From old-school pizzerias tucked in neighborhood strip malls to buzzy downtown slice shops, Phoenix has pizza for every craving you can imagine. Whether you prefer your pie thin, square, wood-fired, or loaded with creative toppings, the city’s lineup is as diverse as its neighborhoods.
Let’s get to it.
Pizza A Metro
Since 2008, Pizza A Metro has welcomed guests with genuine smiles and flour-dusted handshakes. Tucked off Thomas Road, this wood-fired pizzeria crafts its own dough and draws on decades of Italian family tradition. The crust here is thin but sturdy, and it holds up under a mountain of toppings. Opt for the “pizza by the meter” if you’re feeding a crowd: a colossal 39-inch rectangle that yields about 20 generous slices.
Beyond pizza, the menu features shrimp pasta in pink vodka sauce, hand-breaded wings, and pressed panini. If you prefer simplicity, a classic margherita or meat lovers pie fits the bill. Vegans and veggie lovers will find plenty of options, and build-your-own pies mean no ingredient is off-limits. Seating is intimate, with a few indoor tables and a compact back patio, which keeps the vibe lively when it’s busy. Prices stay wallet-friendly, and you can choose dine-in, delivery, takeout, or catering—all without breaking the bank.
Via Della Slice Shop
Downtown since 2021, Via Della Slice Shop quickly became known for oversized New York–style slices and Grandma-style pan squares. Their secret is a 48-hour dough rise using Italian flour. That process yields a crust with a crisp exterior and a tender interior.
Topping choices range from the bold Green Pie—jalapeño-pineapple marmalade, pistachios, and fresh greens—to the richly sauced Vodka Pie with mozzarella, sun-dried tomatoes, and real vodka-infused cream. Heat seekers gravitate toward the Phoenix Pie, featuring spicy soppressata, marinated peppers, and a generous hot honey drizzle.
Counter service keeps things moving: place your order, grab a paper plate, and snag one of about 20 seats before the lunch rush. The shop also offers beer, sauced wings, and focaccia sandwiches for those looking for an extra bite. The soundtrack hums at a comfortable volume, and the focus remains squarely on exceptional pizza.
Pizza Heaven Bistro
When you step into Pizza Heaven Bistro on 7th Street in Midtown, you’ll notice two things immediately: the inviting brick oven aroma and the fully accessible layout. Opened in 1982, this local favorite offers both indoor dining and a few outdoor tables where the pizza scent drifts into the parking area.
The menu boasts a five-ingredient scratch dough that you can customize as thin, thick, gluten-free, or whole wheat. For vegans, a dedicated menu highlights housemade “veggie balls” and plant-based cheeses. The Pizza Bianca stands out for its simple blend of garlic, basil, extra virgin olive oil, Parmesan, and mozzarella. Classic pies and build-your-own options round out the lineup—think hearty Carnivori with multiple meats or tangy BBQ chicken.
Beyond pizza, the bistro serves giant calzones, pasta plates, wings, and fresh salads. The full bar pours cocktails, beer, and wine, and the spotless kitchen reflects over 35 years of pride. Prices are reasonable, and in true Phoenix style, ample parking makes every visit hassle-free.
The Parlor Pizzeria
At the heart of the Biltmore district, The Parlor Pizzeria occupies a former beauty salon and delivers a casual buzz. Communal tables and an open kitchen create an engaging atmosphere. Outdoors, the patio offers extra space. Families, date nights, and happy hour groups mix easily under a warm glow of string lights.
Pizza takes center stage. Each wood-fired Neapolitan-style crust emerges thin, chewy, and lightly charred at the edges. Crowd favorites include the Salsiccia pie topped with spicy sausage, mozzarella, grilled radicchio, and a saba drizzle, and the Roma with melted burrata and prosciutto. On the menu you’ll also find golden arancini, a crisp beet salad, and hearty Italian sandwiches. Desserts include a surprising banana trifle that diners order again and again.
Owned by Dan and Aric Mei, whose family history traces back to Nello’s Pizza, this spot focuses on seasonal ingredients and scratch-to-table recipes. It’s no wonder coworkers keep texting each other about The Parlor’s latest pie.
My Slice of the Pie Pizzeria – Arcadia (Catering Available)
In Arcadia, My Slice of the Pie Pizzeria blends New York style pizza with Southwest flair under one roof. The family-run spot tosses and proofs sourdough thin crust in-house, achieving a chewy texture that holds up in Phoenix’s dry climate. Baked in a stone oven, the pies range from classics like pepperoni to inventive options such as the El Pastor with cilantro, fire-roasted jalapeño puree and pineapple.
A gluten-free crust is available without sacrificing flavor, and all mozzarella is shredded fresh daily. Pies are sold by the slice or whole, and the counter-service setup accommodates quick orders alongside a few community tables. The menu rounds out with wings, crisp salads and Mexican Coke. Catering services handle larger gatherings, providing set menus of pizza, sides and drinks for corporate events or parties. Midrange prices make it easy to sample multiple flavors. It stays busy at lunch and sees steady traffic into the evening, ensuring that both dine-in and catering guests leave satisfied.
Spinato’s Pizzeria and Family Kitchen
Family tradition defines Spinato’s Pizzeria and Family Kitchen, which began in 1974 with Ken and Elaine Spinato in Scottsdale and is now run by their children and spouses. Using recipes passed down through generations, they produce about 40,000 pounds of dough every month across six Arizona locations. Popular for their signature thin crust, Spinato’s also serves a Chicago-style deep dish called The Chicago for diners seeking extra layers of sauce and cheese. While the original Scottsdale spot seats only ten, newer sites include booths, high-top tables and more elbow room.
A range of crusts meets diverse diets: a keto chicken crust, gluten-free and cauliflower options ensure there’s something for every guest. Toppings span from Mamma’s Signature with spinach, Roma tomatoes and mozzarella to Nicole’s “New” Favorite featuring pepperoni and feta, plus the Over-A-Cheeser for true cheese enthusiasts. The casual dining rooms welcome office lunches, weekend soccer teams and family gatherings. Having grown out of its BYOB origins, each restaurant now boasts a full bar stocked with local brews and multiple TVs for game days. Consistent service, a broad menu and friendly atmosphere make Spinato’s a reliable choice for groups of all sizes.
Forno 301
At Forno 301, the Phoenix team brings authentic Neapolitan pizza to life with wood-fired ovens. Since 2015, they have refined their dough process, using imported Naples flour to hand-stretch paper-thin crusts. Guests can watch the dough crew in action as they craft pies like the Sporcacciona with sausage, the Testosterone topped with spicy salami and honey, or a classic Margherita that holds its own against those in Italy.
The dining room seats about 60 around sleek tables and a long bar, while an outdoor patio offers space to cool off as the desert heats up. A private room handles special events and casual business lunches. Beyond pizza, traditional Italian dishes include creamy burrata, house-made pasta and delicate tiramisu. Prices range from about $9 to $12 per pie, keeping meals affordable. The atmosphere livens up in the evenings and on weekends, especially when ’70s disco tunes drift through the speakers, adding a playful vibe to every bite.
Federal Pizza
Tucked inside a renovated 1950s bank on North Central, Federal Pizza embraces midcentury style with laid-back charm. Inside, retro accents and a cozy bar area complement the open dining room. The focus is on outstanding pies: wood-fired Neapolitan-style thin crusts and square Detroit-style versions with crispy, caramelized edges. All dough is made from scratch by master baker MJ Coe. Round gluten-free pies are available, though the Detroit squares remain off limits for those avoiding gluten.
Toppings go far beyond pepperoni and mushrooms. The Manifesto combines wild mushrooms with fennel sausage, while the White Fig layers gorgonzola and balsamic reduction atop fresh figs. The Flaming Lips pairs salami, hot honey, and gorgonzola for a spicy, sweet kick. Beyond pizza, the menu offers crisp salads, fresh pasta, carefully selected wines, signature cocktails, and housemade desserts. A drive-thru window makes quick takeout easy. Prices sit in a comfortable midrange, and daily lunch specials and happy hour deals add value. The dining room sees steady traffic from lunch through late night, offering a relaxed atmosphere most days with an energetic buzz on Friday evenings.
CIBO
Inside a 1913 bungalow in downtown Phoenix, Cibo serves wood-fired Neapolitan pizzas in under two minutes at blistering oven temperatures. The indoor dining room seats about a dozen, but the lush garden patio draws most guests when the desert breeze arrives.
Each thin, slightly chewy crust comes topped with high-quality ingredients. The Rustica features fresh mozzarella, prosciutto, and peppery arugula. The Tartufata combines mixed mushrooms, prosciutto, and a drizzle of truffle oil. The Wiseguy pie brings smoked mozzarella together with sausage, fennel, and onion. Gluten-free crusts and local vegetable toppings ensure there’s something for every preference.
With per-person costs ranging from $15 to $30, this spot hits a moderately casual price point. Cibo offers dine-in, takeout, and private rooms but opts out of third-party delivery. To enjoy their family-recipe limoncello or a glass of wine alongside your pie, you’ll need to visit in person.
