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 4 years ago
Last Seen:   13 days ago
Number of Posts:   57
Number of Replies:   640
From:   San Mateo, CA
Site:   http://www.rajirukulla.com

Another attempt at Sicilian

Curious about pizza food trucks

Pizzeria Beddia -- Has anyone been?

Tonight's Pies

Pizzeria Bufalina Austin TX

Costco Kirkland Signature Mozzarella

New England Greek Style Pizza

Blaze Pizza -- Has anyone tried it?

100% hydration dough - Detroit style

Sources for Allied Metal pans

New England Style Greek Recipe

Detroit Style pans getting scratched

Roccbox Pizza Oven

What's the best brand of canned clams?

Trying to make a super thin flatbread

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

All Trumps in the deck oven

Detroit Style Pizzas and White Cheddar

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

Food Network -- The Best Pizza Ever

First attempt at Sicilian

New Pizza Cookbook: A Passion for Pizza

Deep Dish Attempt

The Pizza Bible Store is now live!

Detroit Style Pizza from Lunch

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

Pale white ring on inside of cornice

DiFara PIzza in Brooklyn. Has anyone been lately?

Tonight's Pie, Inspired by Pizzeria Mozza


Detroit Style from This Weekend

Neapolitan Pie from Last Night

Is Ceresota different from other AP flours?

Bakers Pride Countertop Ovens

Flour Assortments on the Pizza Bible Store

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

Chicago Style Doughs and Cornmeal

Recent Trip to Blaze Pizza

Latest attempt at Chicago style deep dish

Totonno's Attempt - Take 1

Lowered the temperature to 700F on this latest pie

Larger baking steels

Cauliflower crust pizza

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

Tutto Calabria Chili Oil

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

Fresh Calabrian Peppers

Sharpening pizza cutters

Rise Pizzeria

Bakers Pride Countertop oven. Parbaking vs. full bake

Latest attempt at Pizzeria Mozza Pizza

More pies from tonight -- New York and Greek Style

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

Baking Steel Thickness

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

Where to buy Mozzarella Curds

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

Another attempt at Sicilian

Cornicione .. Good ?

Cake pan from Northern Pizza Equipment???

BIGA/POOLISH vs Fresh Yeast

Immersion Blender

Is it the Malt?

Crispier Pizza?

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

Dry tiga, dry dough?

Poolish Starter

Resting kneaded dough

Dough not rising

Pizzeria Beddia -- Has anyone been?

Large home mixers: Ankarsrum? KitchenAid? Other?

Sourcing the Tomatoes

Baker's percentages

where to place a pizza stone and steel??

Minor dough issues

crust ruptures

Recipe for one kilo bag of Caputo 00 flour

Question about season a pizza pan

Dough appears too thin upon stretching

Baking app

Mobile Pizza

equipment to cut pizza

My First Attempt at a Pizza Romana

Tonight's Pies

Didn't turn out too bad

No more gooey dough!

with limited resources, any suggestion about good pizza sauce?

New York Style Flour

Desperately seeking Coal-Fired

par baking pizza dough

Pizza in Naples

ITO Pizza Countertop Pizza oven (China)


Crusty dough

Thoughts on sauce

New guy....

La Regina

Amount of Fresh Yeast for Master Dough Recipe

Go to cheese

San Marzano tomatoes vs. regular tomatoes

Dough storage

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

Pizza In Downtown NYC

How thick is Tiga Starter from the Pizza Bible?

active dry yeast

Sausage and Arugula Pizza

Quality pepperoni

First attempt at Sicilian

Sicilian Style Pizza

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

Pizza Dough Recipe needed

Chicago Style Cracker Crust - Sticky dough?

Pendleton Power

Pan dough

Flour sifter

Security certificate issue w/the site


Blaze Pizza -- Has anyone tried it?

Pizza has yeasty smell

Gluten free flour

Tips for making calzone

Need help getting a thicker sauce

Tomatoes: amount of pulp versus liquid

Detroit Red Top Pizza

dough starter

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

Rocking pizza cutter

Baking Thin Sicilian at high heat

dough--down to basics

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

When to Freeze Detroit Style Pizza

Neapolitan-style - Pizza Screen?


New Year's Pizza

Grandma Pie Style

Wood fired ovens

Is the Pizza Bible Store online/working

Thin crust shaped dough thickness

Master Dough with and without starter


Gas outdoor oven?

Crushed Tomatoes & Ground Tomatoes.

Making a double batch

Bulk Fermentation

Burning crust?

Sauce alternatives!

Bay Area Location for Buying Provel Cheese?

Maiden Margherita

Hot & Humid Advice please

Spice and chili Oil

Tutto Calabria Hot Peppers

Organic Three Cheese

Has any one tried the Mozza recipe?

My truck

Pizza same day

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

Pizza Day

NY-style cheese pie

Problems with my BAking Steel

Hot Pepper Oil-Thai Chiles

Flour differences

Making a pizza similar to Joe's in New York

Pizza Cooker burning crust

New test dough...

The Pizza Kettle

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

Pizza seasoning

Zucchini and caramelized onion pie

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

dough in a bread maker

Local education

Need new knives

Fresh yeast vs dry active

Starter Time

Uuni 2 wood fired pizza oven

"White" Crust When Using New Steel

Restaurants mentioned in Pizza Bible

Material of Proofing Bowl

Italian Stallion - Chicago Cracker Thin Crust

Chicago Deep Dish Style - Spinach

My long awaited, more work than I ever thought oven

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

Chicago Deep Dish Pizza Pan

Sunday's pies...

Tomato Sauce Storing

Does type of salt really matter?

Pizza sauce

All Trumps Recipe

Pizza Steel

Uuni wood fired oven?

NY Style Help

Is New York pizza really good because of the water?

Grandma in NY

Dough is sticking to proofing boxes

Making ground tomatoes

Napoletana Dough is not Caramelizing

Activating yeast

Pizza Bible Errata

Tomato Sauce made from Scratch

Chicago Style, Take Three

Flour blends

Sources for Allied Metal pans

Artisan-inspired pies

thin crust margherita soggy in the center


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

Dough balls flattening out

Couple of yesterday's pies...

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

Thin crust pizza

Sunday's pies...

Types of mushrooms for pizzas

Kitchen Scales that measure in small amounts.

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

Pizza Bible store not working?

Yeast amount and effect on fermentation

DSP dough and pan size.

New Jersey Style pizza sauce

Sunday Neapolitan

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

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

Great Expectations--Margherita II/sets off alarm

Biga, Poolish, Autolyse question


Detroit Style pans getting scratched

Chewy Dough

Temperature for master dough in brick oven

Dough balling

Detroit Pan Ruined?


Uuni 2 Wood Fired Oven

Semolina flour in pizza dough

Pizza Pleasantry

Middle of pizza wet/floppy

Experience on flour and (master) dough

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

Gooey dough


Tomatoes sauces recommendation

Starters - Can one simply use dough mixed the day before

Slapping Dough

Tony's California Artisan flour

Quattro Stagioni pizza

Trying to make a super thin flatbread

New Caputo NY flour test. Grandma

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

Neapolitan Dough

Where to get Tony's Diastatic Malt

First pizza made

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

Par-bake ahead of time.

Just wanted to say thanks Pizza Bible!

Chicago style

Time to trash the pizza stone?

This is what you get when you follow instructions

Diastatic Malt Alternative?

Tonight's pie

New oven or waste of time?

Tips for using fresh truffles on pizza

Left over Neapolitan dough

Fior di Latte

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

Looking for the right Temperature

Master Dough just sweats me crazy

Naturally leavened

Store broken?

Gary S

Hard pizza dough

Cast iron pan

Blackstone Oven - Would you recommend it?

My First Attempt at a Detroit Style Pizza

Pizza In Naples

New oven

Very first crack at Sicilian

amazing crust from home oven

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

Perforated Deep Dish Pans

Dough problem

Leftover dough and pulled pork = awesome

Freezing Vacpack dough

Tips on dough temperature

dough strethcing

1/3 of 1/8

Burratina Di Margherita

Storing flour WRT weevils

Starters: Timing

My dough is torn


How much semolina should I add to my 00 dough?

Detroit Style Pizza from Lunch

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

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

par baking the giant meatballs?

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

Squid ink pizza dough question

Trouble with Stand Mixer

Deep Dish

Are these large bubbles normal ?

Diastatic malt

What causes the dough to be spongey

Question about Tony's Artisan 00

Where to get different sizes of Chicago Deep Dish pans

Caputo Flour Consensus

Spinach Pizza Recipe

Food Mill Adventure

Napolitana Dough Weight

Fresh Yeast vs. Poolish in Neapolitan Dough

Cast iron skillet pizza question

Cast iron pizza pan

Dough Trouble

New York Margherita

Ciao from Sicily!!

Neapolitan Broiler Method

Chicago cracker thin

How to make soft napolitana pizza crust?

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

First master dough without starter

How long is fresh yeast good stay good for?

Deep Dish pizza pan

1st attempt master dough too, wet!

Very sticky dough

Welded Blue Steel Pizza Pans

Store checkout still not working

Chicago-style Full Stuffed Pizza

Caputo 00 flour VS. Giusto High Performer Pizza Flour

Help ! My dough stretches too easily??

First Attempt at a Sicilian Pizza

Question before ordering first DSP pans?

Does flour affect flavor profile?

Plastic, wood and metal dough containers

Master Dough Without Starter is Sticky

Yeast Conversion

What is the best all professional brand mozzarella cheese

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

Tonight's Pie, Inspired by Pizzeria Mozza

How long should poolish rest?

Pizza newbie

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

Too much yeast in poolish

Cleaning cycle

Tony's Master dough

Miller Milling Premium High Gluten Flour

Confessions of a Newbie Detroit-Style Pizza Maker

caputo not spotty

wood used in pizza peel

Autolyse Method Question

Making Master Dough - flat beater followed by spiral?

Grandma style pizzas and brewers yeast experiment

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

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

Good place to start

How to prevent bubbles in dough while baking?

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

Proofing in a picnic cooler instead of a refrigerator?

Affordable Pizza Oven

Over-fermented starter?

Pizza Steel results

What's your favorite brand of tomatoes?

Master Dough without Starter

Sourdough Poolish?

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

Pizza stones

Trouble finding Detroit style pans

Does fresh cheese make a difference?

Sicilian Style - Pepperoni & Sausage

Substituting sugar for diastatic malt

Pizza Restaurant in LA and DC?

Portable Pizza Oven

White with ricotta and homemade mozz

How long for a response from the store

Dough Proofing pans

Pizza Bible on YouTube

Cracker Thin & Frank Nitti

Making Pizza with One Stone Instead of Two

Shipping charges

Is there a big difference between volume and weight measurements?

Limburger cheese

Trying a new 00 receipe

Chicago-Style Retry

Jersey Fresh crushed tomatoes....pretty impressed

Saporito Super Heavy Pizza Sauce

Parbaking and Later Use of Detroit Style Crust?


Plastic wrap around dough

Calabrese peppers?

Dough sticks to plastic wrap

Store shut down?

Neapolitan Pie from Last Night

Is Trader Joe's pizza dough any good?

Allied metal 12x18 Sicilian pan

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

A quick heads-up on great tomatoes...

Lloyd Pans

Looking for a recipe for potato crust pizza

Biga Pizza

Detroit Style Pizza Pan

Good Pizza in Little Italy NYC

Pepperoni storage

Dough problem

Mixing APF and 00

New baking steel

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

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

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

Bakers Pride Countertop Ovens

Flours in Canada.

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


poolish percentage

Where to find high gluten flour?

Store still does not work!

NY sauce combinations

What's the best way to shred cheese?

Dry clumpy dough

Where to find tiles for pizza making instead of a stone

Dough Problem

50lb Flour Bags in the Bay Area

Flour Assortments on the Pizza Bible Store

Sicilian pizza: first attempt

How many toppings are too many toppings?

How to make Double Dave's Pizza Rolls

Too much liquid/fat from peppers & pepperoni

First Post

Italian Inspired Pizzeria in India

E-Z Focaccia Sourdough “Granma” Pizza Focaccia

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

KitchenAid Classic Stand Mixer or Pro Model?

Dough storage

Chicago thick crust

Autolyse Method-too wet and lumpy

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

Leftover toppings

Dough ball weight and pizza diameter relationship

Best way to tell if Dough is ready.

Timing for 18 Hour Starter

Detroit Style Pizza - Parbake or Not?

Grande Mozzarella

Pizza With Shepherd's Grain malted Flour

Best Detroit yet

Alternative yeast types

Cal-Italia pizza and stretching

Pizza pizza on vacation.

Older the DOUGH, tougher the PIZZA CRUST?

Timing of salt in master dough

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

Neapolitan Pizza Too puffy

Dough Weight for New York Style Pies

Yeast quantities with starters?

Best pizzas I ever made

Where to get Wisconsin Brick in the Bay Area?

Baker's Quantities and Starter

Dough for Sunday...

Just want to wish everyone happy holidays

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

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

Dough sticking in pan

Proofing dough

cuppone pizza press

Baker's Percentages For Pizza Bible Neapolitan Dough Recipe

Ordering from Canada

Lowered the temperature to 700F on this latest pie

Making Starter

Source for fresh yeast?

fruit on pizza

Pendleton is now Grain Craft...

My first Detroit-style pizza

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

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

Grandma style

Is there a difference between Tomato Puree and Tomato Sauce?

000 flour Vs All purpose

Crispy cheese on side of cast iron skillet pizza

Anna - Napoletana Tipo "00" at Whole Foods

Bulk degassing is sticky

How many grams of fresh yeast?

Detroit Reborn

Spice Blends for Pizza Seasoning

Just getting started!!

Electric Counter-top Pizza oven

Neopolitan Dough in bulk

Slice House (2nd St.) Questions

Master Dough w/starter - degas or not

Honey Pie Style

Master Class Day 1 Sticky Dough

Detroit Pizza Dough

Kamado Cookers

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

stand mixer alternative

what should I take into consideration while buying mozzarella?

Ciabatta tip


Cleaning stone in oven

French LeSaffre ADY yeast at Trader Joe's

Sharpening pizza cutters

Sicilian Take 1

Duck Fat pizza dough

(low vs high?) Diastatic Malt Powder

Fresh Calabrian Peppers

New York Style Pizza and an Expanding Hobby

NP dough W/starter too soft

How to test dough

Autolyse question...

About Poolish

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

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


First batch of poolish

Grande Mozza not available at Pennmac any longer?

Are there any high quality tomato pastes available in supermarkets

Extended Autolyse w/TG's flour

Neapolitan Dough--pic of underside

First Time Impressions with The Pizza Bible

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

Latest attempt at Pizzeria Mozza Pizza

Testing two different doughs & sauces

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

Pizza not stretching properly

Protein/Gluten percentages

More pies from tonight -- New York and Greek Style

new set up/ India

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

Tony G? PB Store? Admins?

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

Chicago-Style Deep Dish

Greko Pizza

Baking Steel Thickness

Hand mixing, autolyse, and kneading

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

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

Ischia culture

Metallic Taste in NY-NJ Tomato Sauce


Pizza pans

Looking forward to learning on this site

Artisan Bread Making

Where to buy Mozzarella Curds

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

My dough is sticky

5th batch issues

Pizza Romana - instruction clarification?

Pizza Bible - Neapolitan Dough Procedure

Chicago Style Deep Dish Debriefing

Proofing equipment for the home

First delivery yesterday

Neopolitan vs New York

Stretching Grandma PIes

No fuss, straight-up same day dough

Motor City Madhouse

Tony's Artisan 00 flour dough leavened with milk kefir

The first crust is a bust!

San Marzano Tomato Flavor

Where can I buy various flour - Mainly Ceresota Flour?