It's been almost ten years since Pizzeria Bianco was 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.
I was so moved by Chris's note I asked if he would allow us to publish it. He graciously consented.
As you are about to find out, after the jump, Chris has hardly been idle in the time he has been away from the oven. He's been working with local farmers in Arizona to grow and can tomatoes, grow and mill his own wheat to use in his dough, and grow olives to press his own olive oil.
Yo, Brother Ed, it's 3:37 a.m. and i can't sleep i actually and truthfully can't wait to make pizza today. I have hopped in a few times the last year but with the reopening of lunch after a 9-year hiatus and staying open straight thru 11 am to 10 pm, 11 on Friday and Saturday, it will give me even more opportunity to hop in and visit my old wise friend and teacher the oven, and the harnessed journeys of stories told in circles then kissed by wood fire.
I kind of feel like Chris Chambliss might feel on old-timer's day! it has been a incredible experience to effect the Game from a different place, a wheat field, a mill, a field of organic tomatoes or an olive grove or a hill of sea salt. but nothing beats the rush and being part of the process like standing in front of the oven, coaxing or guiding them them thru this. It takes many villages journey feeling of watching people then hopefully respond in the unspoken Mona Lisa cat-that-ate-the-canary-like smile of nurturing satisfaction.
God, I wish I was in Phoenix at this very moment.
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