Sacred Pi, a pizzeria in Tempe that fired up its brick oven in July, hand-pulls its own mozzarella. It also takes house-made to the next level: Sandwich bread is baked to-order in the pizza oven.
You order a sandwich. Pizza dough is cut in half, folded, and peeled into the oven. Within 10 minutes, your pita-like sandwich roll emerges. A sandwich is then built.
Pizza is Neapolitan-style. The dough recipe is evolving. Sacred Pi recently switched from Caputo 00 flour to flour from a smaller Italian miller. The pizza makers have been experimenting with various dough rise times, ranging from two hours to a full day.
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Pizza veers from Margherita into buffalo, barbecue, and Greek territory.
Right now, Sacred Pi's taps pour Pedal Haus beers. Wines and cocktails are also on the menu. In addition to pizza, Sacred Pi offers starters, soups, salads, and one fall chef's special: sweet potato gnocchi.
Sacred Pi. 6434 South McClintock Drive, Tempe; 480-897-9093
Monday to Thursday 11 a.m. to 11 p.m.; Friday and Saturday 11 a.m. to midnight; Sunday 11 a.m. to 9 p.m.