I had the pleasure of eating Pizzeria Bianco the other day. When I first got into pizza making almost a year ago, my uncle mentioned Chris Bianco to me. He had eaten his pizza years ago before he had the place he has now, and told me that it was really good and famous pizza. Trusting him, I started to read interviews with him and such, trying to glean insight that would help me in my pizza quest. I have now eaten there twice, amazed both times by how good that pizza is. For those of you that don't know, Pizzeria Bianco is now open at lunchtime. This just changed a few months ago. The first time I ate there, we had to do the whole get there an hour early and wait in-line thing. This time, I showed up at 11:10 am, 10 minutes after it opened, and was seated immediately. That was a pleasant surpise. For those of you that might travel to Phoenix for various reasons, it is now easier to get in and get some pizza. Chris was actually on the news here a little while bit back talking about opening for lunch. He was in his chef gear and told the reporter that he was excited because he was actually going to be in there making pizza that day. So I went with the hope that he would be working, but he wasn't there. It's nice to know that he at least got back in the kitchen. With regards to the Pizza, It's as good as people say. I find it funny when people say that it's not good pizza. It's one thing to think that it might not be worth the wait, but I can't see how a person could try that pizza and say it's not good. The crust is outstanding. Soft, Crispy, and incredibly thin and light. Best crust I've ever had. I don't think there is much to the sauce. I couldn't detect much in terms of spices. But it's clear he uses high quality tomatoes. The cheese is creamy and delicious. His toppings are great as well. We had the sonny boy with salami and gaeta olives, and the margherita. His basil is very fresh, like it was just picked. The quality of the salami was great. Overall, it's a wonderful place to eat. The atmosphere that Chris has created there is just as good as the pizza. Everything about it is as good as advertised for me, and that's impressive based off all the things that people say about his pizza. I'm excited that it's easier to get in now. I'm about 30 minutes away from the restaurant, but this change means I will be going more often. Based off his pizza, I have 2 questions for the other members of the forum.
1. How do get your crust to be so light and fluffy?
My friend used the word fluffy and I thought that described it perfectly. In the last year, my crust has gotten significantly better. It's soft on the inside and crispy on the outside, and I've gotten it thinner, which I like. But I've never made a pizza that light. That's something I want to work towards. How much of that is based on the brick oven?
2. Both times I've gone, everyone I've gone with has commented on the fact that the pizza is not greasy at all. Even the salami one was not greasy. I've used a high quality salami very similar to his, and still ended up with a semi-greasy pizza. Not overly so, but more so than his. This is also something I want to work on. Anyone have any ideas for what he might do?
Thanks for any input. If you're ever in Phoenix, make time for this place.