"Waiter, will my pizza be long?"

Let's get Chop Biscuit rolling shall we? Well, if you're a burly pizza fan that enjoys the thin crust as much as I do, I'm sure you have heard of the renown pizza shack in Phoenix, AZ, Pizzeria Bianco. It's the location where you have waited upwards of 4 hours to grab a lil' slice of heaven.

I finally had the opportunity to bring my wife there (after three attempts) and we waited, and waited, and waited (and drank two bottles of wine), and waited until we finally got the call, "You're table is ready"! It was a four hour plus wait that gave us the opportunity to make countless friends at the Picnic table outside the restaurant.

For those who are wondering what the fuss is about, Pizzeria Bianco's is regarded as the best Pizza joint in the nation, year in and year out. What made this place so special is that Chris Bianco (the owner) made the Pizza's for every customer, every time. Some of you are probably saying, that may not be the best business model eh? Well, if you were advantageous enough to get a chance to eat one of his pizzas, you would understand. With his condensed, yet ingredient rich menu you will savor the opportunity to taste one of his creations with fresh herbs, good wine in a vibrant atmosphere.

The pizza is so delicious, it got it's own wiki page. Chris is a passionate chap about his pizza and had a admirable quote about what makes his pizza so special,

“There’s no mystery to my pizza. Sicilian oregano, organic flour, San Marzano tomatoes, purified water, mozzarella I learned to make at Mike’s Deli in the Bronx, sea salt, fresh yeast cake, and a little bit of yesterday’s dough. In the end great pizza, like anything else, is all about balance. It’s that simple."

Recently Chris came down with some health issues that forced him to move out from in front of the oven.

In 2005, Pizzeria Bianco was named the best pizza in America in the book "Slice of Heaven," causing consternation among pizza-loving traditionalists in New York City and deep-dish fans in Chicago. It has been lauded by the Food Network, the New York Times and Gourmet, Martha Stewart Living and Vogue magazines.

Even though Chris is no longer steering the ship from inside, you can bet he is deeply involved with the concept and his trusted assistants to maintain his gold standard quality coming out of the oven.