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Years back, my dad was among the venerable pizza pirates who navigated the streets and backroads of our small town, delivering orders in response to a landline call. Using only his cartographic memory and sometimes his handy map, he passed out hot pies to hard-working souls and hungry families, making the world a better place along the way. My favorite perk of his job, though, was all the free pizza he brought home.
Thirty years later, my love of pizza delivery continues. As a (needless to say) busy working mom who likes to entertain, I’m grateful for a few clickety-clicks that result in a stack of freshly prepared pizzas — whether that’s Neapolitan- or grandma-style, from homegrown mom-and-pops or specialized chains. Thankfully, Dallas has a ton of stellar pizza delivery options to choose from. Here are my favorite pizza places in Dallas.
Pizzana
In 2022, this cheffy Los Angeles chain helmed by pizzaiolo Daniele Uditi — beloved by both the late, great Jonathan Gold and the Michelin guide — ventured out of California for the first time, arriving on Dallas’s version of Rodeo Drive, Knox Street. The cacio e pepe pizza, with generous amounts of black pepper and squiggles of parmigiano crema, is truly “a small miracle,” as Gold wrote in The Los Angeles Times. A nice option here is to bypass the sliced and ready-to-eat, and instead go for the half-prepared and ready to finish in your oven, guaranteeing maximum freshness.
Mondo Pizza & Co.
There is nothing wrong with a basic Margherita pizza, but when it’s available with rivulets of pesto and garlic aioli, it’s a variation worth getting into. Restaurateur Yaser Khalaf opened this locally loved spot on Lemmon Avenue in 2022, adding to his collection of Mediterranean restaurants in town, Baboush, Baboushi, and Darna Mediterranean Eatery. Mondo is not his first pizza rodeo — he once ran now-closed LA Gourmet Pizza on McKinney Avenue — and it shows. At Mondo, he’s pared down the menu to the foremost crowd pleasers: bacon and pineapple; hot honey pepperoni; and wild mushrooms on soft, doughy crusts. Also go for the cheesy bread and the garlic bread.
Pizza Leila
Anything involving chef Ji Kang is worth getting into. The corporate chef of Dakota’s Steakhouse and Sloane’s Corner focused his talent on Sicilian-style pies as a ghost kitchen project in 2020. Thick, cheesy crusts and unique toppings — marinated ribeye and caramelized kimchi, or roasted elote and poblano peppers — resonated with the pizza public, and the brick-and-mortar Pizza Leila opened downtown in 2023. There’s a rare vegan option here, too, with Simply Plant mozza and vegan “pepperoni.”
Mister 01 Extraordinary Pizza
The Florida-based Mister 01 Extraordinary Pizza are known for their star-shaped pizzas. The real star, though, is chef Renato Viola, who came to the U.S. on a 0-1 “Extraordinary Ability” visa. (Hence the restaurant’s name.) Viola displays his genius with flavor combos that shouldn’t work as well as they do. Case in point, the Coffee Paolo, with gorgonzola, honey, coffee grinds, and spicy salami calabrese.
Campisi's Restaurants
This haunt that’s been on Mockingbird Lane since 1950 is an eccentric joint, from the neon “Egyptian” sign the family never took down to the old-school environment where it feels like Jack Ruby (a notorious former regular) might still be hanging around. If that doesn’t sound like your scene, order in. The pizza has a deliciously thin crust, and it’s a good idea to add an order of crab claws. Always get the toasted beef ravioli, baked in red sauce and provolone, named after regular and former defensive tackle Randy White.
Greenville Avenue Pizza Co.
Locals know to refer to Greenville Avenue Pizza as “GapCo.,” and they know to call the pizzaiolos (who all wear leather harnesses) “pizza slayers.” If that sounds odd to the point of off-putting, know that the food is anything but. The slayers are always busy whipping out delicious pies with hatch chiles and chorizo, barbecue chicken, and the five-meat Mucho Meato. Building your own half-and-half is the move, and you can also “slay” (build your own) calzone, if you’d like.
Thunderbird Pies
For thick, Detroit-style squares with caramelized edges, Thunderbird Pies always comes in clutch. Keeping in Motor City custom by spreading Wisconsin brick cheese and toppings underneath the sauce, these pies are crunchy, chewy pleasures. Try the Supa Fly, with pepperoni cups, jalapeños, ricotta, and habañero honey, or the Straight Veg with spinach, zucchini, and mushrooms. Party time? Throw in a bottle of wine or the frozen pinot grigio-lemon-cucumber concoction, the Pinot Freezio.
Cane Rosso
There is perhaps no local pizzeria chain more iconic to Dallas than Cane Rosso. The reputed Honey Bastard has won the most fame, with mozzarella that’s pulled in-house daily, hot soppressata, bacon marmalade, and habañero honey. All red pizzas begin with Italian double zero flour and sauce made from hand-crushed San Marzano tomatoes. White pies are popular, too, especially the Truff Daddy with truffled mascarpone and prosciutto, or the Voodoo Mama Juju with a host of vegetables. Possibilities continue with gluten-free crusts and make-at-home kits.
Zalat Pizza
Khanh Nguyen’s Zalat Pizza is a Dallas-based sensation that’s grown in Houston, and it just opened a second Austin location in early 2024. Now even more pizza zealots across the state have access to the hallowed Pho Sizzle, a beef-topped marvel with hypnotizing swirls of hoisin and sriracha, decked out with cilantro and basil. If those flavors aren’t enough for you, you could browse the dipping sauce library and choose something like the SiRancha (recommend). You can also add on a slice of cake from Buddy Valastro, the Cake Boss, and you can get food delivered until midnight.
Partenope Ristorante
There is no truer example of Neapolitan pizza in Dallas than that of Napoli-Texan chef Dino Santonicola. Recognized by the Associazione Verace Pizza Napoletana and consistently ranked by 50 Top Pizza (it currently holds the No. 12 spot in the U.S.), Partenope’s pizzas hit that magic trifecta of San Marzano tomato sauce, mozzarella di bufala cheese, and blistered crusts. Pastas (like the penne rigate with mushrooms, parmesan cream, and pistachios) and desserts (like the limoncello panna cotta) also travel well.
Sfuzzi
A Dallas-born concept that originally started in the ’80s, Sfuzzi has lived many lives. If you can’t visit its fourth reincarnation on Henderson Avenue to sip a strong frozen cocktail, pizza delivery is the next best thing. My favorite is the Sausage Rustica with everything I want in a sausage pizza: Jimmy’s Italian sausage, caramelized onions, roasted red bell peppers, and plenty of mozzarella. Instead of eating your leftover pizza for breakfast, try ordering a breakfast pizza for dinner with a pie draped in aged prosciutto, bacon, cherry tomatoes, and a sunny-side-up egg.
Neony Pizza Works
Combining innovation — aka “neo” — with New York, Neony Pizza Works makes craveable, creative pies that all begin with 72-hour cold-fermented dough. The Cup & Char Pepperoni with crispy-edged pepperoni cups and whipped mascarpone is a wonder that made me question why more pies aren’t covered in whipped mascarpone. Other genius pizza toppings include pesto cream and pickled veggies; side sauces like garlicky ranch and cilantro aioli amp up the flavor. Crusts made of cauliflower dough from Venice Beach Bakery are also available.
Pizzeria Testa
This hot spot on Lower Greenville Avenue can get overrun; delivery is the answer. Reliably chewy crusts are frequently draped with creamy fior di latte mozzarella. Several pizzas pack a kick, thanks to Calabrian sausage and Calabrian chile-flecked spianata, a kind of salami. Save room for the panuozzi, a street food that’s pizza dough topped here with Nutella and strawberries.
Eataly
The theme park of Italian food makes some benissimo (insert chef’s kiss) pizzas. To get the Neapolitan seal of approval, the global emporium partnered with Naples-based chain Rossopomodoro. The Margherita Verace is a fine place to start, but don’t neglect the Capricciosa, with slow-steamed ham, black Gaeta olives, and artichokes. As long as you’re ordering from this Italian powerhouse, add in a side of meatballs, a plate of Ferrarini prosciutto di parma, or a bowl of tagliatelle alla Bolognese.
400 Gradi
This Aussie-grown chain developed from founder Johnny Di Francesco’s desire to buy a new pair of kicks when he was a boy. His parents didn’t have expensive tennis shoes in the budget, so he did the next logical thing: He got a job making pizza. He eventually opened his own place in 2008, focusing on his proprietary method of baking pies in a relatively cool 400-degree oven for 90 seconds. It spawned a chain that spread all over Australia before arriving in Dallas in 2019. They also make a nice salumi board and fresh pastas, like the Pappardelle ai Funghi with truffle cream and truffled pecorino shavings.
Carbone Vino
NYC chef Mario Carbone has arrived in Dallas with a branch of his famous Italian spot Carbone and also the pizza- and wine-centered Carbone Vino, where, no surprise, the pizzas are legit. Rectangular Sicilian versions come with over-the-top amounts of pepperoni, fennel sausage, or fontina-cloaked mushrooms. To relish a last meal-level spread in your own home, throw in an order of the famous spicy rigatoni vodka, the excellent Caesar alla ZZ, a huge round of chicken Parmesan, and a slice of chocolate praline terrine.
Piggie Pies Pizza & Pasta
Rounding off this list of great pizza restaurants in Dallas, Piggie Pies dependably hits the (comfort food) spot time after time. Since I moved to Dallas proper 20 years ago, I confess to drowning a plentitude of cares in the goat cheese pizza with grilled chicken chunks, spinach, and Alfredo sauce, as well as the super-cheesy poblano pepper pasta. I’m not the only repeat customer who’s onto the basic goodness of this place. Opened in 1985, it’s one of the few restaurants to have survived — and expanded — its footprint on Lower Greenville Avenue.
