Di Margherita

How many grams of fresh yeast?

Has any one tried the Mozza recipe?

Italian Inspired Pizzeria in India

Activating yeast

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

Is the Pizza Bible Store online/working

Resting kneaded dough

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

Pizza With Shepherd's Grain malted Flour

Master Dough Without Starter is Sticky

Metallic Taste in NY-NJ Tomato Sauce

How to make soft napolitana pizza crust?

Material of Proofing Bowl


stand mixer alternative

Does flour affect flavor profile?


Is there a difference between Tomato Puree and Tomato Sauce?

par baking the giant meatballs?

Tomatoes sauces recommendation

Trouble finding Detroit style pans

Blackstone Oven - Would you recommend it?

First Post

Mixing APF and 00

Pizza Romana - instruction clarification?

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

Degassing and temperature before balling.

Master Dough just sweats me crazy

My first Detroit-style pizza

How long should poolish rest?

Neapolitan dough with poolish and 48 hours fermentation

How much semolina should I add to my 00 dough?

Detroit Style Pizza from Lunch

Ciao from Sicily!!

No more gooey dough!

Pizza has yeasty smell

Dough is sticking to proofing boxes

Master Dough with and without starter

Just wanted to say thanks Pizza Bible!

Pizza Steel results

Dough balling

Extending the Sicilian fermentation to 72 hours

Alternative yeast types

New York Style Pizza and an Expanding Hobby

How to test dough

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

Pizza Bible Errata

Over-fermented starter?

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


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

Didn't turn out too bad

Bulk degassing is sticky

French LeSaffre ADY yeast at Trader Joe's

Another attempt at Sicilian

Stretching Grandma PIes

Testing two different doughs & sauces

Pizza Bible - Neapolitan Dough Procedure

Neopolitan Dough in bulk


Storing flour WRT weevils

Making Pizza with One Stone Instead of Two

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

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

Sunday's pies...

Sauce alternatives!

Best way to tell if Dough is ready.

White with ricotta and homemade mozz

Pizza Restaurant in LA and DC?

Baking Thin Sicilian at high heat

Is there a big difference between volume and weight measurements?

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

Very first crack at Sicilian

Napoletana Dough is not Caramelizing

Proofing equipment for the home

Older the DOUGH, tougher the PIZZA CRUST?

Pizza pizza on vacation.

Jersey Fresh crushed tomatoes....pretty impressed

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

Biga Pizza

Too much yeast in poolish

Semolina flour in pizza dough

Dough problem

active dry yeast

BIGA/POOLISH vs Fresh Yeast

Neapolitan Broiler Method

Yeast Conversion

Too much liquid/fat from peppers & pepperoni

Good Pizza in Little Italy NYC

How long is fresh yeast good stay good for?

Yeast quantities with starters?

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

Grande mozzarella cheese

First Attempt at a Sicilian Pizza

Does fresh cheese make a difference?

Tonight's Pie, Inspired by Pizzeria Mozza

Baker's Quantities and Starter

Pizzeria Beddia -- Has anyone been?

Dry clumpy dough

Master Class Day 1 Sticky Dough

Detroit Style Pizza Pan

Thin crust pizza

Neapolitan-style - Pizza Screen?

Sicilian pizza: first attempt

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

What's your favorite brand of tomatoes?

Chicago style

Allied metal 12x18 Sicilian pan

San Marzano Tomato Flavor

Cleaning cycle

Artisan Bread Making

Uuni 2 wood fired pizza oven

Napolitana Dough Weight

Is Trader Joe's pizza dough any good?

Chicago thick crust

Pizza Day

Autolyse question...

New Year's Pizza

New baking steel

What is the best all professional brand mozzarella cheese

Dough storage

Tony's California Artisan flour

New oven

Biga, Poolish, Autolyse question

Caputo 00 flour VS. Giusto High Performer Pizza Flour

Italian Stallion - Chicago Cracker Thin Crust

E-Z Focaccia Sourdough “Granma” Pizza Focaccia

1/3 of 1/8

San Marzano tomatoes vs. regular tomatoes

Where to get Tony's Diastatic Malt

Extended Autolyse w/TG's flour

Where to find tiles for pizza making instead of a stone

Welded Blue Steel Pizza Pans

Flours in Canada.

Diastatic malt

Best pizzas I ever made

Pizza Bible store not working?

Just want to wish everyone happy holidays

Cracker Thin & Frank Nitti

Cleaning stone in oven

This is what you get when you follow instructions

Sicilian Style Pizza

Tonight's Pies

Minor dough issues

Best Detroit yet

The first crust is a bust!

Tutto Calabria Hot Peppers

Recipe for one kilo bag of Caputo 00 flour

poolish percentage

Portable Pizza Oven

Grandma in NY

Plastic wrap around dough

1st attempt master dough too, wet!

Proofing dough

Store broken?

fruit on pizza

How many toppings are too many toppings?

What causes the dough to be spongey

Hot & Humid Advice please

More pies from tonight -- New York and Greek Style

Store still does not work!

When to Freeze Detroit Style Pizza

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

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

Pepperoni storage

Affordable Pizza Oven

Fior di Latte

Flour sifter

Where to get different sizes of Chicago Deep Dish pans

How to make Double Dave's Pizza Rolls

My First Attempt at a Pizza Romana

Detroit Style Pizza - Parbake or Not?

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


Dough sticking in pan

Baking Steel Thickness


Saporito Super Heavy Pizza Sauce

Master Dough w/starter - degas or not

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

Question about Tony's Artisan 00

Where to get Wisconsin Brick in the Bay Area?

cuppone pizza press

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

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

Neapolitan Pie from Last Night

Perforated Deep Dish Pans

Timing for 18 Hour Starter

Pizza In Naples

Squid ink pizza dough question

KitchenAid Classic Stand Mixer or Pro Model?

50lb Flour Bags in the Bay Area

(low vs high?) Diastatic Malt Powder

Are there any high quality tomato pastes available in supermarkets

Uuni wood fired oven?

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

Pizza newbie

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

Sharpening pizza cutters

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

Yeast amount and effect on fermentation

Protein/Gluten percentages

Substituting sugar for diastatic malt

Making a pizza similar to Joe's in New York

Sicilian Take 1

Where to find high gluten flour?

Organic Three Cheese

Grandma style pizzas and brewers yeast experiment

Ordering from Canada

Duck Fat pizza dough

Confessions of a Newbie Detroit-Style Pizza Maker

First pizza made

Grande Mozzarella

Help With Transferring Dough To Worksurface

Lowered the temperature to 700F on this latest pie

How to prevent bubbles in dough while baking?

Cast iron skillet pizza question

Thoughts on sauce

Pizza pans

Pizza Steel

where to place a pizza stone and steel??

First batch of poolish

Looking for the right Temperature

Starters - Can one simply use dough mixed the day before

Help ! My dough stretches too easily??

Detroit Pizza Dough

Detroit Reborn

Pizza Cooker burning crust

Chicago-Style Deep Dish

Honey Pie Style

Crispy cheese on side of cast iron skillet pizza

Tony's Master dough

Tony G? PB Store? Admins?

par baking pizza dough

Making Starter

Cake pan from Northern Pizza Equipment???

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

First delivery yesterday

Dough Weight for New York Style Pies

About Poolish

Calabrese peppers?

Greko Pizza

Tips for using fresh truffles on pizza

Chicago Deep Dish Style - Spinach

Bottom of the crust burnt

Very sticky dough

Cal-Italia pizza and stretching

Dough for Sunday...

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

Great Expectations--Margherita II/sets off alarm


Leftover dough and pulled pork = awesome

New York Margherita

Thin crust shaped dough thickness

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

Grande Mozza not available at Pennmac any longer?

Neapolitan Dough--pic of underside

NY sauce combinations

Sourdough Poolish?

Pizza stones

Pizza Bible on YouTube

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

Dough not rising

Large home mixers: Ankarsrum? KitchenAid? Other?

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

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

Cast iron pan

000 flour Vs All purpose

Amount of Fresh Yeast for Master Dough Recipe