At Rihana’s, great pizza starts long before it reaches the oven. We make our dough fresh in-house using our signature 3-flour blend, high hydration, and a minimum 48-hour cold fermentation.

That time allows the dough to develop deeper flavor and the texture we want in every pizza: light and airy inside, crisp underneath, and pleasantly chewy around the crust.

      As a self-taught pizza maker, our owner has spent years experimenting with flour, hydration, fermentation, dough temperature, and baking techniques. We are constantly refining the process because even small changes can make a noticeable difference in the final pizza.

We don’t rush our dough.

After mixing, it rests under controlled refrigeration for at least 48 hours. This slow fermentation gives the dough time to mature gradually, developing more complex flavor and better structure before it ever reaches the oven.

When the dough hits high heat, moisture inside rapidly turns to steam and helps expand the crust, creating an airy cornicione, blistered edges, light char, and a crisp exterior while keeping the inside tender and chewy.

        A great crust deserves great cheese.

We use Bacio® premium pizza cheese, made with Grade A milk and Bacio’s signature Kiss of Buffalo Milk®, giving it a rich, creamy flavor with excellent melt and stretch.

We purchase our cheese in blocks and shred it fresh in-house rather than relying on pre-shredded cheese. It takes more work, but we believe the improved melt, texture, and flavor are worth it.

               High heat and live flame create blistered edges, spots of char, and the subtle smoky character that only real wood fire can produce. Each wood-fired pizza comes out a little different, and that is part of what makes the experience special.

But great pizza is never about one ingredient or one technique.

It is the combination of flour, fermentation, sauce, cheese, heat, and time working together.

Rihana’s Pizza & Wings is family-owned and locally operated in North Phoenix.

We work here. We live here. We’re raising our families in the same community we serve.

That is why we keep experimenting, keep improving, and refuse to treat pizza like an assembly-line product. We want every pizza leaving our kitchen to be something we are proud to serve our own family.

Your dinner matters to us because this is our neighborhood too.

48-Hour Fermentation • Signature 3-Flour Blend • Wood-Fired Pizza • Fresh-Shredded Bacio® Cheese