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:   662
From:   San Mateo, CA
Site:   http://www.rajirukulla.com

First attempt at Sicilian

Curious about pizza food trucks

The Pizza Bible Store is now live!

Blaze Pizza -- Has anyone tried it?

Latest attempt at Chicago style deep dish

Another attempt at Sicilian

Latest attempt at Pizzeria Mozza Pizza

Tonight's Pie, Inspired by Pizzeria Mozza

Lowered the temperature to 700F on this latest pie

Deep Dish Attempt

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

Sources for Allied Metal pans

100% hydration dough - Detroit style

Rise Pizzeria

Trying to make a super thin flatbread

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

All Trumps in the deck oven

What's the best brand of canned clams?

Pizzeria Beddia -- Has anyone been?

Detroit Style Pizza from Lunch

Detroit Style pans getting scratched

Costco Kirkland Signature Mozzarella

Pizzeria Bufalina Austin TX

Baking Steel Thickness

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

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


Flour Assortments on the Pizza Bible Store

Totonno's Attempt - Take 1

Roccbox Pizza Oven

Is Ceresota different from other AP flours?

Food Network -- The Best Pizza Ever

DiFara PIzza in Brooklyn. Has anyone been lately?

Detroit Style from This Weekend

Recent Trip to Blaze Pizza

New Pizza Cookbook: A Passion for Pizza

Detroit Style Pizzas and White Cheddar

Fresh Calabrian Peppers

Tonight's Pies

More pies from tonight -- New York and Greek Style

Cauliflower crust pizza

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

Neapolitan Pie from Last Night

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

New England Greek Style Pizza

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

Chicago Style Doughs and Cornmeal

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

Tutto Calabria Chili Oil

Sharpening pizza cutters

Larger baking steels

New England Style Greek Recipe

Where to buy Mozzarella Curds

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

Pale white ring on inside of cornice

Bakers Pride Countertop oven. Parbaking vs. full bake

Bakers Pride Countertop Ovens

Trouble with Stand Mixer

Sourcing the Tomatoes

My First Attempt at a Detroit Style Pizza

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

Looking for the right Temperature

Pizza Dough Temperature before opening?

Cake pan from Northern Pizza Equipment???

Crispier Pizza?

Is it the Malt?

Jersey Fresh crushed tomatoes....pretty impressed

Fresh Yeast vs. Poolish in Neapolitan Dough

Store shut down?

Looking forward to learning on this site

caputo not spotty

Plastic, wood and metal dough containers

Immersion Blender

Timing of salt in master dough


Just getting started!!

Neopolitan Dough in bulk

How long for a response from the store

Storing flour WRT weevils

Cracker Thin & Frank Nitti

My dough is torn

Baking app

Par-bake ahead of time.

equipment to cut pizza

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

Increase salt in master Sicilian/Neapolitan recipes?

New York Style Flour

Desperately seeking Coal-Fired

Sunday Neapolitan

Pizza in Naples

wood used in pizza peel

Sourdough Starter instead of Poolish


Spice Blends for Pizza Seasoning

Pizza Dough Recipe needed

La Regina

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

Spinach Pizza Recipe

Pizza In Downtown NYC

Does fresh cheese make a difference?

Gooey dough


New York Style Pizza and an Expanding Hobby

Deep dish is exuding water when sliced

Naturally leavened

Crushed Tomatoes & Ground Tomatoes.

Shipping charges

Go to cheese

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

Sausage and Arugula Pizza

Temperature for master dough in brick oven

DSP Shrinks While Parbaking

Dough storage

What's the best way to shred cheese?

Middle of pizza wet/floppy

Slice House (2nd St.) Questions

My first Detroit-style pizza

"White" Crust When Using New Steel

Chicago cracker thin

Blaze Pizza -- Has anyone tried it?

Pizza has yeasty smell

Tips for making calzone

Pizza Pleasantry

Dry tiga, dry dough?

Neapolitan Pizza Too puffy

Sicilian Style - Pepperoni & Sausage

Gluten free flour

Rocking pizza cutter

Didn't turn out too bad

Tomatoes: amount of pulp versus liquid

Pan dough

Need help getting a thicker sauce

Flour differences

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

Deep Dish

Grandma Pie Style

Freezing Vacpack dough

Mobile Pizza


Master Class Day 1 Sticky Dough

dough starter

Making a double batch

Pizza Bible - Neapolitan Dough Procedure

Spice and chili Oil

Maiden Margherita

Semolina flour in pizza dough

My truck

Best pizza ever

Another attempt at Sicilian

Bay Area Location for Buying Provel Cheese?

Detroit Red Top Pizza

Burning crust?

Dough problem

Master Dough with and without starter

Cornicione .. Good ?

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

Baker's percentages

Pizza seasoning

Zucchini and caramelized onion pie

Hard pizza dough

French LeSaffre ADY yeast at Trader Joe's

Resting kneaded dough

Electric Counter-top Pizza oven

dough in a bread maker

Is there a difference between Tomato Puree and Tomato Sauce?

Starter Time

Fresh yeast vs dry active

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

Pizza same day

Local education


My long awaited, more work than I ever thought oven

Chicago Deep Dish Pizza Pan

NY Style Help

Tomato Sauce Storing

Does type of salt really matter?

Flour sifter

All Trumps Recipe

Autolyse Method Question

Help With Transferring Dough To Worksurface

Making ground tomatoes

Time to trash the pizza stone?

Cleaning stone in oven

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

What's your favorite brand of tomatoes?

Is New York pizza really good because of the water?

Wood fired ovens

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

ITO Pizza Countertop Pizza oven (China)

Chicago style

Bulk Fermentation

NY-style cheese pie

New Caputo NY flour test. Grandma

San Marzano tomatoes vs. regular tomatoes

Trouble finding Detroit style pans

Artisan-inspired pies

Pendleton is now Grain Craft...

Pepperoni storage

The Pizza Kettle

Tonight's Pie, Inspired by Pizzeria Mozza


crust ruptures


Latest attempt at Pizzeria Mozza Pizza

Kitchen Scales that measure in small amounts.


Blackstone Oven - Would you recommend it?


Detroit Reborn

Store checkout still not working

Need new knives

Chicago Style, Take Three

Dough is sticking to proofing boxes

Has any one tried the Mozza recipe?

dough strethcing

Hand mixing, autolyse, and kneading

Master Dough without Starter

Master Dough just sweats me crazy

Pizza sauce

Types of mushrooms for pizzas

Gas outdoor oven?

Couple of yesterday's pies...

Crusty dough

Chewy Dough

Hot & Humid Advice please

Dough balling

Pendleton Power


Confessions of a Newbie Detroit-Style Pizza Maker

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

Problems with my BAking Steel

active yeast not activating


New guy....

Sourdough Poolish?

Slapping Dough

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

Quality pepperoni

Question about season a pizza pan

Restaurants mentioned in Pizza Bible

Lowered the temperature to 700F on this latest pie

DSP dough and pan size.

Kamado Cookers

with limited resources, any suggestion about good pizza sauce?

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

Dough ball weight and pizza diameter relationship

Pizza Steel results

Poolish Starter

How much semolina should I add to my 00 dough?

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

Uuni 2 wood fired pizza oven

Chicago Style Cracker Crust - Sticky dough?

Flour blends

Detroit Pan Ruined?

Grandma style pizzas and brewers yeast experiment

How thick is Tiga Starter from the Pizza Bible?

Material of Proofing Bowl

Leftover toppings

Poolish vs sourdough starter

Sunday's pies...

Artisan Bread Making

Tonight's pie

Limburger cheese

First delivery yesterday

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

NY sauce combinations

Sources for Allied Metal pans

Diastatic Malt Alternative?

Extending the Sicilian fermentation to 72 hours

Ciabatta tip

Recipe for one kilo bag of Caputo 00 flour

Source for fresh yeast?

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

Activating yeast

Trying to make a super thin flatbread

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

Great Expectations--Margherita II/sets off alarm

thin crust margherita soggy in the center

Left over Neapolitan dough

dough--down to basics

Security certificate issue w/the site

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

Where to get different sizes of Chicago Deep Dish pans

Dough balls flattening out

Tips on dough temperature


Neapolitan Dough

Grandma in NY

No fuss, straight-up same day dough

what should I take into consideration while buying mozzarella?

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

Experience on flour and (master) dough

Over-fermented starter?

Burratina Di Margherita

Amount of Fresh Yeast for Master Dough Recipe

How many grams of fresh yeast?

par baking the giant meatballs?

Italian Inspired Pizzeria in India

Pizza Bible Errata

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

Cleaning cycle

Diastatic malt

Is the Pizza Bible Store online/working

Tomatoes sauces recommendation

Pizza In Naples

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

Chicago Style Deep Dish Debriefing

Bulk degassing is sticky

stand mixer alternative

First Post

Grandma style

How to make soft napolitana pizza crust?

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

First master dough without starter

new set up/ India

Pizzeria Beddia -- Has anyone been?

Caputo Flour Consensus

Detroit Style Pizza from Lunch

where to place a pizza stone and steel??

000 flour Vs All purpose

Baking Thin Sicilian at high heat

Cast iron pan

Detroit Style pans getting scratched

NP dough W/starter too soft

Question about Tony's Artisan 00

First Time Impressions with The Pizza Bible

Where to get Tony's Diastatic Malt

Degassing and temperature before balling.

How long should poolish rest?

amazing crust from home oven

Pizza With Shepherd's Grain malted Flour

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

No more gooey dough!

Just wanted to say thanks Pizza Bible!

Making Master Dough - flat beater followed by spiral?

Baking Steel Thickness

Good place to start


How to prevent bubbles in dough while baking?

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

Mixing APF and 00

Motor City Madhouse

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


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

Very first crack at Sicilian

Portable Pizza Oven

Miller Milling Premium High Gluten Flour

Flour Assortments on the Pizza Bible Store

The first crust is a bust!

Dough Proofing pans

Making Pizza with One Stone Instead of Two

Thoughts on sauce

Sauce alternatives!

Neapolitan Broiler Method

Sunday's pies...

Thin crust pizza

Quattro Stagioni pizza

White with ricotta and homemade mozz

Pizza Restaurant in LA and DC?

Is there a big difference between volume and weight measurements?

Perforated Deep Dish Pans

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

1/3 of 1/8

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

Sicilian style recommended tempeture at wood fired oven

Starters: Timing

Dough appears too thin upon stretching

Food Mill Adventure

Hot Pepper Oil-Thai Chiles

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

Pizza Bible store not working?

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

Biga Pizza

active dry yeast

Honey Pie Style

Too much yeast in poolish

First attempt at Sicilian

Dough problem

BIGA/POOLISH vs Fresh Yeast

Yeast Conversion

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

Squid ink pizza dough question

New test dough...

Good Pizza in Little Italy NYC

How long is fresh yeast good stay good for?

Welded Blue Steel Pizza Pans

Grande mozzarella cheese

First Attempt at a Sicilian Pizza

Minor dough issues

Extended Autolyse w/TG's flour

Are these large bubbles normal ?

Cast iron pizza pan

Parbaking and Later Use of Detroit Style Crust?

Dry clumpy dough

Deep Dish pizza pan

This is what you get when you follow instructions

Master Dough w/starter - degas or not

Napolitana Dough Weight

Is Trader Joe's pizza dough any good?

Detroit Style Pizza Pan

Sicilian pizza: first attempt

Where to find high gluten flour?

San Marzano Tomato Flavor

E-Z Focaccia Sourdough “Granma” Pizza Focaccia

New York Margherita

Allied metal 12x18 Sicilian pan

New Year's Pizza

Calabrese peppers?

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

My First Attempt at a Pizza Romana

KitchenAid Classic Stand Mixer or Pro Model?

New Jersey Style pizza sauce

Biga, Poolish, Autolyse question

Chicago thick crust

Chicago-Style Retry

Pizza Day

Napoletana Dough is not Caramelizing

Tony's California Artisan flour

New baking steel

Neopolitan vs New York

Flours in Canada.

What is the best all professional brand mozzarella cheese

Dough storage

Lloyd Pans

Starters - Can one simply use dough mixed the day before

Uuni 2 Wood Fired Oven

A quick heads-up on great tomatoes...

Caputo 00 flour VS. Giusto High Performer Pizza Flour

Italian Stallion - Chicago Cracker Thin Crust

Question before ordering first DSP pans?

Where to find tiles for pizza making instead of a stone

Best pizzas I ever made

Stretching Grandma PIes

Pizza not stretching properly

Leftover dough and pulled pork = awesome

Just want to wish everyone happy holidays

Fresh Calabrian Peppers

Looking for a recipe for potato crust pizza

Gary S

Dough Problem

Tonight's Pies

Where to get Wisconsin Brick in the Bay Area?

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

Proofing equipment for the home

Plastic wrap around dough

Neapolitan-style - Pizza Screen?

More pies from tonight -- New York and Greek Style

Proofing dough

Timing for 18 Hour Starter

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

poolish percentage

Fior di Latte

1st attempt master dough too, wet!

Store broken?

What causes the dough to be spongey

Making a pizza similar to Joe's in New York

Neapolitan dough with poolish and 48 hours fermentation

Trying a new 00 receipe

fruit on pizza

Napoletan Dough question from the bible

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

Cast iron skillet pizza question

Store still does not work!

Neapolitan Pie from Last Night

Does flour affect flavor profile?

When to Freeze Detroit Style Pizza

How to make Double Dave's Pizza Rolls

Affordable Pizza Oven

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

Alternative yeast types

Dough sticking in pan


Baker's Quantities and Starter

Uuni wood fired oven?

Detroit Style Pizza - Parbake or Not?

Yeast quantities with starters?

Grande Mozzarella

Chicago-style Full Stuffed Pizza

Organic Three Cheese


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

Saporito Super Heavy Pizza Sauce

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

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

Baker's Percentages For Pizza Bible Neapolitan Dough Recipe

50lb Flour Bags in the Bay Area

(low vs high?) Diastatic Malt Powder

cuppone pizza press

Detroit Pizza Dough

Anna - Napoletana Tipo "00" at Whole Foods

New oven or waste of time?

About Poolish

Master Dough Without Starter is Sticky

My dough is sticky

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

New oven

par baking pizza dough

First batch of poolish

Dough for Sunday...

Are there any high quality tomato pastes available in supermarkets

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

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

Pizza newbie

Sicilian Style Pizza

My neapolitan pizza

How to test dough

Sharpening pizza cutters

Testing two different doughs & sauces

Yeast amount and effect on fermentation

Protein/Gluten percentages

Substituting sugar for diastatic malt

Pizza Romana - instruction clarification?

Sicilian Take 1

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)

Tutto Calabria Hot Peppers

Dough Trouble

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

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

Autolyse Method-too wet and lumpy

Pizza pizza on vacation.

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

Chicago-Style Deep Dish

Pizza Bible on YouTube

Metallic Taste in NY-NJ Tomato Sauce

Too much liquid/fat from peppers & pepperoni

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

Help ! My dough stretches too easily??

Tomato Sauce made from Scratch

Best Detroit yet

Chicago Deep Dish Style - Spinach

Older the DOUGH, tougher the PIZZA CRUST?

Pizza Cooker burning crust

Crispy cheese on side of cast iron skillet pizza

Tony's Master dough

Tony G? PB Store? Admins?

Making Starter

Thin crust shaped dough thickness

Tony's Artisan 00 flour dough leavened with milk kefir

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

Dough Weight for New York Style Pies

Greko Pizza

Tips for using fresh truffles on pizza

Dough sticks to plastic wrap

Autolyse question...

Ciao from Sicily!!

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

Very sticky dough


Best way to tell if Dough is ready.

How many toppings are too many toppings?

Grande Mozza not available at Pennmac any longer?

Neapolitan Dough--pic of underside

Bakers Pride Countertop Ovens

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

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

Pizza stones

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

Ischia culture

Large home mixers: Ankarsrum? KitchenAid? Other?

5th batch issues

Proofing in a picnic cooler instead of a refrigerator?

Where can I buy various flour - Mainly Ceresota Flour?

Dough not rising