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The top 10 best pizzerias in metro Phoenix

It's always a good time to make the argument that Phoenix is the best pizza town around. These 10 restaurants prove it.
Image: Specialty pies available at locations of Pizzeria Bianco.
Specialty pies available at locations of Pizzeria Bianco. Jacob Tyler Dunn
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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.

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Chris Bianco presents a pizza fresh from the oven.
Jacob Tyler Dunn

Pizzeria Bianco

Multiple Locations
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.

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Get ready for punchy flavors at Bottega Pizzeria Ristorante.
Tirion Boan

Bottega Pizzeria Ristorante

19420 N. 59th Ave., Glendale
This northwest Valley restaurant is hidden in a shopping center strip mall filled with sports bars and offices. But Bottega Pizzeria Ristorante is a gem. Grab a table next to the floor-to-ceiling photograph of an Italian street and start your meal with the complimentary bread basket. Multiple different varieties of bread are warm, soft, and oh-so-satisfying. Next, pick your pie from a list of red and white options. To intensify your taste of Italy, try the Capricciosa pizza, topped with prosciutto, artichokes, mushrooms, basil and strong, purple Kalamata olives. You won't find any of the boring, flavor-stripped black olives often seen on pizza here.

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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.

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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 case of gelato. While Il Capo’s wood-fired oven is striking, from its blue mosaic tile and the lightly charred pies that emerge from it, the star is the restaurant's deck oven and the large New York-style pizzas that it bakes. 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.

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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 Italian bacon. Mimi Forno Italiano also serves tasty appetizers, pasta dishes, steak specials and an array of desserts, making it an ideal date night destination.
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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 is baking 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.

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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.

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The Hockey Town pizza at The Rec is a must for meat lovers.
Sara Crocker

The Rec Pizza and Detroit Eats

20340 N. Lake Pleasant Road, Peoria
Among the vast landscape of Valley pizzerias, one genre that is oft under-represented is the Detroit-style pie. The hallmarks of the Michigander pizza are a thick, crisp crust laced with cheesy edges, baked in steel pans. Plus, the sauce is ladled atop the finished pie, instead of hidden underneath the cheese and toppings. The Rec Pizza and Detroit Eats is an homage to all things Detroit, right down to the Motor City memorabilia in the dining room. While Detroit-style pizza can sometimes have an almost deep-fried quality, The Rec's pies are crisp but did not feel greasy. Try Hockey Town – a meat-lovers delight topped with pepperoni, sausage, bacon and cheese. The Rec is generous with the zesty marinara spooned on top of the pizza, offering a counterbalance to the rich toppings. The pizzeria also offers cauliflower or gluten and dairy-free crusts. Pair any of those pizzas with wings, a salad or even a classic Coney dog with chili, and finish it with a Faygo soda.

click to enlarge Pesto pizza at Source in Gilbert.
The Pistachio Pesto Pizza is a standout at Source in Gilbert.
Sara Crocker

Source

3150 E. Ray Road, #104, Gilbert
The Gilbert restaurant from chef Claudio Urciuoli isn’t a pizzeria. But the Mediterranean-inspired eatery builds on Urciuoli’s obsession with high-quality, local ingredients and commitment to offering fine food at a fair price. The restaurant’s team has incredible bread-making skills, and that includes exceptional pizza dough. Among Source’s menu of salads, sandwiches and bowls is a selection of 11-inch personal pizzas. The dough is made with whole grains and slow ferments over 36 hours. That care yields a crust that is airy but with great chew. Options range from a simply adorned cheese pizza to a pie topped with Arcadia Meat Market spicy Italian sausage, tomato sauce, roasted red peppers, mozzarella and oregano. Stay tuned into Source’s social media for rotating seasonal specials. Case in point, we’re still thinking about a special pie topped with luxe pistachio pesto, mozzarella and lemon zest.

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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 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.