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  • This place is certainly delicious, worth the wait on a special occasion (translation - not a place you frequent since the lines are so long) but "Best Pizza in America?" I think that title belongs to Di Fara's in NYC... but let's get to my review of Pizzeria Bianco. We arrived nearly two hours before opening to find a line of 25 people and patiently waited for the restaurant to open. Around 4:30 p.m., Frank the owner came outside to tell everyone about the ingredients that are used, how the brick oven works and to thank everyone for their patience and patronage - he really is an awesome guy! Once we got in the place (total wait time was 3.5 hours) we ordered: - Anti-pasta - Margherita - Wise Guy - Bianca Verde - Rosa The anti-pasta was delicious but my favorite part was the bread that came with olive oil - this bread was seriously addicting! It was doughy, crisp and had a wonderful charred flavor (in a good way, not a bad way). The margherita pizza was good but not my favorite, in fact, it tasted better room temperature. The wise guy had carmelized onions and their own blend of fennel sausage. This pizza was tasty as well, but again, not my favorite and tasted much better when it was room temperature vs. straight from the oven. The two pizzas that were mind-blowingly delicious were the Bianca Verde and the Rosa. The verde had no sauce, mozzeralla and ricotta cheeses and was topped with arugala and drizzled with delicious olive oil. The combination was absolutely delicious! The pizza was creamy and wonderfully delicious! The Rosa was equally amazing - a pizza with no sauce or cheese, instead incredibly delicious parmesan cheese covered the pizza and was topped with pistachios and onions! OMG, it isn't fair that something is this delicious! I'll definitely come back to this place - primarily because I don't live in Arizona so it's a special treat - but next time I'd just stick with the Verde and Rosa pizzas, these truly are incredible!
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