At this favorite DFW spot, owner Jay Jerrier went all in on traditional Neapolitan pizza — which by definition must include imported double-zero flour imported from Italy and hand-crushed San Marzano tomatoes and fresh mozzarella cheese. This is European-style pizza, barely cooked (for 90 seconds) in a blazing hot (900-degree) pizza oven.
The knife and fork pizzas are a delicacy in America, much less Texas. But, Jerrier’s dedication to craft and refusal to turn out anything less than authentic has gained a devoted following. Pizzas come in reds like the Billy Ray Valentine with vodka sauce, bacon and bacon marmalade, or whites with Alfredo sauce bases like the Truff Daddy with bold flavors of truffle mascarpone and truffle oil.