I live in Phoenix and go to Bianco's as often as possible (though now with the 2-3 hour wait times it has gotten less frequent. I've never been there when Chris hasn't been making the pizzas. He used to do all of the prep and cooking himself, but now generally has an assistant or two back there helping out.
Also, if you like the pizzaria, you might want to try his lunch-only restaurant, called Pane Bianco. They're open Tuesday through Saturday, and serve up several different sandwich variations on a foccacia bread that is quite similar to his pizza dough.