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.

Owner-run shop known for 72‑hour dough and inventive specials like a bánh mì-inspired pie. The Infatuation lauds its chewy New York‑style crusts and offbeat flavors that still feel balanced after the drive home.

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.

A spirited sports bar turning out Rhode Island‑style thin‑crust pies on long‑fermented dough. The Infatuation calls out the sausage‑à‑la‑vodka and classic margherita; Wednesdays bring half‑price pizzas for a casual night with friends.