UNDER THE TOQUE: Bianco searches for truth in the perfectly imperfect pizza

According to a news report from nrn.com, “In 14 years as co-owner of Pizzeria Bianco, Chris Bianco has become a pizza-making legend in the minds of many, but not his own. While working the wood-fired hearth at the 42-seat Phoenix restaurant, Bianco garnered a 2003 James Beard Award as Best Chef in the Southwest, achieved rock-star status among his pizzaiolo peers and has drawn the praise of authors and critics.”

“The wait to get inside Pizzeria Bianco routinely is one to two hours—even when the desert sun sends temps into the low hundreds. He’s flattered that customers risk sunstroke to taste one of his razor-thin, feather-light pies, but such devotion isn’t all that drives him: Most of all, he loves the rhythmic repetition of making hundreds of pizzas nightly,” said the story.

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