Chef Daniel Scordato opened Scordato’s Pizzeria in 2009. Through innovative cooking techniques and by using sophisticated dough, Scordato’s Pizzeria produces crusts that are light and crisp on the outside and slightly chewy on the inside. For decades, artisan breads have been made with great attention to detail, while pizza dough was merely a standard two-hour process. At Scordato’s, pizza dough is crafted with the same level of attention that the great bread makers of the world have given to their dough. Due to the extreme temperature of Scordato’s oven, the crust develops a charred exterior, enhancing the pizza and giving it a smoky caramelized flavor. The toppings used at Scordato’s Pizzeria are of the same high quality as the ingredients used at the best gourmet restaurants around the country. One example of the exceptionality of the pizzeria’s ingredients is the Locatelli Pecorino-Romano cheese, Italy’s finest, presented at the tables. Patrons love the delicious fresh tomato sauce, the ability to order different toppings on each half of the pizzas, and the amazing pesto sauce that is served along with your pie.
Scordato’s Pizzeria, 4280 N Campbell Ave, Tucson, AZ, USA, +1 520 529 2700