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Pizzeria Bianco Mops the Floor with Mozza
Lance, you mention the mind blowing olive oil at Bianco's and I agree. It is simply the best olive oil I've tasted. I could eat Bianco's country bread with olive oil every day and be happy. I asked the server the source of the olive oil and it is from the Queen Creek Olive Mill. Locally grown and pressed, the oil is a blend of several varietals. I was born and raised in Phoenix and had no idea that the worlds best (IMO) olive oil was right in my own backyard. I recommend you check out their website: www.queencreekolivemill.com.
Pizzeria Bianco Mops the Floor with Mozza
I completely agree. I have pretty much set up my life so I live within 10 minutes of the best pizza places in the country. My parents live 5 minutes from Pizzeria Bianco (which is great because we can go home during the 2.5 hour wait), now I live in LA 10 minutes from Mozza, and I went to college in New Haven. New Haven pizza is only good if you don't get too many toppings because then it becomes limp and soggy (although clam and bacon at Pepe's is totally worth the trade-off), Mozza has more innovative and complicated toppings than Pizzeria Bianco, but Pizzeria Bianco proves that sometimes less is more.
None of Chris's pizza creations have too many toppings for the crust to support and all of the flavors combine brilliantly (although when we get the Wise Guy, we get reg mozz instead of smoked because we all hate smoked cheese, no matter what Bianco might say). The Rosa at Bianco might be my favorite dish of all time, it is nothing short of culinary perfection.
Pizzeria Bianco Mops the Floor with Mozza
@kaszeta Congrsts on your Pizzeria Bianco visit. I did not see a fig and proscuitto on their online menu. Does he serve specials or did you construct that pie yourself?
Thanks,
Paulie Gee
Pizzeria Bianco Mops the Floor with Mozza
I finally got to Bianco tonight. Had the wiseguy, as well as slice of a fig and prosciutto pizza. Worth the hype.
Pizzeria Bianco Mops the Floor with Mozza
My brother lives in Chandler, AZ. Bianco is 20 minutes away. Grimaldi's is down the street. No cramped apartment. What's wrong with this picture?
Pizzeria Bianco Mops the Floor with Mozza
If you hit a weekday, 4PM often works. Not for Saturdays.
Re: reservations. They do accept them, but the waiting list is 2-3 months.
Pizzeria Bianco Mops the Floor with Mozza
The two times I've been we have gone on Tuesday around 4pm and we have been seated right at five with no issues. So next time you visit you can give it a try. Also, they take reservations for 6-10 people so if you have a party you can go that route.
Pizzeria Bianco Mops the Floor with Mozza
Is that fennel sausage cooked before it goes on the pizza and into the oven? When I was there it seemed done just right.
Pizzeria Bianco Mops the Floor with Mozza
Just got back from another visit. The Wiseguy is incredible, I was wrong the first time around. Fennel sausage like you've never tasted perfectly paired with sweet onions. Incredible. My revised order of preference is: Margherita, Wiseguy, Rosa, the White, Sonny Boy (salami and olives).
Pizzeria Bianco Mops the Floor with Mozza
I used to eat at Classic Italian Pizza when I went to ASU...I'm not saying how long ago that was, but it was called something else back then. We mostly went for the cheap spaghetti back then, but they did have some good pizza too. Then again, what did we know all those years ago? The meatball sandwiches were great too!!
Pizzeria Bianco Mops the Floor with Mozza
When my family and I traveled to Phoenix last year, we wanted to try Pizzeria Bianco, but were scared away by the long wait. I found a review for Pizzeria Bianco on the internet that suggested I try another place--Classic Italian Pizza in Tempe. This restaurant is tucked away in a fr corner of a strip mall. The pizza was great! We sat on their patio and had a great dinner. So, if the wait at Pizzeria Bianco is too long, try Classic Italian Pizza. You will not be disappointed. (Classic Italian Pizza, 1030 E Baseline Rd # 156, Tempe, AZ - (480) 345-8681)
Pizzeria Bianco Mops the Floor with Mozza
Just adding a special mention for an appetizer. The spiedini which is fontina cheese wrapped in proscuitto it's amazing. Glad you like the Rosa Lance.
Pizzeria Bianco Mops the Floor with Mozza
I've actually gone back twice and you're so right about the Rosa. Even funnier, it's my wife's favorite, as well. I kind of dragged her there and when we left she gave a 10 minute dissertation on why Bianco is a master.
Pizzeria Bianco Mops the Floor with Mozza
Next time you go there try the Rosa pizza. It has crushed pistachios, unbelievable. The pizza just isn't great, it's the whole experience. After dinner the wife said she had the best latte she's ever had. It just goes back to the freshest ingredients available. Can't wait to go back.
Pizzeria Bianco Mops the Floor with Mozza
Sloppy, Your so right and could not agree more. If I read all of those ridiculous comments I would have went post office on my PC.
Pizzeria Bianco Mops the Floor with Mozza
thanks for that yahoo link (even though i lost braincells reading some of the posts). i never understand why so many people get so passionate about something they know nothing about or haven't experienced (i.e. some guy in arizona making good pizza? hell no, i'm italian so i know that you can't get better than sbarro. this bianchi guy must have paid his pr firm a lot for that article.)
my favorite themes:
i'm italian so i know pizza
that pizza sucks, the best is _____ national chain
that pizza sucks, the best is _____ that i grew up eating
i'm from new york and there is no way this pizza is better than what you get at any pizzeria in the city.
Pizzeria Bianco Mops the Floor with Mozza
Since yahoo picked up this story anyone read the comments now over 1000? Pretty scary stuff! The age of the Internet. At least before we were not exposed to the mass @%$&% of society. LOL
http://food.yahoo.com/blog/sliceamerica/8380/the-best-pizza-in-the-u-s;_ylt=AvdnjB3WtN7xcU4s2jTsMuJeY.Y5
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Lance, you mention the mind blowing olive oil at Bianco's and I agree. It is simply the best olive oil I've tasted. I could eat Bianco's country bread with olive oil every day and be happy. I asked the server the source of the olive oil and it is from the Queen Creek Olive Mill. Locally grown and pressed, the oil is a blend of several varietals. I was born and raised in Phoenix and had no idea that the worlds best (IMO) olive oil was right in my own backyard. I recommend you check out their website: www.queencreekolivemill.com.