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The 12 Best Places to Eat Pizza in Metro Phoenix in 2021

It's always a good time to make the argument that Phoenix is the best pizza town in America. There’s the diversity of pizza-making traditions — 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 diehard 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 pizzerias around town.
Pizzeria Bianco Multiple Locations
Pizzeria Bianco has become the measuring stick by which every other wood-fired pizza joint in town is to be measured 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 town, 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. It’s also difficult to argue that a pie like the Marinara is anything but delicious — it achieves a gorgeous richness and depth, especially considering that it’s a cheese-free pie. 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 singular pie in the state.

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The 7 Best New Restaurants of 2020 in Metro Phoenix

Chris Malloy
Belly Kitchen and Bar 4971 North 7th Avenue
One of the many ways that Belly rocks is by making simple food sing. A lemongrass-scented horchata — sugar so muted that the fragrant rice and the great perfume of the lemongrass can tango — is a drink destined to be slurped down on your drive home from scoring takeout. Consider, why not, a simple side of sautéed seasonal vegetables rippling with umami bass notes, even the meaty fist of cauliflower tender at the core. Or take the claypot-cooked chicken, dark thigh chunks and sinewy-looking strips uncommonly succulent, touched by the warmth of turmeric and a measured zap of fish sauce. The quartet behind Instrumental Hospitality, Michael Babcock, Wayne Coats, Paul Waxman, and Robert Cissell, already has their restaurant humming. And that’s without even writing about A-sides and cocktails.

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