Cane Rosso

Founder Jay Jerrier started this wildly popular pizza chain from a humble mobile pizza oven in a parking lot back in 2009, before expanding all over the Dallas-Fort Worth metroplex (and into other parts of Texas, too). Making use of 00 flour imported directly from Italy, hand-crushed San Marzano tomatoes, mozzarella fresh-pulled daily at each location, and a 900-degree wood-fired oven, everything works in concert to create some damn fine pies. One all-time fan favorite well worth trying is the Honey Bastard, stacked with hot soppressata, bacon marmalade, and habanero honey.
How to book: Stop by for first come, first served seating, or get delivery via Uber Eats.