Jacob Tyler Dunn
Audio By Carbonatix
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It’s always a good time to make the argument that Phoenix is the best pizza town in America.
There’s the diversity of techniques – every major pizza-making philosophy, from Chicago deep-dish to wood-fired Neapolitan style, is well-represented in the Valley.
There is the concentration of talented pizzaioli in the Arizona desert, an unlikely yet fortunate development that has helped Phoenix become a culinary destination for die-hard pizza aficionados.
And there is the simple fact that it’s become harder and harder to keep track of the ever-expanding roster of great spots to grab a slice around town. Well, we’ve done the heavy lifting for you. Here are the 10 best pizzerias in Phoenix.
Jacob Tyler Dunn
Pizzeria Bianco
623 E. Adams St.
4743 N. 20th St.
Pizzeria Bianco has become the measuring stick by which every other wood-fired pizza joint in the Valley is to be compared from now until the very concept of Phoenix becomes obsolete. “I think so-and-so’s pizza is even better than Bianco’s” is a controversial yet commonplace piece of rhetoric you will sometimes hear people throw around in a somewhat desperate effort to drive home a point about how good the pizza they had last night really was. Even if it’s not your favorite pizzeria in town, it’s hard to argue against the sheer influence that the restaurant has had on the local and national pizza scene. Bianco is a two-time James Beard Award winner, has opened a restaurant in Los Angeles and starred on Netflix’s “Chef’s Table: Pizza.” The Wiseguy, with its classic sausage-and-onion combo, has a smoky, savory allure. And the Rosa, with its ingenious combo of red onion, Parmigiano-Reggiano, rosemary and Arizona-grown pistachios, might be the most famous pie in the state.
Cibo in downtown Phoenix offers some of the best pizza in the Valley.
Jacob Tyler Dunn
Cibo Urban Pizzeria
603 N. Fifth Ave.
Cibo Urban Pizzeria is a modern classic – a popular Italian cafe that has been supplying downtown Phoenix with an irresistible menu of red and white wood-fired pizzas for more than a decade now. Chef Guido Saccone has left his mark on the local pizza scene, helping popularize the gently charred, ultra-fresh crust that has come to characterize the modern age of wood-fired pizza in Phoenix and elsewhere. His pies feature an inch or so of pillowy crust before the toppings begin. Try the Funghi, a lovely melding of mozzarella, tomatoes, and mushrooms, or the Diavola for a spicy kick. Sit on the twinkle-light-strung patio of this historic bungalow and enjoy a few slices, a glass of wine and maybe a dessert special to share.
Enjoy a New York slice at Il Capo in Scottsdale.
Sara Crocker
Il Capo
7366 E. Shea Blvd., Scottsdale
This casual Italian restaurant and bar has a full menu of salads, pizzas and pastas, as well as an enticing gelato case. Il Capo’s blue mosaic-tiled, wood-fired oven is as striking as the lightly charred pies that emerge from it. However, the restaurant’s deck oven and the large New York-style pizzas that it bakes are the stars of the menu. The massive slices of the 18-inch pizzas can stand up to the toppings – like the Diavolo’s hot soppressata, sausage, Calabrian chiles, ricotta, basil, mozzarella, tomato sauce and honey drizzle – while still having nice chew and a crispy, crunchy crust. Il Capo’s owners also run Lil’ Capo Pizzeria at Westgate in Glendale. This more casual, counter-service sibling offers full New York-style pizzas, slices and square pies, making for an easy meal before or after a show or football game.
The small dining room at Mimi Forno Italiano is busy but cozy.
Tirion Boan
Mimi Forno Italiano
3624 W. Baseline Road #174, Laveen Village
This south Valley restaurant is a neighborhood favorite, and for good reason. Located in Laveen Village, this small spot fills up fast. Grab a seat at the bar or be prepared to wait for a table for dinner. But at Mimi Forno Italiano, the wait is so worth it. Thin-stemmed wine glasses add a hint of elegance to the neighborhood spot, and excellent pizza brings it home. The menu is split into red and white, and we highly recommend the Butcher. This meat-lovers pie comes loaded with salami, pepperoni, sausage and pancetta. Mimi Forno Italiano also serves tasty appetizers, pasta dishes, steak specials and an array of desserts, making it an ideal date night destination.
Potatoes add an unusual texture to this signature pie at Myke’s Pizza.
Tirion Boan
Myke’s Pizza
31 S. Robson #103, Mesa
Myke’s Pizza, the former pop-up in Mesa, moved off the sidewalk and into Cider Corps. And there, Myke Olsen bakes some serious pies. One of the more unusual pizzas on the menu features bacon, rosemary, potatoes and garlic cream. This is a white pie to convert the red-sauce fanatic. Another pizza definitely worth eating is the Tomato Pie, which doesn’t have any cheese on it. It features Bianco DiNapoli tomatoes, basil, pepper and sliced garlic soaked in olive oil so it won’t burn. The pizza hits you with the same spirit as a simple summer pasta made with sauce simmered from fresh tomatoes. Speaking of summer, the seasonal pies at Myke’s are worth catching. Try one topped with peaches in the late summer, or enjoy a butternut squash and mushroom slice in the fall.
Tirion Boan
Papa Paul’s
118 N. Old Litchfield Road, Litchfield Park
Papa Paul’s is a popular spot. Many nights of the week, customers line up for a table and wait outside, chatting among the string light-wrapped palm trees along Old Litchfield Road. And this restaurant is a local favorite for good reason. Inside, the decor makes the most of the exposed brick and beams to celebrate the historic building. That history continues with black-and-white photographs of the owner’s parents, Marj and Paul Mahoney, for whom the restaurant is named. Warm wood table tops are set with modern wine glasses that sparkle next to string lights hung in the window. Share a bottle or order a Peroni on draft to pair with your pizza. The pies come in two sizes and feature a super-thin, almost cracker-like crust. Despite being only a few millimeters thick, the crust is crisp but not hard and remains satisfyingly chewy. Make sure to check the chalkboard for the day’s pizza special, or go for the elote pie. This unusual pizza is topped with sweet corn kernels, mozzarella, ricotta and cotija cheeses, jalapeno mayo and fresh cilantro. Toppings range from classic to creative and the option to order smaller pie sizes prompts customers to mix and match and find their favorite. Pair your meal with a fresh salad and make sure to leave room for dessert at this standout West Valley destination.
Tirion Boan
Pizzicata
Multiple locations
The menu at Pizzicata is extensive. Take a peek at the cocktails alone, and you may get overwhelmed by choices, with over 20 different sips to choose from. When it comes to pizzas, there are even more options. The menu is split into two sections, with over a dozen flavors of pinsa, a Roman-style flatbread with a fluffy crust, which come in three sizes. And then there are traditional Neapolitan pizzas in around 20 different flavors. From the lengthy list, let us direct you toward the Popeye pinsa and the Sofia Loren pizza. The Popeye trades traditional red sauce for a base of creamy alfredo, which is then topped with a thick layer of mozzarella cheese, garlic, spinach, artichoke and bacon. The garlic-heavy sauce pairs with the fluffy flatbread crust, creating a bite that’s somewhere between pizza and decadent garlic bread. The Sofia Loren, one of the many pizzas here that are named after famous Italian musicians, designer labels and glamorous actors, is more traditional. It starts with a tender dough, stretched thin at the center and bubbling up around the edges, topped with a juicy tomato sauce, sliced mozzarella, spicy soppressata and fresh basil. Customers can find Pizzicata’s stellar slices and squares in Carefree, north Glendale and east Mesa.
Fluffy crust and balanced toppings are the name of the game at Pizzeria Virtù.
Tirion Boan
Pizzeria Virtù
6952 E. Main St., Scottsdale
Although it is located in the heart of Old Town Scottsdale, Pizzeria Virtù takes a decidedly different approach to the glitz and glam of the neighborhood. Eating at this restaurant feels as though you were invited into a friend’s simple yet cozy home, where you can enjoy a glass of wine on their patio. It’s a creation of chef Gio Osso, who made his way back to the space where he initially worked in the Valley. The location was previously home to Grazie, a restaurant where Osso managed the wood oven on weeknights. The chef went on to open Virtu Honest Craft, to much acclaim, but returned to pizza when Grazie closed its doors. There, he’s crafted an expert menu of Neapolitan pizzas including the Affumicata, topped with charred tomato, smoked scamorza cheese, roasted garlic and basil and the Milano, a pizza that celebrates caramelized onions and chestnut honey.
Sara Crocker
Vero Chicago Pizza
Multiple locations
When a Chicago family moved to Arizona, they also brought their recipes and restaurant experience. After more than a decade making Chicago-style pies in the Valley, Vero Chicago Pizza has grown to eight locations. Grab a seat at the bar and you’re likely to meet a Chicago transplant there for a taste of home. The pizzeria, which originally opened under the name Buddyz, crafts thin, buttercrust and deep dish pies. The dough and sauce are made in-house daily, and the pizzeria makes its own three-cheese blend. Vero’s kitchen also cooks midwestern and Chicago staples, including fried cheese curds and Italian beef sandwiches. Order the Millennium Park, and you won’t have to choose between two Windy City Classics. The red sauce pie comes topped with shaved beef and the choice of sweet peppers or hot giardiniera. The thin crust has a cracker-like edge but still holds up to the generous, rich toppings of this zesty mashup pizza.
Grab at a slice or a whole pie at Via Della.
Allison Young
Via Della Slice Shop
222 N. Fifth Ave.
Downtown Phoenix slice shop Via Della is the perfect spot to stop in for a bite before heading to a show at the Van Buren. But this excellent pizzeria deserves to be on a heavier rotation than just ahead of concert-venue visits. Stop by the funky, brick-walled eatery, pick up takeout or order delivery of one of its 20-inch pies or “grandma style” deep dish. All the pies are good, but we’re partial to the Phoenix. It comes topped with tomatoes, mozzarella, spicy soppressata, marinated red peppers and fresh basil. A drizzle of hot honey amps up the spice level while adding sweetness that’ll have you devouring slice after slice in no time. With its excellent slices and whole pies, Via Della solidifies its reputation as one of the best pizza joints in town.
