{"id":563,"date":"2011-09-27T14:01:00","date_gmt":"2011-09-27T18:01:00","guid":{"rendered":"https:\/\/www.fornobravo.com\/pizzaquest\/2011\/09\/27\/the-sonny-boy-from-pizzeria-bianco\/"},"modified":"2011-09-27T14:01:00","modified_gmt":"2011-09-27T18:01:00","slug":"the-sonny-boy-from-pizzeria-bianco","status":"publish","type":"post","link":"https:\/\/www.fornobravo.com\/pizzaquest\/the-sonny-boy-from-pizzeria-bianco\/","title":{"rendered":"The Sonny Boy from Pizzeria Bianco"},"content":{"rendered":"

A beautifully simple sauce – just tomatoes…<\/p><\/div>I had my large #10 can of the new Organic Bianco DiNapoli tomatoes and I had some pizzas to make.\u00a0 I started with one from Tony Gemignani, who uses the tomatoes, and thought I’d do a couple from Chris Bianco himself.\u00a0 I haven’t had the chance to make it to Phoenix yet to try Pizzeria Bianco, but I’ve read much about it.\u00a0 It is high on my list of things to do, and you will all be the first to know about it, when I get there. <\/p>\n

I found Chris’ Sonny Boy Pizza on his website and that sounded like something I wanted to make.\u00a0 It’s a simple pizza, perhaps you could call it an artisan version of one of the more popular pizzas on earth:

I’m not alone in my adoration of salted pork products.<\/p><\/div> The Pepperoni Pizza.\u00a0 We all grew up on pepperoni and, although I still love a good one today, I am happy to find that more and more pizzerias are experimenting with other salted pork products such as salami.\u00a0 <\/p>\n

Chris’ Sonny Boy has tomato sauce, fresh mozzarella, salami and gaeta olives.\u00a0 That’s just pure and delicious, simple and straightforward.\u00a0 That’s good pizza!\u00a0 I was at the store with my list; I tasted some salami’s at the deli counter for this and came up with one called a Finocchiona Salami<\/em> by Creminelli. I couldn’t wait! When it came time to find the Gaeta olives they were not to be found!\u00a0 It was hard to

Welcome the Kalamatas to the party.<\/p><\/div>believe with size of the olive bar I was standing in front of.\u00a0 But, I had to find an alternative.\u00a0 <\/p>\n

Smart Phone:\u00a0 Google — Substitute for Gaeta Olives = Kalamata Olives. Done.\u00a0 <\/p>\n

I love salted, brined olives almost as much as salted pork products.\u00a0 I couldn’t wait for this pizza.<\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

The salami tasted so good while I was making the pizza, I made sure to get good coverage on the pie.<\/p><\/div>My home version of The Sonny Boy Pizza from Pizzeria Bianco:<\/strong><\/p>\n

Pizza Dough
Hand Crushed Bianco DiNapoli Tomatoes
Fresh Mozzarella
Finocchiona Salami
Kalamata Olives<\/p>\n

As you build any pizza, you sit there and have to find the balance of the flavors.\u00a0 This is part of the performance art and fun of making pizza.\u00a0 No recipe will properly tell you how much cheese, sauce, salami, olives, olive oil or salt to use.\u00a0 You are given a list and it’s up to you to blend it together and find the perfect balance on your own.\u00a0 That’s a pretty cool thing about making pizzas at home.\u00a0 I always say it’s fun (I think I’ve said it a few times here).\u00a0 This is another reason why.\u00a0\u00a0 <\/p>\n

Slightly charred crust, crisped salami, softened olives, the cheese and tomatoes have become one..<\/p><\/div>You spread the sauce and think about how long it will bake, will it dry out, will it be runny?\u00a0 You have to find a balance.<\/p>\n

I was using these salty ingredients (salami and olives) so I didn’t salt the tomatoes at all.\u00a0 <\/p>\n

You pinch off the fresh mozz and lay it around the pizza.\u00a0 You have to imagine how it will melt into the sauce.\u00a0 Looking for balance…<\/p>\n

You lay down a layer of salami.\u00a0 Sometimes you may want it wall to wall, or other times, just a hint here or there.\u00a0 <\/p>\n

Atta Boy, Sonny!<\/p><\/div>Add the olives.\u00a0 To me, these are there to provide bursts of flavor, so not too much.<\/p>\n

Into the oven.<\/p>\n

Wait.<\/p>\n

The Reward!<\/p>\n

Enjoy (and it’s fun!).<\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

{gallery}sonnyboypizza{\/gallery}<\/p>\n","protected":false},"excerpt":{"rendered":"

I had my large #10 can of the new Organic Bianco DiNapoli tomatoes and I had some pizzas to make.\u00a0 I started with one from Tony Gemignani, who uses the tomatoes, and thought I’d do a couple from Chris Bianco himself.\u00a0 I haven’t had the chance to make it to Phoenix yet to try Pizzeria Bianco, but I’ve read much about it.\u00a0 It is high on my list of things…Read More…<\/a><\/p>\n","protected":false},"author":351,"featured_media":557,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[18],"tags":[],"class_list":["post-563","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-c59-written-recipes"],"acf":[],"yoast_head":"\nThe Sonny Boy from Pizzeria Bianco - Pizza Quest with Peter Reinhart<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fornobravo.com\/pizzaquest\/the-sonny-boy-from-pizzeria-bianco\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Sonny Boy from Pizzeria Bianco - Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"og:description\" content=\"I had my large #10 can of the new Organic Bianco DiNapoli tomatoes and I had some pizzas to make.\u00a0 I started with one from Tony Gemignani, who uses the tomatoes, and thought I’d do a couple from Chris Bianco himself.\u00a0 I haven’t had the chance to make it to Phoenix yet to try Pizzeria Bianco, but I’ve read much about it.\u00a0 It is high on my list of things...Read More...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.fornobravo.com\/pizzaquest\/the-sonny-boy-from-pizzeria-bianco\/\" \/>\n<meta property=\"og:site_name\" content=\"Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/PizzaQuestFornoBravo\/\" \/>\n<meta property=\"article:published_time\" content=\"2011-09-27T18:01:00+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.fornobravo.com\/pizzaquest\/wp-content\/uploads\/sites\/2\/2011\/09\/_mg_8751.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"640\" \/>\n\t<meta property=\"og:image:height\" content=\"427\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Brad English\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Brad English\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/the-sonny-boy-from-pizzeria-bianco\/\",\"url\":\"https:\/\/www.fornobravo.com\/pizzaquest\/the-sonny-boy-from-pizzeria-bianco\/\",\"name\":\"The Sonny Boy from Pizzeria Bianco - 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