There may be no more universal pleasure in the world than a well-made pizza. If it has been cooked properly, the crust — a delicately crisp, brightly flavored, meticulously crafted dough— crackles under your teeth before it gives way with a distinct, almost luxurious chew, and your mouth is flooded with torrents of tomato and buffalo mozzarella, garlicky and rich, with a touch of hot spice and the sweet sauce. The Heist, at the center of Americas pizza renaissance.
The restaurant is arsty but clean; gritty but stocked with white truffle oil and Peroni on tap — the kind of bohemianism that accepts American Express. High-quality food at popular prices, quick turnover, and an emphasis on top-shelf ingredients, woodburning ovens, and deep blistering on the puffy crusts, this new entry into the cultural
voyage of Tucson fills a void in the restaurant scene.
A bustling lunch crowd enjoys pizza and salads, an energetic happy hour crowd, ordering import beer and dinner and drinking after dark, locals and tourists, conventioneers and visitors all enjoying a meal at the center of Americas pizza renaissance.