Best Pizza - 2009
Olivella's Pizza Napoletana
OK, so it's a cram-packed little joint. So it doesn't take reservations, and there's no comfortable place to wait. And maybe Campania suits your tastes better. But there's just something about the crust at this tiny SMU destination. Owner Charlie Green supposedly plucked chef Salvatore Olivella from a New York establishment because he refused to start a pie until the wood-fired oven reached the proper temperature...which he checked by reaching in with a bare arm. This kind of care (or monomaniacal lunacy) leads to pizzas set on beautifully charred, smoky, crisp but chewy rounds of dough. So what if they cure their own mozzarella and find the best ingredients? The crust—it's all about the crust.