June 2012 Monthly Challenge: "Chris Bianco Tribute"

[Bill/SFNM]

Much of the success of Pizzeria Bianco can be attributed to the care Chris takes in sourcing and combining a small number of the highest-quality toppings. This month, use one of the pizzas from the Bianco menu as a guide to express your own take on his obsession with superior toppings.   

[Riprazor]

My version of his Wiseguy.  Smoked caramelized onions, smoked chicken and garlic puree base with smoked mozzarella.  Crust had a little to much sugar but otherwise it is a consistent favorite.

[JimmyG]

Wow, that pie looks and sounds great Riprazor. Nice job.
Jim

[dmcavanagh]

Wiseguy, that's a great name for a pie! What should I call my version where I replace the onions with roasted red peppers? How about Smartass!

[dellavecchia]

Here is my take on the Biancoverde: fresh mozzarella, ricotta salata, and baby lettuces and arugula from the garden.

John

[TXCraig1]

Here is my take on the Biancoverde: fresh mozzarella, ricotta salata, and baby lettuces and arugula from the garden.

John

Nice. I would prefer yours to the original, I think.

[TXCraig1]

Could I add a little lemon zest and evoo to it?

[dellavecchia]

Could I add a little lemon zest and evoo to it?

But of course the greens were dressed lightly with lemon juice and oil.

John

[Riprazor]

Here is my take on the Biancoverde: fresh mozzarella, ricotta salata, and baby lettuces and arugula from the garden.

John

I am salivating just looking at that picture!

[deb415611]

My version of the wiseguy -

made some fennel sausage, didn't feel like getting out the stuffer so I just formed into logs, hot smoked at 275 and then sliced.  Threw a whole vidalia onion in at the same time, kept it in the smoker until it had some good color and was starting to get tender, wrapped in foil and roasted at a little higher temp to finish it off
cheese is calabro fresh mozz that I smoked a few weeks ago

next time I will use a different sausage recipe and use less cheese

[TXCraig1]

Really great lookimg pie deb.

Craig

[Bill/SFNM]

Sonny Boy:

[dellavecchia]

Sonny Boy:

Oh boy...! Was that your lunch today?

John

[Bill/SFNM]

Yup. Friday lunch is, whenever possible, when the clan convenes to eat pizza. (Reminds me of the old slogan: Thursday is Prince Spaghetti Day!)

[TXCraig1]

VERY nice!

[randyjohnsonhve]

I have been sleeping...Today is the first I noticed this thread...I think the world of Chris and usually include a Wise Guy and a Rosa in my varieties of pizza...I think the major tribute to Chris is his humbleness, sincerity and graciousness...I love his saying that the best pizza is the one you like, not what someone else says you like...I will pay tribute and post pics next time I fire up the oven...Thanks Chris for your positive impact on the pizza world!

RJelli

[parallei]

The makings of a Wise Guy.  Followed by a Wise Guy Calzone.   Damn that 72% HR.  Fortunately, it was the last pie of the night!   Tasted fine....

[dellavecchia]

The makings of a Wise Guy.  Followed by a Wise Guy Calzone.   Damn that 72% HR.  Fortunately, it was the last pie of the night!   Tasted fine....

I lost two last week. I used the dough calculator and forgot to enter the starter percentage of water and the dough came out at 68%. Cambine that with a humid day and lax mixing...the squirrels ate well that evening.

John

[RobynB]

My two "identical" batches of dough for tonight are 5% HD off from each other, just from not paying attention while adding the water to the second batch.  Water does indeed pour, doesn't it?!