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 4 years ago
Last Seen:   29 days ago
Number of Posts:   57
Number of Replies:   668
From:   San Mateo, CA
Site:   http://www.rajirukulla.com

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

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

Curious about pizza food trucks

Bakers Pride Countertop Ovens

Where to buy Mozzarella Curds

Detroit Style pans getting scratched

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

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

Roccbox Pizza Oven

Blaze Pizza -- Has anyone tried it?

First attempt at Sicilian

Latest attempt at Chicago style deep dish

Another attempt at Sicilian

Rise Pizzeria

Deep Dish Attempt

Totonno's Attempt - Take 1

Tonight's Pie, Inspired by Pizzeria Mozza

Sources for Allied Metal pans

100% hydration dough - Detroit style

Trying to make a super thin flatbread

All Trumps in the deck oven

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

Pizzeria Beddia -- Has anyone been?

What's the best brand of canned clams?

Pizzeria Bufalina Austin TX

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

Detroit Style Pizza from Lunch


Flour Assortments on the Pizza Bible Store

Is Ceresota different from other AP flours?

Latest attempt at Pizzeria Mozza Pizza

New Pizza Cookbook: A Passion for Pizza

DiFara PIzza in Brooklyn. Has anyone been lately?

Detroit Style from This Weekend

Recent Trip to Blaze Pizza

Detroit Style Pizzas and White Cheddar

Tonight's Pies

Cauliflower crust pizza

More pies from tonight -- New York and Greek Style

Neapolitan Pie from Last Night

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

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

New England Greek Style Pizza

Baking Steel Thickness

The Pizza Bible Store is now live!

Costco Kirkland Signature Mozzarella

Lowered the temperature to 700F on this latest pie

Chicago Style Doughs and Cornmeal

Food Network -- The Best Pizza Ever

Tutto Calabria Chili Oil

Sharpening pizza cutters

Larger baking steels

New England Style Greek Recipe

Pale white ring on inside of cornice

Bakers Pride Countertop oven. Parbaking vs. full bake

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

Fresh Calabrian Peppers

Help With Transferring Dough To Worksurface

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

My dough is sticky

Dough appears too thin upon stretching

My First Attempt at a Detroit Style Pizza

Tomato Sauce made from Scratch

Parbaking and Later Use of Detroit Style Crust?

Fresh Yeast vs. Poolish in Neapolitan Dough

Baker's Percentages For Pizza Bible Neapolitan Dough Recipe

Deep Dish pizza pan

Is it the Malt?

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

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

Quattro Stagioni pizza

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

Looking forward to learning on this site

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

Anna - Napoletana Tipo "00" at Whole Foods

Immersion Blender

Proofing in a picnic cooler instead of a refrigerator?

Bakers Pride Countertop Ovens


Just getting started!!

new set up/ India

Trouble with Stand Mixer

Crispier Pizza?

Pizza not stretching properly

How long for a response from the store

Autolyse question...

My dough is torn

Baking app

Par-bake ahead of time.

equipment to cut pizza

Master Dough Without Starter is Sticky

Neopolitan vs New York

Storing flour WRT weevils

New York Style Flour

Desperately seeking Coal-Fired

Caputo Flour Consensus

Pizza in Naples

Increase salt in master Sicilian/Neapolitan recipes?

Detroit Style pans getting scratched

Crushed Tomatoes & Ground Tomatoes.

My First Attempt at a Pizza Romana

Where to buy Mozzarella Curds

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


Lloyd Pans

Looking for a recipe for potato crust pizza

La Regina

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

Dough Problem

Gooey dough

Spinach Pizza Recipe

Left over Neapolitan dough

caputo not spotty

Chicago style

Shipping charges

Go to cheese

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

Sausage and Arugula Pizza

Pizza In Downtown NYC

Ciabatta tip

"White" Crust When Using New Steel

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

Chicago cracker thin

Blaze Pizza -- Has anyone tried it?

Semolina flour in pizza dough

Tips for making calzone

Alternative yeast types

with limited resources, any suggestion about good pizza sauce?

A quick heads-up on great tomatoes...

Sourdough Starter instead of Poolish

What's the best way to shred cheese?

Pizza pizza on vacation.

Making Master Dough - flat beater followed by spiral?

Gluten free flour

Rocking pizza cutter

Tomatoes: amount of pulp versus liquid

Neapolitan Broiler Method

Store shut down?

Pan dough

Slice House (2nd St.) Questions

Deep Dish

amazing crust from home oven

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

Grandma Pie Style

Mixing APF and 00

dough starter

Making a double batch

Naturally leavened

Spice and chili Oil

Maiden Margherita

Need help getting a thicker sauce

My truck


Neapolitan Pizza Too puffy

Best pizza ever

Grandma style pizzas and brewers yeast experiment

Another attempt at Sicilian

Detroit Red Top Pizza

Burning crust?

Cornicione .. Good ?

Pizza Dough Temperature before opening?

Baker's percentages

Pizza seasoning

Plastic, wood and metal dough containers

Mobile Pizza

Can't get smooth dough balls

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

Pizza Dough Recipe needed

Electric Counter-top Pizza oven

dough in a bread maker

thin crust margherita soggy in the center

Zucchini and caramelized onion pie

Pizza Bible - Neapolitan Dough Procedure

Starter Time

Proofing equipment for the home

Thin crust shaped dough thickness

Pizza same day

Bay Area Location for Buying Provel Cheese?

Chicago-style Full Stuffed Pizza

Napoletana Dough is not Caramelizing



My long awaited, more work than I ever thought oven

Chicago Deep Dish Pizza Pan

NY Style Help

Middle of pizza wet/floppy

Flour differences

Does type of salt really matter?

Dry tiga, dry dough?

Sicilian style recommended tempeture at wood fired oven

Uuni 2 Wood Fired Oven

All Trumps Recipe

Spice Blends for Pizza Seasoning

Quad City Pizza

Grandma in NY

Making ground tomatoes

Too much liquid/fat from peppers & pepperoni

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?

Bulk Fermentation

Biga, Poolish, Autolyse question

NY-style cheese pie

Sicilian Style - Pepperoni & Sausage

Gary S

Using the store and trying to checkout

The Pizza Kettle


Tomato Sauce Storing

Fresh yeast vs dry active

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

Detroit Pan Ruined?

Artisan-inspired pies

Master Dough with and without starter

Kitchen Scales that measure in small amounts.

Freezing Vacpack dough

Temperature for master dough in brick oven

Timing of salt in master dough


Store checkout still not working

Need new knives

Jersey Fresh crushed tomatoes....pretty impressed

Where can I buy various flour - Mainly Ceresota Flour?

Local education

dough strethcing

Deep dish is exuding water when sliced

Ciao from Sicily!!

Great Expectations--Margherita II/sets off alarm

Metallic Taste in NY-NJ Tomato Sauce

Pizza sauce

Types of mushrooms for pizzas

Gas outdoor oven?

Couple of yesterday's pies...

Crusty dough

Chewy Dough

Dough Trouble

Sunday Neapolitan

Pizza With Shepherd's Grain malted Flour

Pendleton Power


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

Hand mixing, autolyse, and kneading

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

NP dough W/starter too soft

Problems with my BAking Steel

Dough problem


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

Quality pepperoni

Question about season a pizza pan

New York Margherita

Restaurants mentioned in Pizza Bible

DSP dough and pan size.

Hard pizza dough

Dough is sticking to proofing boxes

First Time Impressions with The Pizza Bible

Autolyse Method Question

DSP Shrinks While Parbaking

Pendleton is now Grain Craft...

crust ruptures

How much semolina should I add to my 00 dough?

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

Pizza has yeasty smell


ITO Pizza Countertop Pizza oven (China)

Flour blends

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

Master Dough without Starter

Leftover toppings

Poolish vs sourdough starter

Sunday's pies...

Tonight's pie

Has any one tried the Mozza recipe?

Uuni 2 wood fired pizza oven

Trouble finding Detroit style pans

New Caputo NY flour test. Grandma

Dough balling

Sourdough Poolish?

Tonight's Pie, Inspired by Pizzeria Mozza

Where to get different sizes of Chicago Deep Dish pans

Sources for Allied Metal pans

Diastatic Malt Alternative?

Extending the Sicilian fermentation to 72 hours

Testing two different doughs & sauces

Best Detroit yet

How thick is Tiga Starter from the Pizza Bible?

How many toppings are too many toppings?

Blackstone Oven - Would you recommend it?

Motor City Madhouse

Source for fresh yeast?

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

Slapping Dough

No fuss, straight-up same day dough

Master Class Day 1 Sticky Dough

Poolish Starter

Pizza Pleasantry

Trying to make a super thin flatbread

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

Baker's Quantities and Starter

dough--down to basics

Security certificate issue w/the site

Dough balls flattening out

Tips on dough temperature

What's your favorite brand of tomatoes?


Neapolitan Dough

Dough Proofing pans

wood used in pizza peel


what should I take into consideration while buying mozzarella?

Chicago Style Cracker Crust - Sticky dough?

New guy....

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

Experience on flour and (master) dough

Burratina Di Margherita

Resting kneaded dough

How many grams of fresh yeast?

The first crust is a bust!

Best way to tell if Dough is ready.

Italian Inspired Pizzeria in India

Activating yeast

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

active yeast not activating

Cleaning cycle

Diastatic malt

Is the Pizza Bible Store online/working


NY sauce combinations

Bulk degassing is sticky

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

stand mixer alternative

Neopolitan Dough in bulk

First Post

How to make soft napolitana pizza crust?

Material of Proofing Bowl

Pizzeria Beddia -- Has anyone been?

Is there a difference between Tomato Puree and Tomato Sauce?

Does flour affect flavor profile?

Pizza In Naples

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

par baking the giant meatballs?

Tomatoes sauces recommendation

Looking for the right Temperature

First master dough without starter

Where to get Tony's Diastatic Malt

Degassing and temperature before balling.

Food Mill Adventure

where to place a pizza stone and steel??

Pizza Steel results

Master Dough just sweats me crazy

My first Detroit-style pizza

How long should poolish rest?

Neapolitan-style - Pizza Screen?

Detroit Style Pizza from Lunch

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

No more gooey dough!

Chicago Style Deep Dish Debriefing

Just wanted to say thanks Pizza Bible!

Autolyse Method-too wet and lumpy

Good place to start

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

Pizza Bible Errata

French LeSaffre ADY yeast at Trader Joe's


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

My neapolitan pizza

Miller Milling Premium High Gluten Flour

Limburger cheese

Kamado Cookers

Neapolitan dough with poolish and 48 hours fermentation

Making Pizza with One Stone Instead of Two

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

Sunday's pies...

Thin crust pizza

Baking Thin Sicilian at high heat

Sauce alternatives!

White with ricotta and homemade mozz

Pizza Restaurant in LA and DC?

Flour Assortments on the Pizza Bible Store

Is there a big difference between volume and weight measurements?

Perforated Deep Dish Pans

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

Very first crack at Sicilian

Artisan Bread Making

Hot Pepper Oil-Thai Chiles

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

Pizza Bible store not working?

Recipe for one kilo bag of Caputo 00 flour

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

Biga Pizza

active dry yeast

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

Too much yeast in poolish

New York Style Pizza and an Expanding Hobby

5th batch issues

Chicago Style, Take Three

Dough problem

BIGA/POOLISH vs Fresh Yeast

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

Yeast Conversion

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

Good Pizza in Little Italy NYC

How long is fresh yeast good stay good for?

Grande mozzarella cheese

First Attempt at a Sicilian Pizza

Minor dough issues

Does fresh cheese make a difference?

Cast iron pizza pan

Dry clumpy dough

This is what you get when you follow instructions

Over-fermented starter?

Napolitana Dough Weight


Detroit Style Pizza Pan

Sicilian pizza: first attempt

San Marzano Tomato Flavor

Proper way for cold bulk fermentation

E-Z Focaccia Sourdough “Granma” Pizza Focaccia

Are these large bubbles normal ?

Latest attempt at Pizzeria Mozza Pizza

Allied metal 12x18 Sicilian pan

New Year's Pizza

Is Trader Joe's pizza dough any good?

KitchenAid Classic Stand Mixer or Pro Model?

Chicago thick crust

Pizza Day

New baking steel

Flours in Canada.

What is the best all professional brand mozzarella cheese

Dough storage

Question before ordering first DSP pans?

Tony's California Artisan flour

Stretching Grandma PIes

Amount of Fresh Yeast for Master Dough Recipe

Grandma style

Caputo 00 flour VS. Giusto High Performer Pizza Flour

Italian Stallion - Chicago Cracker Thin Crust

1/3 of 1/8

San Marzano tomatoes vs. regular tomatoes

Where to find tiles for pizza making instead of a stone

Welded Blue Steel Pizza Pans

Best pizzas I ever made

Dough ball weight and pizza diameter relationship

Leftover dough and pulled pork = awesome

Just want to wish everyone happy holidays

Cast iron pan

Cleaning stone in oven

Tonight's Pies

Tutto Calabria Hot Peppers

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

Proofing dough

Flour sifter

Timing for 18 Hour Starter

1st attempt master dough too, wet!

poolish percentage

Portable Pizza Oven

Plastic wrap around dough

Making a pizza similar to Joe's in New York

Store broken?

Hot & Humid Advice please

Trying a new 00 receipe

fruit on pizza

What causes the dough to be spongey

More pies from tonight -- New York and Greek Style

Starters: Timing

Store still does not work!

Neapolitan Pie from Last Night

When to Freeze Detroit Style Pizza

New Jersey Style pizza sauce

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

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

Pepperoni storage

Affordable Pizza Oven

Fior di Latte

Dough sticking in pan

Confessions of a Newbie Detroit-Style Pizza Maker

Where to get Wisconsin Brick in the Bay Area?


Dough storage

Napoletan Dough question from the bible

Detroit Style Pizza - Parbake or Not?

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

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

Starters - Can one simply use dough mixed the day before

Baking Steel Thickness


First attempt at Sicilian

Saporito Super Heavy Pizza Sauce

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

How to prevent bubbles in dough while baking?

Master Dough w/starter - degas or not

Question about Tony's Artisan 00

000 flour Vs All purpose

Lowered the temperature to 700F on this latest pie

cuppone pizza press

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

New oven or waste of time?

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

How to test dough

Squid ink pizza dough question

(low vs high?) Diastatic Malt Powder

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

Cast iron skillet pizza question

50lb Flour Bags in the Bay Area

First batch of poolish

Dough for Sunday...

Are there any high quality tomato pastes available in supermarkets

Yeast quantities with starters?

Uuni wood fired oven?

Pizza newbie

Chicago-Style Retry

Sharpening pizza cutters

Yeast amount and effect on fermentation

Protein/Gluten percentages

Substituting sugar for diastatic malt

Pizza Romana - instruction clarification?

Sicilian Take 1

Where to find high gluten flour?

Organic Three Cheese

Ordering from Canada

Duck Fat pizza dough

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

First pizza made

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

Grande Mozzarella

Thoughts on sauce

Didn't turn out too bad

Pizza pans

Pizza Steel

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

Help ! My dough stretches too easily??

Detroit Pizza Dough

Detroit Reborn

Chicago Deep Dish Style - Spinach

Older the DOUGH, tougher the PIZZA CRUST?

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

Cal-Italia pizza and stretching

Tony's Artisan 00 flour dough leavened with milk kefir

Dough Weight for New York Style Pies

About Poolish

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

Calabrese peppers?

Greko Pizza

Tips for using fresh truffles on pizza

Dough sticks to plastic wrap

New test dough...

Bottom of the crust burnt

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

Very sticky dough

Sicilian Style Pizza

Fresh Calabrian Peppers

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


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

First delivery yesterday

Grande Mozza not available at Pennmac any longer?

Neapolitan Dough--pic of underside

Pizza stones

Ischia culture

Extended Autolyse w/TG's flour

Pizza Bible on YouTube

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

Cake pan from Northern Pizza Equipment???

Dough not rising

Large home mixers: Ankarsrum? KitchenAid? Other?

Cracker Thin & Frank Nitti

Sourcing the Tomatoes

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

New oven