Pizzeria Bianco Review

Chris Bianco started making pizza in the back of a Phoenix grocery in 1988 and became the most celebrated pizzaiolo in America — a James Beard Best Chef Southwest winner, and the man food critics have repeatedly called the maker of the best pizza in the country. The wood-fired pies in the little brick building in Heritage Square are simple and obsessive: the Rosa is red onion, Parmigiano, rosemary, and Arizona pistachios. He mills his own flour now. That a pizza pilgrimage destination sits in downtown Phoenix, not Naples or Brooklyn, still surprises people.