Best Pizza in Fort Worth (2025)
Chef Tim Love’s garden restaurant turns out standout Detroit‑style pies alongside fresh pasta and spritzes. Reviewed warmly by Fort Worth Magazine and regularly included on local best‑pizza roundups, it’s as much a scene as it is a slice.
Marcus Paslay’s Clearfork favorite bakes wood‑fired pies with polished Italian technique — think Margherita with house mozzarella or a broccolini‑sausage Bianca. Frequently praised by local critics and guides for quality and consistency.
Chefs Jon Bonnell and Ed McOwen channel Buffalo, New York, with big‑flavor pies, wings, and game‑day spirit. Celebrated by PaperCity and local media, this Fort Worth original nails foldable slices and late‑night pizza cravings.
A neighborhood favorite for true New York‑style by the pie or slice — crisp bottoms, light chew, and generous topping balance. Noted by the Fort Worth Star‑Telegram among standout regional pizzerias for its NY‑style slices.
Family‑run for decades, this University Drive stalwart turns out thin‑crust rounds, deep dish, stromboli, and calzones. Longtime locals and readers of the Star‑Telegram routinely vouch for it as a go‑to neighborhood pie shop.
Downtown’s counter‑service institution serves hefty slices, stuffed pies, and red‑sauce comfort in a laid‑back setting. Featured by Downtown Fort Worth and Fort Worth Magazine as a dependable downtown option.
Since 1986, this TCU‑area original has been the campus slice for game days and late nights. Locals praise the hearty, saucy pies; regional roundups regularly spotlight it as a Fort Worth favorite.
Beyond award‑winning beer, this Foundry District brewery fires a focused lineup of wood‑fired pizzas that locals rave about. Recognized by Fort Worth Report as Brewery of the Year, with pies that match the tap list’s care.
This roaming, independently owned truck has earned repeated nods from Fort Worth Magazine readers for standout pies. Expect blistered crusts, balanced toppings, and a loyal following — check socials for weekly stops.
Fort Worth’s plant‑based pizzeria returned in 2025 with new partners and its house‑made almond mozzarella. Previously praised by Texas Monthly and local critics, it’s again serving inventive vegan pies and weekend brunch.
