We went to Pizzeria Bianco after the concert.
We ordered a Sonny Boy – tomato sauce, fresh mozzarella,
salami, gaeta olives…and a Wiseguy – wood roasted onion, house smoked
mozzarella, fennel sausage. I liked the
Sonny Boy more than the Wiseguy..however, both were delicious!
.
My favorite pizza is the wood-fired otherwise known as the
Neapolitan. So I loved the crust. It was thin and crispy. The wood-fired ovens produce the highest heat
(650-1000 degrees) with cook times of 60-90 seconds.
Pizzeria Bianco uses organic red spring wheat, formenting the dough for
24 to 35 hours. This gives them a
high-hydration crusts..and a moist, chewy pie center.
Each pizza has the simplest of ingredients…that starts out
raw…and are cooked in the 60-90 seconds of baking in the oven. The wood-roasted onions were fantastic. The red sauce was as sweet as a fresh
tomato…right out of the garden.
I will be returning…there are more pizzas to try. While waiting for our pizzas we were served
fresh bread…with the crispy, crunchy crust…and the bread was filled with light
soft holes. It has to be baked in the
oven. I could just go and eat bread
which was served with olive oil…yummy!
The staff was friendly.
Service is rapid! Think of those
pizzas coming out every 90 seconds.
Pizzeria Bianco
609 E. Adams Street
Phoenix, Arizona 85004
(602) 528-3699
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