With history dating back to 1988, Arizona’s Chris Bianco is widely recognized as a pizzeria pioneer. Today he runs a number of operations, but central command will always be this squat building in downtown Phoenix. A roaring brick open turns out marvelous pies with cracker-like crusts and delicious, chewy edges. Recognizing the beauty in simplicity and sourcing, the kitchen works with fantastic produce and curates toppings that never get in the way of each other. A bright, zippy salad is a good start before ordering longstanding favorites such as Wiseguys (roasted onions, smoked mozzarella, fennel sausage) as well as the Rosa, made with red onions, Parmigiano Reggiano, local pistachios and rosemary.