He just slaps there and there and he gets best looking pizza. I try to do it all according to various rules and I get some bready crust pizza. No air pockets nothing no matter what kind of recipe I use
This is the Dome. It is duel fuel which offers you the convenience of a built-in gas burner, allowing you to easily switch between fuel types. Chris is using the gas here.
i mean that dough seems it was left out way too long in the sun and it didnt give a rise as it should have done. Its also burnt for that very same reason and a little pale.
that leopard print is how that type of pizza should look. Herb flavor from basil, sweetness and tartness from sauce, a little bitter from the char, some richness from the EVOO and cheese. Ends up being well rounded flavors.
All pizza ovens are different and have their own characteristics going on. You just have to know how to master it. The Gozney Dome and the Rockbox are probally their best made ovens. The Arc to me is less desirable from videos I've seen.
Pizza lives in this dude’s soul. Every little detail is important and he does it effortlessly and like a jazz player.
This is a great take, I could watch him sling pies all day.
His food is AMAZING. There's always a huge line out the door before his shop even opens up.
Chris has chronic asthma aka baker’s asthma from his dedication to the trade, so sadly you won’t see him making pies all day anymore 😢
He is such a legend. Thanks Chris!
Straight from the Legend's mouth... I'm happy!! Excellent stuff Chris!
Huge get for Gozney. This dude is my pizza hero -- so much passion.
Love hearing him talk about food and pizza 🍕
Yo Chris it the Bob Ross of Pizza! Making art and smiles all at once! Love the stuff brada! Shout out from Chandler!
Mr Chris Bianco FTW!!! Love your passion. Hope Gozney paid you a lot of dough for such exposure!!
This pizza looks delicious! Had no idea Chris also helped create Bianco di Napoli tomatoes as well! Love him even more than before :)
Glad I met him, Great guy. "I like it, I'm happy."
Yes met him 3 times in DTLA ROW. Great guy.
How can one not love this man?
I hope I live long enough to eat a pizza made by Chris Bianco. Even better would be to shake his hand! I'm a fan.
I love it
Very Nice
Wow , guess I have to buy a Gozney now.
Chris is so rad
Clearly, Chris was not sober when making this video--and that makes it all that much better.
Simple and classic
Legend! Nice one
the gozney dome is the best pizza oven on earth history no questions thank you / I hope im gonna get one soon
I've had one for a few years. it is very good. get the Dome if you can over the arc XL
He just slaps there and there and he gets best looking pizza. I try to do it all according to various rules and I get some bready crust pizza. No air pockets nothing no matter what kind of recipe I use
Keep em coming Chris. I need a Sonny Boy! Hope all is well.
Where do you buy those great steel containers for the tomato sauce?
They're called hotel pans and they come in different sizes. Those are sixth pans. Amazon sell them.
looks great
Cool vid Chris!
Please say hi to Marco for me 👋
Have a Great day!
He is the king.
what was the sauce he added to the tomatoes???
It’s Bianco Di Napoli in a squeeze bag
He has a Bianco Brand peeled tomato, that you see on the table. I’m starting to see it even in Maine. I think they’re California grown.
Is this a wood fire? I see the wood but the fire looks like a gas flame?
This is the Dome. It is duel fuel which offers you the convenience of a built-in gas burner, allowing you to easily switch between fuel types. Chris is using the gas here.
How do you use wood on a gas stove? Link to a video?
🔥💙
I love his tomatoes but I won’t buy the pouches because I am trying to reduce the amount of plastic I buy.
Is it really cooked at 215 ° C / 420 ° F? Isn't this temperature way too low?
420c
From the thumbnail, I actually thought this was Gary Busey.
Chris is just this guy…..you know?..
Give us his prized dough recipe and I’ll buy your oven tomorrow.
It’s in his book
Crust needs a little more crunch on the bottom but this looks 🔥
I need a good dough recipe
www.gozney.com/blogs/recipes/overnight-pizza-dough
The Big Dog returns.
i mean that dough seems it was left out way too long in the sun and it didnt give a rise as it should have done. Its also burnt for that very same reason and a little pale.
I didn't find the recipe, I don't know why I hide it so much lol
don't use whatever tomatoes you want. use his.
Cold oven…
Great opportunity to watch Chris Bianco in action, but the video editing is over done. You brought in a master -- let them showcase their skill.
Pleaaaaaseeeee Middle East hook up. K thanks bye!
LOL… Talked about a lot of things. Maybe you care about maybe you don’t….. LOL…. ;)
This is not your New York dough
Pretty normal average pizza, half crust overcooked the other half bit undercooked instead.
Cool dude you seem to know more about pizza than Chris Bianco
Half burnt. Still good tho.
that leopard print is how that type of pizza should look. Herb flavor from basil, sweetness and tartness from sauce, a little bitter from the char, some richness from the EVOO and cheese. Ends up being well rounded flavors.
Agreed, no leopard print here. He burnt the shit out of it.
@@sparks6666 The bottom of the oven probably wasn't in the proper temp yet. Dome is definitely warmer than the bottom stone.
All pizza ovens are different and have their own characteristics going on. You just have to know how to master it. The Gozney Dome and the Rockbox are probally their best made ovens. The Arc to me is less desirable from videos I've seen.
you burned it
Not "veracity" -- ferocity of flame