Pizzicletta

Pizzicletta owner Caleb Schiff went to NAU to be a geologist, but after biking through Italy one summer, he came back to Flagstaff, found a tiny space on Flagstaff’s Southside, and started cranking out pizza from his Italian-made wood-burning oven. And nothing about his Neapolitan-style pies is average — not the chewy fermented crust or the nontraditional toppings. The menu also offers housemade gelato and solid beer and wine lists.