Junkyard Pizza: A Hidden Gem in Gilbert, Arizona

As I stepped into Junkyard Pizza, I was immediately struck by the unique flavors and aromas that filled the air. The restaurant's owner, chef Sal Guffaro, takes pride in his New York-style pizza with a twist of Italian and American flavors. His story is one of passion and perseverance, from moving to New York to starting a family before finally settling down in Gilbert, Arizona.

One of the standout features of Junkyard Pizza is its "fried cheese" topping. It's a nod to the crispy, cheesy goodness found on the outside of a quesadilla, but elevated to new heights. The chef's take on this topping has become legendary among pizza enthusiasts, and it's easy to see why - the combination of crunchy fried cheese and gooey melted mozzarella is absolute perfection.

As I perused the menu, I was greeted by the sight of a gigantic "fried cheese" topping, looking almost too good to be true. The chef confirmed that this is indeed a one-of-a-kind creation that can't be found anywhere else. And as I watched him expertly assemble a pizza, topped with everything from juicy tomatoes to rich pasta and creamy sauces, it was clear that every bite would be a flavor sensation.

The story behind Junkyard Pizza is one of love and passion for food. Chef Sal grew up watching his mother make pizzas in the old country, and he carried that tradition with him as he built his life in New York. When he finally settled down in Gilbert, Arizona, he saw an opportunity to bring a taste of his hometown to the desert Southwest.

As I waited for my pizza to arrive, I couldn't help but notice the unique decor that fills the restaurant. The walls are adorned with vintage car parts and old photographs, giving Junkyard Pizza a quirky, retro vibe. It's clear that chef Sal is all about creating an atmosphere that's equal parts nostalgic and modern.

Finally, my pizza arrived, and I was blown away by the sheer variety of flavors and textures on display. From the al dente pasta to the crispy crust, every bite was a revelation. The sauce itself was a masterclass in balance and flavor, with just the right amount of sweetness and acidity to cut through the richness of the cheese.

As I took my first bite, I knew that Junkyard Pizza had earned its place among the culinary elite. It's not just a restaurant - it's an experience, a journey through flavors and textures that will leave you wanting more. Whether you're a foodie, a pizza enthusiast, or simply someone looking for a unique dining experience, Junkyard Pizza is a must-visit destination.

The chef took me on a tour of his kitchen, showing off the skills and techniques that go into crafting each and every pie. He talked about his love of pasta, and how it's all about finding the perfect balance between texture and flavor. From water room temperature to yeast-gluten flour, every step was carefully considered to create the ultimate pizza experience.

As I watched him expertly assemble my pizza, I couldn't help but feel a sense of awe at the sheer skill and craftsmanship on display. The chef's passion for food is evident in every bite, from the way he handles the dough to the careful selection of toppings. It's clear that Junkyard Pizza is more than just a restaurant - it's a labor of love.

With its unique flavors, quirky decor, and expertly crafted pizzas, Junkyard Pizza is a true gem in the culinary landscape of Gilbert, Arizona. Whether you're looking for a taste adventure or simply a delicious meal, this hidden gem is sure to satisfy.

"WEBVTTKind: captionsLanguage: endid you know they have one of the only copper-covered wood-fired french pizza  ovens a la pano at this place where they're doing off-the-hook pizza this is pizzeria lolaa lot of unusual flavors my shroni up i'm a chicago boy i know my pizza this is right up  there with the best in chicago there's attitude in every single pizza sliced and served up by  owner and kim who grew up learning to cook from her korean grandma before discovering another  passion a little later in life margarita i lived in new york for seven years spent most of it while  i was in college eating pizza now she's back home in minnesota topping artisan crust with savory  ingredients but she's also got her eye on the fm dial and rocking a classic here's your myceroni  it's just kind of like a meat overload is that where it's from yeah   how are we gonna start the dough make a poolish for me it's all about the dough  and the slow rise and the fermentation let's see first thing we're gonna do is add some water a  teeny bit of yeast and then the flour now we mix this up yup for about five or six minutes until  it's nicely incorporated no lumps and then we let it sit about 17 hours in the basement make one for  today and we're going to use for tomorrow yep exactly take it okay poolish is ready yes oh if  they made cologne this should be the guy fieri brand of cologne eau de pooh we're gonna dump  the poolish in look at that next we're gonna add italian flour and then some more yeast some cold  water and last some italian sea salt we're gonna let this proof up yes and now we'll mix her up10 minutes the key is to mix it just enough you don't want to get the glutens too stretchy and  tight cover it up let it sit for about 10 minutes cut it into nine ounce dough balls put it into a  dough tray and then put it in the cooler overnight so this isn't a 24-hour dough this is a 48-hour  drink it's a two-day process oh it's gonna have really nice yeasty flavor oh yeah i wanted to open  a bakery yeah we caught the yeasty boys i like it west coast minnesota so give me the rundown  what are we making we're making our house-made fennel sausage we have ground berkshire pork we  add toasted fennel seed fresh chopped garlic chili flakes salt and freshly ground pepper we grind  ourselves of course you have to yup just saying all the things there it's like music we massage  the pork this is gonna make a happy pizza and then we're just gonna flatten it out a little bit400 degrees 15-20 minutes yep got it next up our house red sauce start off with some fresh ground  california tomatoes stanislaus yes how'd you guess from yeah oh yeah west side and then stanislaus  red pear tomatoes tomato puree salt dried basil dried oregano granulated garlic a little bit of  onion powder whisk her up i wish i could get some of this to go next up let's make a miceroni no  throw no that's just for show you don't believe centrifugal force has anything played in it maybe  but you know this is just a nine inch pizza oh okay the house red sauce wisconsin mozzarella  fennel sausage that we made earlier natural casing pepperoni bypass adios stick it in the oven so  we're running the deck right around what'd you say between 550 600 okay they cooked fast you don't  have to wait long for a pizza pie here still a final crisp on it oh yeah all right   look at that right there look how thin that is   we got this heirloom pork with the real fat and the real flavor and the fennel's  rocking this a lot of people say oh sausage and pepperoni i've had that all the time  this is way beyond your everyday pizza joint on the corner sausage and pepperoni yeah try  this one it's the most heightened delicious pepperoni sausage pizza  you've ever had you're like this is what pepperoni is supposed to taste like   we're gonna check out a funky joint that is using beer to make their pizza dough and i hear it's  the real deal this is dirty water dough company turn of the century wow we're going that far back  the charles river which was the main water supply got so polluted that the water was undrinkable so  they started putting beer in their dough i mean it gives the crust almost like a bagely soft inside  and then you get a nice crispy outside and there's nothing wrong with that let's see how it works  this is special flour the wheat is actually milled from the middle so it gives you a real  nice high protein and low ash salt olive oil a little yeast water dirty water ipa  we're gonna mix this up for two to four minutes on low and then another six to eight on high  then we let it rest portion it out 12 ounce i usually do 20. so you want to do the big boys  whatever you want to do the babies or the big boys let's see how good he is on his 20. 17 1 5.  oh 20.25 not bad let him proof overnight what are we gonna make we try to do some crafty fun stuff  eight minutes on the dirty taco if you're gonna marry tacos and pizza then this is certainly  the best it has like lettuce chips and then sour cream so there's like a lot of different texture  combinations going on are taco pizzas big in boston no that's a that's a creation we created  all right let's get into it we have our red sauce oil onions garlic oregano pepper salt a little bit  of fennel some red chili flake got to get a little kick all right ground peeled tomatoes our water  cook it on medium high for about 20 to 25. what else for the dirty taco meat let's make the meat  olive oil chopped onions ground beef 80 20. that's it and you got your paprika granulated  garlic pepper salt enchilada sauce give it that nice taco smoker cook this down but let it cool  in its own juices and you'll get all that flavor on top of the pizza you got it semolina flour is  the game huh gives it some nice great sweet flavor i like your technique light sauce that's the most  unconventional saucing of a skin i've seen we're not a conventional joint guy shredded motz yellow  cheddar now for the taco meat and the oven how long is this gonna take eight minutesthat's a big pie ah it looks good all right lettuce  diced tomato nacho cheese chips sour cream swirl it looks the part beautiful   the crust is dynamite it's toothsome got good pool i get the yeastiness out of it it's delicious  i moved i couldn't tell i didn't like it at all my son ryder he's gonna lose his mind on this  one hey dad good morning ryder so what are your two favorite things that you ask for dinner all  the time tacos and pizza check it out ready drum roll please a taco pizza bring it homeit's crunchy like a taco cheesy like a pizza and the cool lettuce and then the sour cream all over  the top all right i'll bring one home love you bob all right i knew he would love it bro you smashed  it well done i love tacos and having all the components on a pizza it's just amazing   so it's july here in beautiful superior wisconsin right over the bridge from duluth minnesota you  know with the weather the way it is around here i'm told spend as much time indoors as you can  so i'm here to check out a joint everybody loves this is shorty's pizza and smoked meatsflorida santa fe oh it's delicious it's not just pizzas they have sandwiches and burgers  and appetizers pepper burgers up this is the only restaurant that i know in superior that has the  smoked meats hot turkey sandwich with coleslaw this is a very good place to come in the cold  weather you're right up on lake superior as far north as you can get before canada which is where  the menu inspiration came from when brian noel opened the joint up in 2013. coming from ottawa  canada smoked meat is kind of like the american version of a hamburger so i thought i'd bring it  up here and hand off the technique to restaurant vet and chef david ender more smoked meat scotty  the smoked meat is just so good here's the meat lovers pizza for you guys there are pizzas and  then there are pizzas and this meat lovers pizza we have in front of us is fantastic   it's crispy it's chewy sausage adds tons of flavor you get the herbs from the smoked meatgreat job chef thank you this guy's crazy pizza i'm from wisconsin i like cheese that's a lot of  cheese the smoked meat with the bacon the sausage it is just to die for all right i get the food  but i'm just not getting the name no one has been able to answer where did shorties come from  you're far from short the building is enormous you just wanted to have a fun simple easy name  to remember just shorties correct it's a very unique place it's a blend of old and new  just the best food in town drop me another hunter's chicken  the hunter's chicken sandwich unbelievably good really really moist chicken it's worth every bite  if any one component of this sandwich wasn't there this would be a pretty basic sandwich yeah you  took it to a variety of different levels one with the hunter sauce putting the crisp on the chicken  that's a necessity cut it on the bias and you make it very delicate to eat it's great flavor  i was cruising down boring avenue hooked a right right onto delicious boulevard you navigated this  into a really dynamite sandwich thank you bunch of chicken in the window the chicken the cheese  the mushrooms just melts in your mouth i'll tell you something man it's a great place  great pizza scratch made food good times food my good times shorties eat some smoked meatso i'm here on the 99e highway about 17 miles from eugene oregon 97 miles from portland  in this little farming community now this is an unincorporated town called lancaster and the lady  that owns the town well her son happens to own the only restaurant in town now you think that's  interesting wait till you see the menu this is junkyard extreme burger and bratsokay i've got to wisconsin in chicago i'm a big eater and i like big hamburgers and big hot dogs  and this is definitely it you can expect to get messy we never suffer from the lack of food when  we come here and that's how owners craig and kim zumwalt like it big and bold after working  in nashville's music biz craig headed back home and opened this place in 06. how many people live  here in lancaster um probably about 30. wow is this a trailer it's a race trailer and then you  built the shed on next to it yes awesome okay i've got a party in your mouth and a fried cheese pizza  today i'm having the fried cheese pizza the best part is the cheese and that's what the crust is  and what are we gonna make we're gonna make crustless pizza it's a fried cheese pizza  the temple of health you guys should have a gym right next to this place all right let's hit it  take our pineapple right over here to the grill boom we're gonna take our parmesan about like so  cheddar onion a little gorgonzola all the members of the cheese family are showing up for this  pepperoni throw a little mozzarella on there more cheese more cheese now we're gonna run that  homemade pizza sauce right across here a little olive now we're stir on our grilled pineapple  then our in-house pesto take our dome voila cooks for maybe two and a half three minutesso we're going to top with some sliced tomatoes we're going to cut it   wow that holds up a lot better than i thought it was going to umthis right here is just a gigantic thing of that crunchy fried cheese  that you love on the outside of a quesadilla  the fact that you put toppings on it it's crazy look at that fried cheese can't beat it hey  here carrie here's your fried cheese pizza it's extremely addicting you have to share it everybody  wants to try it i've never seen a fried cheese pizza anywhere else junkyard is unique foods that  you just can't find anywhere else this is a hidden gem i'm telling you dude we've seen some crazy  stuff on triple d this is up there crazy craig and the car carrier loving it very nice brotherso i'm here in gilbert arizona about 30 miles from phoenix and i love coming down here i get to rip  around in the desert in my razor there's great food really cool people like the story of this  place let's see the dude is from sicily italy he moves to new york meets his wife has a family and  then they all move here to gilbert to open a pizza joint that's right this is sal's gilbert pizzaupside down it's just alien ready it's a slice of new york in the middle of the  grab desert pizza flavors are outstanding you can smell it when you walk in the door  thanks to chef sal guffaro who took over this pizza pasta joint in 2005. so is this new york  styles this italian style the new york style american pizza i guess okay plus a little of his  own style lasagna pizza ready which means piling the pies with pasta making seed pizza i love big  city on the side i also love thin crust pizza you put the two of them together makes a perfect pie  what kind of pizza do we make we got to make vegans eat the pizza pegas eat a pizza big cause  eat pizza come on doesn't have a sound to it you got through the door first we started with water  room temperature water yeah they'll put salt sugar extra virgin olive oil of course   who taught you how to make pizza i used to watch my mother make pizza then we'll put a yeast  all of that together now we go for the flowing high gluten flour got it   wait about 10 minutes this is like skilled labor for me oh yeah  let's put the pasta in the water first okay then we'll put some marinara sauce some cream  season and salt and pepper let it cook for about a few minutes okay a little butter a little bottom  radiated parmesan cheese parsley okay mustard is ready to be inwe'll let the pasta finish cooking in the sauce right yeah about a couple minutes  and then now we're gonna part bake the pizza though we're going to parmake the pizza dough  otherwise because if we put that hot it would cook right through the pizza dough all rightokay we gotta put some milk mozzarella a little bit of cheese you don't put the pastaand i try that rightvery nice very nice a little more mozzarella a little okay ready parmesanwe'll put it back in the oven about a couple minutes it's ready to gothere we go the dough is nice and crispyi love pasta i love pizza but the key is pasta's got to be al  dente yes and the dough has to be crispy that right there that's the optimum biteif i could come in and get this i'd be here two three times a week nice job thank youthe sauce itself on the pizza is delicious  it's perfect i can't decide what i want pizza pastayou\n"