We have been in search of the best pizza in Dallas but with a single hitch– not Neapolitan style. We have witnessed an onslaught of pizza being brought to the forefront and most of the new spots in Dallas are of the Neapolitan variety. There will be even more of this style of pizza coming, and that is fantastic. We love this, but what are some of the best non-Neapolitan pizzas in the Dallas area? Glad you asked.
Here is a list of a few of our favorites in no particular order. Peruse our list and offer your favorites. And for the best Neapolitan-style pizza? Stay tuned, we are dining out way through that scene as we write.
Zalat: From the owners of Dalat, the quirky but cool late night Vietnamese haunt on Fitzhugh Avenue, Zalat makes one terrific pizza pie. With two locations open until 4am and a third spot on its way, Zalat has this unusual but delicious mind meld of a New York slice and the Neapolitan pie. Fun flavors to entice those in need very late at night (try the Zalotes), but also some refined choices that are flavor savoring. We particularly enjoy the Crave with pepperoni, salami and black pepper. Order via text messaging, or use the old fashioned method of a phone call. The new downtown Plano location has seating and a full bar.
Coal Vines: The restaurant started up in 2006 by the owners of Nick & Sam’s, Joseph Palladino and Phil Romano. Coal Vines serves up a happy pie with plenty of fresh chef-driven toppings baked in a coal oven. The taste is reminiscent of pizza you might find in Brooklyn with a crisp thin crust and a flavorful sauce. There is a nice selection of pizzas on the menu, but we always seem to run to the off-menu house-made meatball.
Nonna: Also opening in 2006, this Julian Barsotti restaurant is a fine example of a rustic Italian restaurant that also happens to serve a few pizzas. Although Barsotti studied authentic Neapolitan, this pie hardly qualifies under VSN standards. The full-flavored rich and creamy white clam pizza is undoubtedly one of the best finds in Dallas.
Louie’s: Long time Henderson dive that was featured on Food Network’s Diners, Drive-Ins, and Dives with the spastic Guy Fieri, the restaurant has fallen in and out and back in favor with us. We appreciate the no nonsense attitude of the staff, which often times can waver into the down right evil and ornery zone, but perhaps this is the charm we should enjoy. The pizza is a straight forward extra crisp and very thin crust style with a spicy sauce and heaps of toppings including sausage made at Jimmy’s Food Store just a few blocks south across Ross. Sadly, Louie passed away this year but the tradition lives on.
Serious Pizza: A throw-back to a New York neighborhood pizzeria, this very thin and very large pizza is smattered with good ingredients and a hefty amount of sauce. Serious wins a prize in a few pizza categories including best last night pizza, and the largest. You may buy a single slice for about three bucks at 3am at this fairly new Deep Ellum dive.
Campisi: This is where we will lose a few of you. In the Dallas foodie world there are two factions, those that love Campisi and those that hate. We are of the former alliance. The oval pie has heaps of whatever ingredient you may choose and is very thin. The sauce is borderline sweet. This pie might possibly satisfy our need for nostalgia. The fourth generation pizza you taste today is the same that Jack Ruby enjoyed on the eve of the Kennedy assassination.
Elbow Room: One of the finer Dallas bar pizzas around. If you live in the downtown or Deep Ellum area you may have this pizza delivered as late as 2am. That is if they aren’t too slammed and have enough staff. This pizza is thin and smoky with plenty of spiciness.
Bryan Street Tavern: Another great Dallas bar pizza. The pies here are large, cheap and hit the spot late night while out on a drinking tear. This doesn’t take away from the fact that the pizza is really, really good. The sauce is thick with a good amount of kick, and there is no holding back on the amount of toppings they scatter across the thin dough.
So&So’s: This pizza is pretty spectacular and totally chef driven. Although they do make some beautiful bar food, the chef can also produce items you might not expect, like house-made charcuterie. But the pizzas are easy to order, easy to share, and always delicious. Note that this pie is thin and crisp.
Eno’s Pizza: Located in Bishop Arts in Oak Cliff, this is a cozy spot for a great beer and wine selection, along with one of our pizza favorites. The dough is rolled out painstakingly thin and cut in a bajillion squares, because Eno knows you always share and play well with others.
Olivelli’s: Although they do a grand Neapolitan-style, they also make that super thin pizza that kicks some serious pizza butt. Made in a grand tradition,using a century old recipes. Olivelli’s is one of the few pizzerias anywhere that makes both Southern and Northern Italian pizza.
Primo Bros: We love this pizzeria with a historic past. They also serve great pastas, and terrific desserts.