1702 E. Speedway Blvd.
325-1702 • www.1702az.com
All our ingredients are brought in daily and our sauce and dough are made daily as well. We serve any combo of toppings you want on our giant slices that are sure to impress.
Caruso’s Italian Restaurant
434 N. 4th Ave.
624-5765 • www.carusositalian.com
Our pizza has homemade dough and sauce. The crust is thinner than most, and crispy. Many customers create their own personal combination plates — we are happy to do it for them.
Mama Louisa’s Italian Restaurant & Catering
2041 S. Craycroft Road
790-4702 • www.mamalouisas.com
Our pizza is made from scratch. Our recipe goes back to 1956. Our favorite pizza is The Vegetarian — made with the freshest vegetables.
Mama’s Famous Pizza & Heros
6996 E. 22nd St., 750-1919
4500 E. Speedway Blvd., 319-8856
7965 N. Oracle Road, 297-3993
50 S. Houghton Road, 751-4600
Originally from New York, we’ve been serving this community for over 30 years. Our brick oven-baked, New York-style pizza uses a rich tomato sauce with flavors of onion and oregano, topped with whole-milk mozzarella. Currently we’re featuring an Italian beef hero, soaked in au jus and topped with a traditional sliced pepper mix.
Pionic Pizza and Pasta
2643 N. Campbell Ave., #105
327-4992 • www.pionicpizza.com
Opening soon. Diners choose from an assortment of crust options (including gluten free); red, pesto, alfredo or barbecue sauce; and any combination of over 40 toppings. The pizza is cooked at over 800 degrees, which enhances the flavors and cooks the pizza in about two minues.
Reilly Craft Pizza & Drink
101 E. Pennington St.
882-5550 • www.reillypizza.com
We’re not exactly Neopolitan-style or New York-style, we’re just doing pizza our way. Our favorite is the roasted crimini mushroom with the rich and earthy flavors of mushrooms and truffle cheese. Many guests also like to order our vegan pizza with cheese — we call it the non-vegan vegan pizza!
Renee’s Organic Oven
7065 E. Tanque Verde Road
886-0484 • www.reneesorganicoven.com
We are committed to serving clean, healthy food with no MSG or trans fats. We use organic and locally sourced ingredients, including nitrate-free meats, local grass-fed beef and free-range chicken. Vegan and gluten-free pizzas are available. One of our favorite pizzas is the Yucatan, so fresh and perfect for Tucson summers, baked with black beans, jalapeno, black olives and cheddar, then topped with mixed greens, salsa fresca and avocado.
Rocco’s Little Chicago
2707 E. Broadway Blvd.
321-1860 • www.roccoslittlechicago.com
We’ve been making award-winning Chicago pizza in all three styles since 1998. Our Sicilian pizza, featuring sun-dried tomatoes, oil-cured olives, feta cheese and red onion isn’t on the menu anymore, but is still frequently ordered by longtime customers. A favorite is the cheese thin-crust pizza — the flavors are pure and balanced and it reminds us of growing up on the South Side of Chicago.
4280 N. Campbell Ave., Suite 55
529-2700 • www.scordatopizzeria.com
We let our dough rise at least 24 hours, using high-protein Caputo flour along with other specialty flours to add flavor and make the texture perfect. We offer suprise ingredients that change weekly or daily, such as Italian Calabrian peppers, which are spicy with a complex flavor. One of our favorite pizzas is the eggplant, zucchini and roasted red pepper with fresh mozzarella and tomato sauce, topped with a pesto drizzle.
Tavolino Ristorante Italiano
2890 E. Skyline Drive
531-1913 • www.tavolinoristorante.com
Our chef was born and raised in Italy, where he learned his cooking skills from his grandmother. Our pizzas are hand-tossed and wood-fired. Guest favorites include the Quattro Stagioni, with artichokes, mushrooms, broccolini, tomato sauce and mozzarella; and the Pecorino, Patate, e Funghi, with spicy pecorino, mushrooms, potatoes and rosemary.
2929 N. Swan Road • 325-4122
12130 N. Dove Mountain Blvd. • 579-2292
We adhere to the strict traditional Neopolitan pizza-making standards set forth by VPN, the Associazione Vera Pizza Napoletana, which includes wood-firing in our 800-plus degree oven made of volcanic stone from Mt. Vesuvius. Our sauce is made exclusively from San Marzano tomatoes grown on the volcanic plains. Like our dough and sauce, our mozzarella is made fresh daily.