But the real head-scratcher is why many of the pizzas found in the Valley are such dainty little numbers. This is the land of wide-open spaces, where tough-talking cowboys cuddle with rattlesnakes and keep company with scorpions. Yet here, thin crust rules, slices require just one hand, and many places top their pizzas with -- gasp! -- designer stuff like barbecue sauce, feta, goat cheese and shrimp.
When we're craving good, old-fashioned New York-style pie, we pick Pizzafarro's. There's nothing shy about these servings -- the 16-inch large is enough to feed a family of four. Pillowy-crusted slices are enormous. We can fold them for easier eating, but if we don't want delicious pizza oil dripping down our fronts, we're looking at using a knife and a fork.
Pizzafarro's doesn't believe in frou-frou, either. All our favorite toppings are there (even fresh anchovies), but the only nods to contemporary cuisine are artichokes and green chile.
Back up the SUV and fold down the seats. We're going to pick up a pie from Pizzafarro's.
Readers' Choice for Best Gourmet Pizza: Pizzeria Bianco
Readers' Choice for Best Classic Pizza: Pizza Hut