The first location outside of the Chicago area, the Phoenix outpost of Lou Malnati's is bringing its famous deep-dish pies -- complete with a buttery crust and mozzarella that's been sourced from the same Wisconsin farm for more than 40 years -- to the Southwest. If you had any doubts about the Arizona pizza tasting different from the Illinois original, don't. The team uses a reverse osmosis system to make sure the water tastes like it's from the Midwest, so the dough comes out just as it should.
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1. Lou Malnati's Pizzeria 100 E Camelback Rd, Phoenix, AZ 85012