Chris Bianco
Chef-owner of Pizzeria Bianco, Phoenix. Built his reputation on flour, water, salt, and restraint.
Speaks to 1 thread
Cited in 3 places
- Pizza Dough/ Commentary
Chris Bianco's published position: low- to mid-hydration dough, no commercial flourish, no exotic flour. The point of a pizza crust is to taste like flour, water, salt, and time — anything else is theatre and most home ovens cannot redeem a dough that overreaches. · paraphrased
Bianco: Pizza, Pasta, and Other Food I Like — Ecco (2017) - Pizza Dough/ Argument
Manageable by hand, crisp underneath, open enough on top. The hydration most home cooks can actually handle (Bianco school). · paraphrased
Hydration Level — argued for "65% — Honest" - Pizza Dough/ Argument
Finely milled 00 produces the tender, foldable Neapolitan crumb — the AVPN specification for true Neapolitan pizza. · paraphrased
Flour Type — argued for "00 Only"