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:   6 days ago
Number of Posts:   56
Number of Replies:   620
From:   San Mateo, CA
Site:   http://www.rajirukulla.com


Pizzeria Bufalina Austin TX

Deep Dish Attempt

New England Greek Style Pizza

Blaze Pizza -- Has anyone tried it?

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

Detroit Style Pizzas and White Cheddar

The Pizza Bible Store is now live!

Totonno's Attempt - Take 1

Sources for Allied Metal pans

Flour Assortments on the Pizza Bible Store

Detroit Style pans getting scratched

Is Ceresota different from other AP flours?

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

Latest attempt at Pizzeria Mozza Pizza

New England Style Greek Recipe

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

Recent Trip to Blaze Pizza

Rise Pizzeria

Food Network -- The Best Pizza Ever

First attempt at Sicilian

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

Curious about pizza food trucks

Detroit Style Pizza from Lunch

Pale white ring on inside of cornice

Roccbox Pizza Oven

DiFara PIzza in Brooklyn. Has anyone been lately?

Fresh Calabrian Peppers

Tonight's Pie, Inspired by Pizzeria Mozza

New Pizza Cookbook: A Passion for Pizza

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

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

Detroit Style from This Weekend

Test

Neapolitan Pie from Last Night

Bakers Pride Countertop Ovens

More pies from tonight -- New York and Greek Style

Chicago Style Doughs and Cornmeal

Latest attempt at Chicago style deep dish

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

Pizzeria Beddia -- Has anyone been?

Cauliflower crust pizza

Lowered the temperature to 700F on this latest pie

Larger baking steels

Another attempt at Sicilian

Tutto Calabria Chili Oil

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

Sharpening pizza cutters

Bakers Pride Countertop oven. Parbaking vs. full bake

Tonight's Pies

Baking Steel Thickness

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

Costco Kirkland Signature Mozzarella

Where to buy Mozzarella Curds

Minor dough issues

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

active dry yeast

Go to cheese

Uuni 2 Wood Fired Oven

Detroit Red Top Pizza

Need help getting a thicker sauce

Tomatoes: amount of pulp versus liquid

Resting kneaded dough

Looking for the right Temperature

Recipe for one kilo bag of Caputo 00 flour

Tomato Sauce made from Scratch

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

Maiden Margherita

Cast iron pan

Thoughts on sauce

Hot Pepper Oil-Thai Chiles

New oven

No more gooey dough!

Baking app

Mobile Pizza

equipment to cut pizza

Flour sifter

Yeast Conversion

with limited resources, any suggestion about good pizza sauce?

where to place a pizza stone and steel??

Blackstone Oven - Would you recommend it?

ITO Pizza Countertop Pizza oven (China)

New York Style Flour

Desperately seeking Coal-Fired

Making a pizza similar to Joe's in New York

Caputo Flour Consensus

Mixing APF and 00

Pizza in Naples

How many toppings are too many toppings?

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

Grandma040416

Crusty dough

New guy....

La Regina

Autolyse question...

Is it the Malt?

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

How thick is Tiga Starter from the Pizza Bible?

Quality pepperoni

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

Burning crust?

Sourcing the Tomatoes

Chicago Style Cracker Crust - Sticky dough?

New Caputo NY flour test. Grandma

Pendleton Power

Extended Autolyse w/TG's flour

Pan dough

Security certificate issue w/the site

WFO

Blaze Pizza -- Has anyone tried it?

5th batch issues

Where can I buy various flour - Mainly Ceresota Flour?

Pizza has yeasty smell

Baker's Quantities and Starter

Sausage and Arugula Pizza

Gluten free flour

Spice and chili Oil

Tips for making calzone

Fresh yeast vs dry active

Pizza In Naples

New test dough...

Has any one tried the Mozza recipe?

dough starter

Pizza Day

What is the best all professional brand mozzarella cheese

Rocking pizza cutter

First delivery yesterday

dough--down to basics

new set up/ India

Semolina

Is the Pizza Bible Store online/working

Biga, Poolish, Autolyse question

Zucchini and caramelized onion pie

Neopolitan Dough in bulk

Flour differences

When to Freeze Detroit Style Pizza

Limburger cheese

Immersion Blender

Linguica

Hot & Humid Advice please

New Year's Pizza

Grandma Pie Style

Didn't turn out too bad

Problems with my BAking Steel

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

Pizza Steel

Chicago Style Deep Dish Debriefing

All Trumps Recipe

Gas outdoor oven?

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

Neapolitan Broiler Method

Making a double batch

Bulk Fermentation

Thin crust shaped dough thickness

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

NY-style cheese pie

My truck

Pizza same day

NY sauce combinations

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

Dough balls flattening out

Uuni 2 wood fired pizza oven

Cast iron skillet pizza question

Help ! My dough stretches too easily??

The Pizza Kettle

Pizza seasoning

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

"White" Crust When Using New Steel

Starter Time

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

Dough balling

dough in a bread maker

Local education

Older the DOUGH, tougher the PIZZA CRUST?

Pizza Romana - instruction clarification?

Need new knives

Uuni wood fired oven?

Restaurants mentioned in Pizza Bible

Sources for Allied Metal pans

The first crust is a bust!

Material of Proofing Bowl

Flour Assortments on the Pizza Bible Store

Italian Stallion - Chicago Cracker Thin Crust

My long awaited, more work than I ever thought oven

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

Chicago Deep Dish Pizza Pan

Sunday's pies...

Tomato Sauce Storing

Does type of salt really matter?

Pizza sauce

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

Are these large bubbles normal ?

Is New York pizza really good because of the water?

Grandma in NY

Dough is sticking to proofing boxes

Bay Area Location for Buying Provel Cheese?

Making ground tomatoes

Ciabatta tip

Activating yeast

Pizza Bible Errata

Middle of pizza wet/floppy

Flour blends

Mozzarella

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

DSP dough and pan size.

Artisan-inspired pies

thin crust margherita soggy in the center

Best Detroit yet

Couple of yesterday's pies...

Thin crust pizza

Sunday's pies...

Types of mushrooms for pizzas

Yeast amount and effect on fermentation

Kitchen Scales that measure in small amounts.

First Post

Deep Dish

Pizza Bible store not working?

Too much liquid/fat from peppers & pepperoni

Detroit Style pans getting scratched

Sunday Neapolitan

Quattro Stagioni pizza

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

Latest attempt at Pizzeria Mozza Pizza

Cal-Italia pizza and stretching

Sicilian Style Pizza

Chewy Dough

Temperature for master dough in brick oven

What's your favorite brand of tomatoes?

Detroit Pan Ruined?

Sicilian--Brooklyn

Stretching Grandma PIes

Pizza With Shepherd's Grain malted Flour

Does flour affect flavor profile?

What causes the dough to be spongey

First Time Impressions with The Pizza Bible

Experience on flour and (master) dough

Gooey dough

Dough

Tomatoes sauces recommendation

Starters - Can one simply use dough mixed the day before

Slapping Dough

Tony's California Artisan flour

No fuss, straight-up same day dough

wood used in pizza peel

First pizza made

Dough ball weight and pizza diameter relationship

Dough Proofing pans

Trying to make a super thin flatbread

Wood fired ovens

Pizza Pleasantry

Tonight's pie

Neapolitan Dough

Where to get Tony's Diastatic Malt

amazing crust from home oven

Dough Trouble

Par-bake ahead of time.

Just wanted to say thanks Pizza Bible!

How much semolina should I add to my 00 dough?

Time to trash the pizza stone?

Calabrese peppers?

This is what you get when you follow instructions

Diastatic Malt Alternative?

New oven or waste of time?

Tips for using fresh truffles on pizza

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

Left over Neapolitan dough

Very first crack at Sicilian

Deep Dish pizza pan

??

Naturally leavened

Store broken?

Hard pizza dough

Pizza stones

Pendleton is now Grain Craft...

My First Attempt at a Detroit Style Pizza

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

Freezing Vacpack dough

Large home mixers: Ankarsrum? KitchenAid? Other?

How to make Double Dave's Pizza Rolls

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

Welded Blue Steel Pizza Pans

Cast iron pizza pan

Trouble with Stand Mixer

Perforated Deep Dish Pans

caputo not spotty

Where to find tiles for pizza making instead of a stone

Leftover dough and pulled pork = awesome

Burratina Di Margherita

Pizza Bible - Neapolitan Dough Procedure

Making Master Dough - flat beater followed by spiral?

Trying a new 00 receipe

Tips on dough temperature

dough strethcing

Looking for a recipe for potato crust pizza

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

Gary S

1/3 of 1/8

French LeSaffre ADY yeast at Trader Joe's

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

Squid ink pizza dough question

My dough is torn

Over-fermented starter?

Detroit Style Pizza from Lunch

Slice House (2nd St.) Questions

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

par baking the giant meatballs?

A quick heads-up on great tomatoes...

Napolitana Dough Weight

Diastatic malt

Question about Tony's Artisan 00

Spinach Pizza Recipe

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

Semolina flour in pizza dough

Master Dough without Starter

How to make soft napolitana pizza crust?

Chicago cracker thin

Food Mill Adventure

First master dough without starter

How long is fresh yeast good stay good for?

Master Dough w/starter - degas or not

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

1st attempt master dough too, wet!

Store checkout still not working

Caputo 00 flour VS. Giusto High Performer Pizza Flour

Detroit Style Pizza Pan

First Attempt at a Sicilian Pizza

Plastic, wood and metal dough containers

Dough sticks to plastic wrap

Question before ordering first DSP pans?

Master Class Day 1 Sticky Dough

Proofing in a picnic cooler instead of a refrigerator?

Tonight's Pie, Inspired by Pizzeria Mozza

Fresh Calabrian Peppers

Good Pizza in Little Italy NYC

How long should poolish rest?

Pizza newbie

Too much yeast in poolish

Cleaning cycle

Tony's Master dough

New York Style Pizza and an Expanding Hobby

Chicago-style Full Stuffed Pizza

Miller Milling Premium High Gluten Flour

Making Starter

Question about season a pizza pan

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

Confessions of a Newbie Detroit-Style Pizza Maker

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

Is Trader Joe's pizza dough any good?

Testing two different doughs & sauces

Store shut down?

Good place to start

Grande Mozza not available at Pennmac any longer?

Honey Pie Style

How to prevent bubbles in dough while baking?

Tony's Artisan 00 flour dough leavened with milk kefir

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

First attempt at Sicilian

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

Pizza Steel results

Trouble finding Detroit style pans

Dough storage

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

Motor City Madhouse

Affordable Pizza Oven

Sourdough Poolish?

Does fresh cheese make a difference?

Pizza Restaurant in LA and DC?

Portable Pizza Oven

White with ricotta and homemade mozz

Alternative yeast types

Is there a big difference between volume and weight measurements?

How long for a response from the store

About Poolish

Plastic wrap around dough

Pizza Bible on YouTube

Making Pizza with One Stone Instead of Two

Chicago Deep Dish Style - Spinach

Shipping charges

Dough storage

Tony G? PB Store? Admins?

Neapolitan Pie from Last Night

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

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

Baker's Percentages For Pizza Bible Neapolitan Dough Recipe

Saporito Super Heavy Pizza Sauce

Parbaking and Later Use of Detroit Style Crust?

Autolyse Method-too wet and lumpy

Ladles/Spoodles

Chicago-Style Retry

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

Allied metal 12x18 Sicilian pan

Lloyd Pans

50lb Flour Bags in the Bay Area

Detroit Style Pizza - Parbake or Not?

Flours in Canada.

NP dough W/starter too soft

Crushed Tomatoes & Ground Tomatoes.

Pepperoni storage

Dough problem

More pies from tonight -- New York and Greek Style

New baking steel

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

Bakers Pride Countertop Ovens

Grandma style

Napoletana Dough is not Caramelizing

Pizza In Downtown NYC

poolish percentage

Where to find high gluten flour?

Store still does not work!

Best way to tell if Dough is ready.

What's the best way to shred cheese?

Ciao from Sicily!!

Dry clumpy dough

Proofing dough

Cracker Thin & Frank Nitti

Detroit Pizza Dough

E-Z Focaccia Sourdough “Granma” Pizza Focaccia

Sicilian pizza: first attempt

Pizza pans

Organic Three Cheese

Italian Inspired Pizzeria in India

stand mixer alternative

Chicago-Style Deep Dish

Source for fresh yeast?

Poolish Starter

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

KitchenAid Classic Stand Mixer or Pro Model?

Chicago thick crust

Master Dough Without Starter is Sticky

Pepperoli

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

Leftover toppings

Timing for 18 Hour Starter

Timing of salt in master dough

Dough appears too thin upon stretching

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

Jersey Fresh crushed tomatoes....pretty impressed

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

NY Style Help

Neapolitan Pizza Too puffy

Pizza pizza on vacation.

Dough Weight for New York Style Pies

Crispy cheese on side of cast iron skillet pizza

Pizzeria Beddia -- Has anyone been?

Best pizzas I ever made

Where to get Wisconsin Brick in the Bay Area?

Dough for Sunday...

Just want to wish everyone happy holidays

My First Attempt at a Pizza Romana

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

Piadina

Sicilian Take 1

Baker's percentages

Proofing equipment for the home

Starters: Timing

Yeast quantities with starters?

cuppone pizza press

Is there a difference between Tomato Puree and Tomato Sauce?

Anna - Napoletana Tipo "00" at Whole Foods

Chicago style

Ordering from Canada

Lowered the temperature to 700F on this latest pie

fruit on pizza

My first Detroit-style pizza

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

Hand mixing, autolyse, and kneading

Where to get different sizes of Chicago Deep Dish pans

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

How many grams of fresh yeast?

Another attempt at Sicilian

Dough problem

Storing flour WRT weevils

Bulk degassing is sticky

Detroit Reborn

Spice Blends for Pizza Seasoning

Just getting started!!

Electric Counter-top Pizza oven

Chicago Style, Take Three

San Marzano tomatoes vs. regular tomatoes

Baking Thin Sicilian at high heat

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

Sicilian Style - Pepperoni & Sausage

Grandma style pizzas and brewers yeast experiment

what should I take into consideration while buying mozzarella?

Dry tiga, dry dough?

Dough Problem

Greko Pizza

Cleaning stone in oven

Sharpening pizza cutters

Duck Fat pizza dough

(low vs high?) Diastatic Malt Powder

Neapolitan-style - Pizza Screen?

000 flour Vs All purpose

Tonight's Pies

Master Dough just sweats me crazy

Sicilian

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

How to test dough

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

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

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

Baking Steel Thickness

Very sticky dough

First batch of poolish

Are there any high quality tomato pastes available in supermarkets

Cake pan from Northern Pizza Equipment???

Neapolitan Dough--pic of underside

Amount of Fresh Yeast for Master Dough Recipe

Fior di Latte

Neopolitan vs New York

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

New Jersey Style pizza sauce

Pizza not stretching properly

Protein/Gluten percentages

Dough not rising

My dough is sticky

par baking pizza dough

Looking forward to learning on this site

crust ruptures

Metallic Taste in NY-NJ Tomato Sauce

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

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

Ischia culture

Dough sticking in pan

New York Margherita

BIGA/POOLISH vs Fresh Yeast

Where to buy Mozzarella Curds

Artisan Bread Making

Great Expectations--Margherita II/sets off alarm

Pizza Dough Recipe needed

Tutto Calabria Hot Peppers

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