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Adam, so fun reading about your trip there and drooling over the pizzas. My wife and I were regulars there (eating there at least monthly) from 2001 to 2005. We are going to be back in Phoenix around New Years and must make our pilgrimage to Pizzeria Bianco. Chris is the man. He was the inspiration for our backyard pizza oven that you let me blog about earlier this year.

Oh, and Adam, no worries about the name. Your excellent blog is giving it a much better use than my crappy little blog! Really enjoying this whole series.

Great looking oven. Where did you get the lights?

A tip for beating the Bianco's lines... plan ahead - they make limited advance reservations for groups of 6. My wife and I used to eat there just about monthly when we lived in Phoenix. Going on a Wednesday helps, because, anything over a 90 minute wait gets real tiresome, even with the nice wine bar next door.

Dan -- I'm really impressed with what you built. I'm not that talented. I do have a wood burning oven though... don't you have to be careful about using the door while a fire is actively burning inside? There's a risk of a backdraft effect when you open the door, right? "Retained heat" cooking (after the fire is out) is a different story.

It's a beautiful oven and looks like some great pizzas.

Oh, those pictures..... amazing. My wife and I lived in Phoenix until 2 years ago and we miss Biancos, the restaurant, the food, and the people immensely. We used to go about every six weeks or so, it never got old, the whole experience. Missing Biancos inspired us to build our own wood burning pizza oven at our new home in Texas.