Pizza in El Mirage

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The nationally acclaimed pizzasmiths at Papa John's hand-toss dough in preparation for a miscellany of fresh meat, locally sourced veggies, and all-natural sauce. The menu sets out more than 15 toppings ($1–$1.50), such as pepperoni, black olives, and jalapeños, which adorn four sizes of original thin pizza ($7+) bedecked with fresh tomato sauce and cheese that unites the diverse ingredients much as a squabbling family is united by a love for pizza. Preselected topping combos ($11–$18) save stomachs from indecision; The Works proffers three types of meat, three vegetables, and olives, and the hawaiian barbecue chicken calls for a truce in the eternal fruit-veggie food fight with the addition of pineapple.

12555 NW Grand Ave
El Mirage,
AZ
US

In order to craft a truly authentic New York–style pizza, NYPD Pizza holds that only New York water will do. All of its kitchens boast a custom filtration system that replicates the flavor and character of Big Apple tap water, said to give the city's pizza and bagel dough its trademark flavor. At NYPD Pizza, that meticulously made dough is hand-tossed and baked inside of a classic stone oven. Similar care is put into selecting the rest of the ingredients—the kitchen strives to use only fresh, vine-ripened tomatoes, and employs exclusive cheese blends from Wisconsin and California.

The menu sports more than 15 specialty pizzas, many of which are New York–themed, such as the signature Brooklyn Family topped with pepperoni, sausage, and fresh basil. Other standouts include a Veganizza with veggies, Daiya vegan cheese, and an optional gluten-free crust, and a Pizza Blanca white pie with olive oil and crushed garlic. Slices of pizza, bites of Italian sandwiches, and family-size helpings of pasta all pair well with sips of NYPD Uptown Amber Ale, a craft beer brewed exclusively for NYPD Pizza by The Phoenix Ale Brewery.

13980 W Bell Rd
Surprise,
AZ
US

Rosati’s Pizza's history dates back to the early 1900s, when a recent Italian immigrant named Ferdinand Rosati moved from New York to Chicago with the dream of opening a restaurant. His first attempt was modest—with Ferdinand simultaneously fulfilling the duties of chef, server, dishwasher, and host—but quickly gained popularity for its crispy-thin-crust pizzas, originally served as complimentary appetizers. Encouraged by the public's response to the pies, Ferdinand and his son, Sam, decided to focus their efforts on opening a true pizzeria.

Today, at Rosati's Pizza locations across the country, plumes of heat swirl above piping-hot pies concocted from handmade sauce and dough. A smattering of toppings cling to five crust options—crispy thin, double dough, Chicago-style, pan, and superstuffed—as well as hide from their hungry predators inside hand-rolled calzones. Homemade lasagna and fettuccine alfredo battle for the top pasta spot, and fried chicken, baby back ribs, and fried-shrimp dinners work together to distract diners from hard-to-resist buffalo wings.

Rosati’s Pizza Rosati’s Pizza's history dates back to the early 1900s, when a recent Italian immigrant named Ferdinand Rosati moved from New York to Chicago with the dream of opening a restaurant. His first attempt was modest—with Ferdinand simultaneously fulfilling the duties of chef, server, dishwasher, and host—but quickly gained popularity for its crispy-thin-crust pizzas, originally served as complimentary appetizers. Encouraged by the public's response to the pies, Ferdinand and his son, Sam, decided to focus their efforts on opening a true pizzeria.

Today, at Rosati's Pizza locations across the country, plumes of heat swirl above piping-hot pies concocted from handmade sauce and dough. A smattering of toppings cling to five crust options—crispy thin, double dough, Chicago-style, pan, and superstuffed—as well as hide from their hungry predators inside hand-rolled calzones. Homemade lasagna and fettuccine alfredo battle for the top pasta spot, and fried chicken, baby back ribs, and fried-shrimp dinners work together to distract diners from hard-to-resist buffalo wings.

10651 W Olive Ave
Peoria,
AZ
US

Nick’s Deli & Pizza sates southwestern stomachs with a home-cooked, East Coast–inspired menu stuffed full of scrumptious deli sandwiches and slices of New York–style pizza and cheesecake. Decorate your table with a crispy, cheese pizza ($8.50–$11), which can be appetizingly adorned with toppings ($1.25–$1.50 each) such as pepperoni, mushrooms, bacon, spinach, and barbeque sauce.

7582 W Cactus Rd
Peoria,
AZ
US

We offer a pizza, restaurant, Italian family style dining. We offer a variety of traditional italian meals such as spaghetti, lasagna. We offer a variety of daily special on our website as well as daily specials. We offer a New York style hand tossed pizza, as well as calzones beer and wine.

9815 W Happy Valley Rd
Peoria,
AZ
US

For more than 30 years, the pizza makers at Ray's Pizza have been hand-tossing and baking pies that hearken back to old-world Italy by way of New York. Their food can satisfy appetites for both thin- and thick-crust pizza with Neapolitan- and Sicilian-style slices, and curb Italian-food cravings with hot hoagies and pasta dinners. The Scottsdale location's interior is as warm and welcoming as the pies, with TVs, brick-covered columns, and archways that invoke a rustic, European vibe—like a palace painted light brown with cappuccino. The Glendale restaurant, on the other hand, boasts a full-length mural depicting the New York City skyline.

15603 N 59th Ave
Glendale,
AZ
US