When he opened his namesake pizza restaurant in Phoenix, Arizona, the chef says he had one plan: “to survive and pay my rent. Read more about the condition New: A new, unread, unused book in perfect condition with no missing or damaged pages.

Chris’ skill and inspired cooking has made him the pizza expert that other chefs turn to, including Jamie, who joined forces with him to revolutionise British pizza with their Union Jacks restaurant. I used Central Milling 00 Reinforced Flour (an organic flour with 13-14 percent protein as Chris recommends).Gravy, sauce whatever needs a long simmer, especially with all that meat, as his tells you in the recipe, until the meat is tender and falling off the bone, isn't going to happen in an hour. Readers who value variety, however, will appreciate the sizeable selection of other recipes, including warm cabbage salad with apples and blue cheese, tagliatelle with lemon, roasted figs with fontina and prosciutto, and rhubarb ricotta pudding. I never bought this book thinking that I was going to get Chris's "double dark secret pizza recipe " but you can see his main secret is loving what you do and share with others as pizzamakiing. When asked if the recipes are the same as the ones Bianco uses every day at his restaurant, he says he “didn’t dumb anything down” but confirmed they had been adapted for the home baker.

The book features recipes for his signature pies as well as strategies and techniques for translating chef’s methods to the home kitchen. He said they use fresh yeast in the restaurant because they require consistency when making 500 pizzas a day and that would be "impossible" in his words using sourdough.I also think you will appreciate it more if you are a foodie and are someone that appreciates new experiences. Chris also mentioned that he likes flour in the 13-14% protein range, and uses hydrations around 74% so that the dough is hard to work with and you almost have to "coax" it into shape.