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 5 years ago
Last Seen:   about 14 hours ago
Number of Posts:   57
Number of Replies:   669
From:   San Mateo, CA
Site:   http://www.rajirukulla.com

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

Sharpening pizza cutters

Is Ceresota different from other AP flours?

Pizzeria Beddia -- Has anyone been?

Flour Assortments on the Pizza Bible Store

Larger baking steels

Bakers Pride Countertop Ovens

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

Blaze Pizza -- Has anyone tried it?

Tonight's Pie, Inspired by Pizzeria Mozza

Detroit Style pans getting scratched

Pizzeria Bufalina Austin TX

Latest attempt at Pizzeria Mozza Pizza

Where to buy Mozzarella Curds

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

Latest attempt at Chicago style deep dish

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

Rise Pizzeria

Totonno's Attempt - Take 1

Curious about pizza food trucks

All Trumps in the deck oven

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

What's the best brand of canned clams?

First attempt at Sicilian


Deep Dish Attempt

Fresh Calabrian Peppers

100% hydration dough - Detroit style

Trying to make a super thin flatbread

Detroit Style Pizza from Lunch

New Pizza Cookbook: A Passion for Pizza

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

Detroit Style from This Weekend

More pies from tonight -- New York and Greek Style

DiFara PIzza in Brooklyn. Has anyone been lately?

Recent Trip to Blaze Pizza

Detroit Style Pizzas and White Cheddar

Tonight's Pies

Another attempt at Sicilian

Cauliflower crust pizza

Sources for Allied Metal pans

The Pizza Bible Store is now live!

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

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

Food Network -- The Best Pizza Ever

Roccbox Pizza Oven

Baking Steel Thickness

Tutto Calabria Chili Oil

Costco Kirkland Signature Mozzarella

New England Style Greek Recipe

Lowered the temperature to 700F on this latest pie

Chicago Style Doughs and Cornmeal

Neapolitan Pie from Last Night

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

Pale white ring on inside of cornice

Bakers Pride Countertop oven. Parbaking vs. full bake

New England Greek Style Pizza

Leftover toppings

Saporito Super Heavy Pizza Sauce

Does flour affect flavor profile?

Trying a new 00 receipe

Uuni 2 wood fired pizza oven

Baking Thin Sicilian at high heat

Pizza In Naples

Flours in Canada.

My First Attempt at a Detroit Style Pizza

How to make Double Dave's Pizza Rolls

Calabrese peppers?

Question before ordering first DSP pans?

Dough problem

Spice Blends for Pizza Seasoning

Cast iron pizza pan

Is it the Malt?

Napoletan Dough question from the bible

Neopolitan Dough in bulk

Hot Pepper Oil-Thai Chiles

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

Slice House (2nd St.) Questions

First master dough without starter

Dough sticks to plastic wrap

Napoletana Dough is not Caramelizing

Immersion Blender

Parbaking and Later Use of Detroit Style Crust?

First attempt at Sicilian

Tony's California Artisan flour

with limited resources, any suggestion about good pizza sauce?

Trouble with Stand Mixer

No fuss, straight-up same day dough

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

Sunday Neapolitan

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

Does type of salt really matter?

Proofing equipment for the home

New York Style Flour

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

Desperately seeking Coal-Fired

Pizza in Naples

Cast iron pan

French LeSaffre ADY yeast at Trader Joe's

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

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

ITO Pizza Countertop Pizza oven (China)

Miller Milling Premium High Gluten Flour

Pizza Pleasantry

La Regina

Sharpening pizza cutters

Mixing APF and 00

Left over Neapolitan dough

Deep Dish pizza pan

caputo not spotty

Ischia culture

Shipping charges

Go to cheese

Sausage and Arugula Pizza

Testing two different doughs & sauces

Pizza In Downtown NYC

Lloyd Pans

Stretching Grandma PIes

Sicilian Style Pizza

Good place to start

Middle of pizza wet/floppy

Pizza Dough Recipe needed

Blackstone Oven - Would you recommend it?

Bulk degassing is sticky

Flour Assortments on the Pizza Bible Store

Dough Proofing pans

Pizzeria Beddia -- Has anyone been?

How long for a response from the store

Baking app

Chicago Style, Take Three

Sourdough Starter instead of Poolish

Has any one tried the Mozza recipe?

Dough appears too thin upon stretching

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

Store shut down?

Gooey dough

amazing crust from home oven

Pan dough

Deep Dish

Chicago-Style Retry

Spinach Pizza Recipe

Crispier Pizza?

Grandma Pie Style

Great Expectations--Margherita II/sets off alarm

dough starter

Making a double batch

Dough ball weight and pizza diameter relationship

Autolyse question...

Spice and chili Oil

Maiden Margherita

My truck


Neapolitan Pizza Too puffy

Bakers Pride Countertop Ovens

First Post

Autolyse Method-too wet and lumpy

Baker's percentages

Gluten free flour


Grandma in NY

A quick heads-up on great tomatoes...

Blaze Pizza -- Has anyone tried it?

Pizza seasoning

Anna - Napoletana Tipo "00" at Whole Foods

Cornicione .. Good ?

Rocking pizza cutter

Tonight's Pie, Inspired by Pizzeria Mozza

Electric Counter-top Pizza oven

dough in a bread maker

thin crust margherita soggy in the center

Zucchini and caramelized onion pie

Detroit Style pans getting scratched

What's the best way to shred cheese?

Starter Time

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

NP dough W/starter too soft

Fresh Yeast vs. Poolish in Neapolitan Dough

Bay Area Location for Buying Provel Cheese?

Pizza not stretching properly


My long awaited, more work than I ever thought oven

Chicago Deep Dish Pizza Pan

Naturally leavened

All Trumps Recipe

Quad City Pizza

Sicilian style recommended tempeture at wood fired oven

Pizza same day


Quattro Stagioni pizza

Par-bake ahead of time.

Looking forward to learning on this site

Confessions of a Newbie Detroit-Style Pizza Maker

Making ground tomatoes

Baker's Percentages For Pizza Bible Neapolitan Dough Recipe

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

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

Wood fired ovens

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


Caputo Flour Consensus

NY-style cheese pie

Using the store and trying to checkout

Crushed Tomatoes & Ground Tomatoes.


Pizza Dough Temperature before opening?

The Pizza Kettle


Tomato Sauce Storing

Detroit Pan Ruined?

BIGA/POOLISH vs Fresh Yeast

Artisan-inspired pies

Pizza Romana - instruction clarification?

Tips for making calzone


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

Need new knives

Increase salt in master Sicilian/Neapolitan recipes?

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

Help ! My dough stretches too easily??

Local education

Chicago Style Deep Dish Debriefing

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

Kitchen Scales that measure in small amounts.

Grande Mozza not available at Pennmac any longer?

Types of mushrooms for pizzas

Cracker Thin & Frank Nitti

Couple of yesterday's pies...

Crusty dough

Detroit Red Top Pizza

Latest attempt at Pizzeria Mozza Pizza

Gas outdoor oven?

Proofing in a picnic cooler instead of a refrigerator?

Where to buy Mozzarella Curds

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

Bulk Fermentation

NY Style Help

Mobile Pizza

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


Question about season a pizza pan

Jersey Fresh crushed tomatoes....pretty impressed

Hard pizza dough

NY sauce combinations

Restaurants mentioned in Pizza Bible

Semolina flour in pizza dough


Dough Trouble

My dough is torn

Over-fermented starter?

Ciabatta tip

New oven or waste of time?

DSP dough and pan size.

Time to trash the pizza stone?

Kamado Cookers

Problems with my BAking Steel

Sicilian Style - Pepperoni & Sausage

Dough Problem

Poolish vs sourdough starter

Sunday's pies...


Pendleton is now Grain Craft...

Quality pepperoni

Tonight's pie

Neopolitan vs New York

Is New York pizza really good because of the water?

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

Master Dough without Starter

Chicago cracker thin

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

Is Trader Joe's pizza dough any good?

Diastatic Malt Alternative?

How to test dough

Dough problem

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

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

How thick is Tiga Starter from the Pizza Bible?

Timing of salt in master dough

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

The first crust is a bust!

Poolish Starter

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

Dry tiga, dry dough?

Master Dough Without Starter is Sticky

Pendleton Power

Burning crust?

Pizza sauce

Security certificate issue w/the site

Are these large bubbles normal ?

Tutto Calabria Hot Peppers

Tips on dough temperature

Store checkout still not working


dough--down to basics

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

Too much liquid/fat from peppers & pepperoni

Chicago Style Cracker Crust - Sticky dough?

New guy....

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

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

Experience on flour and (master) dough

equipment to cut pizza

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

Burratina Di Margherita

Plastic, wood and metal dough containers

How many grams of fresh yeast?

(low vs high?) Diastatic Malt Powder

Italian Inspired Pizzeria in India

Chicago style

Activating yeast

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

Is the Pizza Bible Store online/working

Resting kneaded dough

Large home mixers: Ankarsrum? KitchenAid? Other?


Flour blends

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

what should I take into consideration while buying mozzarella?

Best pizza ever

New Jersey Style pizza sauce

First Time Impressions with The Pizza Bible

How to make soft napolitana pizza crust?

Material of Proofing Bowl

stand mixer alternative

My dough is sticky

Looking for the right Temperature

Chewy Dough

Is there a difference between Tomato Puree and Tomato Sauce?

par baking the giant meatballs?

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

Slapping Dough

Degassing and temperature before balling.

dough strethcing

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

Master Dough just sweats me crazy

My first Detroit-style pizza

How long should poolish rest?

Proper way for cold bulk fermentation

How much semolina should I add to my 00 dough?

Pizza has yeasty smell

Dough is sticking to proofing boxes

Temperature for master dough in brick oven

Pizza Bible - Neapolitan Dough Procedure

No more gooey dough!

Didn't turn out too bad

Dough balling

Extending the Sicilian fermentation to 72 hours

Yeast quantities with starters?

Help With Transferring Dough To Worksurface

new set up/ India


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

Neapolitan Broiler Method

Need help getting a thicker sauce

Freezing Vacpack dough

Best Detroit yet

Hand mixing, autolyse, and kneading

Making Pizza with One Stone Instead of Two

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

Dough storage

Sunday's pies...

Pizza With Shepherd's Grain malted Flour

Sauce alternatives!

White with ricotta and homemade mozz

Pizza Restaurant in LA and DC?

Fresh Calabrian Peppers

Just getting started!!

Tomatoes: amount of pulp versus liquid

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

Extended Autolyse w/TG's flour

Very first crack at Sicilian

First pizza made

Neapolitan Dough

Alternative yeast types

Trouble finding Detroit style pans

New test dough...

Looking for a recipe for potato crust pizza

Trying to make a super thin flatbread

Too much yeast in poolish

Detroit Style Pizza from Lunch

DSP Shrinks While Parbaking

Biga Pizza

active dry yeast

Uuni 2 Wood Fired Oven

Flour differences

Best way to tell if Dough is ready.

Good Pizza in Little Italy NYC

How long is fresh yeast good stay good for?

Grande mozzarella cheese

Metallic Taste in NY-NJ Tomato Sauce

Fresh yeast vs dry active

Cake pan from Northern Pizza Equipment???

Deep dish is exuding water when sliced

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


Gary S

Dry clumpy dough

Detroit Style Pizza Pan

What's your favorite brand of tomatoes?

Allied metal 12x18 Sicilian pan

Cleaning cycle

Sicilian pizza: first attempt

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

Chicago Deep Dish Style - Spinach

Autolyse Method Question

Pizza Day

Source for fresh yeast?

New baking steel

Dough storage

More pies from tonight -- New York and Greek Style

Older the DOUGH, tougher the PIZZA CRUST?

Chicago thick crust

First Attempt at a Sicilian Pizza

Thin crust pizza

E-Z Focaccia Sourdough “Granma” Pizza Focaccia

Pizza Steel results

1/3 of 1/8

Where to get Tony's Diastatic Malt

Master Dough with and without starter

Making Master Dough - flat beater followed by spiral?

Where to find tiles for pizza making instead of a stone

Welded Blue Steel Pizza Pans

Diastatic malt

San Marzano tomatoes vs. regular tomatoes

Best pizzas I ever made

Caputo 00 flour VS. Giusto High Performer Pizza Flour

Pizza Bible store not working?

Just want to wish everyone happy holidays

New oven

wood used in pizza peel

Grandma style

This is what you get when you follow instructions

Tonight's Pies

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

Just wanted to say thanks Pizza Bible!

Tomato Sauce made from Scratch

Cleaning stone in oven

Recipe for one kilo bag of Caputo 00 flour

Sourcing the Tomatoes

poolish percentage

Napolitana Dough Weight

Portable Pizza Oven

1st attempt master dough too, wet!

Proofing dough

Store broken?

"White" Crust When Using New Steel

Another attempt at Sicilian

Plastic wrap around dough

Does fresh cheese make a difference?

fruit on pizza

Italian Stallion - Chicago Cracker Thin Crust

Pizza Bible Errata

Thin crust shaped dough thickness

Hot & Humid Advice please

Tony's Artisan 00 flour dough leavened with milk kefir

Store still does not work!

Storing flour WRT weevils

When to Freeze Detroit Style Pizza

Master Class Day 1 Sticky 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.

Pepperoni storage

crust ruptures

Dough balls flattening out

Limburger cheese

Flour sifter

Yeast Conversion

Grandma style pizzas and brewers yeast experiment

Sources for Allied Metal pans

Detroit Style Pizza - Parbake or Not?


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

Artisan Bread Making

active yeast not activating

Neapolitan-style - Pizza Screen?


Affordable Pizza Oven

What is the best all professional brand mozzarella cheese

Question about Tony's Artisan 00

Where to get Wisconsin Brick in the Bay Area?

cuppone pizza press

New Caputo NY flour test. Grandma

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

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

Neapolitan dough with poolish and 48 hours fermentation

Perforated Deep Dish Pans

Timing for 18 Hour Starter

Chicago-style Full Stuffed Pizza

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

Baker's Quantities and Starter

Squid ink pizza dough question

KitchenAid Classic Stand Mixer or Pro Model?

Dough sticking in pan

What causes the dough to be spongey

Fior di Latte

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

50lb Flour Bags in the Bay Area

Are there any high quality tomato pastes available in supermarkets

Where to get different sizes of Chicago Deep Dish pans

Uuni wood fired oven?

Baking Steel Thickness

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

Pizza newbie

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

New Year's Pizza

Can't get smooth dough balls

Yeast amount and effect on fermentation

Substituting sugar for diastatic malt

Sicilian Take 1

Where to find high gluten flour?

Organic Three Cheese

Is there a big difference between volume and weight measurements?

Ordering from Canada

Duck Fat pizza dough

Food Mill Adventure

Minor dough issues

5th batch issues

Lowered the temperature to 700F on this latest pie

How to prevent bubbles in dough while baking?

Cast iron skillet pizza question

New York Style Pizza and an Expanding Hobby

Grande Mozzarella

Neapolitan Pie from Last Night

New York Margherita

Pizza Steel

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

First batch of poolish

Making a pizza similar to Joe's in New York

My neapolitan pizza

Starters - Can one simply use dough mixed the day before

where to place a pizza stone and steel??

Detroit Pizza Dough

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

Detroit Reborn

Where can I buy various flour - Mainly Ceresota Flour?

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?

Master Dough w/starter - degas or not

Making Starter

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

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

San Marzano Tomato Flavor

Protein/Gluten percentages

Thoughts on sauce

Tomatoes sauces recommendation

par baking pizza dough

About Poolish

Greko Pizza

Tips for using fresh truffles on pizza

My First Attempt at a Pizza Romana

Bottom of the crust burnt

Pizza pans

Very sticky dough

Cal-Italia pizza and stretching

Dough for Sunday...

How many toppings are too many toppings?


Leftover dough and pulled pork = awesome

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

Neapolitan Dough--pic of underside

Sourdough Poolish?

Pizza stones

Pizza Bible on YouTube

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

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

Ciao from Sicily!!

Dough not rising

Starters: Timing

Motor City Madhouse

First delivery yesterday

Dough Weight for New York Style Pies

000 flour Vs All purpose

Amount of Fresh Yeast for Master Dough Recipe

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

Pizza pizza on vacation.

Biga, Poolish, Autolyse question