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Author Topic: Bianco's pizza book  (Read 18696 times)

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Offline HansB

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Re: Bianco's pizza book
« Reply #20 on: February 12, 2017, 09:47:57 PM »
Going on four years now...
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"The most important element of pizza is the dough. Pizza is bread after all. Bread with toppings." -Brian Spangler

"Ultimately, pizza is a variety of condiments on top of bread. If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could. Only then could my pizza evolve as well." Dan Richer

Offline TXCraig1

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Re: Bianco's pizza book
« Reply #21 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.  ???
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline Steve

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Re: Bianco's pizza book
« Reply #22 on: February 13, 2017, 04:28:10 PM »
Here's an updated link to the book:

https://www.amazon.com/dp/0062224379/?tag=pmak-20

Offline tpr1140

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Chris Bianco's book once again
« Reply #23 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.

Offline werty20

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Re: Bianco's pizza book
« Reply #24 on: July 08, 2017, 02:24:05 AM »
Amazon Best Sellers in pizza

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Offline Steve

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Re: Bianco's pizza book
« Reply #25 on: July 24, 2017, 09:34:11 AM »
It's shipping now. Mine is on the way.

https://www.amazon.com/dp/0062224379/?tag=pmak-20

Offline 3pedals

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Re: Bianco's pizza book
« Reply #26 on: July 24, 2017, 10:00:59 AM »
It's shipping now. Mine is on the way.

https://www.amazon.com/dp/0062224379/?tag=pmak-20

Did it actually ship or did it just say preparing for shipment? Mine has said preparing for shipment for the last 2 weeks.

Offline DoouBall

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Re: Bianco's pizza book
« Reply #27 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
Alex

Outdoor Oven: Blackstone. Indoor Oven: Gaggenau.

Offline 3pedals

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Re: Bianco's pizza book
« Reply #28 on: July 25, 2017, 10:49:22 AM »
my book has arrived!!

Offline DoouBall

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Re: Bianco's pizza book
« Reply #29 on: July 25, 2017, 11:47:49 AM »
Nice! Does the dough recipe appear legit?

Thanks,

Alex
Alex

Outdoor Oven: Blackstone. Indoor Oven: Gaggenau.

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Offline werty20

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Re: Bianco's pizza book
« Reply #30 on: July 25, 2017, 04:17:12 PM »
my book has arrived!!
what do u think ?

Offline TXCraig1

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Re: Bianco's pizza book
« Reply #31 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.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Bill/SFNM

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Re: Bianco's pizza book
« Reply #32 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. 

Offline jsaras

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Re: Bianco's pizza book
« Reply #33 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.
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Offline tinroofrusted

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Re: Bianco's pizza book
« Reply #34 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! 

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Offline jsaras

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Re: Bianco's pizza book
« Reply #35 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.
Things have never been more like today than they are right now.

Offline MisterPKM

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Re: Bianco's pizza book
« Reply #36 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.

Offline bakerbill

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Re: Bianco's pizza book
« Reply #37 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.

Offline HansB

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Re: Bianco's pizza book
« Reply #38 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...
Instagram @hans_michigan.

"The most important element of pizza is the dough. Pizza is bread after all. Bread with toppings." -Brian Spangler

"Ultimately, pizza is a variety of condiments on top of bread. If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could. Only then could my pizza evolve as well." Dan Richer

Offline Essen1

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Re: Bianco's pizza book
« Reply #39 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?
Mike

ďAll styles of pizza are valid. I make the best Iím capable of; you should make the best youíre capable of. I donít want to make somebody elseís pizza.Ē ~ Chris Bianco

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