Bianco: Pizza, Pasta, and Other Food I Like

Featured in Netflix’s Chef’s Table: Pizza

Finalist for the Gourmand Awards (Italian category)

"The road to pizza Nirvana goes through Phoenix...it just might be the best pizza in America." -Ed Levine, New York Times

When Chris Bianco started Pizzeria Bianco inside the back corner of a neighborhood grocery store in 1988, he had no idea that he would be a driving force in the artisanal pizza movement. All he knew was that his food would be the result of his relationships with farmers, local producers, customers, and staff, reflecting the respect and sincere intention that he brings to each of his recipes.

Now the owner of a legendary pizza mecca and a James Beard award-winning chef, Chris Bianco brings us a full-color, fully illustrated homemade pizza cookbook illuminating the fundamentals of pizza making, from the basics of flour and water to the philosophy behind Bianco’s cooking. This essential Italian cook book features recipes for his signature pies as well as strategies and techniques for translating chef’s methods to the home kitchen.

Bianco celebrates both the simple and the nuanced, revealing the methods that lead to the perfect crust, the sweetest tomato sauce, the creamiest mozzarella, and the most expertly balanced flavor combinations. It also features recipes for market salads, tasting plates, and dessert options, as well as the staff meals that are cooked behind the scenes and a new array of main courses showcased at Chris’s wildly popular restaurants. With its attention to detail and tips for making unforgettable, flavorful pies, this book is an essential companion for any serious pizza maker.

With stories and guidance from a celebrated pizza chef, this cookbook is an essential companion for any serious home baker, revealing the secrets to creating unforgettable pies:

• Perfect Pizza Dough: Master the four-ingredient dough that started a movement, with detailed instructions and Chris’s philosophy on proofing for the ultimate flavor and chew.
• Signature Pizza Recipes: Go beyond the ordinary with step-by-step guides to Pizzeria Bianco’s legendary pies, from the classic Margherita to the inventive Rosa and Wiseguy.
• More Than Just Pizza: Expand your repertoire with recipes for market-fresh salads, flavorful tasting plates, rustic focaccia, and even the staff meals cooked behind the scenes.
• From His Kitchen to Yours: Learn the fundamental strategies and techniques for translating a professional chef’s methods to your home kitchen and pizza oven.

When Chris Bianco started Pizzeria Bianco in the back corner of a Phoenix grocery store in 1988, he had no idea that he would become a driving force in the artisanal pizza movement. All he knew was that his food would reflect the respect and sincere intention that he brings to each of his recipes, as the result of his relationships with farmers, local producers, customers, and staff. 

Now a James Beard Award–winning chef—the first pizzaiolo to receive the honor—and the owner of the legendary pizza mecca, Chris Bianco brings us a full- color, fully illustrated cookbook that illuminates the fundamentals of pizza making and the philosophy behind Chris’s cooking. The book features recipes for his signature pizzas as well as strategies and techniques for translating chef’s methods to the home kitchen. 

Bianco celebrates both the simple and the nuanced, revealing the methods that lead to the perfect crust, the sweetest tomato sauce, the creamiest mozzarella, and the most expertly balanced flavor combinations. It also features recipes for salads, antipasti, and dessert options, as well as family meals that are cooked behind the scenes and a new array of big plates showcased at Chris’s highly regarded restaurants. With its attention to detail and tips for making unforgettable, flavorful pizzas, Bianco is an essential manual for anyone serious about pizza, pasta, and more.