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Top This: 'At Last' at Federal Pizza, Phoenix

Top This Erin Jackson 3 comments

In Phoenix, Federal Pizza's "At Last" pie features a bevvy of unusual veggie toppings, from fresno chilies to lemon zest. By all means, do try this at home. More

Chris Bianco is Opening a Pizzeria in Tucson!

Niki Achitoff-Gray 12 comments

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

Building a Pizzeria: Pizzicletta, One Year Young

Caleb Schiff 25 comments

Today marks Flagstaff pizzeria Pizzicletta's one year anniversary. In honor of the occasion we have an update from the man behind it all, Caleb Schiff. Here he discusses the highs and lows of operation throughout year one, as well as the future outlook for his dream business come reality. More

Building a Pizzeria: A Pizzicletta Update

Caleb Schiff 32 comments

We all followed along as Caleb Schiff built and opened his Flagstaff pizzeria, Pizzicletta. It's been a little more than eight months of wielding the peel and Caleb brings an update on what he's learned about the business, details on his pizzas and menu, wood, dough, and more. More

Dear Slice: Arizona Pizza Pilgrimage

Dear Slice Meredith Smith 17 comments

We've some pizza gold from the Slice mailbox. If you saw our Pizza Obsessives interview with Lance yesterday, you'll have eagerly been awaiting the followup—Lance describes his visit to Pizzeria Bianco in Phoenix and gives us a first look at Flagstaff's Pizzicletta, which of course is the subject of Caleb Schiff's column "Building a Pizzeria". What I'm saying is that we have a cosmic pizza convergence here. "You're driving to Phoenix... for pizza?" That's how everyone used to say it, with shock in their voice. But with all the press that my favorite place in the world, Pizzeria Bianco, has... More

Building a Pizzeria: Behind-the-Scenes

Caleb Schiff 20 comments

So far I've been telling everyone about some of the major steps and objectives I've accomplished as I open a pizzeria: the local support and lenders, the menu, the oven, the layout, and glimpses of the construction. And now as a businessman, I have to consider how much detail I can and should reveal to all my followers. However, I'm not one that can hide my emotions, as those closest to me could tell you. Making long-term financial commitments to my lenders, committing my foreseeable future to making Pizzicletta successful, and understanding that Pizzicletta and Caleb will soon be an inseparable entity is a HUGE emotional undertaking. The closer these plans come to a reality, the more excited I am for them to be true. At the same time, I am constantly thinking of how I can improve my business model to ensure success. More

Pizzeria Bianco Opens for Lunch Today: Some Words of Welcome from Pizza's Poet Laureate

Ed Levine 16 comments

It's been almost ten years since Pizzeria Bianco has been open for lunch, and judging from the email owner-pizzaman Chris Bianco sent me this morning, both he and the serious pizza-loving community are incredibly excited at the prospect. More

Building a Pizzeria: Shaping the Menu

Caleb Schiff 11 comments

For this post, I want to discuss the process of developing the menu for my pizzeria and the inspiration behind it. When you come to Pizzicletta, you'll soon realize that through the menu, the space and decor, I am striving for simplicity. More

Glendale, Arizona: Bold Neapolitan Pizza at La Piazza Al Forno

tempepizzagirl 21 comments

Justin Piazza makes it clear what you will be getting when you walk through the doors at La Piazza Al Forno. They offer wood-fired Neapolitan-style pies, made with "00" flour and topped with San Marzano tomatoes and homemade mozzarella. More

Cooking with Chris Bianco of Phoenix's Pizzeria Bianco

tempepizzagirl 6 comments

Getting a table at Pizzeria Bianco is a challenge. On any given night, most diners will wait at least two hours. The most reliable strategy is to start lining up in front of the restaurant around 3:30 p.m. (on a weeknight that is—I've never had the courage to wait in the weekend lines). Getting into a cooking class with Chris Bianco can be just as tricky. More

Scottsdale, Arizona: 'Pomo Pizzeria Napoletana

tempepizzagirl 11 comments

'Pomo Pizzeria Napoletana is situated in the Borgata, a faux Italian plaza built about 20 years ago in the heart of Scottsdale, Arizona. Stefano Fabbri opened the restaurant—the valley's first VPN-certified pizzeria—in February of this year with his Acunto Forni brick oven as the prominent centerpiece. This 6,000-pound beauty was hand-built in Naples, shipped across the ocean, and then brought all the way to Arizona. More

My Pizza Oven: Sue Wong - Busy, WFO-Obsessed Moms, Represent!

My Pizza Oven Adam Kuban 16 comments

Last week I got an email from today's My Pizza Oven subject, Sue Wong of Phoenix: "I just had my first wood-fired oven installed in my backyard a month ago and have been reading everything I can on pizza, and your blog is my favorite." Well, if Ms. Wong was gunning for a MPO spot, she knew just the right buttons to push. Flattery gets you everywhere, right? Anyway, without further ado, let's put Sue in the hot seat. More

My Pizza Oven: Caleb Schiff (aka Flagstaff Forno)

My Pizza Oven Adam Kuban 29 comments

This week's My Pizza Oven interviewee, Caleb Schiff (aka Flagstaff Forno), is A) awesome and B) CRAZY. He's got a beautiful backyard wood-fired oven he built himself and cooks some great-looking pizza in. That's the awesome part. The CRAZAY part is that he seems totally serious about hosting Flagstaff-area Slice'rs for pizza. I don't think he knows what he's getting himself into! More

Statement from Chris Bianco Regarding Absence from Pizzeria Bianco

Ed Levine 18 comments

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

Controversial Sheriff Joe Arpaio and His Pizza Pranks

Adam Kuban 4 comments

I never thought I'd have reason to blog about Maricopa County Sheriff Joe Arpaio here on Slice, much less post a photo of him with wackadoodle Paula Abdul. [Photograph: mcso.org] If you don't live in Arizona, chances are you know Joe Arpaio from his many media appearances. He's the controversial sheriff whose harsh measures against inmates and, in the last several years, illegal immigrants, have drawn fire from critics. One of those critics, the Arizona Republic's E. J. Montini, reports in this column that the sheriff has been sending the columnist anchovy pizzas any time Montini writes a negative... More

In Which I Finally Get My Ass to Pizzeria Bianco, Have Amazing Pizza, and Finally Write About It

Adam Kuban 29 comments

From the mailbag: Adam,I now log into Slice every day and really enjoy it. When will you have the write-up and photos from Pizzeria Bianco up?--Rich S. [Photographs: Adam Kuban] OK. Bianco. Yeah. Sorry, Rich. I'm actually trying to juice the Slice traffic numbers by making you and the rest of the readers who have been following Pizza Madness 2009 check the site every day. ... Just kidding. I just got a bit behind with Thanksgiving and now the holidays and all that jazz. Now it is time to tell my tale. In mind-numbing dear-diary detail. For I wish to... More

The United States of Pizza: Arizona

Adam Kuban 9 comments

Continuing the 50-part series that is The United States of Pizza, here's a bit of intel from the Grand Canyon State. —The Mgmt. [Illustration: Adam Kuban] If you read Slice with any regularity, you might get the impression that pizza in Arizona begins and ends with Pizzeria Bianco. Lord knows, we've spilled enough pixels writing about the place—not that it doesn't deserve it. But there are other places in Arizona that you might want to check out.... More

Another One from Norman (and Chris Bianco)

Dear Slice Adam Kuban 10 comments

Norman, who is apparently at Pizzeria Bianco this minute, just sent this photo. I guess it makes up for his earlier taunting photo-email message. Awww, thanks, guys!... More

F-Words of Wisdom from Pizzaiolo Chris Bianco

Adam Kuban 21 comments

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

Upstart Wood-Fired Pizzeria in Nothing, Arizona

Adam Kuban Post a comment

Photograph from cobalt123 on Flickr The town of Nothing, Arizona, sounds like something straight out of Duel, Breakdown, or any number of psycho-stalker-trucker movies. A town in name only, it's basically a shell of a gas station in rural northwestern Arizona surrounded by swaths of federally owned land. There's no reason to go there—especially now that the former owner sold it and ripped out the gas tanks. But its new owner, Mike Jensen, hopes to make it a destination in part through wood-fired pizza: A good chunk of Jensen's plan hinges on his pizza. For the past four years,... More

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