Pie Tap Pizza's has their own secret special Romo dough.
You can get a round pie or square pie at Zoli's.
Campisi's has been serving up slices since 1946.
Eno's gives off that nostalgic, go-there-with-your-grandparents vibe.
Cane Rosso's seasonal Squash and Sausage pie.
If you want to go guilt-free, go gluten-free at Fireside Pies.
Olivella's makes some seriously sensational crust.
Grimaldi's started out under the Brooklyn Bridge.
Pizza is polarizing, amiright? Your personal preferences can totally dictate which parlor is placed at the top of your list.
Are you a thin crust connoisseur, or do you like it thick? Are you all about the toppings or are you of the opinion that loads of cheese and sauce is boss? Whatever your preference, we are positive that all of your pizza dreams will come true at Dallas’ 10 best pizza spots.
If you have a hankering for a Neapolitan-style pie, this Texas chain is hard to beat. The fresh dough is made in-house every day and the flour is imported from Italy. The pizzas come dressed in a variety of toppings — but we’re partial to combinations involving San Marzano tomatoes, hot Soppressata and house-made mozzarella.
Pizza to try: Go with the off-menu Honey Bastard that consists of house-made mozzarella, hot Soppressata, bacon marmalade and habanero honey.
Greenville Avenue Pizza Company
Whether you eat in or get it delivered, this East Dallas pizza place is a thin-crust must try. Signature pies are inventive, and you can also build your own. Think Hawaiian, Mexican and everything in between. We also love that the Greenville Avenue location stays open until at least 1 am every night — and until 4 am on Friday and Saturday.
Pizza to try: The Greek with sundried tomatoes, sliced pepperoncini, feta and Greek olive mix.
The wood-oven pizza pies presented at this cozy Dallas restaurant are best complemented by one of their fresh salads and a solid glass of wine. Those who love crust will dig this place and its dough that is definitely big enough to dip in sauce or olive oil. Speaking of the crust, you can order yours gluten-free.
Pizza to Try: The Triple with pepperoni, mozzarella, basil and truffle oil.
Perfect Union Pizza Co.
We knew when Nick Badovinus decided to put a pizza place in Highland Park Village that it was going to be good. Not only is the interior design a total dream, but the pizza packs a powerful punch. This is also one of the few pizza places in town where the “white” pizzas outnumber the “reds” seven to five.
Pizza to Try: The white pie Shredded Kale with red onion, roasted mushrooms, primo bacon and a cream reduction.
Even if you have never been to this pizza place in your life, it looks like the kind of place that you grew up going to with your grandparents. Yep, all the feels. Every. Single. Time. This pizza is super thin and cut into squares making it ideal for sharing with a group. And while we totally think this place has serious first date material, its lunch special involving a personal pizza and a salad or soup for $9.99 makes it a lunch meeting hot spot too.
Pizza to try: Meatball and the Goat with fresh basil, goat cheese, sliced Texas beef and Boar Texas meatball.
This iconic Dallas restaurant has been serving serious Italian dishes to Dallas since 1946. This family-run pizza pioneer serves its pizza thin-crust style, and it’s cut into squares. The list of toppings to build your own pizza is a mile long. Think classics like Italian sausage, pepperoni and meatball or more inventive options like broccoli, grilled chicken breast and artichoke hearts. Bonus: you can now have it delivered.
Pizza to try: BBQ Chicken Specialty with barbecue marinated chicken, red onions, tomatoes and Campisi’s Ranch Sauce.
If you are looking for a pizza parlor with serious personality, this place takes the cake — or should we say pie? And while its original location in Oak Cliff stole our hearts, many of its loyal fans followed it to the ‘burbs when it reopened its doors in a bigger, dare we say better location in Addison. Yep, it’s worth the drive. You can get round or square pies, and it would just be wrong not to mention the garlic knots too.
Pizza to try: Christian Pescroni with mozzarella, tomato sauce, double Ezzo pepperoni and jalapeno pesto.
This coal brick-oven pizzeria started under the Brooklyn Bridge in 1990 and since has spread its sensational slices throughout the country. And while we hate to mention a chain that is not unique to Texas, when it’s good, it’s good. We can admit that. Make sure to ask about their seasonal pie specials.
Pizza to try: The Garden with fresh Roma tomatoes, sliced onions, mushrooms and black olives.
Pie Tap Pizza Workshop + Bar
Another newcomer on the Dallas pizza scene, this restaurant takes serious pride in its pie production. Specifically, its dough which is naturally leavened in a start they’ve named “Romo” and yields a high percentage of protein without sugar.
Guilt-free pizza? Tell us more. This place also gets obvious bonus points for serving brunch. Talk about a restaurant that knows the city it’s serving.
Pizza to try: Prosciutto with La Quercia prosciutto, Medjool Dates, pistachio, arugula, house ricotta, Parmigiano-Reggiano and balsamic.
From Naples with love. Well, not exactly. But this Neapolitan-style pie certainly leaves you feeling like you are dining in a small restaurant in Italy — at the Park Cities location anyway. They swear by their secret family recipe as the key to the sensational crust, and we do too. We like that they also offer Roman-style pizza too if you like it extra thin.
Pizza to try: Black Truffle with house-made mozzarella, speck, mushrooms, truffle oil and black pepper.