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 4 years ago
Last Seen:   about 1 month ago
Number of Posts:   57
Number of Replies:   654
From:   San Mateo, CA
Site:   http://www.rajirukulla.com


Curious about pizza food trucks

Another attempt at Sicilian

Lowered the temperature to 700F on this latest pie

Blaze Pizza -- Has anyone tried it?

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

Costco Kirkland Signature Mozzarella

Fresh Calabrian Peppers

Totonno's Attempt - Take 1

Tonight's Pie, Inspired by Pizzeria Mozza

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

New England Style Greek Recipe

Trying to make a super thin flatbread

All Trumps in the deck oven

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

Sources for Allied Metal pans

First attempt at Sicilian

Detroit Style pans getting scratched

Latest attempt at Pizzeria Mozza Pizza

Detroit Style Pizza from Lunch

Pizzeria Bufalina Austin TX

Pizzeria Beddia -- Has anyone been?

What's the best brand of canned clams?

New Pizza Cookbook: A Passion for Pizza

The Pizza Bible Store is now live!

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

Tonight's Pies

Test

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

Pale white ring on inside of cornice

Detroit Style from This Weekend

Rise Pizzeria

Is Ceresota different from other AP flours?

Food Network -- The Best Pizza Ever

New England Greek Style Pizza

DiFara PIzza in Brooklyn. Has anyone been lately?

Neapolitan Pie from Last Night

Detroit Style Pizzas and White Cheddar

Roccbox Pizza Oven

Recent Trip to Blaze Pizza

Chicago Style Doughs and Cornmeal

Bakers Pride Countertop Ovens

Cauliflower crust pizza

Latest attempt at Chicago style deep dish

100% hydration dough - Detroit style

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

Flour Assortments on the Pizza Bible Store

Tutto Calabria Chili Oil

Deep Dish Attempt

Larger baking steels

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

Sharpening pizza cutters

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

Baking Steel Thickness

Where to buy Mozzarella Curds

Bakers Pride Countertop oven. Parbaking vs. full bake

More pies from tonight -- New York and Greek Style

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

Slice House (2nd St.) Questions

Trouble with Stand Mixer

Sunday Neapolitan

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

How long for a response from the store

New baking steel

Plastic, wood and metal dough containers

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

stand mixer alternative

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

Piadina

Crispier Pizza?

How many grams of fresh yeast?

Leftover toppings

Another attempt at Sicilian

My dough is torn

amazing crust from home oven

Immersion Blender

Hot & Humid Advice please

Neapolitan Pizza Too puffy

dough strethcing

Affordable Pizza Oven

San Marzano Tomato Flavor

French LeSaffre ADY yeast at Trader Joe's

Just getting started!!

Uuni 2 Wood Fired Oven

Problems with my BAking Steel

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

Question about season a pizza pan

Too much liquid/fat from peppers & pepperoni

Sourdough Starter instead of Poolish

Baking app

Mobile Pizza

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

1st attempt master dough too, wet!

equipment to cut pizza

Gooey dough

Minor dough issues

Mozzarella

New York Style Flour

Desperately seeking Coal-Fired

Pizza in Naples

Grandma040416

New York Style Pizza and an Expanding Hobby

Baker's percentages

Extended Autolyse w/TG's flour

Dry tiga, dry dough?

No fuss, straight-up same day dough

New guy....

Resting kneaded dough

La Regina

Go to cheese

San Marzano tomatoes vs. regular tomatoes

Pizza In Downtown NYC

How thick is Tiga Starter from the Pizza Bible?

A quick heads-up on great tomatoes...

Lowered the temperature to 700F on this latest pie

Sausage and Arugula Pizza

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

Pizza In Naples

Honey Pie Style

Neapolitan-style - Pizza Screen?

Pan dough

with limited resources, any suggestion about good pizza sauce?

Blaze Pizza -- Has anyone tried it?

Pizza has yeasty smell

Food Mill Adventure

Tips for making calzone

Need help getting a thicker sauce

BIGA/POOLISH vs Fresh Yeast

Dough appears too thin upon stretching

New Caputo NY flour test. Grandma

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

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

Tomatoes: amount of pulp versus liquid

Gluten free flour

Rocking pizza cutter

Caputo Flour Consensus

Semolina flour in pizza dough

(low vs high?) Diastatic Malt Powder

ITO Pizza Countertop Pizza oven (China)

No more gooey dough!

dough--down to basics

NY sauce combinations

Best pizza ever

My neapolitan pizza

Grandma Pie Style

dough starter

Chicago-Style Deep Dish

Bulk degassing is sticky

Master Dough with and without starter

Linguica

Semolina

Making a double batch

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

Recipe for one kilo bag of Caputo 00 flour

Pizza Steel results

Dough not rising

Spice and chili Oil

Maiden Margherita

Neopolitan vs New York

new set up/ India

My truck

Dough problem

Poolish Starter

Pizza same day

Grandma style

Autolyse Method-too wet and lumpy

Bay Area Location for Buying Provel Cheese?

Burning crust?

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

Cornicione .. Good ?

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

Pizza seasoning

Zucchini and caramelized onion pie

Pizza Dough Temperature before opening?

Hard pizza dough

Quality pepperoni

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

Napoletana Dough is not Caramelizing

Fresh Calabrian Peppers

dough in a bread maker

Local education

Need new knives

Starter Time

Uuni 2 wood fired pizza oven

First Post

Fresh yeast vs dry active

Detroit Red Top Pizza

My long awaited, more work than I ever thought oven

Chicago Deep Dish Pizza Pan

Master Dough Without Starter is Sticky

Tomato Sauce Storing

Does type of salt really matter?

Pizza sauce

Pizza pizza on vacation.

Flour sifter

All Trumps Recipe

Tutto Calabria Hot Peppers

Tonight's Pie, Inspired by Pizzeria Mozza

Pendleton is now Grain Craft...

Is New York pizza really good because of the water?

Dough is sticking to proofing boxes

Dough storage

Pepperoni storage

Making ground tomatoes

The Pizza Kettle

Bulk Fermentation

Cracker Thin & Frank Nitti

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

Is it the Malt?

Pizza not stretching properly

Wood fired ovens

Activating yeast

Pizza Bible Errata

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

Master Dough w/starter - degas or not

Sourcing the Tomatoes

NY-style cheese pie

Security certificate issue w/the site

Artisan-inspired pies

Sunday's pies...

Kitchen Scales that measure in small amounts.

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

Autolyse question...

what should I take into consideration while buying mozzarella?

Has any one tried the Mozza recipe?

Unni

Store checkout still not working

DSP dough and pan size.

Hot Pepper Oil-Thai Chiles

Crusty dough

Thin crust pizza

Crispy cheese on side of cast iron skillet pizza

Types of mushrooms for pizzas

Gas outdoor oven?

Couple of yesterday's pies...

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

Chewy Dough

Dough balling

active dry yeast

Pendleton Power

Sicilian--Brooklyn

Best way to tell if Dough is ready.

Over-fermented starter?

Restaurants mentioned in Pizza Bible

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

Dough

Sauce alternatives!

Slapping Dough

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

Chicago Style, Take Three

Quattro Stagioni pizza

Poolish vs sourdough starter

Tony's California Artisan flour

When to Freeze Detroit Style Pizza

Trying to make a super thin flatbread

Pepperoli

Chicago Style Cracker Crust - Sticky dough?

Ciabatta tip

Amount of Fresh Yeast for Master Dough Recipe

Starters: Timing

Freezing Vacpack dough

Best Detroit yet

Flour blends

Material of Proofing Bowl

Time to trash the pizza stone?

Detroit Pan Ruined?

Pizza Day

"White" Crust When Using New Steel

Diastatic Malt Alternative?

New oven or waste of time?

Looking for the right Temperature

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

Tonight's pie

Just wanted to say thanks Pizza Bible!

Left over Neapolitan dough

Sources for Allied Metal pans

Thin crust shaped dough thickness

My First Attempt at a Detroit Style Pizza

Par-bake ahead of time.

Hand mixing, autolyse, and kneading

Very first crack at Sicilian

Sunday's pies...

First Time Impressions with The Pizza Bible

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

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

Gary S

Is the Pizza Bible Store online/working

Perforated Deep Dish Pans

thin crust margherita soggy in the center

Are these large bubbles normal ?

Dough balls flattening out

Detroit Style pans getting scratched

Master Dough just sweats me crazy

Tomatoes sauces recommendation

Tips on dough temperature

NY Style Help

WFO

Neapolitan Dough

Pizza Bible store not working?

Pizza With Shepherd's Grain malted Flour

Cake pan from Northern Pizza Equipment???

Biga, Poolish, Autolyse question

Pizza Bible - Neapolitan Dough Procedure

Stretching Grandma PIes

Experience on flour and (master) dough

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

Latest attempt at Pizzeria Mozza Pizza

Burratina Di Margherita

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

Detroit Style Pizza from Lunch

Where to get Tony's Diastatic Malt

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

par baking the giant meatballs?

Grandma style pizzas and brewers yeast experiment

Degassing and temperature before balling.

Deep Dish

Diastatic malt

Mixing APF and 00

Temperature for master dough in brick oven

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

Cast iron pizza pan

How to test dough

Naturally leavened

Tips for using fresh truffles on pizza

How to make soft napolitana pizza crust?

Thoughts on sauce

First master dough without starter

Pizza Dough Recipe needed

Pizzeria Beddia -- Has anyone been?

This is what you get when you follow instructions

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

Looking for a recipe for potato crust pizza

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

Ciao from Sicily!!

Question about Tony's Artisan 00

How long should poolish rest?

Chicago cracker thin

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

Large home mixers: Ankarsrum? KitchenAid? Other?

Miller Milling Premium High Gluten Flour

caputo not spotty

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

New York Margherita

Making Master Dough - flat beater followed by spiral?

??

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

Good place to start

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

Neapolitan dough with poolish and 48 hours fermentation

Limburger cheese

How to prevent bubbles in dough while baking?

How long is fresh yeast good stay good for?

crust ruptures

Sicilian style recommended tempeture at wood fired oven

Tonight's Pies

Welded Blue Steel Pizza Pans

Trouble finding Detroit style pans

Does fresh cheese make a difference?

1/3 of 1/8

Substituting sugar for diastatic malt

Pizza Restaurant in LA and DC?

Portable Pizza Oven

Spinach Pizza Recipe

Artisan Bread Making

Making Pizza with One Stone Instead of Two

Shipping charges

Chicago-style Full Stuffed Pizza

Store broken?

First delivery yesterday

DSP Shrinks While Parbaking

Uuni wood fired oven?

White with ricotta and homemade mozz

Question before ordering first DSP pans?

Pizza Romana - instruction clarification?

Is there a big difference between volume and weight measurements?

New test dough...

Master Dough without Starter

Ladles/Spoodles

First pizza made

Store shut down?

What's your favorite brand of tomatoes?

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

Biga Pizza

Detroit Style Pizza Pan

Jersey Fresh crushed tomatoes....pretty impressed

Too much yeast in poolish

Good Pizza in Little Italy NYC

What is the best all professional brand mozzarella cheese

Help With Transferring Dough To Worksurface

How much semolina should I add to my 00 dough?

Dough problem

Calabrese peppers?

Yeast Conversion

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

Squid ink pizza dough question

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

First Attempt at a Sicilian Pizza

Dough sticks to plastic wrap

Grandma in NY

Chicago-Style Retry

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

Where to find high gluten flour?

Store still does not work!

Parbaking and Later Use of Detroit Style Crust?

What's the best way to shred cheese?

Dry clumpy dough

Storing flour WRT weevils

Deep Dish pizza pan

Napolitana Dough Weight

Is Trader Joe's pizza dough any good?

Neapolitan Pie from Last Night

Sourdough Poolish?

Sicilian pizza: first attempt

Baking Thin Sicilian at high heat

Italian Inspired Pizzeria in India

E-Z Focaccia Sourdough “Granma” Pizza Focaccia

Allied metal 12x18 Sicilian pan

Flours in Canada.

New Year's Pizza

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

Chicago style

KitchenAid Classic Stand Mixer or Pro Model?

Master Class Day 1 Sticky Dough

Dough storage

Chicago thick crust

Autolyse Method Question

Trying a new 00 receipe

Tomato Sauce made from Scratch

My dough is sticky

Lloyd Pans

Starters - Can one simply use dough mixed the day before

Alternative yeast types

Dough Trouble

Cal-Italia pizza and stretching

Sicilian Style - Pepperoni & Sausage

Older the DOUGH, tougher the PIZZA CRUST?

Caputo 00 flour VS. Giusto High Performer Pizza Flour

Italian Stallion - Chicago Cracker Thin Crust

Where to get different sizes of Chicago Deep Dish pans

How many toppings are too many toppings?

Fior di Latte

5th batch issues

Where to find tiles for pizza making instead of a stone

Plastic wrap around dough

Best pizzas I ever made

Flour differences

Dough for Sunday...

Leftover dough and pulled pork = awesome

Just want to wish everyone happy holidays

Dough Problem

Where to get Wisconsin Brick in the Bay Area?

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

Blackstone Oven - Would you recommend it?

Saporito Super Heavy Pizza Sauce

Organic Three Cheese

What causes the dough to be spongey

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

Proofing dough

cuppone pizza press

Bakers Pride Countertop Ovens

Timing for 18 Hour Starter

Proofing equipment for the home

Baker's Percentages For Pizza Bible Neapolitan Dough Recipe

Ordering from Canada

poolish percentage

Making Starter

Grande Mozzarella

First attempt at Sicilian

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

fruit on pizza

NP dough W/starter too soft

Middle of pizza wet/floppy

Dough sticking in pan

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

How to make Double Dave's Pizza Rolls

Pizza Cooker burning crust

Cast iron skillet pizza question

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

000 flour Vs All purpose

Does flour affect flavor profile?

My first Detroit-style pizza

Is there a difference between Tomato Puree and Tomato Sauce?

Electric Counter-top Pizza oven

Flour Assortments on the Pizza Bible Store

Timing of salt in master dough

Detroit Style Pizza - Parbake or Not?

Where can I buy various flour - Mainly Ceresota Flour?

Store

Cleaning stone in oven

Fresh Yeast vs. Poolish in Neapolitan Dough

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

Sicilian Take 1

50lb Flour Bags in the Bay Area

par baking pizza dough

My First Attempt at a Pizza Romana

Metallic Taste in NY-NJ Tomato Sauce

Detroit Pizza Dough

Dough Weight for New York Style Pies

Source for fresh yeast?

Anna - Napoletana Tipo "00" at Whole Foods

Making a pizza similar to Joe's in New York

Chicago Deep Dish Style - Spinach

Ready..set...go

About Poolish

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

Dough ball weight and pizza diameter relationship

Cast iron pan

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

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

First batch of poolish

Are there any high quality tomato pastes available in supermarkets

Spice Blends for Pizza Seasoning

Detroit Reborn

Pizza Pleasantry

Pizza newbie

Sharpening pizza cutters

Duck Fat pizza dough

Testing two different doughs & sauces

Yeast amount and effect on fermentation

Protein/Gluten percentages

Neopolitan Dough in bulk

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

Crushed Tomatoes & Ground Tomatoes.

Great Expectations--Margherita II/sets off alarm

Napoletan Dough question from the bible

Dough Proofing pans

where to place a pizza stone and steel??

Grande Mozza not available at Pennmac any longer?

Baking Steel Thickness

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

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

Didn't turn out too bad

Pizza stones

Pizza pans

Pizza Steel

Looking forward to learning on this site

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

Where to buy Mozzarella Curds

Pizza Bible on YouTube

Motor City Madhouse

Help ! My dough stretches too easily??

More pies from tonight -- New York and Greek Style

Cleaning cycle

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

Tony G? PB Store? Admins?

Neapolitan Dough--pic of underside

Tony's Master dough

Chicago Style Deep Dish Debriefing

wood used in pizza peel

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

New oven

Tony's Artisan 00 flour dough leavened with milk kefir

Kamado Cookers

The first crust is a bust!

Very sticky dough

Greko Pizza

New Jersey Style pizza sauce

Sicilian Style Pizza

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

Confessions of a Newbie Detroit-Style Pizza Maker

Sicilian

Yeast quantities with starters?

Baker's Quantities and Starter

Ischia culture

Proofing in a picnic cooler instead of a refrigerator?

Neapolitan Broiler Method