History
Chris Bianco opened Pizzeria Bianco in 1988 in the back of a grocery store, moved to Heritage Square in 1997 and won a James Beard award in 2003, the first pizzaiolo to do so. His wood-fired pies, the Wiseguy with smoked mozzarella and the Rosa with pistachios and red onion, became the benchmark that drew pizza pilgrims to Phoenix and seeded the city's wider wood-fired and Neapolitan scene.
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Common allergens: Gluten, Dairy
Make it at home
Ingredients
- 500g 00 flour
- 325g water
- 10g salt
- 2g instant yeast
- Fresh mozzarella, San Marzano tomatoes, basil and olive oil
Method
- Mix flour, water, salt and yeast into a shaggy dough, then knead until smooth.
- Rest the dough covered at room temperature for 1 hour, then refrigerate 18 to 24 hours.
- Divide into two balls and let them come to room temperature for 2 hours before shaping.
- Heat a pizza steel or stone in the oven as hot as it goes, ideally 280C (540F) or higher.
- Stretch each ball by hand, dress with crushed tomatoes, torn mozzarella and basil.
- Bake 5 to 7 minutes until the crust is blistered and charred at the edges, then finish with olive oil.
Tip from the editors. The long cold ferment is what builds the flavour and char; do not rush the dough or you lose the whole point.
Where to eat phoenix wood-fired pizza
Phoenix wood-fired pizza in Phoenix
Pizzeria Bianco ★ 4.9
Pizzeria Bianco in Phoenix is Chris Bianco's wood-fired pizzeria in Heritage Square, the James Beard kitchen long called the best pizza in America.
OrderThe Wiseguy, with wood-roasted onion, smoked mozzarella and fennel sausage.
TipThe Heritage Square original has stood at 623 Adams since 1997; arrive at open or expect a wait, no reservations for small parties.
Pizzeria Bianco Town & Country ★ 4.6
Pizzeria Bianco Town & Country is Chris Bianco's second Phoenix pizzeria at 20th and Camelback, with a wider menu of pasta and sandwiches alongside the pies.
OrderA wood-fired pie plus the house meatball sandwich.
TipSits next to Tratto at The Shops at Town & Country; this room is more relaxed than the Heritage Square original.
POMO Pizzeria Napoletana ★ 4.2
POMO Pizzeria Napoletana in downtown Phoenix is an AVPN-certified Neapolitan pizzeria, baking pies to Naples standards in a wood-fired oven.
OrderThe Margherita, judged against the AVPN's true-Neapolitan certification.
TipOn 1st Street near Roosevelt Row; the lunch pizza-and-salad combo is the value play.
Tratto ★ 4.6
Tratto in Phoenix is Chris Bianco's Italian trattoria at Town & Country, a white-tablecloth room of handmade pasta built around seasonal Southwest produce.
OrderWhatever pasta is on the day's handmade list; the menu turns with the season.
TipTratto runs Tuesday to Saturday dinner only, next to the Town & Country Pizzeria Bianco; reservations fill fast.
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