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  • I've eaten here a few times, and gotten take out once. The pizza which is NY style thin crust cooked in a coal fired oven is just the right thickness with some chewiness and good bite. I would definitely recommend the white pie, which is much harder to find well done out here in AZ (outside of Bianco of course, or at least that is what I heard: I just am not willing to invest several hours of waiting just to get a pizza...). White pie with sausage and fresh tomatoes definitely hits the spot at Grimaldi's: I've gotten more toppings in the past, but more than 2 or maybe 3 toppings overwhelms the crust. The one thing I don't recommend here is the cannoli; the filling had a good consistency, but the shell was way too hard and their was an odd aftertaste present. With how sensitive the crust is, this was not a very good bet for take out as with the thin crust, by the time you get it home it has already pretty much fully cooled.
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