Whoops, got the name wrong, it's Chris Bianco, not Peter. He is an Italian boy from the Bronx . . . he's got the oven too, and he makes the pies, but he also has a James Beard award.

New York Times agreed in 2004

Food & Wine, 2005, 2008 and 2009

2005 book "Slice of Heaven" by Ed Levine picks C. Bianco as the best in the nation.

!!!!!!!!!! AGREED! I love their Pizza! I was waiting for someone to suggest it. There are two pizza places on that street, but I forget their names.

The key to a perfectly round pizza is in fact throwing it up in the air and spinning it. Gravity helps move the dough evenly out in 360 degree direction.

Then again an ooblong pizza is just as fine too Don't be disappointed if it isn't perfect.

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-Typos courtesy of my mobile phone.

I saw a segment on the Food Network and there was also an article in Gourmet magazine (my aunt subscribes ) on Bianco's. I guess the point is that it would take a NY Italian to bring good pizza to the West.

Frank Pepe's and Sally's are the two big ones on Wooster St. and it seems that the camps are well divided. My wife is from the New Haven area and her family is firmly in the Pepe's camp. How dare I even suggest we try Sally's sometime!

I will sneak down and order a pie for myself from Sally's someday just to try it.

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1980 300TD-China Blue/Blue MBTex-2nd Owner, 107K (Alt Blau) OBK #15
'06 Chevy Tahoe Z71 (for the wife & 4 kids, current mule) '03 Honda Odyssey (son #1's ride, reluctantly) '99 GMC Suburban (255K+ miles, semi-retired mule) 21' SeaRay Seville (summer escape pod)

I'm from Chicago, therefore a pizza snob. The only acceptable pizza comes from Gino's East, Home Run Inn, or Lou Malnati's.

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08 W251 R350
97 W210 E320
91 W124 300E
86 W126 560SEL
85 W126 380SE Silver
85 W126 380SE Cranberry
79 W123 250
78 W123 280E
75 W114 280

Que esta "pizza"? Quesadilla Italiano"? (sorry, I don't know the stroke commands to make those upside down question marks)

Real pizza is just a pipe dream down here. People claim there's real pizza here but I haven't found a consistent place.

Looks like you've got to make a couple hour jaunt over to Phoenix.
http://www.pizzeriabianco.com/

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1980 300TD-China Blue/Blue MBTex-2nd Owner, 107K (Alt Blau) OBK #15
'06 Chevy Tahoe Z71 (for the wife & 4 kids, current mule) '03 Honda Odyssey (son #1's ride, reluctantly) '99 GMC Suburban (255K+ miles, semi-retired mule) 21' SeaRay Seville (summer escape pod)

I've been to the Pepe's in Manchester and it is pretty good. I don't know how it stacks up against the Wooster st. location though, heard great things about both.

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TC
Current stable:
- 2004 Mazda RALLYWANKEL
- 2007 Saturn sky redline
- 2004 Explorer...under surgery.

Past: 135i, GTI, 300E, 300SD, 300SD, Stealth

Fans of deep dish pan style pizza aren't snobs (self included, Sharpie pen written name on wall at Gino's East) . . . since most of the pizza world views it as "not pizza."

I've had it too and it is pretty good (I'm right in Wethersfield so it's a quick trip to Buckland Hills for me). But it is different somehow. I think it might have something to do with the 3/4 century of "seasoning" the wood in that Wooster St. brick oven has provided. Even The Spot, which is part of Pepe's and located right next door, isn't the same. Good, just different.

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1980 300TD-China Blue/Blue MBTex-2nd Owner, 107K (Alt Blau) OBK #15
'06 Chevy Tahoe Z71 (for the wife & 4 kids, current mule) '03 Honda Odyssey (son #1's ride, reluctantly) '99 GMC Suburban (255K+ miles, semi-retired mule) 21' SeaRay Seville (summer escape pod)

My main problem with making pizzas round is that I could fit it to fit on my pizza stone. Probably a 14 inch pizza stone... Then of course the look also. But it sucks when you got a half cirle pizza and then a longer more rectangle or heart shaped other side. I seen videos, tutorials and all that but I just cant get it right.

One word of advice dont ever, ever make a pizza on the counter WITHOUT a pizza peel. You WILL NOT get the pizza off and if you do it will break and you will have problems. Had that problem the other day ahhaha. I dont have a pizza peel so the best alternative is to use a nice strong piece of cardboard. Flour it good and make your pizza on that then slide it from the cardboard onto the hot pizza stone.

I will post pics of the pizza i Mad the other day and then pics of the pizza i make tonight or tomorrow. We will see the difference I hope.

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1992 SEL 600..... 143,000 miles

For those that are peel - less, then instead of cardboard, I would suggest a plain cookie sheet and sprinkle cornmeal on it to keep the dough from sticking. Always remember to give it frequent shakes to keep it loose on the pan.

A little update. I made the pizza last night. I ended up using a floured piece of cardboard for the pizza peel. It worked perfect with no problem. I also figured out a way to make a circle-like pizza. I figured just get a nice big pan and form it in the pan then pull it out and finish it. Which worked also. NOw the ONLY problem is that I think I over floured the cardboard (worried abotu not coming off the cardboard) so when I bit into the pizza it was REALLY floury and almost had a layer of semi cooked flour on the bottom. I litterally had to wash the bottom of the pizza off. So 1 day i get a good tasting uneven pizza and the 2nd time I make a perfectly shaped nice pizza and the flour bottom messed it up...

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1992 SEL 600..... 143,000 miles

If you slap it around the flour will fall on the floor.

Did you try my instructions?

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You don't need a weatherman to know which way the wind blows - Robert A. Zimmerman

Lose the flour and use corn meal

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1987 560SL
85,000 miles

They're both good. Figures all you kids on the coast can't keep the peace on pizza

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-Typos courtesy of my mobile phone.