Step aside, New York City, New Haven and Chicago—there’s a new, unexpected pizza-lover’s paradise rising to the forefront—Phoenix, Arizona.
Cibo Pizzeria
Cibo Pizzeria exterior
The hot Sonoran Desert might not sound like an ideal hub for some of the country’s best pizza but with 200 people moving to Phoenix each day, the fifth largest city in America is a true melting pot of cultures and cuisines that welcomes great pizza makers.
The Valley of the Sun is drawing national attention for its high-quality pizza, with local spots like Pizzeria Bianco heavily featured in Netflix's “Chef’s Table: Pizza,” and chef-owner Chris Bianco touting two James Beard Awards—James Beard Award for Best Chef (Southwest) and James Beard Award for Outstanding Restaurateur.
Other renowned spots include Trevor’s, a liquor store and pizzeria combination with three locations in the Phoenix area, which caught the attention of acclaimed pizza reviewer Dave Portnoy, who gave the pie his seal of approval with a high score of “almost 8.4” out of 10.
Cibo Pizzeria, a downtown Phoenix spot that is extremely popular with locals and consistently ranks as the best pizza spot in the state, recently celebrated 20 years in business.
“Arizona has a huge food culture right now, and people here really appreciate quality,” says Guido Saccone, chef and co-owner of Cibo Pizzeria.
“Phoenix especially has become a city where independent restaurants thrive. The climate brings people together outdoors, and pizza is naturally communal.”
“Plus, there’s a new generation of chefs and owners committed to craft, and that energy is contagious,” he added.
Saccone, who originally hails from Italy, followed his dream of creating a community-centered pizzeria in the desert.
“We wanted to bring a piece of authentic Italian hospitality to Phoenix, a place where people could gather around great pizza, pasta and wine in a cozy, welcoming space,”
Saccone says. “I grew up with food at the center of life—it’s how we connect with family, friends and community. I wanted to recreate that feeling here.”
With the pizzeria set in a charming 1913 bungalow with a cozy dining room and a patio shaded by giant trees covered in lights, Cibo provides a romantic, lively and casual atmosphere for dining, but it's the authentic pizza that ultimately brings in the crowds.
“We stay true to the craft: long-fermented dough, cooked in a wood-fired oven, with carefully sourced toppings,” Saccone said. “It’s all about balance—slightly soft crust, typical of Neapolitan pizza, simple but bold flavors. We don’t overload; instead, we highlight each ingredient.”
The pizzeria’s most popular flavor is the margherita, which Saccone says people love because “it embodies what pizza should be—pure, flavorful and comforting.”
Cibo Pizzeria
Pizza
Choosing the right ingredients is key to a great pizza, and Saccone uses traditional Italian imports and highlights local Arizona produce when it’s in season, with dough made fresh daily and fermented for 48 hours for improved flavor and digestibility.
“I like to draw inspiration from the seasons and from Italian traditions. We run weekly specials—a pizza and a pasta—that give us the chance to experiment, whether it’s with squash in the fall, fresh corn in the summer or truffles when they’re in season. It keeps things exciting for our guests and for our team,” Saccone says. “We’ve worked with local suppliers like TruLocal/Homer Farms for hydroponic basil and greens, and we often collaborate with local breweries and wineries for special events. Supporting local producers is important to us—it’s part of being rooted in our community.”
The great pizzas in Phoenix transcend the pie itself—it’s about the community and connection that comes with it.
“We believe pizza is not just food — it’s a way to gather, celebrate and connect,” Saccone says. “Everything we do is guided by authenticity, warmth, and care.”
Plan your pizza pilgrimage to Phoenix at visitphoenix.com.