Renzo Pizzeria

It’s a huge pizza.  The cheese melts right off.

It’s family owned so it’s the best type of pizza.

I’ve been coming here since I was a little girl.   My family’s from Revere so this is the best pizza around

If you're from the north of Boston, Bianchi's pizza was a tradition in Revere, right on the beach.  So people were hysterical when they found out it was going to be closing.

“When I heard they were closing, I was like NOOOOOOOO

I was so upset.

I honestly couldn't believe it!

I was ready to cry.

Where was I gonna get my slice?

It was just like oh my god what are we going to do?

But thank god Bianchi's pizza was saved.  They took the ovens, moved them right down the street to Renzo on Revere Beach."

When I heard they were opening up at Renzo's I was like YAAAAAAH

I was so happy.  I came right here.

We immediately came.  Had to check it out.  See it if was the same and it was obviously.  Still delicious as ever.

This is one of the most exciting days of my life because I have a beer. I have pizza, and I have the king Bobby Bianchi. Talk about this new arrangement.

OK what happened was Jack Gateman who owns Renzo’s invited us to come in.   We were looking for a spot.  We wanted to stay on the beach.  We’ve been on the beach forever so we decided it was the best move for us.

Bobby, let's break it down. First of all start with the crust of this pie.

Okay, so you can see how it's a little charred right there, right on the edge. It's kind of what you want. You want that little bit of flavor from the oven. And it sits up just a nice, it's got that little bit of crust and holds the sauce and cheese on there really good. And it's got a lot of flavor inside there.

Talk about the back of this slice.

What you're going to see is some cornmeal on the back. It's kind of the ball bearings that slide the pizza in and out of the oven. That's what gives us the little extra push in and out.

Bobby tell me about the cheese you use on this pizza.

Okay, we use a blend of different mozzarellas.  We use the top of the line. the top of the line but stuff you can get.

Bobby, let's talk about the sauce. You say the sauce is the key to your pies.

That's the linchpin. I think. The sauce is what gives the pizza the flavor. We use a family recipe that we've used since we began. And I think that's where the real flavor is inside the sauce.

You do less than 10 different toppings but if somebody comes in with a topping they want on their pizza. You will do it

We have basically traditional Italian style toppings. But people like different things and yeah, they want to bring it in, we'll throw it on.

If I bring in a lobster will you put it on a pizza.

Sure

If I bring in shrimp will you put it on the pizza.

Absolutely.  Anything you think would cook in we’ll throw it on there.

Let's talk about the ovens.  These days everyone is talking about the coal fired ovens, the brick oven.  Talk about your oven.

Well our ovens are brick lined underneath.  They're stainless steel bakers pride ovens.   I'm not even sure they make them exactly the same way as this anymore. They're pretty much antiques. We don't need anything fancy. The ovens are close to 700 degrees in, they can cook a pizza from beginning to end in under 10 minutes. I think there's a little bit of magic in those ovens that have been there through the years.  They've been broken in this seasoned. And to me, I think that just gives the piece of really good flavor.

Even if like my family you've been going to Bianchi's for 60 years. You may not know they offer a double thick pizza and they also offer jalapenos as a topping.   Regular double thick.

Double thick is what we do is we'll take two pieces of dough. And we'll kind of mash them together. stretch them out. And we'll put the sauce cheese and whatever toppings on it and it comes out like a.... almost like a pan style. I guess you want to call it the Sicilian style.

I think if you're going to get one thing at Bianchi's or at Renzo it is the pepperoni pizza. I'm sorry, I don't care what you put on a pizza. God will never invent anything better than pepperoni on a pie. This is delicious, perfectly cooked, flavorful, pepperoni generously placed on the pie.

Of course, I'm gonna be biased, but I think it's like taking a bite of heaven when you take a piece of bite of our pizza. It's just got the sauce, cheese, the explosion of just different flavors. You know, you can taste the oregano, a little bit of the salts and stuff inside.    It tastes exactly the same as when I was a little boy going to visit my dad at work. We haven't changed anything. All original.

So now there's lots of ways to enjoy your Bianchi's pizza.

In the dining room.  At the bar.  With your toes in the sand on the beach.  Under this thing.  Right on the sidewalk.  Sometimes right in the car.

Besides the pizza they do have a full menu and since you can see the ocean from here, I recommend the fried clams with onion rings and French fries. These are really delicious fried clams.  Another good choice is the lobster roll. This has a lot of lobster, some mayo some celery and a nice toasted hot dog roll. A house favorite is the Shrimp Renzo served with nice shrimp and oil and really soft white bread so you can soak up all that delicious flavor.

"There's live singers here a few nights a week I'm usually on Tuesday's "when the moon hits your eye like a Bianchi's pie you're at Renzo", thank you. Thank you."

We need to all be thankful that we live near an ocean with a beach and that Bianchi’s pizza has been saved at Renzo’s on Revere Beach.