Written Recipes

I said in an earlier post that I would come up with a one day sourdough formula for a pizza crust. Well, I have one I think you’ll like. I really enjoy the simplicity of Pizza Margherita. Wikipedia says: In 1889, during a visit to Naples, Queen Margherita of Italy was served a pizza resembling the colors of the Italian flag, red (tomato), white (mozzarella) and green (basil). This kind…Read More…

How do you celebrate, or explore a new ingredient you are looking to use?  If your ingredient is a can of Bianco DiNapoli Organic Tomatoes you got your hands on, you don’t need to look too much further than Tony Gemignani’s Orginal Tomato Pie with Cheese.  I remembered this pizza and thought it would be the perfect platform for these tomatoes to shine.  I was on a tomato quest after…Read More…

For those of you who like to bake with sourdough, I have a pizza crust that you will find intriguing.  It is handy to use dough which is already fermenting in your refrigerator, and to whip up a pizza for dinner.  Big Bear’s Bread (BBB) is such dough. It is a popular, long fermented type of sourdough bread and is a good choice for pizza dough. The formula for BBB…Read More…

I had my large #10 can of the new Organic Bianco DiNapoli tomatoes and I had some pizzas to make.  I started with one from Tony Gemignani, who uses the tomatoes, and thought I’d do a couple from Chris Bianco himself.  I haven’t had the chance to make it to Phoenix yet to try Pizzeria Bianco, but I’ve read much about it.  It is high on my list of things…Read More…

This is a small batch recipe for making the Challenge Dough that is used in the pizza that we will be making for the public for the first time on September 30th in Denver at 7 PM at the Summit Beer Garden, just a few blocks from The Great American Beer Festival.  The ingredients that distinguish this from typical pizza crusts are the flour and crystal malt.  The flour that…Read More…

As many of you know, Chris Bianco has joined forces with Rob DiNapoli of DiNapoli Specialty Foods.  They have come up with a new product that Chris had been nudging Rob to create for some time.  There has been a limited supply of their new Bianco DiNapoli Organic Tomatoes available at some select pizzerias and restaurants and we have been lucky enough to be “in the loop!”  I happen to…Read More…

Lately I have been thinking a lot about  some ways to enjoy dessert pizzas that you could get excited about and have your family and friends talking about too. I thought maybe a cheesecake base with fresh fruit on top would be a satisfying, delicious ending to a pizza party, picnic or camp out. This pizza is great tasting while it’s still hot, cooled down or even cold from the…Read More…

As many of you saw in a recent Guest Column, my sister finally made the trip to Pizzeria Bianco last month (a trip, I have yet to make)!  If you read her story, you can see how she tortured me for years – teasing me about her trips to visit family in Phoenix and the possibility of going, and then after, baiting me with texts and emails; or her plans…Read More…

As many of you know, Chris Bianco has joined forces with Rob DiNapoli of DiNapoli Specialty Foods.  They have come up with a new product that Chris had been nudging Rob to create for some time.  There has been a limited supply of their new Bianco DiNapoli Organic Tomatoes available at some select pizzerias and restaurants and we have been lucky enough to be “in the loop”!  I happen to…Read More…

I am not the first to venture into how to bring fire and wood together to cook a pizza.  So, while making great pizza is all about balancing time, temperature and ingredients, it is also about the type of heat to a great extent. You can bake a pizza with a brick floor (brick oven), cook it in a live fired wood burning oven, which brings smoke and a more…Read More…