Chow Bella

11 Best Pizza Spots in Metro Phoenix

Page 6 of 6

Davanti Enoteca

Like Noca and Cibo, Davanti has an Italian heavy-hitter on board, a guy who's been knee-deep in dough for as long as he can remember. Fabio Ceschetti, a pizzaiolo from Puglia, makes the pizzas here, turning out thin-crust, wood-fired pies that possess a teeny bit of puff and the requisite chew ($11-$14). The Pizza della Terra -- topped with mushrooms, braised leeks, taleggio, and truffle oil -- is as earthy and irresistible as its names suggests ($13).

Pomo Pizzeria Napoletana

Talk about legit! Pomo is not only VPN-certified but also APN-certified, which means it's won approval from two very fussy Neapolitan pizza associations. And if that double-whammy weren't enough, Pomo also has two pizzaiolos to man the wood-fired brick oven brought over from Italy. Like La Piazza, Pomo uses imported organic wheat flour (OO) from Naples, and adds spring water to its dough mix, which rises for 24 hours. The result is a soft, thin-crust pizza with a wet center, which some people love and others simply don't get. But it's hard to argue with the terrific combos (nearly 30 in all) and lavishly applied premium ingredients, imported from Italy ($13-$18). The Principe -- heaped with sliced prosciutto, mozzarella, arugula and shaved Parmesan is just one of many stellar examples.

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Nikki Buchanan