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  • As an avid pizza maker myself, I looked forward to visiting Pizzeria Bianco for the first time. I was fortunate enough to be in town on a Monday for lunch, so I did not experience the legendary long wait times. I was able to get a seat at the bar immediately. I ordered the Sonny Boy pizza, which is analogous to an upscale pepperoni pizza. It had tomato sauce, their house made mozzarella, sopressata (spicy Italian salami) and some fancy olives. Getting the crust right is the first order of business for a great pizza place and Bianco does not disappoint. It was baked to perfection. The crust was stretched thin. The rim (cornicone) was puffed up just the right amount and the underside had the perfect amount of charring; not burned, just baked correctly. There was no "gum line" to be found anywhere in the crust and the end of the pizza droops just the right amount. The crust wasn't a cardboard biscuit, nor was it floppy/soupy. It had the right amount of structure and chew. You really know that you've eaten a great pizza when it begins to taste even better as you approach the end of the pizza. As much as I'm gushing over the crust, I will say that I've come to prefer the flavor of naturally leavened dough (sourdough) for pizza. I think that the crust could be even better if he made the move to natural leavening, but that's just my preference. The sopressata was spicy, but not overly so, not was it too salty. The sauce was simple and tasty and I'm in love with their cheese. Looking at the food on the tables of other patrons it's apparent that their produce is among the most beautiful I've ever laid eyes on. I've never seen tomatoes that red or arugula that green, etc. Is this the best pizzeria in the country? It is uncommonly excellent, but I have had pizzas elsewhere that were every bit as good.
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