Steven Raichlen's Barbecue! Bible


PIZZA

NOT BY ‘QUE ALONE: PIZZA PIES WORTH A DETOUR
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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.


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Black olives, Italian salami, and homemade mozzarella. It doesn’t get any better than this!
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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.
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Now that’s a pizza!
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The original location.

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