If you opened my trunk, you’d likely find an emergency kit of napkins and a stack of menus from every pizza joint I’ve “investigated” over the last decade. I consider myself a crust connoisseur, a professional critic of the cheese-to-sauce ratio, and a skeptic of anything that claims to be “the best.”
Then, I walked into this place. There’s a specific magic radiating from the ovens here, a heat so intense it feels like the sun decided to retire in Arizona and bake pizzas for the rest of eternity.
I didn’t just eat lunch, I had a religious experience involving fermented dough and imported toppings. I’m usually the guy who keeps his favorite spots a secret, but this hidden gem is too magnificent to gatekeep any longer.
The Pizza By The Meter Concept That Changes Everything
Forget everything you thought you knew about ordering pizza. Pizza A Metro introduced Phoenix to something most American diners had never seen before: pizza sold by the meter, meaning one long, rectangular pie divided into different flavor sections so your whole table can try multiple toppings in a single order…