A conversation about Phoenix pizza has to start with Chris Bianco. For about three decades, travelers and locals have flocked to Pizzeria Bianco for his wood-fired pies, trips that, even for residents, have the joy and gravity of pilgrimage. But these days, Chris Bianco isn’t the only impressive pizzaiolo in town.
In the past decade, a new crop of pizza artisans has arisen to feed that hunger for above average slices. The result is that, pealing into a new decade, the Valley of the Sun is a constellation of al taglio squares and heat-puffed cornicioni, tactful flour blends and marathon fermentations, char blisters and toppings of summer stone fruit. Phoenix is still a great pizza city, but for new reasons.
Health experts consider dining out to be a high-risk activity for the unvaccinated; the latest data about the delta variant indicates that it may pose a low-to-moderate risk for the vaccinated, especially in areas with substantial transmission. The latest CDC guidance is here; find a COVID-19 vaccination site here.Read More