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:   over 3 years ago
Last Seen:   28 days ago
Number of Posts:   56
Number of Replies:   608
From:   San Mateo, CA
Site:   http://www.rajirukulla.com


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

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

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

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

Detroit Style Pizzas and White Cheddar

Blaze Pizza -- Has anyone tried it?

Is Ceresota different from other AP flours?

Detroit Style Pizza from Lunch

The Pizza Bible Store is now live!

Trying to make a super thin flatbread

Detroit Style pans getting scratched

All Trumps in the deck oven

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

New England Style Greek Recipe

Neapolitan Pie from Last Night

First attempt at Sicilian

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

Fresh Calabrian Peppers

Recent Trip to Blaze Pizza

Food Network -- The Best Pizza Ever

Curious about pizza food trucks

Pizzeria Beddia -- Has anyone been?

Pale white ring on inside of cornice

DiFara PIzza in Brooklyn. Has anyone been lately?

Detroit Style from This Weekend

Another attempt at Sicilian

New England Greek Style Pizza

Rise Pizzeria

Test

Latest attempt at Pizzeria Mozza Pizza

Chicago Style Doughs and Cornmeal

Pizzeria Bufalina Austin TX

Costco Kirkland Signature Mozzarella

More pies from tonight -- New York and Greek Style

Bakers Pride Countertop Ovens

Latest attempt at Chicago style deep dish

Sources for Allied Metal pans

Deep Dish Attempt

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

Sharpening pizza cutters

Cauliflower crust pizza

Totonno's Attempt - Take 1

What's the best brand of canned clams?

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

New Pizza Cookbook: A Passion for Pizza

Tutto Calabria Chili Oil

Where to buy Mozzarella Curds

Lowered the temperature to 700F on this latest pie

Flour Assortments on the Pizza Bible Store

Larger baking steels

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

Bakers Pride Countertop oven. Parbaking vs. full bake

Tonight's Pies

Baking Steel Thickness

Tonight's Pie, Inspired by Pizzeria Mozza

Roccbox Pizza Oven

Mobile Pizza

Pizza sauce

Hot Pepper Oil-Thai Chiles

Pizza Steel

Yeast Conversion

Cast iron skillet pizza question

Flour sifter

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

Problems with my BAking Steel

Maiden Margherita

Food Mill Adventure

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

Grandma040416

Spinach Pizza Recipe

Types of mushrooms for pizzas

Piadina

Yeast amount and effect on fermentation

What is the best all professional brand mozzarella cheese

Ciabatta tip

Temperature for master dough in brick oven

Affordable Pizza Oven

Baking app

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

What's your favorite brand of tomatoes?

My truck

Crusty dough

How thick is Tiga Starter from the Pizza Bible?

Sourcing the Tomatoes

New York Style Flour

Desperately seeking Coal-Fired

Tips for making calzone

New guy....

Pizza in Naples

La Regina

Gluten free flour

Starter Time

equipment to cut pizza

Welded Blue Steel Pizza Pans

What causes the dough to be spongey

Does type of salt really matter?

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

Fior di Latte

A quick heads-up on great tomatoes...

dough in a bread maker

Pizza Steel results

Restaurants mentioned in Pizza Bible

Quality pepperoni

Middle of pizza wet/floppy

Slice House (2nd St.) Questions

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

Burning crust?

Chicago Style Cracker Crust - Sticky dough?

My dough is torn

Pendleton Power

Pan dough

How long should poolish rest?

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

Spice and chili Oil

Security certificate issue w/the site

WFO

Blaze Pizza -- Has anyone tried it?

Sausage and Arugula Pizza

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

How to prevent bubbles in dough while baking?

Fresh yeast vs dry active

Testing two different doughs & sauces

Bulk Fermentation

dough starter

Pizza Day

Rocking pizza cutter

dough--down to basics

Semolina

Gas outdoor oven?

Caputo Flour Consensus

Uuni 2 Wood Fired Oven

Zucchini and caramelized onion pie

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

Immersion Blender

Pizza same day

Linguica

Local education

Dough Proofing pans

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

New Year's Pizza

Grandma Pie Style

new set up/ India

Too much liquid/fat from peppers & pepperoni

Detroit Pizza Dough

Making a double batch

All Trumps Recipe

Italian Stallion - Chicago Cracker Thin Crust

Autolyse question...

Quattro Stagioni pizza

Master Dough w/starter - degas or not

Uuni 2 wood fired pizza oven

NY-style cheese pie

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

Tutto Calabria Hot Peppers

Detroit Style Pizza from Lunch

Chicago Deep Dish Pizza Pan

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

wood used in pizza peel

Napoletana Dough is not Caramelizing

Neapolitan Broiler Method

French LeSaffre ADY yeast at Trader Joe's

Sunday's pies...

Go to cheese

Making Master Dough - flat beater followed by spiral?

Detroit Pan Ruined?

The Pizza Kettle

Material of Proofing Bowl

Pizza seasoning

Making Pizza with One Stone Instead of Two

000 flour Vs All purpose

Trying a new 00 receipe

How long is fresh yeast good stay good for?

Trying to make a super thin flatbread

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

Dough balling

Sunday's pies...

Neopolitan vs New York

Need new knives

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

Allied metal 12x18 Sicilian pan

My long awaited, more work than I ever thought oven

Thin crust pizza

Detroit Style pans getting scratched

Tomato Sauce Storing

Chicago Deep Dish Style - Spinach

How to make Double Dave's Pizza Rolls

Where to get Tony's Diastatic Malt

Over-fermented starter?

Sicilian--Brooklyn

Is New York pizza really good because of the water?

Dough

New Caputo NY flour test. Grandma

Dough is sticking to proofing boxes

Chicago cracker thin

First pizza made

Making ground tomatoes

Dry clumpy dough

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

Tips for using fresh truffles on pizza

Are there any high quality tomato pastes available in supermarkets

Activating yeast

Cracker Thin & Frank Nitti

Pizza Bible Errata

Master Dough Without Starter is Sticky

Perforated Deep Dish Pans

Tony's Artisan 00 flour dough leavened with milk kefir

Flour blends

Yeast quantities with starters?

Just wanted to say thanks Pizza Bible!

Gary S

Grandma style pizzas and brewers yeast experiment

Neapolitan Dough

thin crust margherita soggy in the center

Couple of yesterday's pies...

NY sauce combinations

Cal-Italia pizza and stretching

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

Kitchen Scales that measure in small amounts.

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

First Post

Deep Dish

Pizza Bible store not working?

Proofing in a picnic cooler instead of a refrigerator?

Semolina flour in pizza dough

Dough storage

How to test dough

Motor City Madhouse

Neapolitan-style - Pizza Screen?

Gooey dough

No more gooey dough!

New oven or waste of time?

My first Detroit-style pizza

Honey Pie Style

Neapolitan Pie from Last Night

DSP dough and pan size.

Is Trader Joe's pizza dough any good?

Very first crack at Sicilian

Minor dough issues

Pendleton is now Grain Craft...

Baker's percentages

Starters - Can one simply use dough mixed the day before

Experience on flour and (master) dough

Naturally leavened

Slapping Dough

My First Attempt at a Detroit Style Pizza

caputo not spotty

Does fresh cheese make a difference?

Source for fresh yeast?

poolish percentage

Hot & Humid Advice please

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

Wood fired ovens

How to make soft napolitana pizza crust?

Tonight's pie

Par-bake ahead of time.

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

Question before ordering first DSP pans?

Store broken?

First master dough without starter

Time to trash the pizza stone?

Caputo 00 flour VS. Giusto High Performer Pizza Flour

This is what you get when you follow instructions

Crushed Tomatoes & Ground Tomatoes.

Diastatic Malt Alternative?

Looking for a recipe for potato crust pizza

Fresh Calabrian Peppers

Metallic Taste in NY-NJ Tomato Sauce

Left over Neapolitan dough

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

Deep Dish pizza pan

Hard pizza dough

??

Artisan-inspired pies

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

Leftover dough and pulled pork = awesome

Portable Pizza Oven

Pizza In Downtown NYC

Large home mixers: Ankarsrum? KitchenAid? Other?

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

Pepperoli

Dough ball weight and pizza diameter relationship

Calabrese peppers?

Where to find tiles for pizza making instead of a stone

"White" Crust When Using New Steel

New test dough...

Neopolitan Dough in bulk

Pizza stones

About Poolish

Cast iron pizza pan

Trouble with Stand Mixer

The first crust is a bust!

Extended Autolyse w/TG's flour

Burratina Di Margherita

Poolish Starter

Parbaking and Later Use of Detroit Style Crust?

Store shut down?

Tips on dough temperature

Dough balls flattening out

dough strethcing

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

1/3 of 1/8

Too much yeast in poolish

Squid ink pizza dough question

Sourdough Poolish?

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

Sicilian pizza: first attempt

fruit on pizza

Pizzeria Beddia -- Has anyone been?

What's the best way to shred cheese?

Making Starter

Detroit Red Top Pizza

Trouble finding Detroit style pans

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

Stretching Grandma PIes

Pizza Bible on YouTube

Napolitana Dough Weight

50lb Flour Bags in the Bay Area

Diastatic malt

Question about Tony's Artisan 00

Tomato Sauce made from Scratch

Bay Area Location for Buying Provel Cheese?

Master Dough without Starter

Tony's Master dough

Sicilian Take 1

Timing for 18 Hour Starter

How long for a response from the store

When to Freeze Detroit Style Pizza

Best pizzas I ever made

Good Pizza in Little Italy NYC

Cleaning cycle

Ciao from Sicily!!

stand mixer alternative

Starters: Timing

Older the DOUGH, tougher the PIZZA CRUST?

1st attempt master dough too, wet!

First Attempt at a Sicilian Pizza

Dough sticks to plastic wrap

Is there a big difference between volume and weight measurements?

Miller Milling Premium High Gluten Flour

Limburger cheese

Is the Pizza Bible Store online/working

Spice Blends for Pizza Seasoning

Plastic, wood and metal dough containers

Has any one tried the Mozza recipe?

Baking Thin Sicilian at high heat

Blackstone Oven - Would you recommend it?

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

Chewy Dough

Grande Mozza not available at Pennmac any longer?

Question about season a pizza pan

Detroit Reborn

Where to get different sizes of Chicago Deep Dish pans

Pizza newbie

amazing crust from home oven

Pizza Bible - Neapolitan Dough Procedure

White with ricotta and homemade mozz

Electric Counter-top Pizza oven

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

Proofing equipment for the home

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

Pizza With Shepherd's Grain malted Flour

Didn't turn out too bad

Baker's Percentages For Pizza Bible Neapolitan Dough Recipe

Good place to start

New baking steel

Another attempt at Sicilian

Sicilian Style Pizza

what should I take into consideration while buying mozzarella?

Are these large bubbles normal ?

Master Class Day 1 Sticky Dough

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

Pizza pans

Latest attempt at Pizzeria Mozza Pizza

5th batch issues

New oven

First delivery yesterday

Flours in Canada.

Pizza Restaurant in LA and DC?

No fuss, straight-up same day dough

ITO Pizza Countertop Pizza oven (China)

New Jersey Style pizza sauce

Organic Three Cheese

Cake pan from Northern Pizza Equipment???

Plastic wrap around dough

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

Greko Pizza

Shipping charges

Proofing dough

Dough for Sunday...

Tony G? PB Store? Admins?

Is it the Malt?

Detroit Style Pizza - Parbake or Not?

More pies from tonight -- New York and Greek Style

Bakers Pride Countertop Ovens

Dough problem

where to place a pizza stone and steel??

Ladles/Spoodles

NY Style Help

Dough storage

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

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

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

NP dough W/starter too soft

First attempt at Sicilian

Lloyd Pans

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

Does flour affect flavor profile?

Pizza pizza on vacation.

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

Chicago Style Deep Dish Debriefing

Timing of salt in master dough

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

Chicago-style Full Stuffed Pizza

Chicago-Style Deep Dish

Help ! My dough stretches too easily??

Recipe for one kilo bag of Caputo 00 flour

Store still does not work!

E-Z Focaccia Sourdough “Granma” Pizza Focaccia

with limited resources, any suggestion about good pizza sauce?

Best Detroit yet

Uuni wood fired oven?

Pepperoni storage

Sources for Allied Metal pans

Amount of Fresh Yeast for Master Dough Recipe

KitchenAid Classic Stand Mixer or Pro Model?

Alternative yeast types

Chicago-Style Retry

Chicago thick crust

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

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

Chicago style

Leftover toppings

Pizza Romana - instruction clarification?

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

Dough appears too thin upon stretching

Neapolitan Pizza Too puffy

Duck Fat pizza dough

Dough Weight for New York Style Pies

Cleaning stone in oven

Sunday Neapolitan

Crispy cheese on side of cast iron skillet pizza

Need help getting a thicker sauce

Pizza In Naples

Dough not rising

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

Tomatoes: amount of pulp versus liquid

Tony's California Artisan flour

Sharpening pizza cutters

Store checkout still not working

Just want to wish everyone happy holidays

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

How much semolina should I add to my 00 dough?

Cast iron pan

My dough is sticky

Best way to tell if Dough is ready.

Flour differences

cuppone pizza press

Is there a difference between Tomato Puree and Tomato Sauce?

Anna - Napoletana Tipo "00" at Whole Foods

Great Expectations--Margherita II/sets off alarm

Ordering from Canada

Neapolitan Dough--pic of underside

Lowered the temperature to 700F on this latest pie

Where to buy Mozzarella Curds

Dough problem

Flour Assortments on the Pizza Bible Store

Sicilian

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

Bulk degassing is sticky

San Marzano tomatoes vs. regular tomatoes

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

How many toppings are too many toppings?

How many grams of fresh yeast?

Dry tiga, dry dough?

Where can I buy various flour - Mainly Ceresota Flour?

Storing flour WRT weevils

(low vs high?) Diastatic Malt Powder

Saporito Super Heavy Pizza Sauce

Sicilian Style - Pepperoni & Sausage

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

Just getting started!!

active dry yeast

Chicago Style, Take Three

Resting kneaded dough

Making a pizza similar to Joe's in New York

Tomatoes sauces recommendation

Freezing Vacpack dough

crust ruptures

Dough Problem

par baking pizza dough

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

Thoughts on sauce

Grandma style

First Time Impressions with The Pizza Bible

Master Dough just sweats me crazy

Tonight's Pies

Grandma in NY

New York Margherita

Baking Steel Thickness

Pizza Pleasantry

Mixing APF and 00

Ischia culture

Baker's Quantities and Starter

Tonight's Pie, Inspired by Pizzeria Mozza

Confessions of a Newbie Detroit-Style Pizza Maker

First batch of poolish

Looking for the right Temperature

Autolyse Method-too wet and lumpy

New York Style Pizza and an Expanding Hobby

My First Attempt at a Pizza Romana

Pizza not stretching properly

Protein/Gluten percentages

Jersey Fresh crushed tomatoes....pretty impressed

Hand mixing, autolyse, and kneading

Looking forward to learning on this site

Dough Trouble

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

Pizza has yeasty smell

Artisan Bread Making

Thin crust shaped dough thickness

Where to find high gluten flour?

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

Dough sticking in pan