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


Author Topic: Bianco PHX  (Read 1610 times)

0 Members and 1 Guest are viewing this topic.

Offline HansB

  • Lifetime Member
  • *
  • Posts: 5150
  • Location: Detroit, MI
    • 500px
Bianco PHX
« on: September 11, 2018, 09:37:32 PM »
Excellent pie at Bianco's. Chris happened to be there...nice guy!
Hans

Offline jsaras

  • Supporting Member
  • *
  • Posts: 3713
  • Location: Camarillo, CA
Re: Bianco PHX
« Reply #1 on: September 11, 2018, 10:25:05 PM »
Excellent pie at Bianco's. Chris happened to be there...nice guy!

Although Iíve had his pizza on several occasions, Iíve never had the pleasure of meeting him.  The pizza looks terrific!
Things have never been more like today than they are right now.

Offline HansB

  • Lifetime Member
  • *
  • Posts: 5150
  • Location: Detroit, MI
    • 500px
Re: Bianco PHX
« Reply #2 on: September 11, 2018, 10:27:08 PM »
I was lucky. Our waiter says he's never in that time of day.
Hans

Offline Jersey Pie Boy

  • Lifetime Member
  • *
  • Posts: 5610
  • Location: Portland, Oregon
Re: Bianco PHX
« Reply #3 on: September 11, 2018, 11:22:24 PM »
Nice, Hans! What pies you've had would you say are most similar to these?  What's the texture like?

Offline HansB

  • Lifetime Member
  • *
  • Posts: 5150
  • Location: Detroit, MI
    • 500px
Re: Bianco PHX
« Reply #4 on: September 12, 2018, 07:52:24 AM »
Bill, I was thinking about his pizza when I woke this morning. I think the only pizza that is similar is Razza. It is light and crisp. The cornicione has a crisp outer shell with a chewy interior. Really very, very good. I wonder if Jonas or others that have had it have an idea about coming close to making it.
Hans

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


Offline Jersey Pie Boy

  • Lifetime Member
  • *
  • Posts: 5610
  • Location: Portland, Oregon
Re: Bianco PHX
« Reply #5 on: September 12, 2018, 09:05:15 AM »
Thanks Hans...Yes, that's what I was guessing, Razza . So the crisp outer shell rules out a bake much under 3-ish minutes, yes? Are you guessing somewhere in 700's?   CY rather than SD, is that  correct?


 I so want to try it!       Let me look out my window and see if it's close....okay, where's that cactus?.  Looking....looking..
Doggone it! Shoot! not close..not close at all :( :'( ;) :-D

Offline HansB

  • Lifetime Member
  • *
  • Posts: 5150
  • Location: Detroit, MI
    • 500px
Re: Bianco PHX
« Reply #6 on: September 12, 2018, 12:56:26 PM »
Probably ~ 700. Baked a bit over 5 minutes.
Hans

Offline jvp123

  • Registered User
  • Posts: 3055
  • Location: Los Angeles, California
  • Trying to make my perfect pizza ...
Re: Bianco PHX
« Reply #7 on: September 12, 2018, 01:30:14 PM »
Loved the pizza at Bianco!  I had it a while back and posted a review.

Thinking back I remember the influence of the wood fired oven, the egg shell texture and the zesty sauce ...

https://www.pizzamaking.com/forum/index.php?topic=35431.msg352555#msg352555
Jeff

Offline Jersey Pie Boy

  • Lifetime Member
  • *
  • Posts: 5610
  • Location: Portland, Oregon
Re: Bianco PHX
« Reply #8 on: September 12, 2018, 02:34:33 PM »
Thanks Hans,  Jeff..interesting that in Jeff's photos..unlike Hans more current ones..there's a hint of Lucali, no? The variation of times and temperatures you were both told seems pretty normal..waiters and staff will say pretty much anything., sometimes close to factual, sometimes not.

Offline CaptBob

  • Registered User
  • Posts: 3018
  • Location: Idaho Falls, Id
Re: Bianco PHX
« Reply #9 on: September 12, 2018, 04:45:06 PM »
Probably ~ 700. Baked a bit over 5 minutes.

When I was there the head pizzaiolo happend to be manning the oven. He shot the IR  thermometer at the floor and it read 705. He also said they pull the dough balls out of the cooling drawers only 20 to 30 minutes before they're used. I don't know the temp of the drawers but the dough must be opened when it's fairly cool.....
Bob

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


Offline scott r

  • Supporting Member
  • *
  • Posts: 4102
  • Age: 49
  • Location: Boston
  • I Love Pizzafreaks!
Re: Bianco PHX
« Reply #10 on: September 12, 2018, 06:41:07 PM »
I wouldn't read too much into how long the dough balls are warming up.   I have had a few different brands of dough trays and some are so thin that in an hour they are to room temp, and others are so thick that it takes 4 Hours for the dough to get to room temp.   

Offline CaptBob

  • Registered User
  • Posts: 3018
  • Location: Idaho Falls, Id
Re: Bianco PHX
« Reply #11 on: September 12, 2018, 10:10:06 PM »
« Last Edit: September 12, 2018, 10:11:45 PM by CaptBob »
Bob

Offline jsaras

  • Supporting Member
  • *
  • Posts: 3713
  • Location: Camarillo, CA
Re: Bianco PHX
« Reply #12 on: September 13, 2018, 05:48:53 PM »
Bill, I was thinking about his pizza when I woke this morning. I think the only pizza that is similar is Razza. It is light and crisp. The cornicione has a crisp outer shell with a chewy interior. Really very, very good. I wonder if Jonas or others that have had it have an idea about coming close to making it.

As I mentioned in my review(s) of Pizzeria Bianco, I estimate the hydration to be in the mid-upper 60s, and the bake temperature was about 700F.  The crust is fairly similar to the pizzas I've had The Luggage Room (which has a location called La Grande Orange in Phoenix), which bakes at the same temperature.  However, The Luggage Room has a naturally leavened crust. 

Although it would be nice to know the specifics of the dough, I'm finding that the more I make pizza, I seem to make nearly the same pizza regardless of the style and dough formulation.  It reminds me of saxophonist Michael Brecker, one of the greatest to ever play the instrument, who said he played the same four licks over and over.  It's not true, but yet, for him, it was...if that makes any sense.
Things have never been more like today than they are right now.

Offline Jersey Pie Boy

  • Lifetime Member
  • *
  • Posts: 5610
  • Location: Portland, Oregon
Re: Bianco PHX
« Reply #13 on: September 13, 2018, 06:05:56 PM »
It sure does Jonas..I'm finding that too..

Offline hotsawce

  • Registered User
  • Posts: 2308
Re: Bianco PHX
« Reply #14 on: September 13, 2018, 06:08:58 PM »
When I was there, we timed pies around 3.5 minutes but maybe it's changed? Great pizza - the balance of that pie is what did it for me. He got the details right - sweet sauce, really milky mozzarella. Was very fresh I liked it a lot..

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


Offline jsaras

  • Supporting Member
  • *
  • Posts: 3713
  • Location: Camarillo, CA
Re: Bianco PHX
« Reply #15 on: September 13, 2018, 10:12:36 PM »
When I was there, we timed pies around 3.5 minutes but maybe it's changed? Great pizza - the balance of that pie is what did it for me. He got the details right - sweet sauce, really milky mozzarella. Was very fresh I liked it a lot..

I have a hard time NOT baking a 3.5 minute pizza in my Blackstone. 
Things have never been more like today than they are right now.

Offline Jersey Pie Boy

  • Lifetime Member
  • *
  • Posts: 5610
  • Location: Portland, Oregon
Re: Bianco PHX
« Reply #16 on: September 14, 2018, 06:14:45 AM »
Jonas, I think I get what you mean...could you clarify? Do you mean the temperatures are hard to smoothly regulate for a slower bake?

Offline jsaras

  • Supporting Member
  • *
  • Posts: 3713
  • Location: Camarillo, CA
Re: Bianco PHX
« Reply #17 on: September 14, 2018, 09:07:43 AM »
Jonas, I think I get what you mean...could you clarify? Do you mean the temperatures are hard to smoothly regulate for a slower bake?

I use the ďthrottleĒ quite a bit during the bake.  I generally preheat to 700-750F.  I turn the flame off completely for the launch and the first minute.  The flame goes back on medium low-medium until the bottom of the pizza looks like itís done.  Then Iíll bring the flame up to high and move the pizza around until the top and rim look the way I like it.  Thatís nearly always 3:30-3:45.
Things have never been more like today than they are right now.

Offline Jersey Pie Boy

  • Lifetime Member
  • *
  • Posts: 5610
  • Location: Portland, Oregon
Re: Bianco PHX
« Reply #18 on: September 14, 2018, 09:52:42 AM »
That's right..now I recall your technique on that, thanks :)

Offline quietdesperation

  • Lifetime Member
  • *
  • Posts: 2236
  • I Love Pizza!
Re: Bianco PHX
« Reply #19 on: January 11, 2020, 07:40:49 AM »
Weíre in the process of booking a trip in feb to the southwest, Phoenix is our first stop. Iím thinking swmbo will allow just one pizza stop per city so is it PB?
« Last Edit: January 11, 2020, 08:08:25 AM by quietdesperation »
"If more of us valued food and cheer and song above hoarded gold, it would be a merrier world" - the hobbit, jrr tolkien

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


 

wordpress