Pizzana
Pizza restaurant · Knox/Henderson ·
Neo-Neapolitan pies, antipasti, salads, and desserts
Neo-Neapolitan pies, antipasti, salads, and desserts
"Not all pizza crusts are created equal, as far as pizza delivery goes. Neapolitan-style pizzas get soggy all too quickly, and far too many pizza spots serve cracker-like crusts that either fall apart or taste like cardboard. Not so at Pizzana, which has a crust that is practically designed to be delivered while still reaching its full flavor and texture potential, regardless of the toppings. In fact, this spot is so attuned to the carry-out customer that it even offers a heat-and-slice option, warmed to most closely resemble the restaurant experience. It also offers just dough so that you can make your own pizza at home. Order online for pickup and delivery." - Courtney E. Smith
"Price: $$$$ Los Angeles has been enjoying the pizza stylings of Pizzana chef and pizzaiolo Daniele Uditi for years. When Pizzana brought its ovens to Big D and opened its first Texas location outside of Cali on Knox Street, Dallasites got the chance to indulge in those fancy pies. The pizza quickly rose to the top of our list of the city’s best, thanks to its 48-hour fermented crust. Order the spinaci (spinach, basil pesto, flor di latte, and Parmigiano crema), the spicy vodka pizza (vodka sauce, smoked flor di latte, smoked coppa, parsley pesto, and Calabrian chile), or the crowd-pleasing cacio e pepe (Provoloncino d’agerola, flor di latte, Parmigiano crema, and cracked black pepper). It’s also low-key become a great date night spot: The moody black interiors and close seating turn it into a smoldering, slow-burn place, prime for great conversation. Who knew pizza could be an aphrodisiac? If you drive: The best free parking is around the corner on Travis Street under the Weir Furniture Building. There are always spots, and that parking lot across the street behind Starbucks is for suckers." - Courtney E. Smith
"This Los Angeles import serves up pies with perky dough that’s been fermented for 48 hours—or roughly the equivalent of a dozen Martin Scorsese movies. It’s baked into pies like the diavola with spicy salami, charred shallot, and walnut romesco, and the cacio e pepe, which turns the classic pasta into cheesy, peppery slices. But Pizzana takes its appetizers and drinks just as seriously as its pizzas. Start with a Negroni or a spritz, some wood-fired broccolini, and a little gem caesar with fried capers and pizza crust croutons before tearing into the main course." - kevin gray
"How do I love the simple spinichi pie at Pizzana, let me count the ways. This order is so light and perfect for the dog days of summer, with its house-made basil pesto and fior di latte with perfectly placed drops of parmigiano crema. It is savory, a great source of fiber with all the cheese and carby goodness, and earthy." - Courtney E. Smith
"This Los Angeles import serves up pies with perky dough that’s been fermented for 48 hours—or roughly the equivalent of a dozen Martin Scorsese movies. It’s baked into pies like the diavola with spicy salami, charred shallot, and walnut romesco, and the cacio e pepe, which turns the classic pasta into cheesy, peppery slices. But Pizzana takes its appetizers and drinks just as seriously as its pizzas. Start with a Negroni or a spritz, some wood-fired broccolini, and a little gem caesar with fried capers and pizza crust croutons before tearing into the main course." - Kevin Gray
