To prepare for this fall's Best of Dallas® 2014 issue, we're counting down (in no particular order) our 100 Favorite Dishes. If there's a dish you think we need to try, leave it in the comments, or email me.
Some version of this pizza has made it into our 100 Favorites Dishes list since it first appeared on the streets of Dallas in 2010, but while the pizza itself roughly remains the same, the circumstances of its construction have changed considerably. First owner Jay Jerrier transitioned from a humble pizza trailer to his first bricks and mortar restaurant in Deep Ellum. Then he opened two more locations in Dallas and Forth Worth. There's a third on the way.
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He's hired Italian pizza makers to keep his pie top-notch and given people across DFW a place to order pizza that puts most local pies to shame.
This isn't some crackery crusted, cheese blanketed gut bomb ripped off from New York or Chicago. Cane Rosso focuses on pies turned in the Neapolitan style. And while many of the pies on the menu come heaped with a blanket of toppings that would make a puritan scoff, the Regina Margherita would please the most serious of Neapolitan pizza lovers.
The dough is handled carefully and topped lightly with tomatoes shipped straight from Italy. Mozzarella made from buffalo's milk is used sparingly, and the pie is fired at 900 degrees for just 90 seconds or so. It doesn't sound like much time, but it's enough to transform disparate and raw ingredients into a unified thing of true beauty.
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