The Best Pizza in Phoenix

In spring 2019, Mark Gluck brought Detroit-style pizza to the Valley. His square pies boast the genre’s thick, fluffy, focaccia-like crusts and crispy, cheese-infused bottoms. As is traditional, tomato sauce is generously ladled over the cheese, not the other way around. Although a few of the eight pizzas offered boast an oddball ingredient or two — maybe spicy pickles, Buffalo sauce or alfredo sauce — most are straightforward and delicious. Vegan and gluten-free options are available.

From his homey Italian storefront in Peoria, chef-owner Fabio Ceschetti turns out antipasti, handmade pastas, and light Neapolitan-influenced (but not strictly Neapolitan) pizzas, topped with ingredients imported from Italy. Ceschetti calls it “Pizza Italiana,” although his pies do have the soft, soupy quality associated with Neapolitan pizza. It’s worth noting, too that Ceschetti makes the dough from his grandfather’s starter, brought over from Italy before the restaurant opened. Check the pastry case for classic Italian dessert options such as tiramisu and cannoli.

Tanner Locust keeps it simple at his chill downtown Phoenix pizza shop, where he offers wings, one focaccia-based sandwich, a seasonal salad, calzone, a deep-dish Grandma pie (or slice), a daily dessert, and eight extra large pizzas sold by whole pie or slice, The place is often slammed, which begs the question: what makes the pizza so good? Maybe it’s the lengthy fermentation that gives Locust’s supple, crispy crusts so much flavor. Or maybe it’s inventive combos such as the green pie (homemade pesto crema, jalapeño-pineapple marmalade, mozzarella, pistachio crumble, arugula and Parmigiana), the vodka pie (sun-dried tomatoes, basil, and three kinds of cheese, smoothed in vodka sauce), and the white pie (caramelized onion, mozzarella, Parmigiana, basil, and white sauce on a sesame seed crust).