People used to fly to Phoenix for this pie when that sounded like a joke. It is not a joke. Bianco’s dough, his mozzarella, the Rosa with red onion and parmesan — a wood oven in the Southwest turning out pizza that made East Coast snobs quiet.
The Heritage Square shop is the legend. The craft is the same wherever he fires it: patient dough, loud heat, no circus toppings.
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Read the latest public reviews on Google — we don’t copy them into our cellar.
Open Google reviewsBake this style at home
The flour, oven, and steel this style actually uses.
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Galbani Fresh MozzarellaCheck Amazon.comToppings
Ooni Koda 16 Pizza OvenCheck Amazon.comPizza Oven
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Pies in this style
DoughEditorOoni Pizza Dough
By The Slice Guy
62% hydration 00 dough for a gas pizza oven — Ooni, Gozney, Roccbox. Easier to launch, still leopards.
ItalianPizza Marinara
From Naples
Tomato, garlic, oregano, oil. No cheese. The oldest pie still on a Naples menu.
DoughEditorNeapolitan 00 Dough
By The Slice Guy
Soft 00, long ferment, a rim that can leopard. The Naples dough.
NeapolitanSunday Margherita
From Raffaele Esposito
Tomato, mozzarella, basil — the pie that taught the world what pizza wanted to be.