A James Beard Award-winning pizzaiolo, chef, and restaurateur from the Bronx, Chris Bianco is best known for his pilgrimage-worthy wood-fired pizza at ... to each of his recipes.

Using high-hydration dough that rises for a whopping 96 hours, Piazza blazes shelves of square pie at 650 to 700 degrees — cooler than the ovens at his Neapolitan joints around town.