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Pizzeria Bianco

Restaurant·PhoenixMentioned by National Geographic
Pizzeria Bianco
Photo: pizzeriabianco.com
“When Chris Bianco started Pizzeria Bianco in the back corner of a Phoenix grocery store in 1988, he had no idea that he would become a driving force in the artisanal pizza movement. Learn more about our restaurants or order pizzas and merchandise.”
— pizzeriabianco.com
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In the coverage1 story

National GeographicJan 6

The best pizza spots in the U.S. that aren't in New York or Chicago

New York City has more pizzerias with more variety than any other city in America. Meanwhile, Chicago has its own deep-dish style that no New York pizza spot has been able to successfully replicate.

James Beard Award-winning chef opened his namesake pizzeria in the mid-1990s

7 restaurants in this story
  • Pizzeria BiancoRestaurantJames Beard Award-winning chef opened his namesake pizzeria in the mid-1990s
  • Elsewhere
  • DoughRestaurantSan Antonio, United States12-inch pies come out in 90 seconds, split between Neapolitan and American
  • Frank Pepe Pizzeria NapoletanaRestaurantNew Haven, United StatesInvented the clam pie in the mid-20th century
  • Mission Pizza NapoletanaRestaurantWinston-Salem, United StatesJames Beard-nominated chef Peyton Smith touches the wood-fired oven
  • PARMRestaurantOshkosh, United StatesChef Andy Saray Presents PARM - a boutique restaurant highlighting Neapolitan style wood-fired pizzas and other…
  • Pizzeria VetriRestaurantPhiladelphia, United StatesWe created Pizzeria Vetri to celebrate the art of authentic pizza making.
  • Guantonio'sRestaurantLodi, United States
Read the full piece at National Geographic →
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