Touting four eateries including a brand-new Denton location—the Cedar Springs location crowned as one of Dallas's best pizza spots by CitySearch Voters in 2010—Zini's Pizzeria entrances taste buds with colossal specialty pies and pastas doused with house-made sauces. More than 100 coins of pepperoni and a pound of mozzarella embellish the popular 100 Pounder pizza, a pie used to motivate T-rexes to increase their highest bench-pressing weight. A garden's worth of fresh spinach, tomatoes, artichoke hearts, and roasted corn set down roots in the Farmers Market pie. A recipe kept close to the vest or encrypted on wooden spoons guides chefs as they concoct a secret sauce destined for the crispy crust of their famous Garlic Cheezi Bread.
Michael Salerno celebrates the rich flavors of Italian food with recipes culled from the books of his beloved grandmother, Carmela, using never-frozen ingredients to create delicious steaks, seafood dishes, pastas, and salads. His restaurant?s softly lit dining space recalls a family dining room, replete with flowery wallpaper, old framed photographs, and relatives who don?t remember how old you are. Diners gather at the main rooms? tables or in high-backed booths for generous helpings of pasta, which bear ladlefuls of thick, savory sauce and juicy house-made meatballs, or break bread in the spacious banquet hall.
Every day, the chefs at Amico’s Pizza and Pasta freshly prepare all of the restaurant’s dough, pizza sauce, and Italian sausage. Then, they make each pizza to order using garden-fresh produce and top-quality meats. Their list of specialty pizzas ranges from more traditional veggie or meat lovers to the parrillada pizza, which is topped with generous handfuls of beef, chicken fajitas, and shrimp. Order one of their pasta dishes and you’re free to douse the noodles and any white clothing with your choice of red sauce, marinara, butter, or meat sauce. Alternatively, opt for a hefty portion of Amico’s homemade lasagna.
At Piggie Pies Pizza & Pasta, the signature pig pen pizza makes for one tasty mess: Atop a crispy, New York-style crust, chefs scatter on pepperoni, hamburger, sausage, and Canadian bacon, then add to the heap with fresh veggies and optional jalapeños. Customers can also create their own pies with toppings such as goat cheese and artichoke hearts, or opt for pre-loaded gourmet versions covered in homemade Alfredo sauce. Not in a pizza mood? There’s no need to fear, as Piggie’s plates up 16 kinds of pastas—including cheese lasagna layered with three types of cheese and homemade marinara sauce.
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.
The Pizza Guy deems dough ready to metamorphose into pizza only after it sits for 48 hours, affording yeast ample time to produce a rich taste and texture. During its 14 years in business, the eatery's allegiance to delivering high-quality pies has touched all layers of its Italian assemblage, from the Stanislaus tomato sauce that glazes the crust to the Grande cheese sprinkled thereupon. In addition to jumbo hot wings, the menu delineates 11 specialty pies, including the Hawaiian and the spinach alfredo. Diners can also design their own pizzas by pulling from more than 20 toppings and thick, thin, or hand-tossed crusts. The Pizza Guy delivers, preps pies for carryout, or keeps them shrink-wrapped in pans so customers can take them home and give a jaded Easy-Bake Oven something to savor.