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.
Domino’s has been decorating dough canvases with flavorful sauces, an assortment of cheeses, and high-quality toppings that range from classic to unconventional since 1960. Domino’s dough is tossed daily and stretched by human hands, not by clumsy catapults and model airplanes flying in opposite directions. Treat friends to a tasteful feast by checking the online menu and crafting a custom masterpizza with Domino's wide range of ingredients. Famished diners too starved to choose their own toppings can select from Domino’s American Legends, featuring signature flavors from throughout the land. Pizzas such as the Pacific Veggie, Honolulu Hawaiian, or Wisconsin 6 Cheese impart all the delicious diversity of a road trip without the hassle of decoding an atlas. Nonpizza fare includes pastas, sandwiches, and breadsticks.
Greenville Avenue Pizza Company stays open late seven days a week, folding and tossing specialty pizzas, wings, and calzones. A monthly wing-eating contest tests the stomach's limits and taste buds' patience by making them work overtime, though the reward is in each bite; wings can be coated in any of the pizzeria's specialty sauces, ranging from hot or mild to lemon pepper and orange chipotle. Piping-hot pizza comes by the slice or whole pie, with specialties such as the greek pizza with sun-dried tomatoes, feta, pepperoncini, and green olives. More in league with the way home dining rooms feel than how typical pizza parlors are set up, the restaurant?s interior lets diners lounge on padded chairs and benches featuring wrought-iron embellishments as they gather amid displays of art and tables long enough to seat whole families or teams.
A go-to East Dallas hangout known for its great beer selection and laid-back atmosphere (think dim lighting, red vinyl booths, pool tables and a jukebox), Bryan Street Tavern is also recognized as having some of the best bar food in town. That’s particularly true of the thin and crispy-crusted pizza, offered with unusual toppings like buffalo chicken, blue cheese and celery or corned beef, sauerkraut and Thousand Island sauce. Beer-basted chicken wings are offered in a kaleidoscope of different flavors, ranging from mild to burn-your-face-off; other options include a Philly cheese steak topped with traditional Cheese Whiz, or a candied jalapeño-battered corn dog, all of which pair perfectly with one of the many local craft beers on tap. The dog-friendly patio’s picnic tables are packed when the weather permits.
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.