In downtown Glendale sits one of the Valley's best pizza joints, where Justin Piazza and crew use a wood-fueled brick oven and top-notch ingredients (including San Marzano tomatoes imported from Italy) to whip up thin, crispy Neapolitan-style pies as specified by Italian trade organization Associazone Verace Pizza Napoletana. Start with the classic, the Regina Margherita, with its bubbly crust, wonderful mozzarella di bufala and fresh basil. Then, graduate to the Bianca, a white pie topped with olive oil, the restaurant's housemade mozzarella, fresh garlic, and liberal dollops of deliciously creamy ricotta. Seriously, this may be the best white pizza in these parts. Another half-dozen or so pies round out the menu, each paired with a suggested wine.