Dominic's Pizzeria - Apache Junction

Staten Island Meets Apache Junction in Dominic's Pizzeria. Pizza in New York style, the chicken parm sandwich had delicious. Make room for a Cannoli.

I'm from North New Jersey and I'm always on the hunt for a big disc. All I had was excellent, best slice I had in Arizona! Remembered me at home (if not better) and almost made me tear. The pastries were also wonderful. I found my new way to the Italian joint.

I've feathered Cannolis, gone and much more. Breathe 3 pieces in the car alone! Napoleons, cannolis, cream puffs, eclairs and more

I stumbled over Dominic on an Italian Facebook group. The post asked where people were from. Imagine my shock when he answered not only Arizona, but finding his restaurant/bakery is literally around the corner ghost was blowing. Did I die and go to heaven? These are the right people! I almost tested. Pizza? 5 Stars Chicken Parm? 5 Stars Rice Balls? 5 stars Better than most NYC pizzeria. Thank you Domenic for bringing us your gift! Can't wait to try anything.

Hunting down some unique beers before the Holidays I wandered into Kings Up In Smoke Beer Cave, where just inside the door stumbled upon Dominic 's Pizzeria...noting the beautiful pastries on display, and the man I rightly assumed was the well-experienced proprietor, I quickly picked up a take out menu, and looking it over...Along with all the other details I 'd taken in, I had a strong hunch that this new pizza establishment would really care about the ingredients, and end product...a couple days later, I wanted to have pizza ready for family flying in from out of town, so I ordered a simple large mushroom pizza, take-n-bake , or par-cooked : as I did not know exactly when they would arrive and I wanted it fresh out of my oven when they did...Dominic 's prepared the pizza exactly as ordered and it was a huge hit with the gang as a late bite before we all hit the hay that night...so much so that we ordered 3 more pies in the same fashion (we 're about 15 minutes away, so this way they are fresh out of the oven after we finish the cooking) near the end of their visit. The crust is some of the best I have had outside of the NYC area, it has great flavor and not one edge was left after we finished up the pies. I have always heard t was the NYC water that made the local crust so good, well, Dominic 's destroys that old wives tale, producing world class crust with our own wonderful AZ water! We have only so far tried the regular sauce, which is fantastic: zesty and rich with a great balance of spices and tomato, and the San Marzano which is fresh and bursting with flavor! And liberally placed on the pies! I can 't wait to try their pesto and Bianca sauces! This pizzeria will fast become #1 in the East Valley. And if they also learn to put double/triple/etc. the toppings when multiple toppings are ordered, not just spread around the multiple toppings in an equivalent of one topping, and they add a few more topping options (spinach and roasted red peppers would be good starters), they could become #1 in the ENTIRE valley...the pizza is THAT good... PS: I almost forgot, as I am not much of a sweets person, but we also grabbed some cannolis, and they were NYC-Great as well!!