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So I want to make a wiseguy pizza...

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Hello all. In the coming week, I would like to try my hand at creating a pizza based on Pizzeria Bianco's wiseguy pizza. Like the restaurant, I purchased homemade fennel sausage and have white onions to caramelize. I also have fresh mozz., but will be unable to smoke it like Chris does (sadly...). My question is, would I first bake the pizza with the cheese and sausage, and then add the caramelized onions after its done baking and right before I serve it? Or, should I put the onions on and bake it with the rest of the pie? Any suggestions on my pizza in general are greatly appreciated :)

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  1. What? You don't smoke your mozzarella in your wood-burning oven over pecan wood like Chris Bianco does? ; )

    I've only had it once, so I don't remember exactly how it was done but I googled some pics. They all seem to show that the roasted onions are on top, not baked into the cheese. Here's one:

    http://www.yelp.com/biz_photos/pSQFyn...

    Good luck and let us know how your pizza turns out!

    1 Reply
    1. re: Rubee

      Man... The guy who took that photo is talented. LOL

    2. A quick suggestion if you can do it...

      If you have an outdoor gas grille and a pizza stone, try doing your pizza on that. We just started with this scheme and we can get the gas grille a lot hotter than the kitchen oven and I swear the pizza tastes so much better cooked on the stone in the grille at higher temperature. It's perfect.

      1 Reply
      1. re: Den

        Yeah, I know! How could I NOT smoke my mozz like Chris does?! :P...I only wish...
        Unfortunately, we do not have a gas grill, so the oven is my best bet :/...I can crank it to 550 (without modifications. See: Ed Levine's book on pizza). I'm hoping this will do. I already know I won't be able to replicate his crust...I've come to the conclusion that Mr. Bianco is in fact Gandolf, and he uses magic to create his pizzas. But, I can try. Any suggestions on the dough? I don't think I should do it too thin, ala New York style. The end of the pies have that rising puffiness to it.

      2. An interesting tip I got from a class with Peter Reinhardt was to mix a small amount of smoked gouda with the other cheeses that you're going to use in order to approximate the flavor of pizza made in a wood or coal fired oven.

        It's certainly not authentic to the recipe, but it will give you some of the flavor that you're looking for.

        4 Replies
        1. re: koan

          Nice. Thanks for the tip. How was the class, by the way? I've always wanted to take a cooking class.

          1. re: pastry634

            The class was great. Lots of tips that have certainly helped my final product.

            1. re: koan

              Any other good tips? :) You know I have to milk this for all its got!

              1. re: pastry634

                For pizza, here's a couple that'll instantly make your pies better.

                Always age your dough in the refrigerator before the initial rise--at least overnight-- to allow the enzymes and stuff to work on the flour before the yeast hogs it all.

                A good pizza dough is usually pretty wet and sticky. The more water in the dough, the better rise (flaky, better and more bubbles) in the oven.

                That should get you started in the right direction...

        2. Here's a good basic Neapolitan style pizza dough recipe:
          http://www.fornobravo.com/pizza/pizza...

          Chris Bianco makes traditional Neapolitan style pizzas, so this recipe is a great starting point for you. You won't get quite the same puff and char-speckling without the high heat of a wood-fired oven, but you'll still get a very good product.

          He uses caputo 00 flour and olive oil from the Queen Creek Olive Mill. I haven't worked with the 00 flour yet, but the olive oil is truly exceptional.

          1 Reply
          1. re: modthyrth

            Last I heard he was using a custom blend flour from Giusto?