| Why eat franchised, strip-mall pizza when you can get | | | | Classic Italian Pizza |
| some of the best pizza pies in Phoenix, Arizona? | | | | 1030 E. Baseline Road |
| Pizzeria Bianco | | | | Tempe, AZ 85283 |
| 623 E. Adams St. | | | | O.K. this place is in a strip-mall and would take an |
| Phoenix, AZ 85004 | | | | exploration team featuring Lewis and Clark to find but |
| Chris Bianco opened Pizzeria Bianco in 1994. He has | | | | man-oh-man when you do, you'll be reward with some |
| won the James Beard Award (the Oscar of the | | | | very fine pizza. |
| restaurant industry) for his spectacular creations. | | | | La Piazza al Forno |
| Pizzeria Bianco was named "Best Pizza in America" | | | | 5803 W. Glendale Ave. |
| by Rachael Ray Magazine in March 2010. It was also | | | | Glendale, AZ 85301 |
| named "Best Pizza in America" by the 2005 book | | | | You know you're good when even your margherita |
| Pizza: A Slice of Heaven. Only open for dinner at | | | | pizza is out of this world. |
| 5:00pm, be sure and bring your standing shoes, the | | | | Pizza A Metro |
| wait can be up to 3 hours! | | | | 2336 W. Thomas Road |
| Cibo | | | | Phoenix, AZ 85015 |
| 603 N. Fifth Ave. | | | | Alright it is another strip-mall but they have an amazing |
| Phoenix, AZ 85003 | | | | vegetarian pizza topped with eggplant, zucchini, |
| Pronounced "Chee-bo" this quaint phoenix restaurant | | | | artichokes, peppers, olives, and mushrooms. |
| bakes all of its pizzas in a wood-fired oven, of course. | | | | Vito's Pizza |
| Over loaded with toppings, as one fan says, | | | | 4318 W. Northern Ave. |
| "CIIIIIBBBOOOOOOOOOOO I LOOOOVE YOU!" | | | | Glendale, AZ 85301 |
| La Grande Orange Pizzeria | | | | Vito doesn't own the place anymore but if you can |
| 4410 N. 40th St. | | | | wait the 45 minutes for the pizza to bake your |
| Phoenix, AZ 85018 | | | | Chicago-style, deep-dish pizza will make you think |
| Try out this creative pizza, The Padre: prosciutto, figs, | | | | you're in...well, Chicago. |
| arugula and ricotta. Nothing more to say. | | | | |