Are the days of the round pie in metro Phoenix numbered? Probably not, but Valley pizza veteran Justin Piazza is turning out some damn good Roman-style pies anyway. 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. As in Rome, the most underrated pizza city the boot has to offer, Piazza cuts slices to order with a scissors. The thick, baked dough stays surprisingly light — delicate and airy — yet flavorful enough to stand up to toppings that Piazza rains: rich guanciale and tomato sauce; mozzarella and basil and tiny whole tomatoes; prosciutto and mushrooms. When the toppings are right, the crust stays moist but tears in your mouth like a wicker basket smashing. Here are square pies to round out our magnifico pizza scene.