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:   25 days ago
Number of Posts:   57
Number of Replies:   652
From:   San Mateo, CA
Site:   http://www.rajirukulla.com


Curious about pizza food trucks

Another attempt at Sicilian

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

Pizzeria Beddia -- Has anyone been?

Lowered the temperature to 700F on this latest pie

Tonight's Pie, Inspired by Pizzeria Mozza

Blaze Pizza -- Has anyone tried it?

100% hydration dough - Detroit style

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

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

Fresh Calabrian Peppers

Tonight's Pies

Rise Pizzeria

New England Style Greek Recipe

Trying to make a super thin flatbread

All Trumps in the deck oven

Totonno's Attempt - Take 1

Detroit Style pans getting scratched

Detroit Style Pizzas and White Cheddar

Sources for Allied Metal pans

Deep Dish Attempt

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

First attempt at Sicilian

New England Greek Style Pizza

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

Pizzeria Bufalina Austin TX

Detroit Style Pizza from Lunch

What's the best brand of canned clams?

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

Flour Assortments on the Pizza Bible Store

The Pizza Bible Store is now live!

Costco Kirkland Signature Mozzarella

Latest attempt at Pizzeria Mozza Pizza

Test

Pale white ring on inside of cornice

Detroit Style from This Weekend

Is Ceresota different from other AP flours?

Food Network -- The Best Pizza Ever

DiFara PIzza in Brooklyn. Has anyone been lately?

Bakers Pride Countertop Ovens

Neapolitan Pie from Last Night

Recent Trip to Blaze Pizza

Chicago Style Doughs and Cornmeal

Cauliflower crust pizza

Latest attempt at Chicago style deep dish

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

Tutto Calabria Chili Oil

Sharpening pizza cutters

Larger baking steels

New Pizza Cookbook: A Passion for Pizza

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

Baking Steel Thickness

Bakers Pride Countertop oven. Parbaking vs. full bake

Where to buy Mozzarella Curds

More pies from tonight -- New York and Greek Style

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

Roccbox Pizza Oven

Slice House (2nd St.) Questions

A quick heads-up on great tomatoes...

Trouble with Stand Mixer

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

New baking steel

Master Dough w/starter - degas or not

Uuni 2 Wood Fired Oven

stand mixer alternative

Cracker Thin & Frank Nitti

Best pizza ever

Crispier Pizza?

Dry tiga, dry dough?

First Post

How many grams of fresh yeast?

dough strethcing

Another attempt at Sicilian

Immersion Blender

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

Neapolitan Pizza Too puffy

French LeSaffre ADY yeast at Trader Joe's

Sourdough Starter instead of Poolish

Dough not rising

Baker's percentages

Grande Mozzarella

Question about season a pizza pan

Large home mixers: Ankarsrum? KitchenAid? Other?

Neopolitan vs New York

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

Piadina

Baking app

Mobile Pizza

equipment to cut pizza

Recipe for one kilo bag of Caputo 00 flour

Minor dough issues

Mozzarella

New York Style Flour

BIGA/POOLISH vs Fresh Yeast

Desperately seeking Coal-Fired

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

Pizza in Naples

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

Pizza stones

Grandma040416

amazing crust from home oven

Crusty dough

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

Tutto Calabria Hot Peppers

No more gooey dough!

New guy....

Resting kneaded dough

La Regina

Amount of Fresh Yeast for Master Dough Recipe

Go to cheese

San Marzano tomatoes vs. regular tomatoes

Pizza In Downtown NYC

How thick is Tiga Starter from the Pizza Bible?

Pizzeria Beddia -- Has anyone been?

Pepperoni storage

Kamado Cookers

Lowered the temperature to 700F on this latest pie

Sausage and Arugula Pizza

My First Attempt at a Pizza Romana

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

Honey Pie Style

Napoletana Dough is not Caramelizing

Pendleton Power

Spice Blends for Pizza Seasoning

Pan dough

with limited resources, any suggestion about good pizza sauce?

Tonight's Pie, Inspired by Pizzeria Mozza

Master Dough Without Starter is Sticky

Blaze Pizza -- Has anyone tried it?

Pizza has yeasty smell

Gluten free flour

Tips for making calzone

Need help getting a thicker sauce

Dough appears too thin upon stretching

Tomatoes: amount of pulp versus liquid

Detroit Red Top Pizza

dough starter

Rocking pizza cutter

Baking Thin Sicilian at high heat

Poolish Starter

Grandma style pizzas and brewers yeast experiment

active dry yeast

ITO Pizza Countertop Pizza oven (China)

dough--down to basics

First Time Impressions with The Pizza Bible

Grandma Pie Style

Wood fired ovens

NP dough W/starter too soft

Organic Three Cheese

Master Dough with and without starter

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

Linguica

Semolina

Making a double batch

Dough problem

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

Burning crust?

Bay Area Location for Buying Provel Cheese?

Maiden Margherita

Pizza Dough Recipe needed

Spice and chili Oil

Chicago Style Cracker Crust - Sticky dough?

My truck

Tonight's Pies

Pizza same day

Security certificate issue w/the site

Fresh Calabrian Peppers

Hot Pepper Oil-Thai Chiles

Is it the Malt?

Is the Pizza Bible Store online/working

Cornicione .. Good ?

crust ruptures

Quality pepperoni

The Pizza Kettle

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

Pizza seasoning

Zucchini and caramelized onion pie

Thoughts on sauce

Gas outdoor oven?

Sicilian style recommended tempeture at wood fired oven

dough in a bread maker

Local education

Need new knives

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

Starter Time

Uuni 2 wood fired pizza oven

Fresh yeast vs dry active

Italian Stallion - Chicago Cracker Thin Crust

My long awaited, more work than I ever thought oven

Chicago Deep Dish Pizza Pan

Making a pizza similar to Joe's in New York

Tomato Sauce Storing

Does type of salt really matter?

Pizza sauce

Pizza Pleasantry

Flour sifter

All Trumps Recipe

Dough storage

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

Is New York pizza really good because of the water?

Dough is sticking to proofing boxes

Pizza Cooker burning crust

Bulk Fermentation

Making ground tomatoes

Pizza not stretching properly

Activating yeast

Pizza Bible Errata

Ciao from Sicily!!

Ciabatta tip

NY-style cheese pie

Artisan-inspired pies

thin crust margherita soggy in the center

Dough balls flattening out

Has any one tried the Mozza recipe?

Thin crust pizza

Problems with my BAking Steel

Types of mushrooms for pizzas

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?

Leftover dough and pulled pork = awesome

Biga, Poolish, Autolyse question

Thin crust shaped dough thickness

DSP dough and pan size.

Motor City Madhouse

Semolina flour in pizza dough

DSP Shrinks While Parbaking

How to test dough

Sicilian Style - Pepperoni & Sausage

Degassing and temperature before balling.

Couple of yesterday's pies...

Chewy Dough

Dough balling

Very sticky dough

Sicilian--Brooklyn

Where to get different sizes of Chicago Deep Dish pans

where to place a pizza stone and steel??

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

Restaurants mentioned in Pizza Bible

Cake pan from Northern Pizza Equipment???

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

Dough

Sauce alternatives!

Slapping Dough

Tony's California Artisan flour

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

Quattro Stagioni pizza

Neapolitan dough with poolish and 48 hours fermentation

Poolish vs sourdough starter

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

When to Freeze Detroit Style Pizza

Trying to make a super thin flatbread

Pepperoli

Chicago Style, Take Three

Mixing APF and 00

Tomatoes sauces recommendation

New oven

What's your favorite brand of tomatoes?

My dough is sticky

Question before ordering first DSP pans?

Flour blends

Detroit Style pans getting scratched

Sunday Neapolitan

Time to trash the pizza stone?

Detroit Pan Ruined?

Pizza Day

Freezing Vacpack dough

Diastatic Malt Alternative?

New oven or waste of time?

Tips for using fresh truffles on pizza

Left over Neapolitan dough

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

Great Expectations--Margherita II/sets off alarm

Tonight's pie

Master Dough just sweats me crazy

Just wanted to say thanks Pizza Bible!

Par-bake ahead of time.

Sources for Allied Metal pans

My First Attempt at a Detroit Style Pizza

Chicago style

Very first crack at Sicilian

Sunday's pies...

Uuni wood fired oven?

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

new set up/ India

Perforated Deep Dish Pans

Neapolitan-style - Pizza Screen?

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

Dough Proofing pans

Tips on dough temperature

NY Style Help

WFO

Neapolitan Dough

Pizza Bible store not working?

New Caputo NY flour test. Grandma

Temperature for master dough in brick oven

Chicago-style Full Stuffed Pizza

Experience on flour and (master) dough

Burratina Di Margherita

1/3 of 1/8

??

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

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?

Tomato Sauce made from Scratch

Deep Dish

Diastatic malt

Over-fermented starter?

Pizza In Naples

Help With Transferring Dough To Worksurface

Looking for a recipe for potato crust pizza

Question about Tony's Artisan 00

Napolitana Dough Weight

Cast iron skillet pizza question

Cast iron pizza pan

How much semolina should I add to my 00 dough?

Naturally leavened

How to make soft napolitana pizza crust?

First master dough without starter

How long is fresh yeast good stay good for?

This is what you get when you follow instructions

My neapolitan pizza

"White" Crust When Using New Steel

Flour Assortments on the Pizza Bible Store

Welded Blue Steel Pizza Pans

Autolyse Method Question

Caputo 00 flour VS. Giusto High Performer Pizza Flour

Chicago Deep Dish Style - Spinach

Looking for the right Temperature

Yeast amount and effect on fermentation

Gooey dough

Proofing equipment for the home

Master Class Day 1 Sticky Dough

Didn't turn out too bad

How long should poolish rest?

Pizza newbie

Chicago cracker thin

My dough is torn

Miller Milling Premium High Gluten Flour

Grandma in NY

caputo not spotty

Caputo Flour Consensus

Extended Autolyse w/TG's flour

Making Master Dough - flat beater followed by spiral?

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

First attempt at Sicilian

Good place to start

How to prevent bubbles in dough while baking?

Latest attempt at Pizzeria Mozza Pizza

Food Mill Adventure

Plastic, wood and metal dough containers

Yeast quantities with starters?

New Year's Pizza

Trouble finding Detroit style pans

Does fresh cheese make a difference?

Chicago-Style Retry

Starters - Can one simply use dough mixed the day before

Substituting sugar for diastatic malt

Pizza Restaurant in LA and DC?

Portable Pizza Oven

Spinach Pizza Recipe

Hard pizza dough

First pizza made

How long for a response from the store

Pizza Bible on YouTube

Making Pizza with One Stone Instead of Two

Shipping charges

Master Dough without Starter

Store broken?

Blackstone Oven - Would you recommend it?

Trying a new 00 receipe

White with ricotta and homemade mozz

Crushed Tomatoes & Ground Tomatoes.

Is there a big difference between volume and weight measurements?

Saporito Super Heavy Pizza Sauce

Ladles/Spoodles

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

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

par baking pizza dough

Store shut down?

Confessions of a Newbie Detroit-Style Pizza Maker

Yeast Conversion

Lloyd Pans

Biga Pizza

Detroit Style Pizza Pan

Material of Proofing Bowl

Too much yeast in poolish

Good Pizza in Little Italy NYC

What is the best all professional brand mozzarella cheese

New York Style Pizza and an Expanding Hobby

Dough problem

Calabrese peppers?

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

Bakers Pride Countertop Ovens

Hand mixing, autolyse, and kneading

Dough sticks to plastic wrap

Pizza pizza on vacation.

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

poolish percentage

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?

Is Trader Joe's pizza dough any good?

Dry clumpy dough

Deep Dish pizza pan

Storing flour WRT weevils

Dough Problem

Neapolitan Pie from Last Night

Sourdough Poolish?

50lb Flour Bags in the Bay Area

Sicilian pizza: first attempt

Fior di Latte

Napoletan Dough question from the bible

Italian Inspired Pizzeria in India

E-Z Focaccia Sourdough “Granma” Pizza Focaccia

Allied metal 12x18 Sicilian pan

Flours in Canada.

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

How to make Double Dave's Pizza Rolls

KitchenAid Classic Stand Mixer or Pro Model?

Dough storage

Chicago thick crust

Cleaning cycle

Sourcing the Tomatoes

Store checkout still not working

Affordable Pizza Oven

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

Leftover toppings

Are these large bubbles normal ?

Where can I buy various flour - Mainly Ceresota Flour?

Pizza With Shepherd's Grain malted Flour

Alternative yeast types

Cal-Italia pizza and stretching

Older the DOUGH, tougher the PIZZA CRUST?

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

Middle of pizza wet/floppy

How many toppings are too many toppings?

Too much liquid/fat from peppers & pepperoni

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

Where to find tiles for pizza making instead of a stone

Plastic wrap around dough

Best pizzas I ever made

Where to get Wisconsin Brick in the Bay Area?

Timing for 18 Hour Starter

Flour differences

Dough for Sunday...

Just want to wish everyone happy holidays

Chicago Style Deep Dish Debriefing

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

Starters: Timing

Pizza Steel results

Dough sticking in pan

Jersey Fresh crushed tomatoes....pretty impressed

What causes the dough to be spongey

Proofing dough

cuppone pizza press

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

Baker's Percentages For Pizza Bible Neapolitan Dough Recipe

Ordering from Canada

000 flour Vs All purpose

Making Starter

Dough Trouble

Gary S

Pendleton is now Grain Craft...

Hot & Humid Advice please

My first Detroit-style pizza

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

Cast iron pan

fruit on pizza

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

Does flour affect flavor profile?

Neapolitan Broiler Method

Bulk degassing is sticky

Dough ball weight and pizza diameter relationship

Just getting started!!

Is there a difference between Tomato Puree and Tomato Sauce?

Electric Counter-top Pizza oven

Fresh Yeast vs. Poolish in Neapolitan Dough

Best Detroit yet

Dough Weight for New York Style Pies

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

Timing of salt in master dough

Detroit Style Pizza - Parbake or Not?

Store

Cleaning stone in oven

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

New test dough...

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

Sharpening pizza cutters

Sicilian Take 1

Duck Fat pizza dough

(low vs high?) Diastatic Malt Powder

Detroit Pizza Dough

Pizza Bible - Neapolitan Dough Procedure

Source for fresh yeast?

Anna - Napoletana Tipo "00" at Whole Foods

Ready..set...go

Best way to tell if Dough is ready.

About Poolish

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

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

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

First batch of poolish

Are there any high quality tomato pastes available in supermarkets

Detroit Reborn

1st attempt master dough too, wet!

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

Crispy cheese on side of cast iron skillet pizza

Testing two different doughs & sauces

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

Protein/Gluten percentages

wood used in pizza peel

Tony G? PB Store? Admins?

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

Chicago-Style Deep Dish

Grande Mozza not available at Pennmac any longer?

Autolyse Method-too wet and lumpy

No fuss, straight-up same day dough

Limburger cheese

Baking Steel Thickness

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

Sicilian

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

Pizza pans

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

Pizza Steel

Looking forward to learning on this site

Artisan Bread Making

Where to buy Mozzarella Curds

5th batch issues

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

Help ! My dough stretches too easily??

More pies from tonight -- New York and Greek Style

Metallic Taste in NY-NJ Tomato Sauce

Grandma style

Neapolitan Dough--pic of underside

Tony's Master dough

First delivery yesterday

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

Stretching Grandma PIes

New York Margherita

Tony's Artisan 00 flour dough leavened with milk kefir

The first crust is a bust!

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

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

Greko Pizza

Neopolitan Dough in bulk

San Marzano Tomato Flavor

Pizza Romana - instruction clarification?

Sicilian Style Pizza

New Jersey Style pizza sauce

Proofing in a picnic cooler instead of a refrigerator?

Ischia culture

Baker's Quantities and Starter

NY sauce combinations