In 14 years as co-owner of Pizzeria Bianco, Chris Bianco has become a pizza-making legend in the minds of many, but not his own. While working the wood-fired hearth at the 42-seat Phoenix restaurant, Bianco garnered a 2003 James Beard Award as Best Chef in the Southwest, achieved rock-star status among his pizzaiolo peers and has drawn the praise of authors and critics. The wait to get inside Pizzeria Bianco routinely is one to two hours—even when the desert sun ...
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