Bianco: Pizza, Pasta, and Other Food I Like by Chris Bianco

  • Pizza dough (page 4)

    from Bianco: Pizza, Pasta, and Other Food I Like Bianco by Chris Bianco

    • Categories: Pizza & calzones; Vegan; Vegetarian
    • Ingredients: active dry yeast; bread flour
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Notes about this book

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Notes about Recipes in this book

  • Wiseguy pizza

    • tacoquokka on March 23, 2026

      Made this with store-bought pizza dough and smoked Gouda since I couldn’t get smoked mozzarella (it is listed in the recipe as an acceptable substitution). Apparently not all smoked Gouda melts well, so the pizza didn’t really come out as intended. Also not sure how well this pizza translates to home cooking since it sounds like they use some really special ingredients at the restaurant, but the roasted onions were great.

  • Simple green salad

    • tacoquokka on March 23, 2026

      Trying out the different salads in this book alongside the pizzas. It was fine, but not sure why it was included in the cookbook as it was really just about obtaining greens. Kind of boring if you don’t add anything else to it.

  • Balsamic dressing

    • tacoquokka on March 23, 2026

      Fairly basic balsamic vinaigrette. It was fine, but I prefer others with Dijon, garlic, etc.

  • Tagliatelle with lemon

    • okmosa on April 06, 2021

      All I left out was the spinach so I don’t think that should have affected this dish too much. It was too lemony without any balance and I couldn’t taste any of the garlic through all of the lemon. My dish was almost inedibly starchy, but it could have been the type of pasta I cooked or that I didn’t rinse. This was a first lemon pasta attempt for me - the taste combination is so intriguing, but I’ll try a different recipe next time.

  • Farro biscotti with mandarin, almond, and anise

    • sdutton on December 27, 2018

      I'm confused. Why is this recipe named "Farro biscotti" but there is no Farro in the ingredient list. Is AP flour listed in error but should be Farro flour?

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Reviews about this book

  • Food52

    Here, in his long-awaited cookbook, Bianco share his pizza-making wisdom (with some pastas, salads, and desserts thrown in for good measure).

    Full review
  • ISBN 10 0062224379
  • ISBN 13 9780062224378
  • Linked ISBNs
  • Published Jul 25 2017
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Ecco

Publishers Text

The highly anticipated cookbook from the chef behind “the best pizza in America”

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 cookbook illuminating the fundamentals of pizza making, from the basics of flour and water to the philosophy behind Bianco’s cooking. The 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, Bianco is an essential companion for any serious pizza maker.



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