Food News

Pizza Maker Jay Jerrier Dials In New York-Style with Brooklyn's Best and Grandma Pie

When Jay Jerrier first opened Il Cane Rosso in Deep Ellum in 2011, he was intent on making "authentic Neapolitan pizza." So intent that not only did he buy an oven from Naples and use a mixer, flour and tomatoes from Naples, but he even recruited a Dino Santonicola, who grew up making pizza in Naples. The only thing left out was importing fresh air from Naples.

Three years into Neapolitan pizza-making, Jerrier has turned his scope onto New York-style pizza, which is very specifically not served in his Neapolitan den. This summer, hopefully in August, he will open his third pizza spot (there are two Il Cane Rossos), Zoli's, in Oak Cliff, just a hustle outside the Bishop Arts District in what used to be BEE: Best Enchiladas Ever.

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Lauren Drewes Daniels is the Dallas Observer's food editor. She started writing about local restaurants, chefs, beer and kouign-amanns in 2011. She's driven through two dirt devils and is certain they were both some type of cosmic force.