Arcadia Pizza Company is preparing to open at 3122 E. Indian School Road in Phoenix, according to a recent liquor license filing. Owner Joe Stubbe told What Now Phoenix that the team is targeting a late summer or early September debut for the neighborhood pizzeria.
The concept will focus on Midwest-inspired pizza styles, including Chicago-inspired tavern-style pies and Detroit-inspired square pizzas.
Arcadia Pizza Company is building the menu around slow-fermented dough, thoughtful sourcing, and traditional pizza-making methods.
“This is a pizzeria endeavor that we have been passionate about for years. For about six years now, I’ve been making these styles of pizza at home for friends and family,” Joe shared.
Joe, who grew up in Wisconsin, said the idea was inspired by the styles of pizza he and his wife enjoyed growing up. His wife is originally from Michigan, and the couple felt those regional styles remain largely unavailable in the Phoenix market.
“We grew up on these styles of pizza. We feel that they’re very underserved here in the Phoenix market, or not served at all, and we wanted to bring those styles to the Valley.”
Beyond the food itself, Joe said the goal is to create a family-friendly neighborhood gathering place where friends and family can come together and experience a sense of nostalgia.
The Arcadia location was a natural choice for the concept. The owners already live nearby and felt the neighborhood aligned with their vision for the business.
“We feel Arcadia is filled with young families, professionals, and really the whole gamut. This area and this neighborhood were perfect for us and this concept.”
While Arcadia Pizza Company will utilize modern equipment to ensure consistency, Joe said the business remains committed to traditional pizza-making methods.
“Our thing behind it is a modern pizzeria with old-school respect. We’re investing in technology and equipment that helps make the product consistent, but still honoring the techniques used back in the day for making pizza.”
Those techniques include long fermentation processes and bread-making principles that translate into pizza production.
The approximately 1,200-square-foot restaurant will feature a small dining room, while much of the space will be dedicated to kitchen operations. Joe said the concept will focus primarily on takeout and delivery, though the team is also working on plans for a patio.
The next major milestone is receiving city permit approval, which will allow construction to begin. Joe said the team hopes to have its kitchen operating for research and development by the end of July before moving toward opening.
“We’re going to be committed to doing things right consistently. We’re going to use the best ingredients we can possibly find, and we’re going to be intentional in everything we do.”
