11 April 30 - MAy 6, 2026 dallasobserver.com DALLAS OBSERVER Classified | MusiC | dish | Culture | unfair Park | Contents 17 Best Pizza Spots in Dallas Our updated list includes a recent California import and one hole-in-the-wall spot that still does its own delivery. BY AAREN PRODY, LAUREN DREWES DANIELS N ot quite west, but not quite east, Dallas is in the Goldilocks zone for pizza. Sitting halfway between the two coasts makes us a catch-all for many pizza styles. Texas may not have its own, but we do have tavern-style from Chicago, Detroit-style and close-as-you-can-get Neapolitan pizza. So, to choose only one best spot for pizza in Dallas? Blasphemy. Here are 17 different places for ‘za in Dallas, each with its own approach to crust, sauce, toppings and cooking style. Good Side Pizza Pub 2538 Elm St., Deep Ellum Near Good Latimer, hence the name, on the edges of Deep Ellum, is this restaurant and pizza pub, with a full bar and cozy dining room under the glow of a chandelier. It’s Deep Ellum edgy with a touch of refine- ment. From the same team behind Will Call Bar (also with an excellent kitchen), Good Side is making crispy New York-style-ish dough and sauce in-house. There’s parking on the far side of the building; a lot has des- ignated spots for Good Side customers mak- ing pick up or dining in easy. Grab an order of zucchini fries while you’re there. Fortunate Son 500 Main St., Suite 100, Garland Fortunate Son is known for its New Haven- style pies, also known as “apizza”, which is one of the newest styles of pizzas to land in Dallas. This pie, hailing from Connecticut, is a delightful variation of Neapolitan pizza that has a thin and crispy crust typically baked in a coal-fired brick oven to achieve a distinct char imbued with a smoky flavor. One of the most popular and unique pies on the menu is the clam pie with a white sauce, fresh clams, mozzarella, olive oil, rosemary, garlic, pecorino, black pepper and lemon. Burattino Pizza 6305 Precinct Line Road, North Richland Hills When this San Pedro, California, original opened earlier this year, it brought with it an established fan base. There’s usually a crowd at this small-ish strip-center spot and a short wait (order ahead online for pick-up). There are about 10 tables for dining in. Piz- zas come in two sizes, medium or extra large, and edge-to-edge toppings are abun- dant. The 180-pepperoni is one of the most popular orders. They make the dough con- tinuously — half the staff is doused in flour. The Dirty Pepperoni and White Clam are also popular. The salads look amazing, but we haven’t tried those yet. The XL calzone is massive; you get two free toppings inside. Carmine’s Pizzeria 5635 Spring Valley Road, North Dallas Chowhound annointed this spot the best hole-in-the-wall pizza joint in Texas. And it’s not wrong. Carmine’s has been around for more than 40 years, with the same crew (go see) pushing out reliably good classics in a no-frills setting. Because who’s got money for frills in this economy? While there are many relics here, the most significant might be that they offer delivery (themselves) within a 3-mile radius. Get a single slice, a salad and drink for $8.99 at lunch. Carmine’s for President(!). Partenope 1903 Main St., Dallas, and 110 S. Greenville Ave., Richardson Like many traditional Neapolitan pizzerias, Partenope focuses on simplicity and high- quality ingredients like San Marzano toma- toes, fior di latte mozzarella and extraordinary extra-virgin olive oil. They of- fer 15 different kinds of pizza plus a pizza of the month. Partenope won a gold medal in the Pizza Olympics for its Montanara pizza, which has a flash-fried then baked crust and is topped with mozzarella, Parmesan, to- mato sauce and basil. It’s also been consis- tently ranked among the best pizzerias in the U.S. by 50 TopPizza, and the best pizza in Dallas by the Observer, and many other lo- cal publications. Louie’s Pizza 1839 N. Henderson Ave., Knox-Henderson Louie’s is a mood. It’s a designer bag and old grandma jeans. At the end of Knox-Hender- son, in a building that makes you wonder if it’s still in business (it is), is one of Dallas’ long-time joints, part dive bar and part tav- ern-style pizza. The bartenders don’t fuck around, nor does the kitchen. An old-school hangout that appeals to every generation, the pizza is what draws everyone in. The cracker-thin crust never wavers, no matter the heaps of sausage and cheese, which might be a metaphor for Dallas. Greenville Avenue Pizza Company Multiple Locations A favorite in the Dallas area since 2007, GAPCo is known for its creative thin-crust New York-style pizza, which is a foldable slice with a slightly crispy crust. Get a whole pie or order by the slice. Our favorite is the Butcher’s Revenge, which has house-made fire cheese (spicy), mozzarella, spicy salami, Italian sausage, hot honey drizzle and pars- ley. And if you are in the mood for a fantastic meat lovers pizza, then the Mucho Meato is the way to go. It is loaded with pepperoni, Canadian bacon, hamburger, sausage and bacon. Mister 01 Pizza Multiple Locations Mister 01 may be a Miami-based pizza chain, but its Grapevine location is anything but a run-of-the-mill franchise. Last year, PMQ Pizza Magazine‘s 2025 Pizza Power Report crowned it as the best independent pizzeria in the U.S. for the second consecu- tive year in a row. All the pizzas are made with naturally fermented dough that rests for 72 to 96 hours before baking. Then, it’s famously molded into star-shaped pizza crusts that hold pockets of warm ricotta cheese. There are 25 different options avail- able, but if you’re looking for something truly unique, try the Coffee Paolo, served with Italian tomato sauce, mozzarella, gor- gonzola blue cheese, natural honey, coffee and Calabrian spicy salami. Star style, of course. Motor City Pizza 1425 FM 407, Lewisville Motor City Pizza, which started as a pop-up, opened a brick-and-mortar restaurant in 2021 and has been slinging some amazing deep-dish pies ever since. In addition to piz- zas that pay homage to Detroit, Motor City offers plenty of local twists like the Texas Sweet Heat, made with the traditional De- troit-style dough and Wisconsin brick cheese and topped with pepperoni, candied jalapeños, pepperoncini, Mike’s Hot Honey and Boss Sauce. Olivella’s Pizza and Wine Multiple Locations Serving Neapolitan and Roman-style pizza, Olivella’s Pizza and Wine has gained local and national attention since opening in 2007, including Best Pizza in Texas by USA Today. Flour and tomatoes, both imported from Italy, create the base of over 20 differ- ent pizza options served at all three loca- tions. Look for the great weekly BOGO special Monday through Thursday from 3 to 5 p.m. and Friday from 3 to 4:30 p.m. South Polk Pizzeria 3939 S. Polk St., South Dallas Named Best Pizza in the Observer’s Best of 2024 issue, South Polk Pizzeria serves Neo- New York style pizza, combining elements of Neapolitan and New York-style crusts, result- ing in a thin yet bouncy crust. The dough and sauce are made in-house daily and Alison McLean Tridente pizza at Partenope. | CITY OF ATE | t Dish >> p12
