Best Pizza in Dallas (2025)

Naples-born pizzaiolo Dino Santonicola turns out textbook Neapolitan pies with supple, blistered crusts and restrained toppings. Consistently celebrated by 50 Top Pizza and covered by Dallas food writers, it’s the city’s standard-bearer for VPN-style authenticity.

A converted Oak Cliff gas station turned neighborhood hangout serving deft red and white pies, local beers, and hearty sandwiches. Praised by The Infatuation and spotlighted by local critics for its community roots and thoughtful toppings.

Neony Pizza Works - Review - Oak Cliff - Dallas - The Infatuation

Neony’s owner used to run a pizzeria in Seoul, where he cut his teeth serving New York-style pies before setting up shop in Dallas. You’re here for strokes of genius like the bánh mì pizza that combines lemongrass pork with pickled vegetables and fresh herbs. Consider it an open-faced version of your favorite Vietnamese sandwich—just covered in mozzarella cheese. They have a few tables inside, but you won't be missing much if you get takeout or order delivery. The dough here is fermented for 72 hours and baked into chewy crusts, which hold up even after bouncing around the back seat. - Kevin Gray

A South Oak Cliff, family-run spot doing Neo–New York pies with a lively, bouncy crust. Dallas Observer highlighted its Texas Sweet Heat with cup‑and‑char pepperoni, jalapeños, and hot honey, plus locals cheer the wings and community-minded service.

Tiny Preston Center pizzeria from a sourdough-obsessed baker turning out Roman‑style thin crusts, seasonal toppings, and even Georgian cheese pies. D Magazine praised the precision and character in the crust and the quietly ambitious menu.

From the Goodfriend team, this downtown Garland pizzeria brings New Haven‑style char, clam pies, and a serious sourdough program to DFW. Covered enthusiastically by The Dallas Morning News and D Magazine for its craft and lively patio scene.

A Dallas Farmers Market fixture making wood‑fired pies with house‑made mozzarella and ricotta. Market regulars love the balance of char and freshness, and its local ownership keeps the focus on craft over flash.

A Henderson Avenue classic since 1987, famed for cracker‑thin tavern pies, cold martinis, and old‑school charm. Featured on Diners, Drive‑Ins and Dives and regularly cited by local critics as a defining Dallas pizza experience.

East Dallas destination for Detroit‑style squares with caramelized cheese frico and stripe‑on‑top sauce. Frequently recommended by Eater and Dallas Observer; the monthly specials and BYOB policy keep neighborhood regulars coming back.

Goodbye Horses - Review - SMU - Dallas - The Infatuation

Turns out, Rhode Island isn’t all calamari and clam chowder—it’s also home to its own style of pizza. You can try its signature crisp and chewy thin-crust pies at Goodbye Horses, the sports bar serving buckets of beer and a full lineup of better-than-usual food. Dive into 18-inch pizzas like the sausage a la vodka—spicy chili flakes cut through the rich vodka sauce and caramelized onions—or the classic margherita with its bright and tangy San Marzano tomato sauce. The long-fermented sourdough crusts are too good to leave behind, so dip any remaining bites into the bar’s homemade Tapatio ranch. And if you want to save some cash, do all of the above on Wednesdays, when pizzas are half off. - Kevin Gray