5 Pizza Meccas

BY Riki Altman-Yee, Lad Makinde, Teresa K. Traverse, David Tyda and Lauren Swanson | January 4, 2017 | Feature Features

The city's booming culinary scene is hallmarked by inspiring new restaurant openings, impressive chefs, dishes to die for, experiences to savor and a spectrum of food and drink trends that take dining out into a whole new and exciting realm.
Ask for an add-on of spicy soppressata when ordering Base Pizzeria's white truffle pizza ($16)

Base Pizzeria
When owners Carlee Lukje, Michael Sands and Rossco Lukje decided to create Base Pizza, they wanted it centered around local and organic produce with a focus on community. They stay true to this desire with menu items like the pesto chicken pizza ($17), which uses organic, free-range chicken, housemade cilantro pesto with cherry tomato and house-pulled fior di latte. Pro Tip: Ask for the Raul ($16), named after one of Base's first employees. It’s a house specialty white truffle pizza with caramelized onion and spicy soppressata that is not on the menu. 3115 E. Lincoln Drive, Phoenix, 602.535.8914

Gino’s East
Gino’s East has been a long-standing staple of Chicago pizza lore for over 50 years. The pizzeria is widely known for its signature deep-dish, which is slowly baked in seasoned cast irons for almost an hour until the cornmeal crust is golden and flaky. Patrons love the pies so much, they have them frozen and shipped across the country. Pro Tip: At Gino’s, every surface is fair play, and it is a tradition for guests to sign their names all over the restaurant. From $12, 3626 E. Indian School Road, Phoenix

Lou Malnati’s
Since opening its flagship Phoenix location in 2016, Lou Malnati's has continued the tradition of excellence from one of the oldest family names in Chicago pizza. The classic Chicago-style deep-dish starts with a flaky, buttery crust, followed by layers of creamy mozzarella cheese and your desired toppings (sausage rules in The Windy City), all topped off with a fresh tomato sauce made with whole chunks of pear and plum tomatoes and a sprinkling of cheese and spices. Pies from $8. Pro Tip: If you hate waiting in lines, then come before 6pm or order online or to go. 100 E. Camelback Road, Phoenix, 602.892.9998

Pizzeria Bianco
The jewel of Arizona’s pizza scene, Pizzeria Bianco is one of the most acclaimed artisanal pizzerias in the country and the dream of James Beard Award-winning chef Chris Bianco, who started the pizzeria in 1988. Today, Bianco is still a leading voice for restaurateurs all over the world. Pro Tip: The downtown restaurant gets extremely busy during events, so plan accordingly. From $13, 4743 N. 20th St., Phoenix, 602.368.3273

Pomo Pizzeria Napoletana
Crafted in a tradition that dates back hundreds of years to Napoli, Italy, the signature style of Pomo Pizzeria creates an unparalleled experience. The process begins with slow-rising sourdough kneaded from a family recipe that includes refined organic wheat flour imported from Naples. Each pizza is finished at 905 degrees Fahrenheit in handbuilt wood-burning ovens, specially designed and constructed from ornate brickwork and bonded together with volcanic sands from the coastline of Southern Italy. Pro Tip: Few know about Pomo's secret Nutella pizza: freshly baked pizza crust, slathered with Italian Nutella, topped with powdered sugar, whipped cream and strawberries ($15). 8977 N. Scottsdale Road, Scottsdale, 480.998.1366

See More of Our 50 Finest Restaurants here:
3 Place to See and Be Seen
5 Chefs of the Moment

Photography Courtesy Of: