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Thanks, all, for the great advice. I just got back from my Phoenix trip, and figured I'd post my experience. I ended up going on Thursday night. I arrived at Bianco's at 7, and a table for 2 had a 45 minute wait. Certainly a huge improvement. We enjoyed some antipasti and drinks at Bar Bianco (which is a great spot) to warm up. I saw Chris walking around and was concerned that since he wouldn't be manning the oven the quality would be more like Lance's first visit.

My worries came true. The crust was dry, cracker-y and burned out. No spring, and not at all up to the standards of the finest pizzas I've had (Motorino, Keste, Una Pizza) and far closer to simply average Neapolitan pizza cooked in a too-hot oven. We tried the Margherita and the Rosa. The toppings were great and the Rosa in particular is a fantastic and really fun combination - totally deserves the hype. The Margherita reminded me of Lucali.

Anyway, mediocre dough cannot save amazing toppings. I was disappointed, but perhaps someday on another trip I can try one of Chris's own pies, which I imagine are on par with the greats.

The last time a Slice post mentioned the quality was this past August in a Dear Slice column:

http://slice.seriouseats.com/archives/2011/08/dear-slice-arizona-pizza-pilgrimage.html

It was reported then to be a little bit inconsistent - but I'm be excited to finally give it a try for myself.

Absolutely vile. It's even more disgusting than when a foreign exchange student I knew in sixth grade put giant globs of ketchup on the cafeteria pizza.

This looks very similar to the pizza at the Liberty Tavern, just down the road, which, if memory serves, cooks their pizza out of a similar oven. Maybe the rest of the menu is fine (as it is at Liberty) or the bar scene compensates (as it also does at Liberty) but that pizza is just downright embarrassing. As the author said, Pupatella is five minutes away - if you want real pizza, no excuse not to go there.

PB: I've had the pizza at Liberty on a number of occasions. While it's definitely worth trying (if for no other reason than to see how some reviewers can be so wrong) the rest of the menu is far better than the pizza. Even fresh out of the oven, the pizzas are far too crisp (cracker-y crusts coming out of a WFO!) and dried out - the opposite of how I like my Neapolitan pies. I'm baffled that they have a local reputation for exceptional pizza.

If it's not too far north for you, Artichoke on 14th between First and Second should be your place for a slice. It is certainly one of the best in Manhattan. When I'm not in the mood for the expense or wait of Motorino, Veloce, or one of the other new-Neapolitans, Artichoke is the place for a slice. What's nice is that it represents the "new school" pizza in a lot of ways and offers a superior product, but it's really just a casual, classic slice joint. Just beware two things: the wait, which can be aggravating at random times, and sometimes the slices cross the line from char to burn in a bad way.

Trend following or not, more competition in New York's Neapolitan scene can't hurt. Plus, she sounds committed to it and to learning the craft. I look forward to trying it out!

Zemans, your reviews usually make me want to catch the next flight to O'Hare, but lately the photos alone are making me nauseous. That "pizza" looks disgusting.

Great reviews, PB. I am a recent transplant to DC from CT and have been slowly trying to taste all the notable pizzas down here. Haven't been to RedRocks, and will add it to my list, but I absolutely agree with your assessment of Pete's. It was the first pizza I tried here - hesitatingly, but hoping it would be similar to New Haven. It was a real disappointment - dry, flavorless crust, and the cheese, sauce and other toppings were weak as well. You didn't miss anything with the margherita. When when I tried it, the higher quality ingredients were completely indistinguishable and the pie was completely overwhelmed with basil. And on top of all that, they charge Anthony Mangieri prices for Sbarro's quality. I respect what they're trying to do, but it just doesn't work.

Glad you made it to Zuppardi's. Many people think think apizza can only be found at Pepe's and Sally's, but the truth is there are many small local shops putting out exceptional pies throughout the greater New Haven/West Haven area. I certainly think one should try Pepe's and Sally's - their pizza is the best of the bunch - but the wait times, experience, and local flavor at places like Zuppardi's or Mike's Apizza can't be beat.

I've been to Colony many, many more times than I've been to Star, but I think Colony's stinger and hot oil pie gives it the edge. It's definitely close, though. Very similar product.

If you need a tiebreaker, I think the chances of being murdered in the parking lot are lower at Colony (though even that's a pretty close call).

When I was a kid, I used to love eating your average New York style pizza with 2% milk. I thought it was the greatest combination ever. Haven't had that in ages but just thinking about it is making me want to do that again.

Nowadays I like my Neapolitan pies with Aranciata or Limonata, and my New Haven apizza with a Foxon Park root beer.

@Pizzablogger: It's well past ridiculous ... it was ridiculous when he was predicting they'd be open in June...and then July...and then August...and then late September/October...and then "definitely" by the New Year. I ate there for the first time two weeks before the fire, and I'm as excited as anyone to finally get back, but stop stringing us along and just tell us when the first pie comes out of the oven!