I have been to Pizzeria Bianco many times, the original location and several times to the restaurant that also serves pizza Chris had originally in a shopping center. He uses organic Central Milling flour, (he told me CM provides flour that they mill special for him) cake yeast, Sicilian Oregano. He has farmers in the area that supply him-I agree his produce, special salads, etc are excellent. His brother, Marco, does his dough. I don't know how long he ferments. Chris and Marco are very nice people.
I have also eaten at Cibo several times-its pretty decent, but not like Bianco. There is a VPN certified place in Scottsdale that has a very heavy hand with the salt. I have eaten there twice, would not go back.