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:   13 days ago
Number of Posts:   57
Number of Replies:   660
From:   San Mateo, CA
Site:   http://www.rajirukulla.com


First attempt at Sicilian

Another attempt at Sicilian

Curious about pizza food trucks

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

The Pizza Bible Store is now live!

Latest attempt at Chicago style deep dish

Lowered the temperature to 700F on this latest pie

Blaze Pizza -- Has anyone tried it?

Roccbox Pizza Oven

Tonight's Pie, Inspired by Pizzeria Mozza

Costco Kirkland Signature Mozzarella

Totonno's Attempt - Take 1

Flour Assortments on the Pizza Bible Store

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

Trying to make a super thin flatbread

New Pizza Cookbook: A Passion for Pizza

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

Sources for Allied Metal pans

Detroit Style pans getting scratched

All Trumps in the deck oven

Detroit Style Pizza from Lunch

Pizzeria Bufalina Austin TX

What's the best brand of canned clams?

Pizzeria Beddia -- Has anyone been?

Fresh Calabrian Peppers

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

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

Test

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

Latest attempt at Pizzeria Mozza Pizza

Is Ceresota different from other AP flours?

New England Greek Style Pizza

DiFara PIzza in Brooklyn. Has anyone been lately?

Food Network -- The Best Pizza Ever

Neapolitan Pie from Last Night

Detroit Style from This Weekend

Detroit Style Pizzas and White Cheddar

Recent Trip to Blaze Pizza

Chicago Style Doughs and Cornmeal

Tonight's Pies

Cauliflower crust pizza

New England Style Greek Recipe

Tutto Calabria Chili Oil

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

100% hydration dough - Detroit style

Rise Pizzeria

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

Larger baking steels

Deep Dish Attempt

Sharpening pizza cutters

Baking Steel Thickness

Where to buy Mozzarella Curds

More pies from tonight -- New York and Greek Style

Pale white ring on inside of cornice

Bakers Pride Countertop oven. Parbaking vs. full bake

Bakers Pride Countertop Ovens

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

Trouble with Stand Mixer

Looking forward to learning on this site

My First Attempt at a Detroit Style Pizza

caputo not spotty

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

Ready..set...go

Kamado Cookers

Crispier Pizza?

Fresh Yeast vs. Poolish in Neapolitan Dough

where to place a pizza stone and steel??

Large home mixers: Ankarsrum? KitchenAid? Other?

Detroit Red Top Pizza

Chicago Style, Take Three

Another attempt at Sicilian

Plastic, wood and metal dough containers

How many grams of fresh yeast?

Immersion Blender

How much semolina should I add to my 00 dough?

My dough is torn

Spinach Pizza Recipe

Electric Counter-top Pizza oven

Just getting started!!

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

How long for a response from the store

What's your favorite brand of tomatoes?

Pizza Bible - Neapolitan Dough Procedure

Baking app

Mobile Pizza

equipment to cut pizza

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

Blackstone Oven - Would you recommend it?

New York Style Flour

NP dough W/starter too soft

Desperately seeking Coal-Fired

Pizza in Naples

Master Dough without Starter

Sourdough Starter instead of Poolish

Grandma040416

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

Spice Blends for Pizza Seasoning

Affordable Pizza Oven

New guy....

La Regina

Chicago style

Pizza In Downtown NYC

Temperature for master dough in brick oven

How thick is Tiga Starter from the Pizza Bible?

Cleaning stone in oven

Does fresh cheese make a difference?

Gooey dough

000 flour Vs All purpose

Lowered the temperature to 700F on this latest pie

Naturally leavened

Go to cheese

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

Sausage and Arugula Pizza

Great Expectations--Margherita II/sets off alarm

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

Middle of pizza wet/floppy

with limited resources, any suggestion about good pizza sauce?

Where can I buy various flour - Mainly Ceresota Flour?

Blaze Pizza -- Has anyone tried it?

Fior di Latte

Pizza has yeasty smell

Tips for making calzone

Neapolitan Pizza Too puffy

Need help getting a thicker sauce

Baker's percentages

Dough appears too thin upon stretching

Master Dough Without Starter is Sticky

Flour differences

Tonight's Pie, Inspired by Pizzeria Mozza

Gluten free flour

Rocking pizza cutter

Tomatoes: amount of pulp versus liquid

San Marzano tomatoes vs. regular tomatoes

Pan dough

stand mixer alternative

No more gooey dough!

Baker's Quantities and Starter

Tomato Sauce made from Scratch

Best pizza ever

Grandma Pie Style

dough starter

Chicago-Style Deep Dish

Linguica

Semolina

Making a double batch

Spice and chili Oil

NY Style Help

Maiden Margherita

My truck

Dough problem

Poolish Starter

Pizza same day

Bay Area Location for Buying Provel Cheese?

Burning crust?

Problems with my BAking Steel

Master Dough with and without starter

Cornicione .. Good ?

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

Pizza seasoning

Zucchini and caramelized onion pie

Hard pizza dough

Quality pepperoni

Resting kneaded dough

French LeSaffre ADY yeast at Trader Joe's

dough in a bread maker

Leftover toppings

Local education

Starter Time

Uuni 2 wood fired pizza oven

Fresh yeast vs dry active

Mozzarella

My long awaited, more work than I ever thought oven

Chicago Deep Dish Pizza Pan

(low vs high?) Diastatic Malt Powder

Tomato Sauce Storing

Does type of salt really matter?

dough strethcing

Flour sifter

All Trumps Recipe

Pizza With Shepherd's Grain malted Flour

Is New York pizza really good because of the water?

Minor dough issues

Pepperoni storage

Making ground tomatoes

The Pizza Kettle

Looking for the right Temperature

Bulk Fermentation

Dough Proofing pans

Flour Assortments on the Pizza Bible Store

Wood fired ovens

Activating yeast

ITO Pizza Countertop Pizza oven (China)

Question before ordering first DSP pans?

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

Hot & Humid Advice please

NY-style cheese pie

Where to get different sizes of Chicago Deep Dish pans

Artisan-inspired pies

Pendleton is now Grain Craft...

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

new set up/ India

Grandma style pizzas and brewers yeast experiment

Kitchen Scales that measure in small amounts.

Has any one tried the Mozza recipe?

Dry tiga, dry dough?

Unni

Detroit Reborn

Store checkout still not working

Need new knives

DSP dough and pan size.

Hot Pepper Oil-Thai Chiles

Thin crust pizza

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

Dough is sticking to proofing boxes

Neopolitan vs New York

Proofing equipment for the home

Is it the Malt?

Ciabatta tip

Pizza sauce

Types of mushrooms for pizzas

Are these large bubbles normal ?

checkout doesn't work

Gas outdoor oven?

Couple of yesterday's pies...

Crusty dough

Chewy Dough

Extended Autolyse w/TG's flour

Dough balling

Pendleton Power

Sicilian--Brooklyn

Bulk degassing is sticky

My First Attempt at a Pizza Romana

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

Dough

Sourdough Poolish?

Slapping Dough

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

Question about season a pizza pan

Quattro Stagioni pizza

Restaurants mentioned in Pizza Bible

Trying to make a super thin flatbread

Chicago Style Cracker Crust - Sticky dough?

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

Grandma style

New Caputo NY flour test. Grandma

Pizza Steel results

Flour blends

Extending the Sicilian fermentation to 72 hours

Material of Proofing Bowl

Detroit Pan Ruined?

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

Pizza Day

Confessions of a Newbie Detroit-Style Pizza Maker

Chicago-Style Retry

Poolish vs sourdough starter

Sunday's pies...

Artisan Bread Making

Sunday Neapolitan

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

Tonight's pie

New York Style Pizza and an Expanding Hobby

Pizza Bible Errata

Time to trash the pizza stone?

Piadina

Diastatic Malt Alternative?

Recipe for one kilo bag of Caputo 00 flour

Sources for Allied Metal pans

Neopolitan Dough in bulk

"White" Crust When Using New Steel

Source for fresh yeast?

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

New oven

Is the Pizza Bible Store online/working

Perforated Deep Dish Pans

thin crust margherita soggy in the center

New York Margherita

Left over Neapolitan dough

dough--down to basics

Security certificate issue w/the site

Dough balls flattening out

Detroit Style pans getting scratched

Tomatoes sauces recommendation

Tips on dough temperature

Grandma in NY

WFO

Neapolitan Dough

Pizza pizza on vacation.

what should I take into consideration while buying mozzarella?

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

First attempt at Sicilian

Amount of Fresh Yeast for Master Dough Recipe

Experience on flour and (master) dough

Dough Trouble

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

Burratina Di Margherita

Detroit Style Pizza from Lunch

Where to get Tony's Diastatic Malt

par baking the giant meatballs?

Hand mixing, autolyse, and kneading

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

Food Mill Adventure

Cleaning cycle

Diastatic malt

Pizza In Naples

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

Honey Pie Style

Cast iron pizza pan

Dough ball weight and pizza diameter relationship

First Post

How to make soft napolitana pizza crust?

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

First master dough without starter

Pizzeria Beddia -- Has anyone been?

Pizza Dough Temperature before opening?

Fresh Calabrian Peppers

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

Autolyse question...

Chicago-style Full Stuffed Pizza

Question about Tony's Artisan 00

Biga, Poolish, Autolyse question

active yeast not activating

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

Very first crack at Sicilian

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

Pizza Romana - instruction clarification?

Degassing and temperature before balling.

San Marzano Tomato Flavor

The first crust is a bust!

How long should poolish rest?

Just wanted to say thanks Pizza Bible!

Chicago cracker thin

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

Help With Transferring Dough To Worksurface

No fuss, straight-up same day dough

Motor City Madhouse

Best way to tell if Dough is ready.

Making Master Dough - flat beater followed by spiral?

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

Good place to start

Pepperoli

How to prevent bubbles in dough while baking?

Too much liquid/fat from peppers & pepperoni

Par-bake ahead of time.

amazing crust from home oven

??

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

New test dough...

Sicilian style recommended tempeture at wood fired oven

Pizza not stretching properly

Trouble finding Detroit style pans

Freezing Vacpack dough

Looking for a recipe for potato crust pizza

Neapolitan dough with poolish and 48 hours fermentation

Pizza Restaurant in LA and DC?

Portable Pizza Oven

Miller Milling Premium High Gluten Flour

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

Making Pizza with One Stone Instead of Two

Shipping charges

Sauce alternatives!

Sunday's pies...

Pizza stones

White with ricotta and homemade mozz

Latest attempt at Pizzeria Mozza Pizza

Napoletana Dough is not Caramelizing

Is there a big difference between volume and weight measurements?

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

Master Dough just sweats me crazy

1/3 of 1/8

active dry yeast

Sourcing the Tomatoes

Ladles/Spoodles

A quick heads-up on great tomatoes...

Store shut down?

Deep Dish

Pizza Bible store not working?

BIGA/POOLISH vs Fresh Yeast

Slice House (2nd St.) Questions

Biga Pizza

Too much yeast in poolish

Starters: Timing

Good Pizza in Little Italy NYC

What is the best all professional brand mozzarella cheese

crust ruptures

Grande mozzarella cheese

Master Class Day 1 Sticky Dough

Dough problem

Yeast Conversion

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

Welded Blue Steel Pizza Pans

Squid ink pizza dough question

First Attempt at a Sicilian Pizza

Didn't turn out too bad

How long is fresh yeast good stay good for?

Calabrese peppers?

Best Detroit yet

Making a pizza similar to Joe's in New York

Where to find high gluten flour?

Store still does not work!

Parbaking and Later Use of Detroit Style Crust?

Dry clumpy dough

DSP Shrinks While Parbaking

Deep Dish pizza pan

This is what you get when you follow instructions

Master Dough w/starter - degas or not

Napolitana Dough Weight

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

Is Trader Joe's pizza dough any good?

Neapolitan Pie from Last Night

Detroit Style Pizza Pan

Sicilian pizza: first attempt

Dough sticks to plastic wrap

When to Freeze Detroit Style Pizza

Italian Inspired Pizzeria in India

E-Z Focaccia Sourdough “Granma” Pizza Focaccia

Cast iron pan

Allied metal 12x18 Sicilian pan

First delivery yesterday

New Year's Pizza

Uuni wood fired oven?

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

KitchenAid Classic Stand Mixer or Pro Model?

Chicago thick crust

Uuni 2 Wood Fired Oven

Tony's California Artisan flour

New baking steel

Flours in Canada.

Gary S

Dough storage

Lloyd Pans

Starters - Can one simply use dough mixed the day before

Alternative yeast types

Older the DOUGH, tougher the PIZZA CRUST?

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

Caputo 00 flour VS. Giusto High Performer Pizza Flour

Italian Stallion - Chicago Cracker Thin Crust

Pizza Dough Recipe needed

What's the best way to shred cheese?

Where to find tiles for pizza making instead of a stone

Plastic wrap around dough

Best pizzas I ever made

Leftover dough and pulled pork = awesome

Just want to wish everyone happy holidays

Dough Problem

Limburger cheese

Tonight's Pies

Where to get Wisconsin Brick in the Bay Area?

NY sauce combinations

Storing flour WRT weevils

First pizza made

Proofing dough

My dough is sticky

Timing for 18 Hour Starter

Baker's Percentages For Pizza Bible Neapolitan Dough Recipe

Ordering from Canada

poolish percentage

Making Starter

1st attempt master dough too, wet!

Store broken?

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

Sicilian Style - Pepperoni & Sausage

Dough storage

What causes the dough to be spongey

Trying a new 00 receipe

Jersey Fresh crushed tomatoes....pretty impressed

fruit on pizza

Dough sticking in pan

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

Autolyse Method Question

Metallic Taste in NY-NJ Tomato Sauce

Cast iron skillet pizza question

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

Does flour affect flavor profile?

Thin crust shaped dough thickness

My first Detroit-style pizza

How to make Double Dave's Pizza Rolls

Baking Thin Sicilian at high heat

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

Is there a difference between Tomato Puree and Tomato Sauce?

Thoughts on sauce

Timing of salt in master dough

Detroit Style Pizza - Parbake or Not?

Saporito Super Heavy Pizza Sauce

Grande Mozzarella

New Jersey Style pizza sauce

Organic Three Cheese

Store

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

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

Sicilian Take 1

Napoletan Dough question from the bible

50lb Flour Bags in the Bay Area

cuppone pizza press

Detroit Pizza Dough

Dough Weight for New York Style Pies

Cake pan from Northern Pizza Equipment???

Anna - Napoletana Tipo "00" at Whole Foods

New oven or waste of time?

About Poolish

My neapolitan pizza

Neapolitan Broiler Method

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

par baking pizza dough

First batch of poolish

Dough for Sunday...

Are there any high quality tomato pastes available in supermarkets

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

Pizza newbie

Sicilian Style Pizza

Sharpening pizza cutters

Duck Fat pizza dough

Testing two different doughs & sauces

Yeast amount and effect on fermentation

Protein/Gluten percentages

Substituting sugar for diastatic malt

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

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

Chicago Style Deep Dish Debriefing

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

Crushed Tomatoes & Ground Tomatoes.

Baking Steel Thickness

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

Cal-Italia pizza and stretching

Pizza pans

Pizza Steel

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

Where to buy Mozzarella Curds

Mixing APF and 00

Pizza Bible on YouTube

Help ! My dough stretches too easily??

More pies from tonight -- New York and Greek Style

Pizza Cooker burning crust

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

Tony G? PB Store? Admins?

Caputo Flour Consensus

Crispy cheese on side of cast iron skillet pizza

Tony's Master dough

NEW HAVEN PIZZA; E.G. A MODERN APIZZA

wood used in pizza peel

Tutto Calabria Hot Peppers

Pizza Pleasantry

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

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

Tony's Artisan 00 flour dough leavened with milk kefir

Greko Pizza

Tips for using fresh truffles on pizza

Autolyse Method-too wet and lumpy

Chicago Deep Dish Style - Spinach

Ciao from Sicily!!

Stretching Grandma PIes

Very sticky dough

Sicilian

Semolina flour in pizza dough

Ischia culture

How many toppings are too many toppings?

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

Grande Mozza not available at Pennmac any longer?

Neapolitan Dough--pic of underside

Bakers Pride Countertop Ovens

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

Yeast quantities with starters?

Over-fermented starter?

Cracker Thin & Frank Nitti

5th batch issues

Proofing in a picnic cooler instead of a refrigerator?

How to test dough

Dough not rising

First Time Impressions with The Pizza Bible

Neapolitan-style - Pizza Screen?