The Absolute Best Pizza in Dallas-Fort Worth (2024)

By

Steven Lindsey

Eataly wouldn’t be the all-things-Italian culinary extravaganza it is without pizza on the menu, and the pizza Napoletana it doles out in 90 seconds from its 900-degree wood-burning oven shines as a prime example of the dough-sauce-cheese holy trinity. Make sure to try the piquant Massese, topped with San Marzano tomato sauce, housemade mozzarella di bufala, Ferrarini spicy salami, fresh basil, and extra virgin olive oil. Or check out the Pizza Fritta Montanara, appetizer-size pies with deep-fried crust that exemplify the classic Naples street food.

One of the newest pizza purveyors on the scene is disguised as a neighborhood tavern, but one look at the menu (not to mention every table in the place), and it’s clear that pizza rules the roost here. Like the award-winning thin-crust pies at sibling restaurant Bryan Street Tavern, SAT’s pizzas feature handmade crusts and sauces while utilizing fresh ingredients to top the stone-fired creations. Best of all, they’ll let you pick any two varieties for a half-and-half creation that allows you to sample more flavors in one seating. Try the SAT Deluxe with a little bit of everything, or the simple perfection of a traditional Margherita.
How to book: Stop by for first come, first served seating or call 972-913-4114 for take-out.

Why settle for the typical 12 inch round when you can score a massive 30-inch wonder? This Deep Ellum cult favorite closed, then reopened under new management this year with the addition of a floating DJ booth suspended from the ceiling, as well as a new location in Fort Worth. Cart in a gaggle of friends to create your own giant pie, or choose a signature number like The Jerk, showcasing red sauce, mozzarella, bell peppers, red onion, cilantro, jalapeños, and spicy jerk chicken.
How to book: Stop by for first come, first served seating, order take-out online, or get delivery via Uber Eats.

Live music and the smell of the wood-fired pizza oven fill the air at this friendly joint on the town square. New York-style pies featuring all-natural sauce and Texas-sourced ingredients are as popular as the local bands who regularly take the stage. Make sure to try the Smokey Pie, which satisfies both barbecue and pizza cravings in one fell swoop with tangy barbecue sauce, slow-smoked brisket, crispy bacon, white onion, and two kinds of cheese.
How to book: Stop by for first come, first served seating or call 972-547-3833 for take-out.

Founder Jay Jerrier started this wildly popular pizza chain from a humble mobile pizza oven in a parking lot back in 2009, before expanding all over the Dallas-Fort Worth metroplex (and into other parts of Texas, too). Making use of 00 flour imported directly from Italy, hand-crushed San Marzano tomatoes, mozzarella fresh-pulled daily at each location, and a 900-degree wood-fired oven, everything works in concert to create some damn fine pies. One all-time fan favorite well worth trying is the Honey Bastard, stacked with hot soppressata, bacon marmalade, and habanero honey.
How to book: Stop by for first come, first served seating, or get delivery via Uber Eats.

The Pizza Renaissance has spread to the ‘burbs, and this APN-certified, family-owned restaurant from first-generation Italian-Americans doles out discs of deliciousness, starting by ladling 24- to 48-hour leavened dough with hand-pulled mozzarella and San Marzano tomato sauce before firing it in a volcanic-hot wood-burning oven. The fully loaded options may be great, but to truly taste their mastery of pizza in its purest form, order the pristine Margherita Extra with bufala mozzarella, tomato sauce, fresh basil, and olive oil.
How to book: Stop by for first come, first served seating, order take-out via ChowNow.

This envelope-pushing restaurant takes a Brazilian steakhouse approach to all-you-can-eat pizza with gauchos roaming the upscale dining room, pausing at each table to offer thin slivers of at least 15 different pies (making it easy to try them all without feeling overly full). Lobster Bisque, Arugula Salad, Kobe Meatballs, and Dessert Pizzas are included in the fixed-price meal. The Garlic Picanha pizza perfectly infuses the crust with Brazilian flair courtesy of house-ground steak, slow-roasted garlic, and fresh parsley—plus, it pairs particularly well with a signature Caipirinha.
How to book: Stop by for first come, first served seating, order take-out online, or get delivery via Uber Eats.

Chances are you don’t live in this remote town nestled between Flower Mound and Denton, but it’s worth the trip for a change of scenery and some killer pizza. Situated in an old firehouse filled with Tuscan antiques, the space exudes a cozy hominess reminiscent of a visit to Nonna’s house (use your imagination if you didn’t actually have one of those). Look for the pickup truck bed mounted above the takeaway window, and you’ll know you’re in the right place for securing your “Argylian” style pie (we suggest the Forager, loaded with roasted mushrooms, sweet onions, fresh spinach, and truffle oil).
How to book: Stop by for first come, first served seating.

Cracker-thin crust and garden-fresh ingredients highlight the selections at this Bishop Arts original and its suburban offshoots, whether you’re in the mood for a traditional red-sauce pie or prefer one that starts off with a base of alfredo sauce and ricotta. Create your own, choose a chef-curated combination (Pig Smiley, we’re lookin’ at you) and pair them with a wide selection of local craft beers.
How to book: Stop by for first come, first served seating, or get delivery via Favor.

One of the earliest innovators on the scene, Fireside Pies continues to think outside the (pizza) box. Try the Medi, which begins with a truffle-porcini cream before being smothered in goat cheese, arugula, red peppers, red onions, kalamata olives, and shaved Parm. Vegans, and those looking to reduce their meat intake, can add Beyond Sausage to liven up their plant-based selection.
How to book: Stop by for first come, first served seating, or get delivery via Favor,and Uber Eats.

Those in the know refer to this joint by its easier-to-say nickname, GAPCo, but no matter what you call it you’re guaranteed a fab experience thanks to its team of righteous Pizza Slayers. Thin-crust pies come with a variety of sauces and extra drizzles for customizing, as well as a vast lineup of toppings including lesser-seen additions like eggplant and poblano peppers. The Pesto Sciutto is a can’t-miss option, featuring pesto and prosciutto (obvi) along with sun-dried tomatoes, fresh arugula, garlic, and Roma tomatoes. And don’t forget the Pizza Crack to sprinkle on top.
How to book: Stop by for first come, first served seating,or get delivery via Uber Eats, Caviar, andFavor.

From famed Dallas restaurateur Phil Romano comes this retro, red-and-white-table-cloth outfit rife with delightful quirks like $3 pours of jug wine sold on the honor system and traditional Italian dishes turned into pizza toppings (i.e. Shrimp Fra Diavolo, Antipasto, and Chicken and Bacon Alfredo, among others). Plus, the spacious patio—sporting both covered and uncovered seating—remains a big draw.
How to book: Stop by for first come, first served seating,or get delivery via Uber Eats.

For more than 30 years, this family-owned pizzeria has served up its famous stuffed pizza rolls (AKA calzones and stromboli), as well as New York-style and Sicilian deep-dish pies available whole or by the slice. Order the Mediterranean, stacked with chicken, roasted peppers, artichokes, sun-dried tomatoes, basil, and feta for a different spin on the region’s iconic flavors. All that and the fact that it’s BYOB (beer and wine) makes for a super-affordable date night, to boot.
How to book: Stop by for first come, first served seating or order take-out and delivery online.

The surname Olivella carries a lot of cachet in pizza circles—as it should, being the third-oldest pizzaiolo family to hail from Naples, Italy. The local relatives carry on the traditions of their ancestors, transferring a little bit of history into every bite of their signature dough, whether it’s Neapolitan-style round crust or the super-thin Roman-style ovals. The sauceless Black Truffle option is a real showstopper, graced with house-made mozzarella, crispy speck, mushrooms, black pepper, and a healthy dash of truffle oil. The wine shop focuses on great values, and the Fort Worth location hosts pop-up Mo’s Detroit Pizza Pies Thursdays through Sundays, if you’re feeling a little deep and square.
How to order: Stop by for first come, first served seating or order delivery viaFavor.

Thin-crust pizza and southern Italian fare from a Naples-born chef (and Cane Rosso alum) highlight the menu in this charming downtown corner eatery. For true bliss, order the Montanara, not only for the unique fried-before-it’s-baked crust but to brag to your friends that you’ve eaten a gold medal-winner from the Pizza Olympics, the kind of sporting event we can get behind wholeheartedly.
How to order: Get delivery via Caviar and Uber Eats.

Zalat hasn’t only survived the pandemic, it’s thrived with new stores opening at a steady pace since March, 2020. Cooked in old-school deck ovens, the pizzas here sport a nice chew rather than the super-crispy texture often found in thinner pies. Creativity abounds with each pie, including the Pho Shizzle, which recreates all the flavors of a piping hot bowl of the famous Vietnamese soup. But no matter which toppings you select, a side of their crave-worthy “Srirancha” (half ranch, half Sriracha) sauce comes with each order, but you’ll definitely need to order a few extra.
How to book: Stop by for counter service, or get delivery via Uber Eats,and Caviar.

This Cane Rosso spin-off churns out New York-style pies and other East Coast specialties under the watchful eye of many a painted Star Wars character gracing the walls. The menu features a whopping 31 different toppings for create-your-own pies, or you can always choose from a dozen-plus chef-curated combinations. Our recommendation? The Uncle Joe, a deceptively simple mingling of shaved red onion, garlic, thinly sliced tomatoes, and olive oil. Take-and-bake pies have also proved a big hit.
How to book: Stop by for first come, first served seating, or get delivery via Uber Eats.

From chef Ji Kang of Sloane’s Corner and the newly reopened subterranean Dakota’s Steakhouse comes this gem slinging old-school Sicilian-style delights. Their techniques are steeped in tradition, and a limited menu takes out some of the pressure of pinpointing your desires. Try the Spicy & Sweet Soppressata, strewn with fiery arrabiata sauce, cherry bomb peppers, salami, and a drizzle of Texas honey to balance out the peppery heat. Order by the slice or the whole and enjoy.
How to book: Stop by for counter service, or get delivery via Uber Eats.

What started as a ghost-kitchen run out of the Zoli’s Addison location now has its very own space next door to the White Rock Cane Rosso. Specializing in Detroit-style square pies inspired by some of the most famous purveyors of the style, World Pizza Champion Lee Hunzinger spearheaded the concept. The thick pizzas showcase a uniquely buttery crust and high butterfat-content Wisconsin brick cheese (plus aged white cheddar and provolone) instead of traditional mozzarella. A dozen specialty pies can be ordered, including the cult favorite Bacon Jamz '03, littered with smoked pork shoulder, bacon marmalade, Mama Lil's peppers, red onion, and a charred pineapple drizzle.
How to book: Stop by for first come, first served seating, or get delivery via Uber Eats.