The highly-anticipated book from Pizzeria Bianco's Chris Bianco.

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Chris Bianco is the chef-owner of the award-winning Pizzeria Bianco, as well as Pane Bianco and Tratto, all located in Phoenix, Arizona. He also produces a lineup of organic tomatoes, Bianco DiNapoli, and later this year will open a restaurant in Los Angeles, a collaboration with his friend and founder of Tartine Bakery, Chad Robertson. Bianco won the James Beard Award for Best Chef Southwest in 2003 and helped spawn a generation of independent and artisanal pizzerias, lending his advice, wisdom, and food philosophies to dozens of fellow chefs and restaurateurs.

All photography by the amazing David Loftus  

 

Aziz Ansari is obsessed with learning how to make the perfect pizza so Chris shows him how. Aziz learns that you shouldn’t necessarily follow a recipe - and that repetition, feeling, and great ingredients are vital to making a great pizza.

Watch chris make pizza with help from Jimmy, Guillermo and Billy Crystal on JKL!