The “giant slices” at Pizzaiolo's Pizza and Pasta are not named lightly—they’re so big, they require a tray 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.
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.
Kenny's Italian Kitchen specializes in hearty, Italian comfort fare served in an easygoing, neighborhood restaurant. Noontime noshers feast on savory lunch fare, such as sandwichy grinders served with garlic parmesan chips ($9.99–$10.99), fettuccine alfredo ($8.99), or gnocchi with gorgonzola cream sauce, smoked bacon, and toasted walnuts ($11.99). Salads include the Italian Chopped, with artichoke, genoa salami, and hearts of palm, ($8.99) and the Gorgonzola, featuring genoa salami, tomato, and onion with a creamy gorgonzola dressing ($7.99).
Named Independent Pizzeria of the Year in 2008 by Pizza Today magazine, Campania holds its thin-crusted pies to soaring standards, importing wood-burning ovens and many of the menu's fresh ingredients from Italy. Prepare palates with an order of garlicky parmesan-sprinkled focaccia ($10 for a medium) or a basica salad (romaine topped with sliced grape tomatoes, a duo of cheeses, and house dressing, $5 for a small). Graze larger food pastures with the quattro stagioni, a pizza that wears a coat of artichoke hearts, Genoa salami, ham, mushrooms, basil, and olive oil ($10–$20), or a primavera pizza bianca, topped with bufala, grape tomatoes, arugula, roasted green and red peppers, mushrooms, and olive oil ($9–$18). For the noodle-inclined, the Southlake location lets diners choose from four kinds of fresh, house-made pastas and select a flavor-laden sauce such as the florentine, with baked ham, sautéed spinach, mushrooms, and artichoke hearts ($11, add chicken or shrimp for $3 extra).