Pizza Making Forum

Reviews & Opinions => Cookbook Reviews => Topic started by: bakerbill on August 11, 2013, 05:07:53 PM

Title: Bianco's pizza book
Post by: bakerbill on August 11, 2013, 05:07:53 PM
According to Amazon, Bianco's pizza book is due out September 14. It is yet untitled. Will it come out on time? Will he share all his secrets or will he hold back?  What do members think?

Bakerbill
Title: Re: Bianco's pizza book
Post by: tinroofrusted on August 11, 2013, 05:44:41 PM
All I know is that I'm buying it!
Title: Re: Bianco's pizza book
Post by: dhorst on August 11, 2013, 07:18:57 PM
All I know is that I'm buying it!
+1 ;D
Title: Re: Bianco's pizza book
Post by: bakerbill on August 26, 2013, 09:38:13 PM
Amazon still lists Chris Bianco's untitled pizza book as being delivered around  September 14. However, a search on Amazon for "Chris Bianco" does not turn up any book by that author. So will the book arrive as scheduled or will it disappear and never see the light of day?

bakerbill
Title: Re: Bianco's pizza book
Post by: TXCraig1 on August 26, 2013, 10:20:53 PM
Probably isn't going to be out 9/13 - the publisher doesn't have it on the list of books to be released in the next 90 days.

http://www.harpercollins.com/imprints/upcoming_books.aspx?imprintid=517997 (http://www.harpercollins.com/imprints/upcoming_books.aspx?imprintid=517997)

Neither he nor his co-author show up on the publisher's list of authors either.
Title: Re: Bianco's pizza book
Post by: bakerbill on August 27, 2013, 05:35:04 PM
Thanks for the note. It seems a bit unusual that the book was first announced last December, untitled, 9 months in advance, and will now be overdue by at least 3 months.  And still no title.

bakerbill
Title: Re: Bianco's pizza book
Post by: TXCraig1 on August 27, 2013, 05:41:56 PM
Perhaps someone is trying to renegotiate?
Title: Re: Bianco's pizza book
Post by: bakerbill on August 28, 2013, 09:55:45 PM
All of which confirms the suspicion that signing a book contract takes a whole of a lot longer than baking a pizza in a brick oven.  :-D

bakerbill
Title: Re: Bianco's pizza book
Post by: TXCraig1 on September 11, 2013, 08:17:28 PM
All of which confirms the suspicion that signing a book contract takes a whole of a lot longer than baking a pizza in a brick oven.  :-D

bakerbill

True, but don't make the mistake of thinking you can negotiate for more time with a WFO.  :-D
Title: Re: Bianco's pizza book
Post by: bakerbill on September 19, 2013, 10:01:44 PM
Now it is official.  Thr Bianco book does not exist.  Amazon apologized for taking so long to come to this conclusion.

Bakerbill
Title: Re: Bianco's pizza book
Post by: bakerbill on September 11, 2014, 05:07:04 PM
I read an interview with Bianco on this site recently  that his book is finished and would be published in the spring of 2015.
Title: Re: Bianco's pizza book
Post by: Mdvpc on September 11, 2014, 06:06:32 PM
When I saw Chris in January in Phoenix, he told me that he was writing his book, that it should be out around the end of the year, and it would have his "secrets."  Which he says he doesn't have any secrets-that the real secret is to make a lot of pizzas. 
Title: Re: Bianco's pizza book
Post by: jmparret on September 12, 2015, 07:12:52 AM
It appears Chris Bianco is really going to write the book this time and it will be published in March of 2016.  Amazon will let you pre-order.


Untitled Italian Cookbook Hardcover – March 24, 2016
by Chris Bianco (Author)

It sounds like a good cook book and includes more than just pizza.

Joe
Title: Re: Bianco's pizza book
Post by: Bill/SFNM on September 12, 2015, 07:27:19 AM
https://www.amazon.com/Bianco-Pizza-Pasta-Other-Food/dp/0062224379/
Title: Re: Bianco's pizza book
Post by: bakerbill on October 15, 2015, 12:56:32 PM
Just got a note from Amazon that delivery of Chris Bianco's book is being delayed. No new date given. Where have I seen this notice before?

bakerbill
Title: Re: Bianco's pizza book
Post by: bakerbill on October 30, 2015, 04:04:25 PM
Here we go again:

From Amazon -
"Due to a lack of availability, we will not be able to obtain the following item(s) from your order:

Bianco, Chris "Untitled Italian Cookbook"

We've canceled the item."

bakerbill
Title: Re: Bianco's pizza book
Post by: bakerbill on April 22, 2016, 09:30:23 PM
Once again: Amazon says that Chris Bianco's pizza book will be published on April 20, 2017. Stay tuned.

bakerbill
Title: Re: Bianco's pizza book
Post by: bakerbill on October 19, 2016, 08:49:05 PM
Finally?  According to today's NY Times (Oct 19,2016), Chris Bianca's pizza/cookbook is due out next summer. Harper Collins.co.uk, the apparent publisher, gives the date as April 20, 2017.

 bakerbill
Title: Re: Bianco's pizza book
Post by: TXCraig1 on October 19, 2016, 08:51:39 PM
Yawn.
Title: Re: Bianco's pizza book
Post by: Oldwood on February 12, 2017, 06:55:58 PM
Amazon has Chris Bianco's book for Pre-Order $22.48 Hardcover..
Title: Re: Bianco's pizza book
Post by: HansB on February 12, 2017, 09:47:57 PM
Going on four years now...
Title: Re: Bianco's pizza book
Post by: TXCraig1 on February 13, 2017, 02:52:44 AM
Of all the Bianco pies I've seen the one on the cover is the worst looking by far.  ???
Title: Re: Bianco's pizza book
Post by: Steve on February 13, 2017, 04:28:10 PM
Here's an updated link to the book:

https://www.amazon.com/Bianco-Pizza-Pasta-Other-Food/dp/0062224379/
Title: Chris Bianco's book once again
Post by: tpr1140 on March 12, 2017, 04:25:00 AM
I noticed on Amazon that Chris Bianco's book: BIANCO: PIZZA, PASTA AND OTHER FOOD I LIKE is again scheduled to be released in hardcover on July 25th 2017.
Title: Re: Bianco's pizza book
Post by: werty20 on July 08, 2017, 02:24:05 AM
Amazon Best Sellers in pizza
Title: Re: Bianco's pizza book
Post by: Steve on July 24, 2017, 09:34:11 AM
It's shipping now. Mine is on the way.

https://www.amazon.com/Bianco-Pizza-Pasta-Other-Food/dp/0062224379/
Title: Re: Bianco's pizza book
Post by: 3pedals on July 24, 2017, 10:00:59 AM
It's shipping now. Mine is on the way.

https://www.amazon.com/Bianco-Pizza-Pasta-Other-Food/dp/0062224379/

Did it actually ship or did it just say preparing for shipment? Mine has said preparing for shipment for the last 2 weeks.
Title: Re: Bianco's pizza book
Post by: DoouBall on July 24, 2017, 05:54:27 PM
Mine shipped and is set to arrive tomorrow. My gut tells me that Bianco will not share his real pizza recipe since he has been guarded about his process, and instead we will get something like this, which doesn't appear to be the real deal:

http://www.marthastewart.com/344334/chris-biancos-pizza-dough

I really hope I'm wrong about this. Either way, hopefully there will be some useful philosophy and some good pizza topping ideas and salad/pasta recipes. What do you guys expect?

Alex
Title: Re: Bianco's pizza book
Post by: 3pedals on July 25, 2017, 10:49:22 AM
my book has arrived!!
Title: Re: Bianco's pizza book
Post by: DoouBall on July 25, 2017, 11:47:49 AM
Nice! Does the dough recipe appear legit?

Thanks,

Alex
Title: Re: Bianco's pizza book
Post by: werty20 on July 25, 2017, 04:17:12 PM
my book has arrived!!
what do u think ?
Title: Re: Bianco's pizza book
Post by: TXCraig1 on July 25, 2017, 07:43:31 PM
Nice! Does the dough recipe appear legit?

Thanks,

Alex

You can see the dough recipe at Amazon in the book preview. It's not his formula or workflow. It's pretty much any old emergency dough. It's also volumetric, so good luck if you try it. Chef's recipes like this are almost always 1) designed for the masses - not the aficionado, and 2) deliberately designed not to fail (not rise). That's what sells books - not real recipes.
Title: Re: Bianco's pizza book
Post by: hotsawce on July 25, 2017, 07:56:28 PM
All of these new pizza books have the same home oven recipe. It's all basically the same stuff. Unfortunately, even most high-end restaurant cookbooks are dumbed-down for the masses. Ever read the Eleven Madison Park book? Some of the most cutting edge cuisine reduced to cups and tablespoons.

In fact, I don't think a cookbook exists with the true-to-restaurant process, from prep to preparing components to pickup when serving. It's a shame, particularly with the more advanced cookbooks...who's going to go out, buy all the stuff, and make it on one shot?


I'll have my book later tonight, but my gut is telling me this is a (big) whiff. Rarely do I purchase cookbooks new at retail.

I was hoping for some insight into his pizza process, his philosophy behind the local stuff and composition of his market plates, and some of the bread stuff but I'm told none of that is the book. Shame.
Title: Re: Bianco's pizza book
Post by: Bill/SFNM on July 25, 2017, 08:01:15 PM
Bianco does interesting toppings. That might be my only interest in this book if he has topping preparations other than those in his pizzerias. Awaiting reviews from other forum members. 
Title: Re: Bianco's pizza book
Post by: jsaras on July 25, 2017, 08:06:51 PM
I think he got the dough recipe from the back of a Fleischmann's yeast packet.  He lists two different quantities for flour so the formula translates to:

Flour - 100%
Water - 76%
Salt - 1.93%
ADY- 1.44%

OR

Flour - 100%
Water - 69%
Salt - 1.75%
ADY- 1.3%

Given the instructions to use a water temperature of 105-100F and these extremely high yeast levels I don't see how it will make it out to 3-5 hours in a "warm place".  This type of nonsense is disappointing but not surprising.
Title: Re: Bianco's pizza book
Post by: tinroofrusted on July 26, 2017, 03:09:06 PM
I think he got the dough recipe from the back of a Fleischmann's yeast packet.  He lists two different quantities for flour so the formula translates to:
s to use a water temperature of 105-100F and these extremely high yeast levels I don't see how it will make it out to 3-5 hours in a "warm place".  This type of nonsense is disappointing but not surprising.

I was very disappointed in the dough recipe. The dough recipe given is pretty obviously not the recipe he uses at Pizzeria Bianco.  Not only that, but he also doesn't really offer any insights at all into the dough making process other than to say in a sidebar that the recipe given is just "...an early survey of a journey you get to finish yourself. The possibilities are endless".  Yeah, right... we already knew the possibilities were endless, that's why we bought the book, to narrow them down a bit! 

I've always admired Chris Bianco for his great pizza and the way he carries himself.  He certainly knows more about making great pizza than 99.9% of people on the planet. It seems to me that he owed his readers a bit more on how he makes his dough and what he's learned.  Bianco offers quite a bit more information about making salad than about making pizza dough.  I'm thinking about sending the book back as a protest! 
Title: Re: Bianco's pizza book
Post by: jsaras on July 26, 2017, 04:14:37 PM
I'd understand this sort of book from just about any celebrity chef, but coming from a master of the craft like Bianco it's a giant middle finger to the world.
Title: Re: Bianco's pizza book
Post by: MisterPKM on July 27, 2017, 08:57:24 PM
The entire book should be about pizza. There are more pages dedicated to pizza in non-pizza books.  It looks cool on the shelf, though.
Title: Re: Bianco's pizza book
Post by: bakerbill on July 27, 2017, 09:24:09 PM
I too was disappointed with the Bianco book and agree with the previous comments. Yes, we should expect more from such a famous pizza maker. What particularly annoyed me is that the book shows pictures of brick ovens but not a word about baking in a brick oven. I don't think Bianco made his reputation by baking in a home kitchen oven.
Title: Re: Bianco's pizza book
Post by: HansB on July 28, 2017, 01:43:44 AM
I get home from a trip today, his book was delivered while I was gone. Thanks to the above comments I won't even open it before sending it back to Amazon...
Title: Re: Bianco's pizza book
Post by: Essen1 on July 29, 2017, 03:40:46 PM
The way the reviews sound I'm glad I didn't dish out any money for this book. Also, from the reviews I've read on Amazon, the book was four years in the making.

Maybe it was rushed in the end due to pressure from the publisher?
Title: Re: Bianco's pizza book
Post by: Oldwood on July 29, 2017, 05:27:42 PM
All the hoopla and speculation about Chris's book be known soon ..Amazon sez it's in the mail...
Title: Re: Bianco's pizza book
Post by: werty20 on July 29, 2017, 06:02:55 PM
https://www.youtube.com/watch?v=c2lIWKMLwss
Title: Re: Bianco's pizza book
Post by: DoouBall on July 30, 2017, 11:13:01 PM
Well, the dough recipe was a bit of a dissapointment as it doesn't cover how Chris uses old dough in his restaurant, and instead offers a simple straight dough recipe. Still, since I already bought it, might as well try - I made a Margherita and a Sunny Boy (Margherita with Soppresatta and Olives). The only modifications I made to this same day dough is using Fresh Yeast instead of Active Dry as that is what Chris mentioned using during his interviews. I also put the fully fermented dough balls in the fridge for a couple of hours while I had to step out and warmed them back up to room temp about 2 hours prior to baking. I used Central Milling 00 Reinforced Flour (an organic flour with 13-14 percent protein as Chris recommends).

I cooked these at about 650F on the Blackstone Oven for about 4 minutes each - this is a guesstimation of the parameters Chris uses. Anyone have a better idea how hot he runs his oven and how long he cooks each pizza?

Results: I enjoyed the texture and flavor of the Margherita with Chris's hand crushed tomato sauce using Bianco DiNapoli whole tomatoes. On the whole, these were sweeter and less sour than San Marzanos. The pizza, at 288g each and only 10" diameter, had a nice bready texture with big open holes. I also really liked Chris's reminder that basil tossed on the pizza after it comes out of the oven has more aroma than if you put it in before the pizza goes into the oven. The toppings and sauce had a great flavor but the crust, as expected, was a little bland. The Sunny Boy didn't come out well - the Soppresatta was extremely salty and overpowered everything else. The olives were very salty and briny and after cooking this became too intense. I used fewer of each than Chris recommends, but the flavor was still too strong and did not blend well with the bland base.

After thoughts: This confirmed that we personally still like the Neapolitan style pizza better. The very smooth texture of tomatoes passed through the food mill and pizza baked fast and hot creates an integrated, melt in your mouth feel for the Margherita vs the more textured and bready results from Bianco's approach. I imagine that this style, executed by a master, might also be delicious - but for us, we still prefer the Neapolitan style using TxCraig's sourdough recipe best, no matter how many other recipes we try. Hope this helps others thinking about whether to buy the book.
Title: Re: Bianco's pizza book
Post by: MisterPKM on July 31, 2017, 12:12:28 AM
The way the reviews sound I'm glad I didn't dish out any money for this book. Also, from the reviews I've read on Amazon, the book was four years in the making.

Maybe it was rushed in the end due to pressure from the publisher?

I've been waiting years for this book and am becoming convinced Bianco didn't write a word in it. Incidently, the dessert section seems to be the most interesting and the only section that doesn't look like it was taken from a no-name magazine from a grocery store checkout line.
Title: Re: Bianco's pizza book
Post by: Oldwood on August 02, 2017, 03:44:00 PM
Real nice book with good family stories of recipes. I never bought this book thinking that I was going to get Chris's "double dark secret pizza recipe " but you can see his main secret is loving what you do and share with others as pizzamakiing.com forum does..if you don't want to buy it get it through an inner library loan...it's a good read...
Title: Re: Bianco's pizza book
Post by: hotsawce on August 23, 2017, 01:12:35 AM
The dough weight for the size is way off. It's speculated for his 12" pizzas, he uses anywhere from 230g to 270g of dough. I know the pizza I ate wasn't nearly as bready as the above.

I have better luck looking on instagram at the tags for his restaurant - I can post some pictures of the dough balls and some pre stretched dough.

If i had to guess, its anywhere from 60% to 63% hydration and very well proofed.
Title: Re: Bianco's pizza book
Post by: werty20 on August 23, 2017, 03:21:57 AM
https://www.youtube.com/watch?v=o40lH3EMnVU
Title: Re: Bianco's pizza book
Post by: DoouBall on August 23, 2017, 04:39:21 PM
werty20, thanks for sharing the clip!

at 5:10, you can see that Bianco is using Pacific Sun Farms Eva's Blend Olive Oil, at least for this video. 

https://pacificsunoliveoil.com/product/evas-blend-extra-virgin-olive-oil/?attribute_pa_size=500ml-bottle

at 6:20 he mentions that it's a 228 g ball for a 12 oz ball. I think he probably meant to say 228g ball for a 12" pizza?
Title: Re: Bianco's pizza book
Post by: hotsawce on August 24, 2017, 01:07:04 AM
230g for 12" pizza would make sense to me. I made a pizza at 250g for 12" today to see if I could come close to what I had at Bianco and it was almost spot on, but a little thick.

His dough balls, from what I've seen for that weight, are very well proofed by the time they are stretched. Judging by the relatively pale crust color and how slack the dough is, the yeast really go to town. Probably a nice amount of fresh yeast and an overnight dough with a short bulk ferment before balling.

I have to say, the DiNapoli tomatoes are far and away the best I've used and it's not even close. The nearly-double cost compared to other tomatoes is worth it...
Title: Re: Bianco's pizza book
Post by: DoouBall on August 24, 2017, 01:45:08 PM
I really like the Bianco DiNapoli Organic tomatoes as well - hand crushed for his style of pizza they are awesome. When making Neapolitan pizza, I still prefer San Marzanos such as Strianese or Cento passed through a food mill to create a silkier and more tangy melt in your mouth texture.

On another note, Bianco mentions in this video that he's using Organic Yeast (looks granulated). The only organic dry yeast that I've found is this one. Has anyone tried that and found an improvement in taste over SAF/Red Star/Fleischmann's?

https://www.amazon.com/Bioreal-Organic-Active-Dry-Yeast/dp/B06XQBBZL1
Title: Re: Bianco's pizza book
Post by: Pete-zza on August 24, 2017, 02:41:56 PM
I really like the Bianco DiNapoli Organic tomatoes as well - hand crushed for his style of pizza they are awesome. When making Neapolitan pizza, I still prefer San Marzanos such as Strianese or Cento passed through a food mill to create a silkier and more tangy melt in your mouth texture.

On another note, Bianco mentions in this video that he's using Organic Yeast (looks granulated). The only organic dry yeast that I've found is this one. Has anyone tried that and found an improvement in taste over SAF/Red Star/Fleischmann's?

https://www.amazon.com/Bioreal-Organic-Active-Dry-Yeast/dp/B06XQBBZL1
Alex,

If you go to https://www.pizzamaking.com/forum/index.php?topic=40212.msg401012#msg401012, you will an entry I recently added under the Yeast section at http://www.bakingbusiness.com/Features/Formulations/2016/12/Getting-creative-with-yeast.aspx that discusses some of the ins and outs of organic yeast.

Peter
Title: Re: Bianco's pizza book
Post by: DoouBall on August 24, 2017, 03:09:22 PM
Thanks Pete!
Title: Re: Bianco's pizza book
Post by: jsaras on August 24, 2017, 04:49:16 PM
I have better luck looking on instagram at the tags for his restaurant - I can post some pictures of the dough balls and some pre stretched dough.

Have you seen my photos? 

http://www.audiorecordingandservices.com/PizzeriaBianco_06_08_2015/index.html

http://www.audiorecordingandservices.com/PizzeriaBianco_11_11_2015/index.html

http://www.audiorecordingandservices.com/PhoenixPizza_11_24_2014/index.html

I also took this brief video: https://www.youtube.com/watch?v=aNZ2y_rKKFo


Title: Re: Bianco's pizza book
Post by: DoouBall on August 24, 2017, 07:22:10 PM
Great pics! Thanks for posting. Those really do look a lot thinner and softer than I expected based on the book.
Title: Re: Bianco's pizza book
Post by: hotsawce on August 25, 2017, 12:38:12 AM
They aren't necessarily soft... I think just well proofed, so the yeast have gone to town. I'm willing to bet if he used less yeast he'd have a bit of a tighter dough, more deeply colored, a little bit more char on the bottom.

Just the way he can hold the dough and let gravity stretch it tells me the gluten has started to degrade...at least that's what happened the last time my yeast became overactive. Super well proofed dough that was brown but relatively pale in color and very fragile dough that was extremely slack.

Great pics! Thanks for posting. Those really do look a lot thinner and softer than I expected based on the book.
Title: Re: Bianco's pizza book
Post by: werty20 on August 25, 2017, 05:11:01 AM
what i really like is his workflow ..
flour , water then yeast , 20min rest .. knead for about 8 minute 
bulk ferment for 1 day , ball

like TXCraig1 said
Too long in balls leads to dough that is too extensible, pulls too thin, tears easily. The bulk step lets you control the elasticity of a dough fermented >12 hours.
Title: Re: Bianco's pizza book
Post by: hotsawce on August 28, 2017, 01:34:43 AM
I wasn't aware he bulk fermented for 1 day. Where did you get that info?

I did a bulk ferment on my normal dough overnight in the cooler. It was really soft when I balled the next day, and the balls were kind of "rough" looking. Not as smooth as those balled immediately. They stretched fine. Wonder why that was.

what i really like is his workflow ..
flour , water then yeast , 20min rest .. knead for about 8 minute 
bulk ferment for 1 day , ball

like TXCraig1 said
Title: Re: Bianco's pizza book
Post by: werty20 on August 28, 2017, 03:44:18 AM
I wasn't aware he bulk fermented for 1 day. Where did you get that info?
in his video .. 5.10
Title: Re: Bianco's pizza book
Post by: hotsawce on August 28, 2017, 12:44:07 PM
Room temp for an hour then in the fridge overnight. I wonder if that's how it's done in the restaurant?

in his video .. 5.10
Title: Re: Bianco's pizza book
Post by: DoouBall on August 20, 2018, 01:32:32 PM
Hey guys, I haven't posted in a while, but I just had the pleasure of both eating at Pizzeria Bianco and also meeting Chris Bianco himself.

The pizza was very good, although I have to admit I still prefer Neapolitan style. This was a very refined Neo-Neapolitan pizza similar to Mozza and Pizzeria Delfina. Bianco is arguably the best example of this style - light, airy, flavorful crust with very crispy cornicione and intensely flavorful toppings. We liked the Margherita and Wiseguy pizzas the best.

When I spoke to Chris, he was a very nice guy and talked for a long time, and shared a few tidbits of his method. He even gave me a free loaf of bread! He mentioned that they do use a small amount of biga or old dough in his pizzas. He said they use fresh yeast in the restaurant because they require consistency when making 500 pizzas a day and that would be "impossible" in his words using sourdough. That makes sense with the wildly hot and fluctuating temperatures in Arizona (it was 105F on the day we were there). On the other hand, they bake sourdough bread at his brother's restaurant Pane Bianco - this also makes sense because they probably bake all the loaves at the same time each day, making it easier to achieve consistency.

Chris kept referring to his book as a "starter book" - no surprise there. He said that if you start with the recipe he provides and tweak the variables of time and temperature, you can get the result you love. He said "F*$& what I like. You gotta make it how you like!" Chris also mentioned that he likes flour in the 13-14% protein range, and uses hydrations around 74% so that the dough is hard to work with and you almost have to "coax" it into shape. He mentioned that he sticks to organic flours from Central Milling, Carlyle (sp?) and Hayden Flour Mills. He also mentioned using organic Red Star Yeast (this seems to be available only to professionals, as I was unable to find it online or in stores for sale).

During a separate conversation with a waiter, I was told that the pizzas bake about 2.5-3 minutes each, and they run the oven around 750-800F.
Title: Re: Bianco's pizza book
Post by: tinroofrusted on August 20, 2018, 07:16:28 PM
Thanks for that info.  I do love that Bianco pizza.  Certainly among the best I've eaten.  I do have his book and try not to think about the pizza recipe too much because it upsets me when I do think about the missed opportunity to educate others and spread his knowledge. 

Regards,

Tinroof

Title: Re: Bianco's pizza book
Post by: thezaman on August 22, 2018, 07:44:59 AM
lot of good information, thanks
Title: Re: Bianco's pizza book
Post by: hotsawce on August 22, 2018, 12:14:27 PM
There is no way his dough is 74% hydration. try 64

Hey guys, I haven't posted in a while, but I just had the pleasure of both eating at Pizzeria Bianco and also meeting Chris Bianco himself.

The pizza was very good, although I have to admit I still prefer Neapolitan style. This was a very refined Neo-Neapolitan pizza similar to Mozza and Pizzeria Delfina. Bianco is arguably the best example of this style - light, airy, flavorful crust with very crispy cornicione and intensely flavorful toppings. We liked the Margherita and Wiseguy pizzas the best.

When I spoke to Chris, he was a very nice guy and talked for a long time, and shared a few tidbits of his method. He even gave me a free loaf of bread! He mentioned that they do use a small amount of biga or old dough in his pizzas. He said they use fresh yeast in the restaurant because they require consistency when making 500 pizzas a day and that would be "impossible" in his words using sourdough. That makes sense with the wildly hot and fluctuating temperatures in Arizona (it was 105F on the day we were there). On the other hand, they bake sourdough bread at his brother's restaurant Pane Bianco - this also makes sense because they probably bake all the loaves at the same time each day, making it easier to achieve consistency.

Chris kept referring to his book as a "starter book" - no surprise there. He said that if you start with the recipe he provides and tweak the variables of time and temperature, you can get the result you love. He said "F*$& what I like. You gotta make it how you like!" Chris also mentioned that he likes flour in the 13-14% protein range, and uses hydrations around 74% so that the dough is hard to work with and you almost have to "coax" it into shape. He mentioned that he sticks to organic flours from Central Milling, Carlyle (sp?) and Hayden Flour Mills. He also mentioned using organic Red Star Yeast (this seems to be available only to professionals, as I was unable to find it online or in stores for sale).

During a separate conversation with a waiter, I was told that the pizzas bake about 2.5-3 minutes each, and they run the oven around 750-800F.
Title: Re: Bianco's pizza book
Post by: norcoscia on August 22, 2018, 12:22:02 PM
There is no way his dough is 74% hydration. try 64
^^^ - that would be a very very sticky dough....
Title: Re: Bianco's pizza book
Post by: DoouBall on August 22, 2018, 03:34:25 PM
I also was very surprised to hear Bianco say he uses 74% hydration. That seems really hard to work with - especially since he no longer makes the pizzas himself.

However, I wonder if he does use a hydration higher than commonly believed because the crust was extremely light, and had an airy cornicione with a supremely thin and crispy outer crust layer. Also, Tony Gemignani wrote (in his book, I believe) that high hydrations are often used to make crispier crusts. Finally Nancy Silverton stated that her pizza dough was inspired by Pizzeria Bianco, and that one is (at least in her book), a super high hydration dough.

Can you guys estimate the hydration based on these pictures I took at Pizzeria Bianco? Do you think the crispiness of the crust is due to the high hydration, or more a function of wood burning oven (dry heat) and longer bake time?
Title: Bianco's pizza book
Post by: jsaras on August 22, 2018, 03:57:00 PM
Here’s the dough being stretched: https://youtu.be/aNZ2y_rKKFo