🍕 In the first three months of 2026, a remarkable wave of new pizzerias has crashed into the East Valley, ranging from a nostalgia-fueled comeback to a legitimate world champion planting his flag in Arizona. Whether you’re into wood-fired Neapolitan, New York foldable, or a Detroit square with cheese pulled to the edge, your options have expanded dramatically.
Godfather’s Pizza
22485 E Queen Creek Rd # 101, Queen Creek
Eighteen years after pulling out of the state, Godfather’s Pizza is officially back in Arizona – and it chose Queen Creek for its triumphant return. The brand opened in January, offering dine-in, carryout, and third-party delivery with its classic lineup of pizzas alongside favorites like breadsticks, streusels, and specialty pies. The Midwest called, East Valley answered – and honestly, the “taco pie” alone might justify the 18-year wait.
Yo Pauly’s New York Pizza Co.
4040 W Ray Rd #13, Chandler
Yo Pauly’s has been operating in Scottsdale for about 20 years and has become one of that city’s favorite pizzerias, and the East Valley got its own taste in January. The former Jimmy & Joe’s Pizzeria space at Ray and McClintock also puts them close to Tempe and Ahwatukee. The slices come in sizes up to a 24-inch behemoth. Foldable, saucy, and unapologetically New York.
Cascadia Pizza Co.
1120 E Baseline Rd #5, Tempe
Making its Arizona debut in Tempe in February, Cascadia is an authentic, wood-fired pizzeria known for high-quality ingredients and bold, unexpected flavor combinations. What started as a food truck operation in Washington has grown into a restaurant brand with locations throughout the Pacific Northwest. They use Italian-imported Mugnaini wood-fired ovens, which is fancy talk for: your pizza is going to taste like someone actually cared.
Slice House by Tony Gemignani
3115 S Val Vista Dr #101, Gilbert
Founded by pizzaiolo Tony Gemignani, Slice House has built a national following for its wide range of regional pizza styles and commitment to quality ingredients and technique, and the Gilbert opening in February marks the brand’s debut in Arizona. The menu spans New York, Detroit, Grandma, and Sicilian styles all under one roof from a man who has won the World Pizza Championship 13 times. Thirteen. Go ahead and feel inadequate about your own career for a moment.
Best Pizza & Brew
290 S Arizona Ave, Chandler
Best Pizza & Brew, a beloved San Diego-based fast-casual pizzeria and taproom, launched its first out-of-state location in Chandler in March, opening in the former Gadzooks Enchiladas & Soup building. Known for its high-energy environment and signature “ice towers” that chill dozens of rotating tap handles, the concept blends quality food with a lively sports bar experience. NY slices, Detroit squares, house-brewed IPAs, and butterscotch pudding? San Diego, you may stay.
Il Forno Bello Pizzeria
3121 E McKellips Rd, Mesa
The man behind the wood-fired oven is “Lacho” Hernandez, James Beard Award-winning chef Chris Bianco’s right-hand man at Pizzeria Bianco for nearly two decades. Launched in March, Il Forno Bello’s streamlined menu offers seven pizzas, two antipasta plates, two salads, and two desserts – and features a house-reserve balsamic vinegar made in Modena, Italy, aged 12 years. This one is not messing around. Go immediately.
