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Pizzeria Bianco - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Pizzeria Bianco

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  • Pizzeria Bianco

    Had my first taste, just on Tue and it was quite good. The crust was perfect, light, thin, and the perfect crunch. It was really good but....with all the hype and the wait I guess I was expecting more. Most of the pies we ate were "white", not a lot of sauce on any of them. The sonny boy being my favorite. the rosa was good, and the arugala on the biancoverde had a weird flavor for me but the people I was eating with really liked that one.


    Also, they drop the pizza's just inside the oven briefly (like 30 sec) and then push them further in. Not sure what this technique adds to the crust but going to try on the next firing. Anyone have ideas on this move?

    So... it must have been pretty good cause were going back in 2 weeks.

    A must stop in PHX.

  • #2
    Re: Pizzeria Bianco

    I have yet to make it down there, but my attorney tells me it is a great place for pizza! Challenge is their hours and the line.
    Jen-Aire 5 burner propane grill/Char Broil Smoker

    Follow my build Chris' WFO

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    • #3
      Re: Pizzeria Bianco

      C5, you should at least try it.

      We did wait 90 min but....They are now open for lunch too . We left at 900p and the wait was still an hour.

      My next pizzas will be a bit thinner and way less on top.

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      • #4
        Re: Pizzeria Bianco

        Originally posted by seank View Post
        Also, they drop the pizza's just inside the oven briefly (like 30 sec) and then push them further in. Not sure what this technique adds to the crust but going to try on the next firing. Anyone have ideas on this move?
        Seank,

        Not sure about the move, but working with a hot WFO to drop a pie at the back, you'd have to slide it in on a long wooden peel (unless you're elastic man and burn proof)... This takes time and his pizzeria is busy to say the least.

        I've seen Chris make them on short peels (easiest move). Making them on long peels is not practical; and dragging the pie from marble to peel (as in Naples) is not for a very wet dough.

        I guess it's the only way he can make them on short wooden peels and then move them in with the turning peel (once the bottom has set)... Although I am going out on a limb here.

        Any other thoughts?

        Tenorio
        May your Margheritas be always light and fluffy.

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        • #5
          Re: Pizzeria Bianco

          Went there on a Thursday for lunch. Arrived 10 minutes before it opened and were first in and first served. Tried 4 different pies. Far and away, the Margherita was not only the best but deserving of all the hype Bianco's receives.

          Anytime I am in Phoenix, I WILL go...worth it!

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          • #6
            Re: Pizzeria Bianco

            Originally posted by Tenorio74 View Post
            Seank,

            Not sure about the move, but working with a hot WFO to drop a pie at the back, you'd have to slide it in on a long wooden peel (unless you're elastic man and burn proof)... This takes time and his pizzeria is busy to say the least.

            I've seen Chris make them on short peels (easiest move). Making them on long peels is not practical; and dragging the pie from marble to peel (as in Naples) is not for a very wet dough.

            I guess it's the only way he can make them on short wooden peels and then move them in with the turning peel (once the bottom has set)... Although I am going out on a limb here.

            Any other thoughts?

            Tenorio
            My guess would be he is trying to use the colder hearth at the mouth of the oven to slightly extend the bake time to match his goal of a drier crisper more american style pizza.

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