Lauren Drewes Daniels
Audio By Carbonatix
Dallas is a foodie city. Our collective palate is undoubtedly primed with new restaurant openings weekly, from upscale nationally renowned Greek restaurants to celebrity-backed burger spots. And while we’ve always had good pizza in Dallas, like Louie’s and Cane Rosso, new pie places continue to pop up. Below are our 15 favorite pizza spot in Dallas.
Good Side Pizza Pub, Deep Ellum
Near Good Latimer, hence the name, on the edges of Deep Ellum, is this restaurant and pizza pub, with a full bar and cozy dining room under the glow of a chandelier. It’s Deep Ellum edgy with a touch of refinement. From the same team behind Will Call Bar (also with an excellent kitchen), Good Side is making crispy New York-style-ish dough and sauce in-house. There’s parking on the far side of the building; a lot has designated spots for Good Side customers making pick up or dining in easy. Grab an order of zucchini fries while you’re there. 2538 Elm St., Deep Ellum
Fortunate Son, Garland
Fortunate Son is known for its New Haven-style pies, also known as “apizza”, which is one of the newest styles of pizzas to land in Dallas. This pie, hailing from Connecticut, is a delightful variation of Neapolitan pizza that has a thin and crispy crust typically baked in a coal-fired brick oven to achieve a distinct char imbued with a smoky flavor. One of the most popular and unique pies on the menu is the clam pie with a white sauce, fresh clams, mozzarella, olive oil, rosemary, garlic, pecorino, black pepper and lemon.500 Main St., Suite 100, Garland
Pizza at Partenope with mozzarella, pecorino, tomato sauce, soppressata, Jimmy’s sausages, mushrooms and basil.
Alison McLean
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Partenope, Downtown and Richardson
Like many traditional Neapolitan pizzerias, Partenope focuses on simplicity and high-quality ingredients like San Marzano tomatoes, fior di latte mozzarella and extraordinary extra-virgin olive oil. They offer 15 different kinds of pizza plus a pizza of the month. Partenope won a gold medal in the Pizza Olympics for its Montanara pizza, which has a flash-fried then baked crust and is topped with mozzarella, Parmesan, tomato sauce and basil. They were also recently ranked No. 17 on the list of the best pizzerias in the U.S. by 50 TopPizza. 1903 Main St., Dallas, and 110 S. Greenville Ave., Richardson
Louie’s Pizza, Knox-Henderson
Louie’s is a mood. It’s a designer bag and old grandma jeans. At the end of Knox-Henderson, in a building that makes you wonder if it’s still in business (it is), is one of Dallas’ long-time joints, part dive bar and part tavern-style pizza. The bartenders don’t fuck around nor does the kitchen. An old-school hang-out that appeals to every generation, the pizza is what draws everyone in. The cracker-thin crust never wavers, no matter the heaps of sausage and cheese, which might be a metaphor for Dallas. 1839 N. Henderson Ave.
This Supreme Pizza at GapCo. makes us proud.
Greenville Ave. Pizza Co.
Greenville Avenue Pizza Company, Lower Greenville and Others
A favorite in the Dallas area since 2007, GAPCo is known for its creative thin-crust New York-style pizza, which is a foldable slice with a slightly crispy crust. Get a whole pie or order by the slice. Our favorite is the Butcher’s Revenge, which has house-made fire cheese (spicy), mozzarella, spicy salami, Italian sausage, hot honey drizzle and parsley. And if you are in the mood for a fantastic meat lovers pizza, then the Mucho Meato is the way to go. It is loaded with pepperoni, Canadian bacon, hamburger, sausage and bacon. Multiple Locations
Eno’s Pizza Tavern, Bishop Arts and Others
Eno’s Pizza Tavern got its start in the Bishop Arts District in 2008, serving only craft beer – a bold move at the time – and helping usher in a new wave of pizza taverns. Now renowned for its handcrafted thin-crust pizzas that are charred in a wood-burning oven, Eno’s prides itself on sourcing local ingredients, much like its beer. So, whether you opt for a classic Margherita or venture into specialty pies like the Smoky Fig, you’re in for a flavor-packed experience. Those two pies alone made choosing Eno’s for Best Pizza in the Observer‘s Best of 2025 issue an easy one. Stop by for lunch and get a two-topping 10-inch pizza with a salad or soup for $14.95. Multiple Locations
Mister O1, Multiple Locations
Mister O1 is a Miami-based pizzeria, but recently the Grapevine location was crowned as the best independent pizzeria in the U.S. for the second consecutive year by PMQ Pizza Magazine‘s 2025 Pizza Power Report. Star-shaped pizzas with pockets of warm gooey ricotta cheese are a highlight here. The pizzas are all made with a naturally fermented dough that rests for 72 to 96 hours before being baked, which results in exceptional flavor. There are 25 different options available, but if you’re looking for something truly unique, try the Coffee Paolo, served with Italian tomato sauce, mozzarella, gorgonzola blue cheese, natural honey, coffee and Calabrian spicy salami. Multiple Locations
Motor City Pizza, Lewisville
Motor City Pizza, which started as a pop-up, opened a brick-and-mortar restaurant in 2021 and has been slinging some amazing deep-dish pies ever since. In addition to pizzas that pay homage to Detroit, Motor City offers plenty of local twists like the Texas Sweet Heat, made with the traditional Detroit-style dough and Wisconsin brick cheese and topped with pepperoni, candied jalapeños, pepperoncini, Mike’s Hot Honey and Boss Sauce. 1425 FM 407, Lewisville
Olivella’s Pizza and Wine, Multiple Locations
Serving Neapolitan and Roman-style pizza, Olivella’s Pizza and Wine has gained local and national attention since opening in 2007, including Best Pizza in Texas by USA Today. The 20 different options, served at three locations, are sure to please any palate. Look for the great weekly BOGO special Monday through Thursday from 3 to 5 p.m. and Friday from 3 to 4:30 p.m. Multiple Locations
The grandma pie at Pizza Leila.
Kathy Tran
Pizza Leila, Arts District
Pizza Leila is a pandemic baby: The chef at the restaurant Sloane’s Corner put idle kitchen space to work to deliver pizzas (and keep staff employed) when business in the sit-down restaurant came to a halt. The pizza was so good that it got its own space in the Arts District. Here the Sicilian-style pizza is thick, much like focaccia bread, and cut in squares. One slice is a meal, but if you have two, there’s no judgment here. You can mix and match single slices but whatever you do, don’t pass on the cacio e pepe arancini, little fried balls of Sicilian goodness. 2111 Flora St., Arts District
South Polk Pizzeria, South Dallas
Named Best Pizza in the Observer‘s Best of 2024 issue, South Polk Pizzeria serves Neo-New York style pizza, combining elements of Neapolitan and New York-style crusts, resulting in a thin yet bouncy crust. The dough and sauce are made in-house daily and toppings are locally sourced. Some of our favorites include the Texas Sweet Heat, which has cup and char pepperoni, fresh jalapeños and hot honey drizzle. Or for something unique, try the seafood pizza with lump crab, shrimp, fresh mozzarella, cheddar, fresh basil and parmesan. 3939 S. Polk St. #527, Oak Cliff
Pizzana, Knox-Henderson
Pizzana is a collaboration originally from Los Angeles between Candace Nelson, former owner of Sprinkles Cupcakes, and master pizza chef Daniele Uditi. Pizzana serves what they call neo-Neapolitan pizza: the dough is fermented for 48 hours, which gives it true Neapolitan pizza qualities, but with a firm, not floppy, base. One of their signature pizzas, the cacio e pepe, is a spectacular twist on the traditional pasta dish. One of the things we like most about Pizzana is its ability to offer a heat and slice option for to-go orders, where they prepare the pizza to the point where you can bring it home and throw it in the oven at a high temperature for about five minutes and enjoy it as if it were just pulled out of the restaurant’s pizza oven. 3219 Knox St., Knox-Henderson
Cane Rosso, Multiple Locations
Cane Rosso continues to master the alchemy of creating the perfect Neapolitan-style pie, and owner Jay Jerrier and his team have been delighting Dallas since 2009. At all nine locations throughout North Texas (including a new one in Sachse), the pizzas adhere to the standards of the Verace Pizza Napoletana Association, which means they are cooked at about 900 degrees for about 90 seconds. The most popular pie is the Honey Bastard (house-made mozzarella, hot soppressata, bacon marmalade and habanero honey), but we also recommend checking out the pizza of the month for new off-the-menu creations. Multiple Locations
Thunderbird Pies, White Rock Lake Area
During COVID, the culinary team behind Cane Rosso and Zoli’s had time to experiment with a style of pizza that was not well known to Dallasites at the time. Detroit-style pizza has since become popular in this area, and Thunderbird Pies is doing it best. Our favorite is a toss-up between the Thunder Mifflin (pepperoni cups, sausage, mushrooms and tomato sauce) and the Drip Pan (hot soppressata, sausage, roasted mushrooms, caramelized onions, roasted peppers and tomato sauce). If you prefer your pizza with a crunchy base, they also offer tavern-style crust now. 7328 Gaston Ave.
Zoli’s, Addison
(Yes, this makes a trifecta for Jay Jerrier and his PILF empire. He’s locked in.) Zoli’s New York-style pizza can’t be beat. It’s popped up in our best-of issues for numerous years and we always rave about, like in 2023 when we said:: “It captures the essence of traditional New York-style pizza, with a masterpiece crust that stays firm despite hefty toppings while the edges remain light and airy.” Just like at Cane Rosso, the most popular pie is the sweet-heat Honey Bastard, but we recommend checking out the pizza of the month for new off-the-menu creations. 14910 Midway Road, Addison
