Home News The High 12 Locations to Eat Pizza in Larger Phoenix

The High 12 Locations to Eat Pizza in Larger Phoenix



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It is at all times a superb time to make the argument that Phoenix is the very best pizza city in America. There’s the range of pizza-making traditions — each main pizza-making philosophy, from Chicago deep-dish to wood-fired Neapolitan fashion, is well-represented within the Valley. There may be the focus of gifted pizzaioli within the Arizona desert, an unlikely but lucky improvement that has helped Phoenix develop into a culinary vacation spot for diehard pizza aficionados. And there’s the straightforward incontrovertible fact that it’s develop into more durable and more durable to maintain monitor of the ever-expanding roster of nice pizzerias round city.

Pizzeria Bianco

A number of Places

Pizzeria Bianco has develop into the measuring stick by which each and every different wood-fired pizza joint on the town is to be measured from now till the very idea of Phoenix turns into out of date. “I feel so-and-so’s pizza is even higher than Bianco’s” is a controversial but commonplace piece of rhetoric you’ll generally hear individuals throw round city, in a considerably determined effort to drive residence a degree about how good the pizza they’d final night time actually was. Even when it’s not your favourite pizzeria on the town, it’s arduous to argue towards the sheer affect that the restaurant has had on the native and nationwide pizza scene. It’s additionally troublesome to argue {that a} pie just like the Marinara is something however scrumptious — it achieves a beautiful richness and depth, particularly contemplating that it’s a cheese-free pie. The Wiseguy, with its traditional sausage-and-onion combo, has a smoky, savory attract. And the Rosa, with its ingenious combo of pink onion, Parmigiano-Reggiano, rosemary, and Arizona-grown pistachios, may be probably the most singular pie within the state.

Myke Pizza's potato and bacon pie is one of Phoenix's best.EXPAND

Myke Pizza’s potato and bacon pie is one among Phoenix’s finest.

Jackie Mercandetti Picture

Myke’s Pizza

21 West Most important Avenue, Mesa

Myke’s Pizza, the previous pizza pop-up in Mesa, has moved off the sidewalk and into Cider Corps. And sure, Myke Olsen is baking some severe pies. One of many extra progressive and visually arresting pizzas now on the menu options bacon, rosemary, potatoes, and garlic cream. It is a white pie to transform the red-sauce fanatic. One other pie undoubtedly value consuming is the Marinara pie, which does not have any cheese on it. The pie options Bianco DiNapoli tomatoes, Blue Sky Natural Farms basil (torn), pepper, and sliced garlic soaked in olive oil so it gained’t burn. The pizza hits you with the identical spirit as a easy summer season pasta made with sauce simmered from contemporary tomatoes.

The Testosterone pizza at Forno 301 in central Phoenix.EXPAND

The Testosterone pizza at Forno 301 in central Phoenix.

Jacob Tyler Dunn

Forno 301

1616 North Central Avenue

If you wish to really feel as when you simply stumbled throughout a small Italian café in downtown Phoenix, spend a while at Forno 301, a dimly lit shoebox of a restaurant located throughout the road from Phoenix Artwork Museum. On any given night time, you’ll discover Italian-born pizzaiolo and proprietor Luca Gagliano working the wood-fired oven in the back of the room, the place slabs of beautiful dough swell and brown over the crackling warmth. There are a couple of dozen pizzas on the menu, and I’ve but to stumble throughout a nasty one. Strive the good Testosterone, a “ballsy” pizza (if you’ll) that options puddles of soppy mozzarella, a stunning tomato sauce, prosciutto — and a few eggs. The very best half is utilizing your pizza crust —the crust right here is gently charred and pleasingly chewy — to sop up the tacky, molten yolk that drips onto your pizza pan. If egg in your pizza looks as if an excessive amount of, attempt the Forno rendition of the traditional four Stagioni (“4 seasons”) pizza, which is unquestionably top-of-the-line on the town.]

Cibo in downtown Phoenix offers some of the best pizza (and patios) in the Valley.EXPAND

Cibo in downtown Phoenix affords a number of the finest pizza (and patios) within the Valley.

Jacob Tyler Dunn


603 North Fifth Avenue

Cibo is a contemporary Phoenix traditional, a well-liked Italian café that has been supplying downtown Phoenix with an irresistible menu of pink and white wood-fired pizzas for greater than a decade now. Chef Guido Saccone has left his mark on the native pizza scene, serving to popularize over time the gently charred, ultra-fresh crust that has come to characterize the fashionable age of wood-fired pizza in Phoenix and elsewhere. There could also be no purer expression of straightforward, well-balanced flavors than the home marinara pie, which provides you the total thrust of the restaurant’s selfmade tomato sauce, the flavour punched up additional with contemporary garlic, capers, and anchovies. The Funghi, a stunning melding of mozzarella, tomatoes, and mushrooms, can be extremely memorable.

Pomo Pizzeria Napoletana is certified ... in many ways.EXPAND

Pomo Pizzeria Napoletana is licensed … in some ways.

Jacob Tyler Dunn

Pomo Pizzeria Napoletana

A number of Places

The pizza at Pomo Pizzeria Napoletana is licensed Vera Pizza Napoletana, which implies it adheres to the time-tested strategies of conventional Neapolitan pizza-making. The dough has solely 4 substances: imported natural wheat flour, pure yeast, Mediterranean sea salt, and water. It’s allowed to rise for no less than 24 hours, hand-kneaded, after which given a swift 90-second prepare dinner in temperatures upward of 900 levels Fahrenheit within the restaurant’s huge, Napoli-built, wood-burning oven. The cautious prep produces blistery, thin-crust pies which might be stunning of their simplicity and lengthy custom. Strive the Diavola, a stunning pizza full of strong tomato taste and savory, crispy texture from the salame piccante, a spicy Italian pepperoni that’s properly crisp on the edges.

The pies at LAMP Pizzeria are worth the drive to north Scottsdale.EXPAND

The pies at LAMP Pizzeria are definitely worth the drive to north Scottsdale.

Jacob Tyler Dunn

LAMP Pizzeria

8900 East Pinnacle Peak Street, Scottsdale

Have you ever tried the Gem pizza at LAMP Pizzeria in north Scottsdale? It’s the sort of pie that’s each visually attention-grabbing and really scrumptious. It’s superbly mosaicked with spoonfuls of ultra-fresh ricotta; salty, crisped-up rounds of pepperoni; and a scattering of LAMP’s selfmade, herb-scented sausage. It’s breath-takingly good, with a chewy crust that begs to be eaten. The expansive menu is stuffed with different artfully composed, cheekily named pies (see: “Jese’s Lady” and “Stacey’s Mother”), however regardless of how foolish they sound, it solely takes one chunk to comprehend that chef-owner Matt Pilato is lifeless severe about making top-notch, wood-fired pizza.

La Piazza Al Forno on Glendale Avenue.EXPAND

La Piazza Al Forno on Glendale Avenue.

Lauren Cusimano

La Piazza al Forno

5803 West Glendale Avenue, Glendale

La Piazza al Forno in Outdated Towne Glendale is a longtime staple of the Valley’s Neapolitan pizza scene. The Glendale location of La Piazza was one thing of a trailblazer in bringing wood-fired, artisanal pizza to the Valley, and the Glendale location has introduced top-notch pizza to the west Valley. The restaurant is an authorized Verace Pizza Napoletana restaurant, which implies you may depend upon a reliably crispy-chewy crust, and the full-bodied taste of San Marzano tomatoes. A spotlight is the Dolce Diavolo, a spicy-sweet marriage of sopressata, Calabrian chiles, contemporary basil, and a contact of Arizona honey. It’s actually one of many extra distinctive and distinctive pies in downtown.

Fresh out of the oven at Base Pizzeria.EXPAND

Recent out of the oven at Base Pizzeria.

Jacob Tyler Dunn

Base Pizzeria

3115 East Lincoln Drive

Ordering a pizza known as “The Chook” doesn’t appear significantly promising, however it truly seems to be fairly nice right here at Base Pizzeria. The ultra-savory pizza options natural crushed tomatoes, hen, smashed potatoes, a beneficiant quantity of shaved Parmesan, and contemporary rosemary — and it occurs to be each distinctive and scrumptious. This Arcadia pizzeria is run by a small group of Aussie expats who’re clearly smitten with the inventive prospects of wood-fired pizza. Most pizzas characteristic natural, domestically sourced substances, blended and matched in curious and scrumptious configurations. If The Chook isn’t your bag, attempt the flavor-rich pie known as the Candy & Spicy Snag, which marries the flavors of fennel sausage and natural chiles superbly.

Topping a margherita pizza with olive oil at Pizzería Virtù.EXPAND

Topping a margherita pizza with olive oil at Pizzería Virtù.

Chris Malloy

Pizzeria Virtù

6952 East Most important Avenue, Scottsdale

The odyssey Gio Osso took to the pizza oven of Pizzeria Virtù started when he was 13, working in a New Jersey pizzeria. It continued when he landed within the Valley, managing the wooden oven weeknights at Grazie. Osso went on to win a lot popularity of his progressive Italian restaurant Virtù Sincere Craft however then, as soon as Grazie closed, he took over its house. There, he now slings pies after coaching with the Associazione Verace Pizza Napoletana. That is the group from Naples that certifies Neapolitan pizza, the fashion at Pizzeria Virtù. Skinny crust. Puffy rim. Soupy heart. Blazed at excessive warmth. Floppy and sparely topped. Along with pealing high quality pizza, Osso has a thoughts for toppings: minimalistic unions of ‘nduja and soppressata, taleggio and trumpet mushrooms, vibrant pesto and stracchino cheese.

Craft 64 has locations in Scottsdale and Chandler.EXPAND

Craft 64 has places in Scottsdale and Chandler.

Jacob Tyler Dunn

Craft 64

A number of Places

It’s arduous to not fall for the Aji pizza at Craft 64, a downtown Scottsdale vacation spot for native craft beer and nice Neapolitan-style wood-fired pizza. The Aji, one of many signature pies at this beer-centric pizzeria, is called after the spicy South American inexperienced chili sauce. It options an ingenious medley of savory and spicy notes, topped with juicy rounds of fennel sausage that play properly towards cooling mounds of ricotta. One other boldly flavored pie is the Spain, topped with Spanish chorizo, cured olives, roasted pink pepper, and a blast of harissa sauce. The pizza made at Craft 64 just isn’t typically an train in subtlety, however it’s steadily excellent.

The Parlor — one of our more impressive pizza spots.EXPAND

The Parlor — one among our extra spectacular pizza spots.

Jacob Tyler Dunn

The Parlor Pizzeria

1916 East Camelback Street

The Parlor has develop into a reliable vacation spot for creatively long-established pizza pies that handle to deliver some shocking twists to the pizza sport. There may be the home pizza, as an illustration, topped with bacon, kale, and giardiniera. The addition of the evenly vinegary, pickled veggies appears bizarre in principle, however it works surprisingly properly. Then, there are pies just like the Puttanesca, a spicy pizza that includes a beneficiant portion of well-cooked shrimp and calamari which might be baked proper into the zesty tomato sauce base. The Parlor is probably not for pizza purists, however it’s an amazing place to resume your devotion to the probabilities contained inside an 8-inch circle of tacky, baked dough.

They get creative over at My Slice of the Pie.EXPAND

They get inventive over at My Slice of the Pie.

Jacob Tyler Dunn

My Slice of the Pie

3724 East Indian Faculty Street

Nonetheless a newish child on the block in metro Phoenix, My Slice of the Pie is a small Arcadia pizzeria with a laid-back vibe and a menu full of peculiar and scrumptious turns. There’s the Al Pastor, a Mexican-Italian mashup that emulates the distinctive flavors of the marinated, spit-roasted pork. It’s a wise and irresistible melding of brilliant, daring flavors that options grilled pineapple, hunks of luscious pork, scatterings of sliced pink onion, salty-savory cotija and asadero cheeses, and — what else? — cilantro. You greater than doubtless will find yourself consuming it multi functional sitting.

This story was initially revealed on March 29, 2017. It was up to date on January 16, 2021.

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