Pizzeria Bianco is damn good pie!

I finally got a chance to eat at Pizzeria Bianco yesterday. Why it took me so long, I have no idea. I guess I didn’t want to hassle with famous lines. But yesterday Karyn Zoldan (Circle of Food) and I got there for an early dinner and found the place practically empty.
Apparently they are open for lunch now, which makes sense for Downtown and for Tucson.
Chris Bianco’s pizza had been called The Best Pizza in America by the food press. The lines at the original pizzeria are legendary – often two hours or more. Did it live up to the hype?
Yes, I have to admit this was great pizza. We ordered the margarita from a list of about six or seven pies. (Three are white pies; one has no cheese.)
Everything was in balance. The sauce was perfect with tomato flavor. The mozzarella on top was creamy with just the right amount of chew. And I appreciated that the basil leaves were small and fresh. All too often when pizzerias use basil, they use these big, tough, chewy leaves that overpower everything,
But we decided that it was the crust that sets this pie apart. It’s incredibly thin and yet it held up perfectly under the toppings. There’s a fabulous char that comes from the wood-fired oven that sits prominently in the dining room. We chanced a look at the oven before we left. Impressive. I can’t imagine what it talks to keep it going. This photo doesn’t do it justice.DSCN1895
We also had the market salad, which changes on a daily basis.

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Ours was purslane, pomegranate seeds, thinly sliced sweet pears and dollops of goat cheese in a vinaigrette. Outstanding!
It came with the house made bread which was outstanding. The crust crackled and the inside was substantial with lots of air.
We opted out of dessert, which if any of the options are as good as the rest of the items, should be great. Next time, for sure.

The wine list should be mentioned. Small, but smart, you should be able to find anything you want.