Finally, the inevitable has happened. You’ve probably been wondering how many trips to Phoenix it has to take for a food blogger to tackle Pizzeria Bianco and the answer is far too many. Pizzeria Bianco, for those who are not in the know, has regularly been recognized as the greatest pizza in the country and that is no small claim, especially considering we are talking Phoenix here and not New York or Chicago. With that title, as expected, the place is nearly impossible to get a seat at, at least during normal eating hours. During abnormal hours, like 4:45 on a Thursday afternoon, things are a little different and we found multiple open tables and took one for ourselves.
Hey Zach,
Its Dustin’s friend Micah. Hope your time in PHX was great and the wedding planning is going well (congrats, BTW)! Anyways, I do have a question regarding the unvegan process and grading. As I’m sure you’re plenty aware, often times veggies and other items you regularly discard have very specific purposes in the dish, be they for flavor or texture or both. When discarding them, you’re disrupting the harmony of how the dish was intended so to speak. Thus i wonder how fair it is to grade something that you yourself are altering? Is it fair to say the pizza was too salty when you opted to add an additional salty element to it (in this case the soppressata) or the converse when you’ve removed something from the dish? Thanks. Take Care.
Hey Micah-
I definitely understand what you’re saying here. I know that those veggies absolutely serve a purpose and that throwing an additional topping on a pizza can throw off the balance.
But here’s the thing…I know what onion tastes like and I know what the texture of an onion is. In fact, it’s the texture that bothers me most, so when I removed the onion from the pizza, it definitely retained some of the flavor because of its juices and while it lost the texture, I didn’t have any problem with the texture.
For the soppressata, it was the meat itself that was overly salty. Perhaps this might have been magnified by some salty element of the base pizza, but really they should have found a less salty soppressata or simply put less of that meat on there.
Again, I definitely get what you’re saying and hopefully the readers do too, but I don’t think it’s too much to ask for a sausage pizza to have flavor and for cured meats to be distributed on a margherita pizza in such a way that I can enjoy it without being overpowered by salt…