| Arizona pizza just got a little bit of respect. While most | | | | in 2003 (the Oscar of the restaurant industry). This is |
| people would pick either the cities Chicago or New | | | | not the first time writer Ed Levine has eaten at |
| York as having the best pizza, Rachael Ray | | | | Pizzeria Bianco. He wrote about it in the New York |
| Magazine's March 2010 issue has crowned a Phoenix, | | | | Times and for his book "Pizza: A Slice of Heaven." |
| Arizona pizza restaurant as best in the whole USA. | | | | Why Bianco? "Pizza is all about balance, texture, skill |
| The magazine enlisted Adam Kuban and Ed Levine | | | | and taste," Levine says. He adds that Bianco "isn't |
| from the website to find the best pie in the 50 states. | | | | trying to replicate Neapolitan pizza," but that "he's |
| Kuban and Levine flew around America scouting for | | | | bringing his own artistry and craftsmanship." "You can |
| the best pizza in the country. They divided the country | | | | taste how much he cares," says Levine. |
| into regions and picked 64 pizzerias to try. Pizzeria | | | | Chris Bianco hasn't just leant his name to the sign on |
| Bianco won the top slot. | | | | the building. For over 20 years he has overseen every |
| Co-owner and chef of Pizzeria Bianco, Chris Bianco, is | | | | pizza that came out of his wood-fired pizza. |
| no stranger to accolades. He won the prestigious | | | | Unfortunately asthma has gotten the better of him and |
| James Beard Award for Best Chef in the Southwest | | | | he has had to step away from the oven. |