Via Della Slice Shop is Downtown Phoenix’s new kid on the block. And although this spot is one of the latest to open in the area, they've got no shortage of old school cool just oozing out from their brick-clad Prohibition-era digs. Speaking of oozing, Via Della’s White Pie with homemade white sauce and mozz is a must-order. Other notables include the Grandma Pie, a square indulgence decorated with crispy pepperoni and the taste bud-punching Phoenix Pie.

The pizza wizards at La Piazza Al Forno have undoubtedly mastered the art of pizza, transforming the simplest ingredients into marvelous masterpieces, one pizza at a time. It all starts with San Marzano tomatoes, homemade dough built with double zero flour (the gold standard and most refined out there), and housemade mozzarella. The secret to each pie’s divine sapidity might just be La Piazza Al Forno’s wood-oven where each pie is cooked to perfection at a toasty 800 to 900-degrees.

Tammie Coe is a dessert queen. And now she’s got her eyes on the throne to reign as Phoenix’s pizza regina. Her latest concept Hot Daisy Pizza swung-open its doors earlier this year to crowds of pizza lovers eager to treat their taste buds to her inventive pies. Selections range from the Elote Pizza, a roasted corn-topped charmer complete with cilantro, cotija cheese, mozz, and a drizzle of chipotle oil to the classics, which includes the simple, but delicious, Pepperoni Pie.

This neighborhood-focused, order-at-the-counter pizza shop uses rustic cooking methods, including a wood-fired oven that makes for sublime, crispy-crunchy crusts. A handful of ingredients are sourced directly from Gilbert’s own fruitful community farm at Agritopia, so you’re always guaranteed some fresh tastes on your piping-hot pie. Tucked inside of Gilbert's craftsman community BARNONE, Fire & Brimstone neighbors a wine shack, craft beer taproom, and an ice cream shop.

New York-style slices and pies are what’s on the menu at this Downtown Phoenix pizza joint. The compact pizza shop is a throwback with its checkered floors, red tabletops, and neon signs. In addition to a shortlist of pies, ranging from classic pepperoni to chicken parm, standbys like garlic knots, salads, sandwiches, wings, and fries round out the Ziggy’s menu. And, this pizza spot houses a portal to an out-of-this-world pinball lounge.

This family-operated restaurant deals in all sorts of Italian classics, but really, you’re here for the ‘za. Flame-kissed traditional Neapolitan-style pizza is what’s in store when you visit Forno 301. Try the namesake Forno 301. This pie features a lip-smacking red sauce, fresh mozzarella, sausage, and a generous supply of mushroom and onion that will have you reaching for another slice.

Does pineapple belong on pizza? This seemingly simple question has sparked a fiery debate amongst pizza fans over the years. Whatever team you’re on, you’re probably really passionate about your opinion. Fruit makes an excellent pizza topping. And Myke’s might just sway your opinion on the heated debate. Locally grown peaches are known to make an appearance on the wood-fired pies at Myke’s, making a solid case that fruit does in fact belong on pizza. And yes, there’s a pineapple option, too.

You probably spent years of your life mourning the fact drive-thru pizza isn’t a thing—until you discovered Federal Pizza. Not only can you pick up a pie to-go without even leaving your car, but it’s high-end pizza you’d never expect from a delivery service. Oh, and they give you a suggested beer pairing for whatever toppings you choose. So go and grab yourself The Answer (great name, right?), with spicy sausage, apple, gorgonzola, spinach, candied pecans, and fennel.

The vegan-friendly pizza shop has found a permanent home within Downtown Phoenix’s buzzy hangout, The Churchill. Their pies are fired at over 900-degrees, resulting in a marriage of super-crispy crusts and gooey melted cheeses. Freak Brothers’ standard pies are built on a base of organic, handmade dough and topped with cheeses direct from Italy and an assembly of carefully sourced local ingredients. And they’ve got gluten-free and vegan-friendly options that are equally delicious.

This family-owned pizzeria has been a local favorite since 1996. And it might just have something to do with the hand-stretched mozzarella cheese, scratch-made pastas, cured in-house meats, pizza dough that’s made fresh on the daily, and the incredible from-scratch desserts—maybe. Nello’s award-winning pies range from traditional pepperoni and sausage-topped options to unique pies like the Yukon Gold, constructed with olive oil, potatoes, pancetta, gorgonzola, mozzarella, and topped with an egg.

When the chef making the pies is a certified piazaloo, you know what you’re getting is about to be really, really good. Prior to opening his latest concept earlier this year, Chef Gio Osso was certified by the Accademia della Pizza Napoletana. Yes, it’s a real thing. And no, not just anyone can get certified. Now, let’s talk pizza. The pies here are made in the Napoletana tradition, which means airy crusts and thin centers that likely require a fork and knife.

Chicago-style pizza lovers are rejoicing because the deep dish phenomenon has made its way west to Phoenix. It’s been an undeniable hit too. You can’t go wrong with the Malnati classic—which has sausage, extra cheese, and lots (and we mean LOTS) of sauce.

Craft 64 is a spot that has not only some of the best pizza in town, but also great ales. Stop by and get the best of both worlds, pairing a wood-fired pizza with a craft beer. This place uses only local, organic ingredients, and even makes its own mozzarella from scratch every day. Our rec is The Spain, with chorizo, Spanish almonds, cured olives, and a mild hot sauce.

Bianco’s pies have catapulted our city’s food culture into national conversation. Over the years the highly-lauded Heritage Square pizza haven has become a favorite of locals from every corner of The Valley and a must-visit for the pizza obsessed—for good reason. A word of advice? Don’t come here on a diet. You’ll want to try everything, especially the wood-fired Neapolitan-style ‘zas like the margherita or Biancoverde.

Having been in the neighborhood for over a decade, Cibo is an undeniable Downtown Phoenix favorite, with every kind of gourmet Neapolitan pizza you could ever want. It's housed in a charming 1900s bungalow in the heart of the city, and serves one of the best Pomodoro Fresco pies around (mozzarella, grape tomatoes, and basil).

In the early '70s, founder Ken Spinato and his family relocated from an Italian neighborhood on the South Side of Chicago to Arizona. More than 40 years later Spinato’s is still family-run, the sausage is still made in-house, and the secret sauce is still a secret. Don’t sleep on Mama's Signature. The drool-inducing pie is layered with spinach, roma tomatoes, garlic, and mozzarella cheese.

When you just want a quick, tasty slice, Venezia’s is hard to beat. You can get a hearty slice for a mere $2.50 anytime, and between its low regular prices, coupons, and daily discounts, you’ll never feel like you’ve overpaid—especially for the quality of the pizza. The Park Avenue is a New York-style number topped with artichoke hearts, spinach, garlic, tomato, and grilled chicken. It is, as you might have guessed, simply wonderful.

La Grande is a charming blend of a grocery store, pizzeria, bakery, and gift shop. The pizzas are unsurprisingly great (even that Avocado Pizza), and they’re also unique in that most of them can be ordered vegan or with a gluten-free crust.

Wood-fired, thin-crust pizza lovers rejoice! LAMP is here for you. The menu breaks up the pizzas by white (without tomato sauce) and red (with sauce!) and has 20 different kinds to choose from. Definitely order the infamous Stacy's Mom: It’s a white pizza topped with just garlic and ricotta.

Pizza should be egalitarian, and thanks to Pomo, even your vegan and gluten-free friends can enjoy its deliciousness in a chic, comfortable space. Literally any pizza on the menu can be made gluten-free or vegan and you can even opt for a cauliflower crust pizza. For the pizza purists, there are plenty of incredible options with and without tomato sauce, but our top pick is the toto sapore with sausage, prosciutto, salami, sopressata, tomato sauce, mozzarella, and basil.

The Parlor has rightfully received nearly every recognition you can imagine, from mentions of its romantic date night atmosphere, to its top-quality lineup of craft cocktails (and of course, the star of the show, the Food Network-touted pizza). You won’t find any gimmicky, over-the-top variations here, but the pizzas run the gamut of classics, like heirloom margherita, pepperoni, and spicy barbecue chicken.