Chris Bianco
Acclaimed pizzaiolo and James Beard Award winner known for his exceptional craftsmanship and dedication to artisanal, wood-fired pizzas. Owner of Pizzeria Bianco in Phoenix, which has garnered international acclaim. Bianco emphasizes traditional methods, sourcing the finest local ingredients, and perfecting the art of wood-fired pizza. His commitment to quality and simplicity has made Pizzeria Bianco a destination for pizza enthusiasts worldwide.
Artisan Wood-Fired Dough
Note: Deduced from pizzeria information, interviews, and documented techniques
Ingredients
- Type 00 or high-quality bread flour 1 kg
- Water 600-650 ml
- Sea salt 25-30 g
- Fresh yeast 1.5-2 g
Technique
Mix flour and water, add salt, then yeast. Knead until smooth and elastic. Bulk ferment 2 hours, then ball and cold ferment 18-24 hours. Bring to room temperature 4-6 hours before use. The long cold fermentation develops complex flavors and excellent texture.
Notes
Emphasizes sourcing the finest local ingredients. Water temperature around 4°C for cold fermentation. Use a wood-fired oven at 450-480°C for 90-120 seconds. The dough should be soft, well-developed, and handled gently. Focus on simplicity and quality of ingredients.
Iconic Pizzas
Rosa
Chris Bianco's signature pizza featuring red onion, Parmigiano-Reggiano, rosemary, and pistachios - a unique combination that showcases his innovative approach.
Ingredients
- Red onion
- Parmigiano-Reggiano
- Fresh rosemary
- Pistachios
- Extra virgin olive oil
Technique
Hand-stretch dough. Add thinly sliced red onion, grated Parmigiano-Reggiano, fresh rosemary, and chopped pistachios. Bake in wood-fired oven until golden and crispy. Finish with a drizzle of high-quality olive oil.
Margherita
Classic Margherita with San Marzano tomatoes, fresh mozzarella, basil, and extra virgin olive oil. Simple, elegant, and perfect.
Ingredients
- San Marzano tomatoes
- Fresh mozzarella
- Fresh basil
- Extra virgin olive oil
- Sea salt
Technique
Hand-stretch dough to 30-35cm. Add crushed San Marzano tomatoes, torn fresh mozzarella. Bake in wood-fired oven 90-120 seconds until leopard-spotted. Add fresh basil and drizzle with olive oil immediately after baking.
Wiseguy
A signature pizza featuring wood-roasted onion, house-smoked mozzarella, and fennel sausage - showcasing Bianco's commitment to quality ingredients and technique.
Ingredients
- Wood-roasted onion
- House-smoked mozzarella
- Fennel sausage
- Extra virgin olive oil
Technique
Hand-stretch dough. Add wood-roasted onion, house-smoked mozzarella, and fennel sausage. Bake in wood-fired oven until golden and bubbly. Finish with a drizzle of olive oil.
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