Chris Bianco's Sonny Boy Pizza
Here's How to Make Chris Bianco's Sonny Boy Pizza from the Netflix Show "Chef's Table: Pizza"
Servings: 1 12"-14" Pizza
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 Microplane optional
Ingredients
Pizza Dough
- 14 oz Pizza Dough for 14" pie (See dough recipe link in instructions below.) (12 oz for 12" pie)
Pizza Sauce
- ¾ cup Crushed Tomatoes for the Sauce
Pizza Toppings
- ½ cup Fresh Mozzarella Torn into medium size pieces
- 12-14 slices Soppressata Sliced thin
- 6-9 Kalamata Olives Sliced in half (Feel free to add a few more if you like.)
- ⅓ cup Parmigiano-Reggiano Fine grated on the microplane.
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
- Spread the crushed tomatoes with a ladle.
- Randomly place the pieces of torn mozzarella.
- Place slices of Soppressata
- Drop Kalamata olives around the pizza
- Sprinkle Parmigiano Reggiano evenly
Baking the Pizza
- Bake at 525° F 8-9 minutes for 14", or 7-8 minutes for a 12" pizza.
- Drizzle with extra virgin olive oil before slicing and serving
Notes
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.
On Jimmy Kimmel, Chris added the Parmigiano Reggiano first - after the sauce. On Netflix, he put it on last. On Kimmel, he added fresh oregano. On Netflix, he didn't use it.
This recipe is mostly based on how he did it on Netflix - no oregano, and Parmigiano Reggiano last. I do have the Soppressata that I discovered on the Kimmel segment.