Chris Bianco Pizza Tips

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Chris Bianco of Pizzeria Bianco is one of the BEST pizza makers in the United States.

He recently released his first cookbook:  Bianco: Pizza, Pasta and Other Food I Like.  Parade Magazine recently interviewed him and asked him for his top pizza making tips. Here is the link to The Article in Parade.

His first tip is to get your oven as hot as it will go. This is really important when you cook pizza as you want your pizza to cook quickly and completely. He explains you need to “Get your oven screamin’ hot.” Remember to preheat your oven for at least an hour.

He suggests you use a pizza stone or better yet get a baking steel.

[ Sidebar: You can watch my interview with Andris Lagston creator of the baking steel. here: Baking Steel Pizza Story with Andris Lagsdin at Pizza Expo.  ]

Chris advises you use your hands to shape the dough into a circle. Hold up your dough and the weight of the dough itself will stretch it out.

Once you have shaped the dough you can place your dough on a pizza peel dusted with cornmeal or you can also use semolina flour. Then give your pizza dough a shake to make sure it can move.

(Pizza Therapy Tip: If your dough sticks use a piece of dental floss underneath the dough to help it unstick.)

Chris Bianco

Chris Bianco

Experiment, have fun and practice. According to Chris, the best pizza is the pizza you like best.

Chris also states you can buy dough at a bakery, pizzeria or even a supermarket. The important thing is that you try making your own pizza.

We couldn’t agree more. Here is a video I created reviewing the article.

You can find all the pizza tools you need, right here at Pizza Therapy. Click HERE.

Here is the website link for Pizzeria Bianco:
http://www.pizzeriabianco.com/

Here is Chris’s Book: Bianco: Pizza, Pasta and Other Food I Like

 

2 Responses so far.

  1. Tony says:

    Good content for beginners. This is 70% hydration, a good basic dough. I’ve had success with 75% hydration (bakers percentage), 1/4 tsp instant yeast, retarded second fermentation, make it Sicilian style, baked on parchment at 425° 10-12 minutes to “set” the dough. Then apply toppings and finish baking. Good luck!

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