For A Slice of The Most Flavorful Pizza Around, Visit Pizzeria Bianco, One Of The Nation’s Best Pizza Restaurants
Arizona is rife with pizza restaurants, but few (if any) have received the amount or intensity of accolades as Pizzeria Bianco. This downtown Phoenix icon has been voted among the nation’s — and even the world’s — best by the likes of Rachael Ray, Bon Appetit, and Vogue.
A downtown Phoenix institution since 1987, Pizzeria Bianco is a rustic, red-brick building that looks like it was plucked straight out of New York City. That's because its owner, Chris Bianco, grew up in the Bronx, where he became a master of all things pizza before bringing that expertise to Phoenix.
Neapolitan-style brick oven pizza is the name of the game here, its blistering heat of up to 800 degrees Fahrenheit cooking the pies with quickness and efficiency. Just one look at this wood-burning hearth is enough to transport you straight to Italy.
Have you ever seen restaurant bread more authentic than this? It's baked fresh all throughout the day, with crispy edges giving way to a soft, fluffy center reminiscent of a cloud.
Try not to fill up on bread too much, as the appetizer menu doesn't end there. You really can't go wrong with a caprese salad, especially when it involves handmade mozzarella and local tomatoes and basil.
Unlike your average chain, there are only six pizzas to choose from here. While that may sound disappointing, it simply means quality is favored immensely over quantity -- a sentiment your taste buds will appreciate.
Simplicity is everything at Pizzeria Bianco, as well sourced ingredients paired intelligently need no fancy gimmicks to enhance their flavor. Pictured here is "Wiseguy," sporting wood-roasted onion, house-smoked mozzarella, and fennel sausage.
Customers have really taken to the no-frills attitude, as the most timid pizza also happens to be a crowd favorite. "Rosa," which has red onion, parmesan cheese, rosemary, and pistachios grown right here in Arizona, utilizes subtle, yet sophisticated flavor combinations that render it a true culinary masterpiece.
More of an Italian sub person? About four miles away is Pane Bianco, a spinoff of the pizzeria that opened in 2005. Serving delicious split focaccia sandwiches for lunch and pizza for dinner, it's like the best of both worlds. These meatballs just belong on a thick, crusty slice of bread, wouldn't you agree?
Lines can get so long, the pizzeria opened a bar right around the corner to keep guests occupied. Enjoy antipasto plates and wine by-the-glass, including some of the more elusive Arizona varieties.
Katie Lawrence is a Southeast Texas native who graduated 18th in her high school class with a GPA of 4.25. She attended college in the Houston area and changed her major twice (psychology, computer science, and finally criminal justice) before taking a leap of faith and dropping out to pursue a career in freelance writing.
Today, Katie writes for the Texas and Arizona pages of OnlyInYourState.com and has never been more passionate about a job before. Outside of work, you can likely find her curled up on the sofa with a hot cup of coffee, watching a crime TV show or scary movie.
