Tuck and shape it until it’s a happy round. — Chris Bianco Proofing the dough In the Bianco Pizza Dough recipe, you proof the dough for three hours, then divide it into balls and let it proof ...

A James Beard Award-winning pizzaiolo, chef, and restaurateur from the Bronx, Chris Bianco is best known for his pilgrimage-worthy wood-fired pizza at ... to each of his recipes.

It would be cool and rogue to pick a top pizza other than those crafted by Chris Bianco's crew ... Langu shapes the dough himself. He oils the pan. He ladles the sauce and spreads the toppings.

Using high-hydration dough that rises for a whopping 96 hours, Piazza blazes shelves of square pie at 650 to 700 degrees — cooler than the ovens at his Neapolitan joints around town.