city, and bright blue leather booths lend a distinctly urban feel, yet the menu is a classic. Try the Pizza Burrata for a fun experience from the get-go. A plump ball of cheese sits in the center of the pie, begging to be sliced open and spread over thin slices of spicy capicola and baby arugula. Well-dressed salads round out the meal at this perfect-for-sharing spot. La Piazza al Forno 5803 West Glendale Avenue, Glendale 623-847-3301 La Piazza al Forno in Old Towne Glendale is a longtime staple of the Valley’s Neapolitan pizza scene. The restaurant was something of a trailblazer in bringing wood-fired, artisanal pizza to the greater Phoenix area, and is certified by the Associazione Verace Pizza Napoletana, which means it adheres to the time-tested methods of traditional Neapolitan pizza- making. The quickly-cooked, crispy-chewy crust pairs perfectly with the full-bodied flavor of San Marzano tomatoes. A menu highlight is the Lasagna Pizza, a creation that answers the age-old question of whether to order pizza or pasta. This perfectly blends the flavors of the two favorite Italian staples. Mimi Forno Italiano 3624 West Baseline Road #174, Laveen Village 602-368-4612 This south Valley restaurant is a neigh- borhood favorite, and for good reason. Located in Laveen Village, this small spot fills up fast. Grab a seat at the bar or be prepared to wait for a table for dinner. But at Mimi Forno Italiano, the wait is so worth it. Thin, stemmed wine glasses add a hint of elegance to the neighborhood spot, and excellent pizza brings it home. The menu is split into red and white, and we highly recommend the Polpetta. The restaurant serves a starter of meatballs drenched in red sauce, but you can also try them thinly sliced and added to this meat lovers-style pizza, accompanying ham, sausage, mozzarella, and basil. Mimi Forno Italiano also serves pasta dishes, steak specials, and an array of desserts, making it an ideal date night destination. Myke’s Pizza 31 South Robson #103, Mesa 480-687-8526 Myke’s Pizza, the former pop-up in Mesa, moved off the sidewalk and into Cider Corps. And there, Myke Olsen is baking some serious pies. One of the more unusual pizzas on the menu features bacon, rosemary, potatoes, and garlic cream. This is a white pie to convert the red-sauce fanatic. Another pizza defi- nitely worth eating is the Tomato Pie which doesn’t have any cheese on it. It features Bianco DiNapoli tomatoes, Blue Sky Organic Farms basil, pepper, and sliced garlic soaked in olive oil so it won’t burn. The pizza hits you with the same spirit as a simple summer pasta made with sauce simmered from fresh tomatoes. Speaking of summer, the seasonal pies at Myke’s are worth catching. Try one topped with peaches in the late summer, or enjoy a butternut squash and mushroom slice in the fall. The Parlor Pizzeria 1916 East Camelback Road 602-248-2480 The Parlor has become a dependable desti- nation for creatively fashioned pizza pies that manage to bring some surprising twists to the pizza game. There is the Salsiccia, for instance, topped with sausage, grilled radicchio, and sage. Then, there are pies like the Spicy Barbecue Chicken, finished with cilantro and serrano chiles. The Parlor may not be for pizza purists, but it’s a great place to renew your devotion to the possi- bilities contained within a round of cheesy, baked dough. Make sure to look out for seasonal specials, as well, such as a sweet corn pie in the summer and the Autunalle, a fall pizza made with prosciutto, fig jam, and sweet potato ricotta. Pizzeria Virtù 6952 East Main Street, Scottsdale 480-663-9797 Although it is located in the heart of Old Town Scottsdale, Pizzeria Virtù takes a decidedly different approach to the glitz and glam of the neighborhood. Eating at this restaurant feels as though you were invited into a friend’s simple yet cozy home, where you can enjoy a glass of wine on their patio. It’s a creation of chef Gio Osso who made his way back to the space where he initially worked in the Valley. The location was previously home to Grazie, a restaurant where Osso managed the wood oven on weeknights. The chef went on to open Virtu Honest Craft, to much acclaim, but returned to pizza when Grazie closed its doors. Now, he’s crafted an expert menu of Neapolitan pizzas including the Erbazzone, a pie topped with mozzarella, smoked pancetta, garlic, spinach, ricotta, and lemon; and the Milano, a pizza that celebrates cara- melized onions and chestnut honey. Pomo Pizzeria Napoletana Multiple Locations Pomo Pizzeria Napoletana is another spot certified by the Associazione Verace Pizza Napoletana. The dough has only four ingredients: imported organic wheat flour, natural yeast, Mediterranean sea salt, and water. It’s allowed to rise for at least 24 hours, hand-kneaded, and then given a swift 90-second cook in temperatures upward of 900 degrees Fahrenheit in the restaurant’s enormous wood-burning ovens. The careful prep produces blistery, thin-crust pies that are beautiful in their simplicity and long tradition. Try the Diavola, a lovely pizza full of robust tomato flavor and savory, crispy texture from the salame piccante, a spicy Italian pepperoni that’s nicely crisp at the edges. The Burratella is another favorite for fans of sweet and spicy. This perfectly balanced pie is topped with burrata, hot soppressata, mozzarella, thin “chili threads,” basil, and a drizzle of local organic honey. Little Help All Wishes Need a 2812 E. Thomas Rd. • Phoenix • 602-224-5464 longwongs28thst.com 23 phoenixnewtimes.com | CONTENTS | FEEDBACK | OPINION | NEWS | FEATURE | NIGHT+DAY | CULTURE | FILM | CAFE | MUSIC | PHOENIX NEW TIMES NOV 17TH–NOV 23RD, 2022
