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https://www.dmagazine.com/guides/the-best-pizza-in-dallas/
In 2023, eight D editors spent a month ordering from more than 50 local pizzerias to find the city's best in every style. To ensure fairness, we arrived unannounced and paid for every pie ourselves, accepting not one free slice. We've now updated that list with all the best newcomers to open in the years since, as well as making quality-control checks to our established favorites, because we're greedy and we like pizza. You can search our findings by style or neighborhood, and look out for the badges that mark special awards for the best takeout, most creative toppings, and the overall Top Six that we feel are the Dallas area's very best examples of pizza-making craft. (Why Top Six instead of five? We couldn't narrow it down.)
By D Magazine Staff | Updated July 3, 2025
From the outside, you’d never guess that this place earned a reputation as one of the best Italian restaurants in San Francisco. The pandemic forced Stefania and Walter Gambaccini to move their renowned restaurant from its picturesque North Beach location to essentially the opposite, a generic strip-mall storefront in Frisco. But do not be deceived. Stefania’s memorable pies defy both expectation and gravity. The Contadina is more complex than sweet, the pears complemented by the earthy depths of Gorgonzola. Suddenly driving north of Sam Rayburn feels like a pilgrimage, not a chore.
New Haven, Connecticut, is home to Yale and a distinctive style of pizza, often topped with clams and butter. Fortunate Son’s leadership team didn’t attend Yale, thank goodness. They did one better by flying northeast and spending a week in the city’s pizzerias, absorbing all the different kitchens’ secrets. The dough at Fortunate Son is a hybrid of the versions offered at New Haven’s most historic spots, and it’s big enough to feed a hungry family. This is part of a charming transformation for Garland’s downtown square. If there’s a line—and there often is—you can enjoy the park while you wait.
Naples-born pizzaiolo Dino Santonicola’s oven produces some of the best, most consistent Neapolitan pies in the country, as recognized by a board of Italian expert judges. Flavorful crusts come topped with sausage from Jimmy’s, Calabrian peppers, smoked mozzarella, and other premium ingredients. The Montanara, with a flash-fried crust, is a house specialty. This is downtown Dallas’ best pizza by far, and the second location in Richardson brings that same quality to the suburbs. The kitchen uses the same dough base to create the loaves for sandwiches, including the thrilling, spicy, bit-of-everything Super Jeff.
snip
In 2023, eight D editors spent a month ordering from more than 50 local pizzerias to find the city's best in every style. To ensure fairness, we arrived unannounced and paid for every pie ourselves, accepting not one free slice. We've now updated that list with all the best newcomers to open in the years since, as well as making quality-control checks to our established favorites, because we're greedy and we like pizza. You can search our findings by style or neighborhood, and look out for the badges that mark special awards for the best takeout, most creative toppings, and the overall Top Six that we feel are the Dallas area's very best examples of pizza-making craft. (Why Top Six instead of five? We couldn't narrow it down.)
By D Magazine Staff | Updated July 3, 2025
From the outside, you’d never guess that this place earned a reputation as one of the best Italian restaurants in San Francisco. The pandemic forced Stefania and Walter Gambaccini to move their renowned restaurant from its picturesque North Beach location to essentially the opposite, a generic strip-mall storefront in Frisco. But do not be deceived. Stefania’s memorable pies defy both expectation and gravity. The Contadina is more complex than sweet, the pears complemented by the earthy depths of Gorgonzola. Suddenly driving north of Sam Rayburn feels like a pilgrimage, not a chore.
New Haven, Connecticut, is home to Yale and a distinctive style of pizza, often topped with clams and butter. Fortunate Son’s leadership team didn’t attend Yale, thank goodness. They did one better by flying northeast and spending a week in the city’s pizzerias, absorbing all the different kitchens’ secrets. The dough at Fortunate Son is a hybrid of the versions offered at New Haven’s most historic spots, and it’s big enough to feed a hungry family. This is part of a charming transformation for Garland’s downtown square. If there’s a line—and there often is—you can enjoy the park while you wait.
Naples-born pizzaiolo Dino Santonicola’s oven produces some of the best, most consistent Neapolitan pies in the country, as recognized by a board of Italian expert judges. Flavorful crusts come topped with sausage from Jimmy’s, Calabrian peppers, smoked mozzarella, and other premium ingredients. The Montanara, with a flash-fried crust, is a house specialty. This is downtown Dallas’ best pizza by far, and the second location in Richardson brings that same quality to the suburbs. The kitchen uses the same dough base to create the loaves for sandwiches, including the thrilling, spicy, bit-of-everything Super Jeff.
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