'Chris Bianco' on Serious Eats

Chris Bianco is Opening a Pizzeria in Tucson!

At least two or three times a week, I get really annoyed at Chris Bianco. Here's a guy—a fellow New Yorker, no less—making, by all accounts, some of the best pizza in America, and he just has to do it in Phoenix freakin' Arizona. Which is, I'll have you know, 2,410 miles and 36 hours in the car I can't drive, or, alternatively, 5 hours on the plane I can't afford. Goddamnit, Chris Bianco. Why are you so far away? More

Ed's Cosmic Pizza Blab: Sauce

What about sauce, the oft-forgotten or rarely mentioned pizza element? Sauce is most often mentioned as an unabashed negative. Canned pizza sauce is of course a no-no. But what is the yes-yes of pizza sauces? What makes good pizza sauce good? Is there only one truly righteous pizza sauce? What do the pizza gods say about sauce? More

More on Chris Bianco Step-back Situation in 'Arizona Republic'

The paper of record for the Grand Canyon State has some more details on Chris Bianco's distancing himself from the pizza-building at Pizzeria Bianco. The paper talked to Ed Levine here for commentary: "For me, one of the most profound experiences I had eating anything was to see him, in the moment, living and dying with every pie."Levine, a longtime friend, said he and Bianco talked about the situation a few days ago. He said Bianco's hands-on absence will not affect quality."He always talks about the connection he feels between him and his pizza, and him and his customers,... More

Statement from Chris Bianco Regarding Absence from Pizzeria Bianco

There's been a lot of talk online in various forums and pizza sites, including here on Slice, about the status of Chris Bianco at Pizzeria Bianco in Phoenix. Is he retiring or is he not (For the record he isn't)? Is he there making every pie or is he not? We've known about some of the issues Chris speaks about below for some time, but out of respect for his privacy we have not gone public with them. But with the rumors reaching a new level lately, we asked if he would go on the record about what's been going... More

'There's No Mastering of It. You Engage'

I just caught up on Passion-4-Pizza's interview with Phoenix pizza man Chris Bianco. I love this exchange: P4P: I was always intimidated about making pizza. Growing up in Brooklyn I've seen a lot of pizza being made and I always thought, "I can't do that," and my wife and I have really just started making pizza. The initial stuff, making the dough and putting on the cheese and tomatoes, it seems like it doesn't take long to learn but I guess it takes a lifetime to master.Chris Bianco: You never master it, I don't care how many lifetimes, and that's... More

Quote and Comment of the Day: 'I'm Disturbed by This Movement'

I was one foot out the door, running to catch a plane yesterday when I posted a list of links that included Passion-4-Pizza's "Twenty Minutes with Chris Bianco" interview. But an interesting item from Cary and Lillian Steiner's chat really deserved the kind of time I didn't have to give it. Luckily, seriouspizza did my job for me in the comments: Twenty minutes with Chris Bianco. [P4P]: "We start to look at it, turn it upside down, check the upskirt, the downskirt, all this kind of crap, it's really disturbing. I'm disturbed by this movement." —Chris Bianco Me too. Particularly... More

Dear Slice: Jimmy Kimmel Is Getting a Wood-Burning Pizza Oven

From the Slice inbox, an interesting message about Jimmy Kimmel's love of pizza. Who knew? --The Mgmt. Adam Carolla and Jimmy Kimmel discuss pizza. NSFW--it's the "Man Show" reunited. Need I say more? Video Highlights Kimmel: "I make my own pizza." Kimmel: "Chris [Bianco] has acquired an oven for me--it's built in Houston, Texas--in fact, it's on wheels, so next time I move ... Chris apparently built a mini model of it, with fake firewood and a candle in it to simulate fire." Carolla: "It's is crazy as human beings how weired and dialed in we are that we can... More

F-Words of Wisdom from Pizzaiolo Chris Bianco

Chris Bianco, assembling a pizza. Photograph by Robyn Lee Matthew Amster-Burton writes on Gourmet.com about the philosophy of legendary Phoenix pizza man Chris Bianco (Pizzeria Bianco). Readers here are more than familiar with the place, so here are a couple choice quotes: “Don’t worry about eight hundred degrees, don’t worry about the bullshit of time, don’t worry about tripping out your fuckin’ home kitchen to reproduce something. Those things to me are not organic. I mean, if you have a hot sidewalk and a magnifying glass, you can make something.” He paused while I imagined how this would work.... More

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