Marisol Doyle wasn’t bothered by the frozen dough and canned mushrooms common in the pizzas she ate as a kid growing up in Sonora, Mexico. “But as an adult,” she said, “I wanted something better.”Ms. Doyle’s first experience with better pizza came in 2006 at Pizzeria Bianco, in Phoenix, and it was probably a lot like yours. Mozzarella that melts into pools. Crust that invites comparisons to fresh bakery bread. These are qualities found in the Neapolitan-style pies served at the wood-fire-oven pizzerias that are now fixtures of urban America.

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Persons: Marisol Doyle wasn’t, “, Ms, Doyle’s Organizations: Bianco Locations: Sonora, Mexico, Phoenix, America