Best Of Dallas

The Eight Best Pizza Shops in Dallas

While burgers continue to take over the world (with or without Pat Snuffer), pizza continues to exhibit a much more restrained growth. Maybe a handful of pizzerias have opened in the last year, but a few of them are good enough to slide into our Best Pizza list, with NY-style and Neapolitan duking it out for Dallas pizza supremacy.

Cane Rosso (pictured above) Cane Rosso is still on our list, of course. We named them the city's Best Pizza in our last Best of Dallas issue, for the third year in a row. I'm starting to wonder how long it will be before a young entrepreneurial pizzaiolo dethrones the great Jay Jerrier. For now, he's quite safe. But there are a number of other pizzerias that deserve some attention too.


Zoli's NY Pizza Tavern It doesn't get much better than this. A local pizza guru eschews this bread and butter Neapolitan pies to offer New York-style pizza by the slice instead? There's more than floppy slices you have to fold in half to eat though, like the Grandma, slice which is thick and the Sicilian slice, which is even thicker. Don't forget some garlic knots to complete your carbo-overload.


Olivella's Olivella's makes a great pizzas across multiple locations in the Dallas area. USA Today named the pizza one of the nation's greatest and I'm not one to disagree. It's not Neapolitan and they clearly say so -- but the soft and blistered crust makes for a damn fine pie.


Fireside Pies Even without one of Dallas' coziest patios, the original outpost of this chain would be the go-to pizzeria for folks who live within craving distance of Knox-Henderson. The wood-fired pizzas have a crust almost soft enough for Naples and a crispy, blistered cornicione (the edge crust). Grab one with Jimmy's sausage for a pizza with some local flair, and be sure to wash it down with a craft beer from the bar.


Grimaldi's So maybe the Grimaldi's in Uptown's West Village has a fraction of the charm of the Brooklyn location. The original has so much personality a fraction is more than enough. Grab a seat at one of the red-checked tables and order a carafe of house red and make a night out of it with a massive New York-style pizza. The crust is thin, perfect for that tell-tale half fold, and as crisp as a potato chip.

KEEP THE DALLAS OBSERVER FREE... Since we started the Dallas Observer, it has been defined as the free, independent voice of Dallas, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Scott Reitz
Contact: Scott Reitz

Latest Stories