La Piazza Al Forno, or loosely translated, "Piazza's Oven" is a brick oven pizzeria and italian kitchen located in charming Historic Glendale, AZ. La Piazza Al Forno was born from a family tradition, passion, and desire to be a dining destination for friends and family to gather for great food. We wanted to serve Pizza's just like the old country,using methods and recipes dating back many years. The same as you would find in any city in Italy, especially Naples, the birthplace of Pizza, and also our family before us.
We use only the finest ingredients, including homemade mozzarella, homemade dough and San Marzano tomatoes imported from Italy. Stop in for lunch or an evening out in one of Arizona's most charming cities, and enjoy some of our award-winning pizza.
Lou Malnati's Pizzeria Paul Lelli
General Manager 7507 W. Rose Garden Lane Suite 105
Considered the oldest standing name in Chicago pizza, Lou Malnati's Pizzeria is a family owned company famouse for deep dish pizza and staying true to the original Chicago style pizza recipe. The company stresses consistency in quality, service, and food, offered in a unique environment by a staff that is committed to one another, the customer, and the community. There are 56 Chicagoland locations, four in Arizona and one in Wisconsin. A member of the Malnati family has been running the business since it started in 1971. The malnati's signature deep dish is made from a secret family recipe that has been handed down through four generations.
Here at Bottega Pizzeria Ristorante, we utilize the same methods practiced for hundreds of years in Napoli, Italy.
Simply put, we treat each pizza like a piece of art.
Our Italian Master Chef, with 30 years of experience in Neapolitan pizzerias in Italy, makes our genuine pizza with slow-rising sourdough. Our homemade dough consists of imported, highly refined organic wheat flour from Molino Caputo in Naples, our pre-fermented natural starter, Mediterranean sea salt, and water.
We then take the slow-rising sourdough, which takes at least 24 hours to rise, and formed by hand to no more than 3mm thick. The pizza is baked for 60?90 seconds at 905 °F in our hand-built oven, made with pressed bricks and volcanic sand from Southern Italy.
In combining the slow levitation method, homemade dough, all-natural ingredients, and the blast-cooking process of our wood-burning oven, we are able to lock in flavors, natural aroma and moisture for each pizza. This gives the pizza a soft and digestible crust, the signature style of a true Pizza Napoletana.
Our pizza is certified by the V.P.N. Verace Pizza Napoletana and the A.P.N. Associazione Pizzaiuoli Napoletani, both associations are based in Napoli, Italy.
Want to add even more authenticity to your dining experience?
Dig into your pizza with a fork and knife, Italian style.