"Tanner Locust keeps it simple at his chill downtown Phoenix pizza shop, where he offers wings, one focaccia-based sandwich, a seasonal salad, calzone, a deep-dish Grandma pie (or slice), a daily dessert, and eight extra large pizzas sold by whole pie or slice, The place is often slammed, which begs the question: what makes the pizza so good? Maybe it’s the lengthy fermentation that gives Locust’s supple, crispy crusts so much flavor. Or maybe it’s inventive combos such as the green pie (homemade pesto crema, jalapeño-pineapple marmalade, mozzarella, pistachio crumble, arugula and Parmigiana), the vodka pie (sun-dried tomatoes, basil, and three kinds of cheese, smoothed in vodka sauce), and the white pie (caramelized onion, mozzarella, Parmigiana, basil, and white sauce on a sesame seed crust)." - Mcconnell Quinn, Chris Malloy, Nikki Buchanan
