There was a tremendous amount of hype leading up to my first meal at Pizzeria Bianco. For example, The New York Times wrote that this is the greatest pizza in the United States, and Alan Richman ranked it number four in the country as well.
Even after adjusting for the hype factor, I thought the experience was worthwhile. I recommend the Margherita with prosciutto, but not the pizza with fennel sausage. I'm not a huge proponent of Los Angeles-based Pizzeria Mozza, but the sausage itself is done better there.
I planned my dinner here as a side trip during Spring Training, which is relevant because it's the busiest time of year. If avoiding a four hour line is of any interest to you, the smartest way to approach to dinner at Bianco is to plan your entire day around it. If you check in at 4 PM on a Saturday, the line should be about an hour long.
Since this kind of wait is involved, the area surrounding the restaurant becomes a scene. In fact, our waitress and hostess both looked like models and so did a handful of the patrons. Killing time next door at Bar Bianco is advisable.