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.