Pizzeria Bianco

[BrickStoneOven]

Nice write up. Even though I haven't meet him before he reminds me of a teach I had in high school. They can talk forever about their experiences about something and you love to listen to what they have to say.

[scott123]

So bittersweet... so so bittersweet. I want to jump for joy... and I want to cry.

When's your next flight back?  

I'd be really interested to see how long he hand kneads for.  That San Gennaro video with Jimmy Kimmel- when I saw the droopy extensible quality his dough had, that's when I started rethinking how long I was kneading for cold ferments.

I would have killed to have talked to Horrachio. I betcha he knows more than a thing or two.

[Jackie Tran]

Scott, my trip was more sweet than bitter.    My wife has a girlfriend out there and wants to go back there and party it up with her in the near future, so who knows.

I also ate at POMO's and Grimaldi's.  My friend has eaten at Bianco's about 8 times.  She described the crust in much detail to me and compared it in great detail to the crust at POMO's.  I actually wasn't too disappointed in missing it this time.  There's always next time.   

As far as how long he mixes for, we may never know unless someone actually nuts up and ask him.  But I can tell you this though.  You can not get a dough to oxidize like that from a few minutes of kneading. 

Yes I should have talked to Horrachio more but he was there for his paycheck I think.  And when the master was coming, Horrachio took off.  And then I was like...."oh crap, what do I ask him?!?  OK don't ask for the secret recipe...don't ask for the secret recipe." 

Maybe we should start a list of questions to ask Chris Bianco next time someone meets him. lol.  You could just come to Chris as a represetative of the PM forum, that way Chris won't choke you out. 

[brayshaw]

What a trip Chau! 'nuts up'!
I am so envious! If you had to make a guesstimate..how long does he mix for?

[Jackie Tran]

What a trip Chau! 'nuts up'!
I am so envious! If you had to make a guesstimate..how long does he mix for?

   You know how I love guessing Paul but even this one is too difficult to even make a close enough guess  - too many variables.     The time would really depend on the strength of flour he is using, batch size, and how long the fermentation time is.  The time can vary by quite a bit if the protein level is closer to AP versus say a BF.  Then there is the issue of batch size.  I have no idea how many pizzas he sells a night.  The bigger the batch size, the longer it will take 1 person.   Unless there are other helpers involved mixing multiple batches, it would be a time involved feat for 1 person.  If it is a same day dough, I would guess for sure that there is a long....autolyse process and maybe multiple rest periods involved.  If the dough is fermented for 24 hours, then that time again changes drastically.   
I would make a very wild guess that the protein content is somewhere between an AP and a BF though.

[norma427]

Chau,

That was a great write-up.    I enjoyed reading every detail.  I am sure those memories of actually talking to Chris will last in your mind forever.  He really is a great man, so passionate about pizza and willing to share with others.

Norma

[MilitantSquatter]

congrats on the trip and meeting...

thanks for the write-up

[Jackie Tran]

Thanks guys and gal.  Yeah, Norma I'm gonna remember it for awhile.   Next time I talk to Chris, I'm gonna straight out and ask him for his kneading technique, times, and recipe.  I'll just be sure to talk to him over the phone instead of in person.   

How did Martha Stewart get Chris' recipe? 
http://www.marthastewart.com/recipe/chris-biancos-pizza-dough

[Jackie Tran]

For part 2 of my review see this thread...

http://www.pizzamaking.com/forum/index.php/topic,12980.new.html#new

[davidcwilliams]

What a great write-up of your experience.