NOT BY ‘QUE ALONE: PIZZA PIES WORTH A DETOUR
Yeah, we all love grilled pizza, but wood and coal oven baked pies rock, too. I’d make a special trip to Phoenix to eat the smoky pies at Pizza Bianco. Owner Chris Bianco is pictured with me above.
Black olives, Italian salami, and homemade mozzarella. It doesn’t get any better than this!
On the other side of the country (New Haven, Connecticut) is another place that should be on your foodie bucket list–Frank Pepe Pizzeria Neopolitana, established 1925. Baked in an ancient coal-fired oven, the crusts are gritty with cornmeal and simultaneously soft, puffy, and crisp.
Now that’s a pizza!
The original location.