15 OctOber 16 - 22, 2025 dallasobserver.com DALLAS OBSERVER Classified | MusiC | dish | Culture | unfair Park | Contents Best Pizza in Dallas When it comes to pizza, Dallas just about has it all. BY ANGIE QUEBEDEAUX, LAUREN DREWES DANIELS, AAREN PRODY D allas is a foodie city. Our collec- tive palate is undoubtedly primed with new restaurant openings weekly, from upscale nationally renowned Greek restaurants to celebrity-backed burger spots. And while we’ve always had good pizza in Dallas, like Louie’s and Cane Rosso, new pie places continue to pop up. Below are our 15 favorite pizza spot in Dallas. Good Side Pizza Pub 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 refinement. 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 designated spots for Good Side customers making pick up or dining in easy. Grab an order of zucchini fries while you’re there. 2538 Elm St., Deep Ellum Fortunate Son Fortunte 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. 500 Main St., Suite 100, Garland Partenope 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. They were also re- cently ranked No. 17 on the list of the best pizzerias in the U.S. by 50 TopPizza. 1903 Main St., Dallas, and 110 S. Greenville Ave., Richardson Louie’s Pizza 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 tavern-style pizza. The bartenders don’t fuck around nor does the kitchen. An old-school hang-out 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. 1839 N. Henderson Ave. Greenville Avenue Pizza Company 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. Multiple locations Eno’s Pizza Tavern Eno’s Pizza Tavern got its start in the Bishop Arts District in 2008, serving only craft beer – a bold move at the time – and helping usher in a new wave of pizza taverns. Now renowned for its handcrafted thin-crust pizzas that are charred in a wood-burning oven, Eno’s prides itself on sourcing local ingredients, much like its beer. So, whether you opt for a classic Mar- gherita or venture into specialty pies like the Smoky Fig, you’re in for a flavor-packed expe- rience. Those two pies alone made choosing Eno’s for Best Pizza in the Observer‘s Best of 2025 issue an easy one. Stop by for lunch and get a two-topping 10-inch pizza with a salad or soup for $14.95. Multiple locations Mister O1 Mister O1 is a Miami-based pizzeria, but re- cently the Grapevine location was crowned as the best independent pizzeria in the U.S. for the second consecutive year by PMQ Pizza Magazine‘s 2025 Pizza Power Report. Star- shaped pizzas with pockets of warm gooey ricotta cheese are a highlight here. The pizzas are all made with a naturally fermented dough that rests for 72 to 96 hours before being baked, which results in exceptional flavor. There are 25 different options available, but if you’re looking for something truly unique, try the Coffee Paolo, served with Italian tomato sauce, mozzarella, gorgonzola blue cheese, natural honey, coffee and Calabrian spicy sa- lami. Multiple Locations Motor City Pizza 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. 1425 FM 407, Lewisville Olivella’s Pizza and Wine 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. The 20 different options, served at three locations, are sure to please any palate. 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. Multiple loca- tions Pizza Leila Pizza Leila is a pandemic baby: The chef at the restaurant Sloane’s Corner put idle kitchen space to work to deliver pizzas (and keep staff employed) when business in the sit-down restaurant came to a halt. The pizza was so good that it got its own space in the Arts District. Here the Sicilian-style pizza is thick, much like focaccia bread, and cut in squares. One slice is a meal, but if you have two, there’s no judgment here. You can mix and match single slices but whatever you do, don’t pass on the cacio e pepe aran- cini, little fried balls of Sicilian goodness. 2111 Flora St., Arts District South Polk Pizzeria 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, re- sulting in a thin yet bouncy crust. The dough and sauce are made in-house daily and top- pings are locally sourced. Some of our favor- ites include the Texas Sweet Heat, which has cup and char pepperoni, fresh jalapeños and hot honey drizzle. Or for some- Greenville Ave. Pizza Co. Pizza, from top left, clockwise: Pizza Leila, Good Side Pizza, Greenville Ave. Pizza Company, and Partenope. | CITY OF ATE | t Dish >> p16 Alison McLean Kathy Tran Lauren Drewes Daniels
