Crooked Crust shares the block with UNT's campus bookstore, tempting students with the aroma of zesty sauce and oven-crisped pizza dough. Although the menu features a diverse spread of signature pies with prearranged topping combinations, it also encourages guests to improvise and design their own pie from scratch. Beginning with a blank canvas of dough and cheese, diners can construct an edible magnum opus with around 20 different meats and vegetables, including pineapple, crispy bacon, and jalapeños, adding each topping to the pizza for free. The dining area includes a handful of tables where guests can share their pies, as well as murals commemorating the invention of the pizza slicer.
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.
Luigi's Pizza Italian Restaurant's three founding brothers came from Italy to forge a menu of homemade pastas, pizzas, and Old World entrees. Noodle-laden classics such as lasagna ($6.95) and fettuccine alfredo ($7.95) mingle with freshly washed bibs and dinner specialties that include chicken marsala over spaghetti ($8.95) or shrimp scampi caught in a net of linguini ($11.95). The simple Neapolitan-style cheese pizza ($8.95 for large) struggles with topping envy as it admires the fully loaded, four-sided deep dish Sicilian Special pizza with its black olives, green peppers, and meaty morsels bursting forth from under a blanket of melted cheese ($16.95).
CiCi's Pizza combines the variety of a buffet with the thrill of bottomless pizza. Each pie is crafted with dough that’s made from scratch daily and then showered with marinara and toppings, from classic pepperoni and italian sausage to more creative buffalo chicken and mac 'n' cheese. The buffet is also stocked with a plethora of fresh pastas, signature salads, and independent salad ingredients. After feasting on savory options, diners can revisit the buffet for desserts including freshly baked brownies, slices of apple pizza, and cinnamon rolls drizzled with icing—or they can eat dessert first, thereby tearing an irreparable hole in the space-time continuum.