Ever since the Netflix show, “Chef’s Table: Pizza” came out in the summer of 2022, everybody’s been wanting to make the pizzas seen in the different episodes, including me. It’s nice to change it up every once in awhile. You can’t just eat pepperoni and Margherita pizzas all the time.
It’s not easy finding the recipes from the Netflix Pizza show … until now. I reverse engineered them by pausing, taking notes, and having long pizza test kitchen days.
This recipe is for a 14″ pizza, with some measurements also given for a 12″ pizza. See my NY-style Pizza Dough Recipe here, and see my How-To on Forming the Pizza Base here.
I baked this in a conventional home oven. I have a pizza stone on the bottom rack, and a pizza steel on the top rack. The oven gets preheated to 525º F, and then holds for one hour before baking the pizza. (If your oven will go to 550º, do that.)
I went for 7 minutes on the stone on the bottom, and then switched to high broil, and moved the pizza to the steel on the top rack for 1.5 minutes. (Keep an eye on it though. It may need more or less time on broil.)
If you only have a stone, just keep it on the bottom rack the whole time. If you only have a steel, keep it on the top rack, and just switch to broil at the end.
The prep time does not include making and fermenting the dough, which is linked in a separate recipe. You can substitute a store-bought dough if you want, but making your own and fermenting it isn’t hard, and yields phenomenal results.
Chris Bianco's Pizza Rosa
Equipment
- 1 Pizza Peel (Wooden)
- 1 Pizza Stone or Pizza Steel (I use both on the same cook, switching from stone to steel at the end.)
- 1 Mandoline Slicer optional
- 1 Food Chopper optional
Ingredients
Pizza Dough
- 14 oz Pizza Dough for 14" pie (See dough recipe link in instructions below.) (12 oz for 12" pie) (See dough recipe link in instructions below.)
Pizza Toppings
- ½ cup Parmigiano-Reggiano
- ¼ Red Onion Sliced thin on a mandolin
- ½ sprig Fresh Rosemary Leaves Chopped (Chris puts them on whole. I think they are better chopped.)
- 1 tbsp Pistachios Coarsely chopped
- ½ tsp Kosher salt
Instructions
Preheat Conventional Home Oven
- I baked this in a conventional home oven. I have a pizza stone on the bottom rack, and a pizza steel on the top rack. The oven gets preheated to 525º F, and then holds for one hour before baking the pizza. (If your oven will go to 550º, do that.)
Pizza Dough Base
- See my Pizza Dough Recipe: https://pizzaismylife.com/pizza-dough-recipes/easy-ny-style-pizza-dough-recipe/
- See my How-To on Shaping the Dough: https://pizzaismylife.com/pizza-dough-recipes/how-to-form-the-pizza-round/
Topping the Pizza
- Sprinkle the Parmigiano Reggiano over the dough
- Spread the red onions in a random order
- Sprinkle the chopped rosemary leaves and kosher salt
- Pistachios go on near the end, so leave off for now
Baking the Pizza
- Bake at 525° F 8-9 minutes for 14", or 7-8 minutes for a 12" pizza. Pull the pizza and top with pistachios for the last two minutes of baking. See notes below.
- Drizzle with extra virgin olive oil before slicing and serving
Notes
