Myke's Pizza31 South Robson Street, Mesa
Myke Olson, owner of Myke’s Pizza inside Cider Corps in Mesa, doesn't just obsess over pizza crust; he obsesses over ingredients. His potato and bacon white pie starts with a righteous round of dough that's been fermented 48 hours and then massaged and shaped into a flat circle. On it goes garlic cream, mozzarella, aged gouda, bacon, and fingerling potatoes that have been wood-fired for flavor, plus a few sprigs of rosemary to balance out the richness. There's also a white pie with pineapple, pickled chilies, pork roll, aged gouda, and spicy honey, plus a can't-miss seasonal white pie with peaches and pistachios.
Hot Daisy Pizza610 East Roosevelt Street
Tammie Coe is famous for her cookies, cakes, and cupcakes, and that baker's mentality served her well when perfecting her pizza dough at Hot Daisy, her slice shop on Roosevelt. It is a time-consuming process that starts with the right ingredients, then calls on passion and relentless pursuit to get just the right light-and-crispy finish. And yes, practically anything would be tasty on top, but the Corny Baby-Elote Pie layers garlic cream sauce, mozzarella, crumbly cotija, and roasted corn, with a drizzle of chipotle oil and a garnish of fresh cilantro. It's a texture party that brings a zing of herby, zesty, crunchy, salty, and sweet. Whole pies are available.
Barro’s PizzaMultiple locations
It makes sense that Barro’s white pizza feels comforting, like a hug from grandma. The dough comes from grandmother Angelina Barro's secret family recipe by way of Italy and Chicago. The pillowy, billowy crust is both thick and flakey at the same time. It's topped with not one, but three, cheeses (mozzarella, parmesan, and dollops of ricotta), plus white sauce, garlic, oil, and tomatoes, for an ooey, gooey, verging-on-deep-dish feast from a local chain that's still family-owned.
La Piazza Al Forno5803 West Glendale Avenue, Glendale
It’s easy to develop an eating style with the Bianca pizza at La Piazza Al Forno in Glendale. You might start with a knife and fork, working your way from the thin, pliable center of homemade mozzarella, generous dabs of ricotta, and giant leaves of fresh basil, to the outer crust, all puffy and blistered with a slight char. There is no shame in stealing a smear of ricotta for the edge. Or you might use your hands, folding the moist center in on itself and eating the Neapolitan-style stunner more sandwich style. For an even cheesier white pie, the Quatro Formaggio doubles down by adding fontina and provolone.
Pizzeria Bianco4743 North 20th Street
The Wiseguy from Pizzeria Bianco is the pizza personification of its name. Confident and bold, hunky slabs of locally-made fennel sausage and meaty rings of roasted onions sit arrogantly on blistered mozzarella, a housemade specialty that's smoked to a nutty finish over pecan wood. Then there's the dough, made with local wheat flour and naturally leavened before puffing up to bronzed perfection in the wood-fired oven. A total fan and critic fave – the pizza and the godfather of Phoenix pizza Chris Bianco – it's mouthwatering machismo on a plate (or in a box).
Via Della Slice Shop222 North Fifth Avenue
Via Della’s white pie might look too thin to deliver a meaningful mouthful, but each bite of this white wonder packs an intense punch. Covered with homemade white sauce, mozzarella, and grated Reggiano, the flatness of the crust lets the cheese pop – and then you're hit a burst of caramelized onion that adds a jammy sweetness in all the right places. The journey ends with a lavash-like crust studded with sesame seeds for a nutty finish. Eating it on a paper plate in the revamped warehouse space on Fifth Avenue and Van Buren only adds to the allure.
Lamp Wood Oven Pizzeria8900 East Pinnacle Peak Road, Scottsdale
Ask the staff at Lamp about their favorite white pizza, and you'll get a different answer. The host says emphatically Stacy's Mom, a simple white pie with garlic and ricotta, but adds: "add sausage." One server sings the praises of the Kensington and its sweet-savory combo of figs, goat cheese, and wild arugula. Another is all about the Geppetto, gorgonzola, caramelized onion, Sicilian sausage wallop of flavor. With nine white pies to choose from, each building off a base of fresh mozzarella, pecorino, and Parmigiano-Reggiano and cooked Neapolitan-style in a 900-degree wood-fired oven for a puffed-up crust, you can't go wrong.
3102 East McDowell Road
Red Devil Italian Restaurant
3004 East Bell Road
When you want a no-frills, no-nonsense, unpretentious white pizza, Red Devil is your place. Made simply with olive oil, mozzarella cheese, fresh garlic, and studded with just the proper ratio of sliced Roma tomatoes on top, the large pizza is a whopping 16 inches across with ultrawide, super-foldable slices that would almost be too cheesy if it weren't for the tang of the tomatoes. Ideal for takeout and feeding hungry families, we just have one gripe: there can be a lot of crust, so you might want ranch for dipping.