The “giant slices” at Pizzaiolo's Pizza & Pasta are not named lightly—they’re so big, they require two plates to hoist their cheesy mass. This emphasis on quantity extends to the eatery’s New York-style pies, which range from 16 to 30 inches in size. Sprinkled with toppings such as chicken and jalapenos, the pizzas are tailored to each order, satisfying the needs of vegetarians, carnivores, and elusive omnivores alike. Calzones, meatball subs, and daily pasta specials round out Pizzaiolo’s smorgasbord of Italian staples.
When former owner Jason Laxon sold his pizzeria to his cook, David Ramirez, David kept it in the family by soliciting the help of brother, Juan. In the time since, the siblings have kicked up restaurant turf by renovating the digs, but the New York–style pizza stays true to the recipe that earned a nod for Best Pizza in the Dallas Observer's Best of 2010 list. Pizzeria guests can dine in for a 9-inch grinder sub, amply stuffed calzone, or homemade pasta with daily-made alfredo or marinara. Handy carryout and delivery options invite diners to nosh on a meatball- or eggplant-topped pizza from home, the office, or an extremely long roller-coaster line.
Chicago natives visiting Arlington would find themselves unexpectedly at home at Danny’s Pizza. Like classic Chicago pizza joints, the walls at Danny’s are covered with sports memorabilia and layers of signatures and messages scrawled in markers and marinara. The menu reflects Windy City culture, too, with a smorgasbord of deep-dish pizzas, italian-beef sandwiches, and Chicago-style hot dogs.
After years devising his ideal pizzeria, David Davydd Miller dispensed his first slices in 1984 to patrons in College Station, Texas. Back then Dave recruited the help of a flourmill and cannery to generate customized blends of his crust and sauce formulas. These days, within DoubleDave's Pizzaworks restaurants' 30 Texas and Oklahoma locations, chefs concoct Dave's signature honey whole-wheat crust daily from hand-tossed dough along with batches of sauce made from scratch with Escalon tomatoes. Those ingredients join hand-cut veggies and meats from Tyson and Burke to collectively form a delectable disk that proves once and for all that pie can be divided evenly. Along with half a dozen specialty pizzas, DoubleDave's Pizzaworks appeases palates with signature pepperoni rolls, sandwiches, and Dave's favorite dish, the philly-cheesesteak stromboli.