Bianco’s empire has now expanded to two locations in Phoenix, plus his sandwich shop, Pane Bianco, that serves the pizzeria's pies at dinner. The Wiseguy (wood-roasted onion, house-smoked mozzarella and fennel sausage) and the Rosa (red onions, parmigiano reggiano, rosemary and Arizona pistachios) are my current go-to’s.

At Pomo Pizzeria Napoletana, Chef Matteo Schiavone brings 30 years of experience in Italy to diners in the Valley at four locations. Elevating flour and water, Pomo uses a slow-rising sourdough made from organic wheat flour from Naples and Mediterranean sea salt. Each V.P.N.-certified pizza bakes for just 60-90 seconds at 905 degrees in a hand-built oven. I adore the simplicity of the Bufala Verace with San Marzano tomaotes, fresh mozzarella, basil and olive oil.  

At Cibo Urban Pizzeria in downtown Phoenix's Roosevelt Row neighborhood, the Rustica (mozzarella, prosciutto crudo and arugula) and the earthy Tartufata (mozzarella, mushrooms, prosciutto and truffle oil) are my faves. 

Among the tonier (yet cheaper) entrees at Tarbell’s is a pizza made with Sonoran wheat flour that’s topped with pork and beef meatballs; it’s the recipe of chef-owner Mark Tarbell’s mom. 

Glendale’s La Piazza al Forno was fawned over by Guy Fieri during an episode of “Diners, Drive-Ins and Dives,” its sister restaurant, La Piazza PHX, is a favorite of downtown-Phoenix pizza aficionados. The latter is V.P.N. certified.

La Piazza PHX serves up a delicious Dolce Diavolo, with San Marzano tomatoes, house made mozzarella, sopressata, Calabrian chiles and fresh basil, kissed with Arizona honey for sweet contrast. 

At North Scottsdale’s LAMP Wood Oven Pizzeria, the standout for me is the L.P., with capers, Sicilian cured black olives and white Italian anchovies. I hike off the calories at nearby Pinnacle Peak. 

So where, I wondered, do the guys behind my favorite pies go for an old-school slice?

“I like Pino’s Pizza al Centro,” says Guido Sacoone, chef/co-owner of Cibo. “Pino is a great guy and originally from the same area where I was born. I always go with the classic cheese slice.”

LAMP’s owner, Matt Pilato, loves grabbing a slice at Sal’s Gilbert Pizza. “He does a New York-style pizza called The Grandma that’s made with marinara instead of pizza sauce and provolone instead of Mozzarella. I really enjoy it. Everything they do is tasty—garlic knots, pasta. And they are the sweetest people in the industry.”