Papa Murphy’s serves up a tasty menu of handmade "take ‘n’ bake" pizzas created using dough, cheeses, meats, and veggies that are freshly prepared every day. After customers choose their pie, Papa Murphy's personable pizza fashioners will build the pizza in-store and then package it for customers to bake at home in the oven, in a pottery kiln, or over a pile of burning cookbooks. Customers can select one of Papa Murphy's signature pizzas or customize their pie to a more specific taste, culling from the four sauces, three crusts, and more than 20 toppings available. Watch as Papa Murphy’s pizza professionals corral the ingredients of a signature pizza such as the Cowboy ($11.99 for the 16” family size), complete with pepperoni, Italian sausage, mushrooms, and black olives, or request a Chicago-style stuffed pizza ($14.99 for the family size), packed with onions, mozzarella, four kinds of meat, and one of the most efficient public-transit systems in America. Thin-crust fans can opt for an Herb Chicken Mediterranean deLITE ($11.99 for a large), smothered with feta cheese, olive oil, and spinach, and veggievores can avail themselves of Papa Murphy’s gourmet vegetarian ($15.99 for the family size) option, which comes saturated with a creamy garlic sauce. Side your pizza with a chicken Caesar salad ($5.99), an order of cheesy bread ($3.99), or a two-liter soda ($2.09).
With its broad spectrum of Italian eats, NY 54 Pizza & Ristorante's menu "has everything you've been craving," according to Go Gilbert! magazine. The kitchen staff whips up fresh pizza dough and sauce each morning before baking crusts to a golden brown in a stone oven. The restaurant's crusade for freshness extends into wings that never see the inside of a walk-in freezer and breadcrumbs ground and seasoned in-house.
In keeping with NY 54's Big Apple theme, chefs import authentic treats from New York City, including knishes from Coney Island and crumb cake from a Brooklyn bakery. Inside the restaurant, a backdrop of exposed brick peeks from behind vintage framed photos of the Yankees and native New Yorker Robert De Niro.
At Florencia Pizza Bistro, spreading tomato sauce on a disk of housemade crust is indeed tradition, but not a rigid one. The Snow White—a recipe that has been with the bistro staff for more than 30 years—arranges basil, minced garlic, tomatoes, and cheese atop a coat of extra-virgin olive oil. Eight specialty pizzas and five pesto pizzas embrace this tomato-less approach, allowing the richness of toppings such as walnuts, italian sausage, and kalamata olives to hold the tongue's attention.
With the menu as their guide, guests can select a preestablished pizza or build an original one of their own. Gluten-free crust and low-fat cheese options accommodate dietary restrictions, and half-baked pizzas allow patrons to heat up their meals later, in the comfort of their gym’s sauna. Calzones, sandwiches, and paninis—made with the same housemade pizza crust for bread—also wrap meats and veggies in a toasty embrace.
At New York 51 Pizzeria, friendly servers ply guests with cheesy pizzas, creamy and zesty pasta dishes, and subs piled high with turkey, pepperoni, and mozzarella. Each freshly baked pie showcases the hallmarks of traditional New York–style pizza: a crispy-chewy crust with toppings such as fresh basil and italian sausage. The friendly staff also serves lasagna bolognese and spaghetti primavera.
Though Terry "Joe" Black spent more than two decades in the restaurant and food industries, for many years the notion of opening his own pizzeria remained a wistful one. Smitten with the restaurant business during his college years, he spent the first 15 years of his career working for national chains, then another 10 in food distribution. It wasn’t until Black met and befriended Nick Heddings, owner of Arizona Pizza Company in Tucson, that the gears were set in motion to allow Black to make the leap to ownership, spurred in part by Heddings's support and pizza recipe. Black and his wife, Mary, kept the concept simple: a limited menu centered around tasty, New York–style pizza. They resolved to be fanatical about their customers’ experience and to create a welcoming, neighborhood feel. To further that goal, Black and his family remain active with local schools and organizations to this day.
Their focus on quality and friendliness has paid off. Of Jimmy & Joe’s signature "Serious Slice," blogger Michele Laudig said—as part of the Phoenix New Times’ 100 Favorite Dishes series in 2010—"It's super thin and crisp on the bottom, with puffy, chewy edges." Each gigantic slice is cut from the 24-inch Big Jimmy, arrives on its own metal pan, and, like a celebrity’s engagement ring, is bigger than the average person's head. As testament to its food’s deliciousness, the restaurant has won multiple awards, including the Reader Pick for Best Pizzeria in the East Valley Tribune's 2011 Best of East Valley.
Naked Pizza hearkens back to the age of cavemen, when dense grains supplied the energy necessary to combat hours of Ice Age drudgery. The pizzeria’s kitchen chemists kept this lifestyle in mind while developing the shop’s Ancestral Blend, a conglomeration of 10 grains—including oats, brown rice, buckwheat, and quinoa—infused with prebiotic agave fiber and probiotics that promote slow and healthy digestion. Toppings are also stripped down to their simplest and healthiest form, from rGBH-free Wisconsin mozzarella to tomato sauce free of citric acid or sugar. Naked Pizza also dispenses with dinnertime secrecy by openly posting nutritional information for all to see and inviting feedback via social media and onsite semaphore flags.