A D V E R T I S E M E N T


Author Topic: Pizzeria Bianco - Phoenix  (Read 3265 times)

0 Members and 1 Guest are viewing this topic.

Offline jvp123

  • Registered User
  • Posts: 3079
  • Location: Los Angeles, California
  • Trying to make my perfect pizza ...
Pizzeria Bianco - Phoenix
« on: December 06, 2014, 05:19:29 PM »
Just got back from lunch at Pizzeria Bianco in Phx.  Here are the shots.


According to our waiter ...

750F wood fire.  About 3-4 Mins.  Cake Yeast.  House made mozz.  Bianca tomatoes.

I think its a 24 hour CF with a 3 hour bench rise but I wasn't sure if thats what our waiter does at home himself or thats what they do.

The bottom had quite a bit of char and the pizza was extremely thin.  I like the freshness of the ingredients.  I like the flavor many of us develop via SD or longer CFs.




Jeff

Offline CaptBob

  • Registered User
  • Posts: 3067
  • Location: Idaho Falls, Id
Re: Pizzeria Bianco - Phoenix
« Reply #1 on: December 06, 2014, 06:49:25 PM »
That's really cool that you got to try it Jeff! I see such beautiful pies here on the forum that I wonder what my reaction would be if I were to visit some of these legacy places. Was it everything you had hoped it would be??
Bob

Offline jvp123

  • Registered User
  • Posts: 3079
  • Location: Los Angeles, California
  • Trying to make my perfect pizza ...
Re: Pizzeria Bianco - Phoenix
« Reply #2 on: December 06, 2014, 06:56:41 PM »
Hi Capt.  I just noticed Jonas recently reviewed this place as well.
The waiter also said they use 00 flour.

I liked the tomatoes and cheese but prefer a tiny bit thicker pie - this seemed like .6 to me and I do about .75
I must admit they photograph beautifully :)


Jeff

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 15138
  • Location: Durham,NC
  • Easy peazzy
Re: Pizzeria Bianco - Phoenix
« Reply #3 on: December 06, 2014, 07:02:50 PM »
Hi Capt.  I just noticed Jonas recently reviewed this place as well.
The waiter also said they use 00 flour.

I liked the tomatoes and cheese but prefer a tiny bit thicker pie - this seemed like .6 to me and I do about .75
I must admit they photograph beautifully :)
Are they expensive there?
"Care Free Highway...let me slip away on you"

Offline jvp123

  • Registered User
  • Posts: 3079
  • Location: Los Angeles, California
  • Trying to make my perfect pizza ...
Re: Pizzeria Bianco - Phoenix
« Reply #4 on: December 06, 2014, 07:17:17 PM »
Are they expensive there?

Nice margins. 16-18$ for 12 inch.
Jeff

A D V E R T I S E M E N T


Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 15138
  • Location: Durham,NC
  • Easy peazzy
Re: Pizzeria Bianco - Phoenix
« Reply #5 on: December 06, 2014, 07:20:04 PM »
Nice margins. 16-18$ for 12 inch.
And how much it cost you to make a .75;D
"Care Free Highway...let me slip away on you"

Offline jvp123

  • Registered User
  • Posts: 3079
  • Location: Los Angeles, California
  • Trying to make my perfect pizza ...
Re: Pizzeria Bianco - Phoenix
« Reply #6 on: December 06, 2014, 07:20:18 PM »
Meant .06 and .079 on the TFs above. :)
Jeff

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 15138
  • Location: Durham,NC
  • Easy peazzy
Re: Pizzeria Bianco - Phoenix
« Reply #7 on: December 06, 2014, 07:21:49 PM »
Meant .06 and .079 on the TFs above. :)
Sorry  :-D    Thought that was your quality grade scale!
"Care Free Highway...let me slip away on you"

Offline jvp123

  • Registered User
  • Posts: 3079
  • Location: Los Angeles, California
  • Trying to make my perfect pizza ...
Re: Pizzeria Bianco - Phoenix
« Reply #8 on: December 06, 2014, 07:23:52 PM »
I must be still a bit "groggy"
from last night.  One more night to go. In town for a friend's daughter's bat mitzvah.
Jeff

Offline jsaras

  • Supporting Member
  • *
  • Posts: 4052
  • Location: Camarillo, CA
Re: Pizzeria Bianco - Phoenix
« Reply #9 on: December 06, 2014, 08:29:39 PM »
My waiter told me that the flour is milled specifically for them locally. I'm pretty sure that it's not 00 spec.
Things have never been more like today than they are right now.

A D V E R T I S E M E N T


Offline jvp123

  • Registered User
  • Posts: 3079
  • Location: Los Angeles, California
  • Trying to make my perfect pizza ...
Re: Pizzeria Bianco - Phoenix
« Reply #10 on: December 06, 2014, 09:06:36 PM »
Not sure why he said 00. He said he's been working there for 20 years…
Jeff

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 30656
  • Location: Texas
  • Always learning
Re: Pizzeria Bianco - Phoenix
« Reply #11 on: December 06, 2014, 09:33:33 PM »
Jeff,

Italian flours are not rated by protein percent as is done in the U.S. Rather, the flours are rated by degree of finess. The grades go from 2 to 000 (plus Integrale for whole wheat). Several years ago, Carol Field talked about the grades of Italian flours, and I quoted her in Reply 11 at http://www.pizzamaking.com/forum/index.php/topic,783.msg7226.html#msg7226 .

I mention the above since it is possible that the miller of Chris Bianco's flour mills the flour to 00 grade. I believe that Central Milling is doing something similar for Tony Gemignani.

Peter

Offline mitchjg

  • Registered User
  • Posts: 5098
  • Location: Oakland, CA
Re: Pizzeria Bianco - Phoenix
« Reply #12 on: December 06, 2014, 09:42:06 PM »
Jeff:

Did you like it?  Is there anything you would take away as a learning? - Mitch
Mitch

“We hate math,” says 4 in 10 – a majority of Americans

Offline RPCLady

  • Registered User
  • Posts: 40
  • Location: Republic, WA
  • I Love Pizza!
Re: Pizzeria Bianco - Phoenix
« Reply #13 on: December 06, 2014, 11:26:16 PM »
When I went to AZ last year, I went there and tried it.  I was not impressed for all the hype and national attention they've received -- I'm just not a fan of the Neapolitan style pizza.  I felt the price was expensive compared to the size and amount of toppings on it.  Although, my husband grew up in Chicago, and we lived there 10 years before we moved away (I grew up on the West Coast) my husband calls the pizza he grew up on 'the working man's pizza' which is a far cry from the uppity downtown Chicago hyped up pizza (deep dish -- its not really pizza in his view) he grew up on the south side in the 'back of the yards' neighborhoods, where the slaughter houses were and there's all sorts of mom & pop pizza shops around.  That's the type of pizza we love and that is the focus of our pizza restaurant we own/operate.

So that being our frame of reference, I just didn't think it was worth the $.  I guess some people love the char, to me its burnt pizza.  Just my pov.

Offline Omidz

  • Registered User
  • Posts: 85
  • Age: 50
  • Location: Foster City
  • My rolling test kitchen
Re: Pizzeria Bianco - Phoenix
« Reply #14 on: December 08, 2014, 07:37:14 PM »
Is that a 750 floor temp? The Bianco tomatoes are great but again I don't think they warrant the extra cost over Alta Cucina

A D V E R T I S E M E N T


Offline jvp123

  • Registered User
  • Posts: 3079
  • Location: Los Angeles, California
  • Trying to make my perfect pizza ...
Re: Pizzeria Bianco - Phoenix
« Reply #15 on: December 08, 2014, 08:12:09 PM »
It did feel/taste like 00 to me as I've dabbled with Caputo OO in the past. 

I thought the flavor that I've been getting on longer IDY cold ferments and my 2 day RT SDs are preferable to me.
Also I've been going for a little less char on the under side than I witnessed on theirs.  I also like my pies a tiny bit thicker than theirs but not too much thicker - I'm at .079 TF.
Theirs was practically paper thin.

I'll try the tomatoes someday though just for fun.

Not sure of the floor temp but I'd imagine he meant 750 for that specifically since thats what we all measure primarily.

All in all I learned I want to keep perfecting my own pies and continue along my own road  ;)

PS.  A little aside … I stopped by my elderly father's house while I was in AZ and made him a sicilian dough (he baked it this evening with my instructions).  He grew up on Mulberry street in NYC many, many moons ago.  He said it was incredible and reminded him of his youth in NYC if not better.  I know his mother's recipe was a 2 hour ADY dough that was put under the covers of the bed to rise.  That's how I used to make pizza from his mother's recipe!
Nice to hear even if he was just being nice, but I really think it was still pretty darn good ha ha  :-D.
« Last Edit: December 08, 2014, 08:22:49 PM by jvp123 »
Jeff

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 15138
  • Location: Durham,NC
  • Easy peazzy
Re: Pizzeria Bianco - Phoenix
« Reply #16 on: December 08, 2014, 09:42:44 PM »
Your dad sounds cool Jeff....thanks for the tidbit about him an his mom.   8)
"Care Free Highway...let me slip away on you"

A D V E R T I S E M E N T


 

wordpress