Pizzeria Bianco, Phoenix, AZ.
James Beard award–winning chef Chris Bianco is quick to turn down the notion that his or anyone else’s pizzas should be categorized as the best in the country. A taste like that is too subjective. But the native New Yorker, who started working in a slice shop when he was 13 and eventually opened Pizzeria Bianco in Phoenix when he ran out of gas on the way to L.A., stands out because of his dedication to the “intention, execution, and repetition” of his craft, and his relationship with local and handmade ingredients. And, yes, they are some of the best in America. We don’t care what he says.