clock menu more-arrow no yes
A margherita pizza dolloped with fresh mozzarella cheese
Pomo Pizzeria Napoletana
Pomo Pizzeria [Photo: Official]

15 Essential Phoenix Pizzerias

Where to go for a slice or a whole pie

View as Map
Pomo Pizzeria Napoletana
| Pomo Pizzeria [Photo: Official]

A conversation about Phoenix pizza has to start with Chris Bianco. For about three decades, travelers and locals have flocked to Pizzeria Bianco for his wood-fired pies, trips that, even for residents, have the joy and gravity of pilgrimage. But these days, Chris Bianco isn’t the only impressive pizzaiolo in town. His deeply considered creations have set a high bar. Over time, they have kindled a local hunger for great pizza.

In the past decade, a new crop of pizza artisans has arisen to feed that hunger. The result is that, pealing into a new decade, the Valley of the Sun is a constellation of al taglio squares and heat-puffed cornicioni, tactful flour blends and marathon fermentations, char blisters and toppings of summer stone fruit. Phoenix is still a great pizza city, but for new reasons.

A number of Phoenix restaurants and food destinations have resumed dine-in service. The level of service offered is indicated on each map point. However, this should not be taken as endorsement for dining in, as there are still safety concerns: for updated information on coronavirus cases in your area, please visit here. Studies indicate that there is a lower exposure risk when outdoors, but the level of risk involved with patio dining is contingent on restaurants following strict social distancing and other safety guidelines.

Read More
Note: Restaurants on this map are listed geographically.

1. The Rec Pizzeria

Copy Link
20340 N Lake Pleasant Rd
Peoria, AZ 85382
(623) 328-9131
Visit Website

In Spring 2019, Mark Gluck bought Detroit-style pizza to the Valley. His square pies boast the style’s signature thickness and darkly browned, cheese-crisp crust. Topping-wise, pies keep it classic or veer into zany territory: bacon and alfredo, Hatch chile and crema, even spicy pickles. There are vegan and gluten-free options. Soon, the Rec is set to expand to a second West Valley location, also in Peoria. 

2. Fabio On Fire

Copy Link
8275 W Lake Pleasant Pkwy #101
Peoria, AZ 85382
(623) 680-5385
Visit Website

Raised in a Southern Italian family in the Switzerland-adjacent reaches of Piedmont, in far Northern Italy, Fabio Ceschetti brings something different to the metro Phoenix pizza scene. Ceschetti operates in a newly renovated space in Peoria, in the West Valley, where pizza of high caliber is a little harder to find. His pizza has strong Neapolitan leanings — lightness, minimal toppings, puffy crust — but isn’t wholly Neapolitan. Toppings are traditional. Classic dessert options like tiramisu, cannoli, and cookies are popular. 

3. Mimi Forno Italiano

Copy Link
3624 W Baseline Rd #174
Laveen Village, AZ 85339
(602) 368-4612
Visit Website

Where South Phoenix starts to thin into farms, Domenico Cavallo, who grew up not far from Naples, is making the Neapolitan pizza of his youth. He uses Italian 00 flour and a high-hydration dough for lightness, hewing closely to tradition. The most exciting thing about this young pizzeria is that it is starting to ramp up produce sourcing from its own four-acre farm, Cavallo Vineyard, also in Laveen. Though Cavallo’s 300 olive trees aren’t producing oil just yet, he gets some ingredients, like basil and garlic, from his rural plot not unlike the one he grew up on near Salerno. 

4. Grand Avenue Pizza Company

Copy Link
1031 Grand Ave
Phoenix, AZ 85007
(602) 253-6107
Visit Website

In Phoenix, pizza by the slice can be elusive. And finding those out-there, circus slices heavy with unlikely toppings (the slices that are so great late in the night) is all but impossible. But for slices plain or just plain bonkers, head to this Grand Avenue mainstay, open until 3 a.m. Tuesday through Saturday. Slices are available in cheese, veggie, and pepperoni, plus a madcap special that varies. Eggplant Parm. Cremini mushroom and sour cream. Jalapeno-lifted Mac-and-cheese. All on top of pizza you can easily take to-go.

5. Cibo Urban Pizzeria

Copy Link
603 N 5th Ave
Phoenix, AZ 85003
602-441-2697

One of the intimate settings for pizza downtown is Guido Saccone’s Cibo, a haven of sauce and dough inside a century-old bungalow. Inside feels almost like a warm older relative’s red-brick house; the outside patio’s chimineas, plants, and trees banish, if only briefly, the bustle of the city. Saccone learned the pizzaiolo’s art at his brother’s restaurant in Caserta, a town in the same region as Naples. His pizza has the soupiness and puffy rim of Neapolitan. It often also has hard char blisters. His Diavola, powered by spicy salami, is a cult favorite. 

6. Pane Bianco Central

Copy Link
4404 N Central Ave
Phoenix, AZ 85012
(602) 234-2100
Visit Website

A cult favorite on the local pizza scene is the Sicilian pie that Chris Bianco has baked for 15 years at his sandwich shop. Lately, Bianco has been topping it with a sheep’s milk cheese from Glendale’s Rovey Farms, adding the Arizonan touch typical of his style. His Sicilian nods to the Sicilian American versions he was raised on in New York. At Pane Bianco, too, cooks often bake an 18-inch “Bronx-style” pie, red or white, both embracing many elements of classically New York-style pizza. 

7. Forno 301

Copy Link
1616 N Central Ave #104
Phoenix, AZ 85004
(480) 787-5654
Visit Website

The Gagliano family has roots in Liguria, and a Valley of the Sun pizzeria right by Phoenix Art Museum. The low-key eatery really takes on a vibe of eating in a simple Italian cafe, a place of spritzes and handmade gnocchi and strong coffee, where time pauses as folks tuck into sparsely filled panini made from dough that sees the wood-fired pizza oven. Pizzas follow suit. They’re straightforward and lovingly made, with a freshness to the tomatoes and bready depth to the crust. The family’s signature might be the Testosterone, a pie draped with prosciutto, tangled with bell peppers, and crowned with two eggs. 

8. Pizzeria Bianco

Copy Link
623 E Adams St
Phoenix, AZ 85004
(602) 258-8300
Visit Website

Chris Bianco is a giant of local and national pizza culture. The Bronx native who learned to make mozzarella when working at red sauce joints back East started blazing pies in a Phoenix grocery store three decades ago. Since, he has tirelessly refined his technique and ingredients. Bianco grinds his own blends of Western grains for a high-protein dough, uses his own brand of California tomatoes, and draws inspiration from local farmers and ranchers. His pizza defies category, but has a rusticity that conjures the ancient flatbreads from which pizza evolved. The Rosa (red onion, rosemary, pistachio, and Parmesan) and Wiseguy (roasted onion, smoked mozzarella, fennel sausage) are probably his two most famous pizzas.

9. The Parlor Pizzeria

Copy Link
1916 E Camelback Rd
Phoenix, AZ 85016
(602) 248-2480
Visit Website

Housed in a repurposed midcentury beauty parlor, The Parlor is one of the rare pizzerias that can really nail wildly non-traditional toppings. Dan and Aric Mei use a wood-fired oven to blaze pies like barbecue chicken; Calabrian salumi and watercress; and a union of fig jam, prosciutto, sweet potato ricotta, and salted almonds. Though this restaurant is a reliable purveyor of classics like Margherita, it’s hard not to spring for a pizza with smoked tomatoes or sausage and saba (an Italian, grape-based reduction). This decade-old pizzeria also has an outpost at Terminal 3 of Phoenix Sky Harbor Airport.

10. Pizzería Virtù

Copy Link
6952 E Main St
Scottsdale, AZ 85251
(480) 663-9797
Visit Website

A few blocks from Virtù Honest Craft, his more formal Italian restaurant, Gio Osso has opened a Neapolitan-style pizzeria. He sticks closely to the Associazione Verace Pizza Napoletana’s official rules, including use of 00 flour, San Marzano tomatoes, cooking time, and crust thinness. As in Naples, pizza is sparely topped. Among Osso’s many standouts are a pie with soppressata and domestic ‘nduja, and another with trumpet mushrooms, truffles, and taleggio cheese. Non-pizza features, like baked penne and swordfish skewers, vary by week. 

11. Crisp Premium Pizza

Copy Link
7111 E 5th Ave suite f
Scottsdale, AZ 85251
(480) 874-2747
Visit Website

Grandma-style pizza lives at this one-man counter in downtown Scottsdale. Adrian Langu, who learned the ropes at pizzerias in his native New York, uses Caputo 00 flour and cold, overnight fermentations to yield a tall but airy crust. He anoints 16-inch-by-16-inch pies with toppings as lean as crushed tomatoes and cheese, or, at the other end, generously paves them with popular American topping combinations. Langu also sells smaller pies, plus pizza by the square slice. 

12. Pomo Pizzeria Napoletana

Copy Link
8977 N Scottsdale Rd
Scottsdale, AZ 85253
(480) 998-1366
Visit Website

At this breezy Scottsdale restaurant, Steffano Fabbri turns out pizza in the classic Neapolitan style. Tiny pies with a swollen rim of crust, soupy center, and delicate bite emerge from a sparkling gold-tiled oven, where they cook in about 60 seconds. Pomo is one of just a few pizzerias in metro Phoenix with certification from the Associazione Verace Pizza Napoletana, the official body in Naples. His pizza is Neapolitan from circumference to center. Fabbri, from the Adriatic Coast town of Rimini, also bakes what he deems Rimini-style pizzas: wafer-thin and vaguely bar-style, with a lean, crackery crust.  

13. Lamp Pizzeria

Copy Link
8900 E Pinnacle Peak Rd
Scottsdale, AZ 85255
(480) 292-8773
Visit Website

Matt and Lindsey Pilato oversee the most popular and best pizzeria in North Scottsdale. Matt Piato offers a dizzying array of Neo-Neapolitan pies from his red-tiled oven, finishing most with Parmesan. He uses a blend of flours that includes 00 from Italy, resulting in a crust with chew and lightness. After testing numerous domestic and imported mozzarellas, Matt decided to stick with the one he makes himself. White pies seem to especially thrive at LAMP. Matt’s most impressive creation might be his Geppetto, topped with Sicilian sausage, gorgonzola, and caramelized onion marmalade. 

14. CRAFT 64

Copy Link
68 W Buffalo St
Chandler, AZ 85225
(480) 247-3002
Visit Website

Now with locations in Scottsdale and Chandler, Craft 64 remains a stalwart of Metro Phoenix’s robust Neo-Neapolitan pizza culture. Josh Ivey oversees both kitchens, putting the produce of area farms, chiefly McClendon’s Organic Selects, to careful use. Pizza is thin but retains a fresh, wholesome bready quality. Signature pies include the Smokehouse, a white pie that gains a hint of muskiness from smoked onions and smoked sausage, as well as the Aji, warmed through with jalapeno sauce. 

15. Myke's Pizza

Copy Link
31 S Robson #103
Mesa, AZ 85210

Former accountant, Proof Bread apprentice, and part-time sidewalk pizzaiolo Myke Olsen moved to a full-time oven in downtown Mesa early in 2019. Olsen ponders the fine points of pizza’s artistry on a level that calls to mind Chris Bianco, Arizona’s longtime pizza master. Olsen employs a Neo-Neapolitan style marked by American flour blends, long fermentations, and shaving aged gouda over finished pies. When the season is right, he doesn’t hesitate to add fruit, like pineapple (for a pie with Jersey pork roll) or sliced peaches (for one with sage and pistachios). Other standouts include a marinara inspired by eating garden tomatoes with his grandfather, and a white pie with potato and garlic cream.

1. The Rec Pizzeria

20340 N Lake Pleasant Rd, Peoria, AZ 85382

In Spring 2019, Mark Gluck bought Detroit-style pizza to the Valley. His square pies boast the style’s signature thickness and darkly browned, cheese-crisp crust. Topping-wise, pies keep it classic or veer into zany territory: bacon and alfredo, Hatch chile and crema, even spicy pickles. There are vegan and gluten-free options. Soon, the Rec is set to expand to a second West Valley location, also in Peoria. 

20340 N Lake Pleasant Rd
Peoria, AZ 85382

2. Fabio On Fire

8275 W Lake Pleasant Pkwy #101, Peoria, AZ 85382

Raised in a Southern Italian family in the Switzerland-adjacent reaches of Piedmont, in far Northern Italy, Fabio Ceschetti brings something different to the metro Phoenix pizza scene. Ceschetti operates in a newly renovated space in Peoria, in the West Valley, where pizza of high caliber is a little harder to find. His pizza has strong Neapolitan leanings — lightness, minimal toppings, puffy crust — but isn’t wholly Neapolitan. Toppings are traditional. Classic dessert options like tiramisu, cannoli, and cookies are popular. 

8275 W Lake Pleasant Pkwy #101
Peoria, AZ 85382

3. Mimi Forno Italiano

3624 W Baseline Rd #174, Laveen Village, AZ 85339

Where South Phoenix starts to thin into farms, Domenico Cavallo, who grew up not far from Naples, is making the Neapolitan pizza of his youth. He uses Italian 00 flour and a high-hydration dough for lightness, hewing closely to tradition. The most exciting thing about this young pizzeria is that it is starting to ramp up produce sourcing from its own four-acre farm, Cavallo Vineyard, also in Laveen. Though Cavallo’s 300 olive trees aren’t producing oil just yet, he gets some ingredients, like basil and garlic, from his rural plot not unlike the one he grew up on near Salerno. 

3624 W Baseline Rd #174
Laveen Village, AZ 85339

4. Grand Avenue Pizza Company

1031 Grand Ave, Phoenix, AZ 85007

In Phoenix, pizza by the slice can be elusive. And finding those out-there, circus slices heavy with unlikely toppings (the slices that are so great late in the night) is all but impossible. But for slices plain or just plain bonkers, head to this Grand Avenue mainstay, open until 3 a.m. Tuesday through Saturday. Slices are available in cheese, veggie, and pepperoni, plus a madcap special that varies. Eggplant Parm. Cremini mushroom and sour cream. Jalapeno-lifted Mac-and-cheese. All on top of pizza you can easily take to-go.

1031 Grand Ave
Phoenix, AZ 85007

5. Cibo Urban Pizzeria

603 N 5th Ave, Phoenix, AZ 85003

One of the intimate settings for pizza downtown is Guido Saccone’s Cibo, a haven of sauce and dough inside a century-old bungalow. Inside feels almost like a warm older relative’s red-brick house; the outside patio’s chimineas, plants, and trees banish, if only briefly, the bustle of the city. Saccone learned the pizzaiolo’s art at his brother’s restaurant in Caserta, a town in the same region as Naples. His pizza has the soupiness and puffy rim of Neapolitan. It often also has hard char blisters. His Diavola, powered by spicy salami, is a cult favorite. 

603 N 5th Ave
Phoenix, AZ 85003

6. Pane Bianco Central

4404 N Central Ave, Phoenix, AZ 85012

A cult favorite on the local pizza scene is the Sicilian pie that Chris Bianco has baked for 15 years at his sandwich shop. Lately, Bianco has been topping it with a sheep’s milk cheese from Glendale’s Rovey Farms, adding the Arizonan touch typical of his style. His Sicilian nods to the Sicilian American versions he was raised on in New York. At Pane Bianco, too, cooks often bake an 18-inch “Bronx-style” pie, red or white, both embracing many elements of classically New York-style pizza. 

4404 N Central Ave
Phoenix, AZ 85012

7. Forno 301

1616 N Central Ave #104, Phoenix, AZ 85004

The Gagliano family has roots in Liguria, and a Valley of the Sun pizzeria right by Phoenix Art Museum. The low-key eatery really takes on a vibe of eating in a simple Italian cafe, a place of spritzes and handmade gnocchi and strong coffee, where time pauses as folks tuck into sparsely filled panini made from dough that sees the wood-fired pizza oven. Pizzas follow suit. They’re straightforward and lovingly made, with a freshness to the tomatoes and bready depth to the crust. The family’s signature might be the Testosterone, a pie draped with prosciutto, tangled with bell peppers, and crowned with two eggs. 

1616 N Central Ave #104
Phoenix, AZ 85004

8. Pizzeria Bianco

623 E Adams St, Phoenix, AZ 85004

Chris Bianco is a giant of local and national pizza culture. The Bronx native who learned to make mozzarella when working at red sauce joints back East started blazing pies in a Phoenix grocery store three decades ago. Since, he has tirelessly refined his technique and ingredients. Bianco grinds his own blends of Western grains for a high-protein dough, uses his own brand of California tomatoes, and draws inspiration from local farmers and ranchers. His pizza defies category, but has a rusticity that conjures the ancient flatbreads from which pizza evolved. The Rosa (red onion, rosemary, pistachio, and Parmesan) and Wiseguy (roasted onion, smoked mozzarella, fennel sausage) are probably his two most famous pizzas.

623 E Adams St
Phoenix, AZ 85004

9. The Parlor Pizzeria

1916 E Camelback Rd, Phoenix, AZ 85016

Housed in a repurposed midcentury beauty parlor, The Parlor is one of the rare pizzerias that can really nail wildly non-traditional toppings. Dan and Aric Mei use a wood-fired oven to blaze pies like barbecue chicken; Calabrian salumi and watercress; and a union of fig jam, prosciutto, sweet potato ricotta, and salted almonds. Though this restaurant is a reliable purveyor of classics like Margherita, it’s hard not to spring for a pizza with smoked tomatoes or sausage and saba (an Italian, grape-based reduction). This decade-old pizzeria also has an outpost at Terminal 3 of Phoenix Sky Harbor Airport.

1916 E Camelback Rd
Phoenix, AZ 85016

10. Pizzería Virtù

6952 E Main St, Scottsdale, AZ 85251

A few blocks from Virtù Honest Craft, his more formal Italian restaurant, Gio Osso has opened a Neapolitan-style pizzeria. He sticks closely to the Associazione Verace Pizza Napoletana’s official rules, including use of 00 flour, San Marzano tomatoes, cooking time, and crust thinness. As in Naples, pizza is sparely topped. Among Osso’s many standouts are a pie with soppressata and domestic ‘nduja, and another with trumpet mushrooms, truffles, and taleggio cheese. Non-pizza features, like baked penne and swordfish skewers, vary by week. 

6952 E Main St
Scottsdale, AZ 85251

11. Crisp Premium Pizza

7111 E 5th Ave suite f, Scottsdale, AZ 85251

Grandma-style pizza lives at this one-man counter in downtown Scottsdale. Adrian Langu, who learned the ropes at pizzerias in his native New York, uses Caputo 00 flour and cold, overnight fermentations to yield a tall but airy crust. He anoints 16-inch-by-16-inch pies with toppings as lean as crushed tomatoes and cheese, or, at the other end, generously paves them with popular American topping combinations. Langu also sells smaller pies, plus pizza by the square slice. 

7111 E 5th Ave suite f
Scottsdale, AZ 85251

12. Pomo Pizzeria Napoletana

8977 N Scottsdale Rd, Scottsdale, AZ 85253

At this breezy Scottsdale restaurant, Steffano Fabbri turns out pizza in the classic Neapolitan style. Tiny pies with a swollen rim of crust, soupy center, and delicate bite emerge from a sparkling gold-tiled oven, where they cook in about 60 seconds. Pomo is one of just a few pizzerias in metro Phoenix with certification from the Associazione Verace Pizza Napoletana, the official body in Naples. His pizza is Neapolitan from circumference to center. Fabbri, from the Adriatic Coast town of Rimini, also bakes what he deems Rimini-style pizzas: wafer-thin and vaguely bar-style, with a lean, crackery crust.  

8977 N Scottsdale Rd
Scottsdale, AZ 85253

13. Lamp Pizzeria

8900 E Pinnacle Peak Rd, Scottsdale, AZ 85255

Matt and Lindsey Pilato oversee the most popular and best pizzeria in North Scottsdale. Matt Piato offers a dizzying array of Neo-Neapolitan pies from his red-tiled oven, finishing most with Parmesan. He uses a blend of flours that includes 00 from Italy, resulting in a crust with chew and lightness. After testing numerous domestic and imported mozzarellas, Matt decided to stick with the one he makes himself. White pies seem to especially thrive at LAMP. Matt’s most impressive creation might be his Geppetto, topped with Sicilian sausage, gorgonzola, and caramelized onion marmalade. 

8900 E Pinnacle Peak Rd
Scottsdale, AZ 85255

14. CRAFT 64

68 W Buffalo St, Chandler, AZ 85225

Now with locations in Scottsdale and Chandler, Craft 64 remains a stalwart of Metro Phoenix’s robust Neo-Neapolitan pizza culture. Josh Ivey oversees both kitchens, putting the produce of area farms, chiefly McClendon’s Organic Selects, to careful use. Pizza is thin but retains a fresh, wholesome bready quality. Signature pies include the Smokehouse, a white pie that gains a hint of muskiness from smoked onions and smoked sausage, as well as the Aji, warmed through with jalapeno sauce. 

68 W Buffalo St
Chandler, AZ 85225

15. Myke's Pizza

31 S Robson #103, Mesa, AZ 85210

Former accountant, Proof Bread apprentice, and part-time sidewalk pizzaiolo Myke Olsen moved to a full-time oven in downtown Mesa early in 2019. Olsen ponders the fine points of pizza’s artistry on a level that calls to mind Chris Bianco, Arizona’s longtime pizza master. Olsen employs a Neo-Neapolitan style marked by American flour blends, long fermentations, and shaving aged gouda over finished pies. When the season is right, he doesn’t hesitate to add fruit, like pineapple (for a pie with Jersey pork roll) or sliced peaches (for one with sage and pistachios). Other standouts include a marinara inspired by eating garden tomatoes with his grandfather, and a white pie with potato and garlic cream.

31 S Robson #103
Mesa, AZ 85210

Related Maps