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.
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 story of Mama's Pizza stretches through five decades, from its humble beginnings in 1968 as the brainchild of Connecticut native Ed Stebbins to its current status as a Fort Worth landmark that whisks painstakingly crafted East Coast–style pizzas to grateful taste buds. Dough made fresh each day surrenders itself to layers of 100%-real cheese and handpicked meats and veggies before basking in a brick oven's heat and brushing its browned crust with garlic butter. Pizzas bubble with breakfast bacon, grilled chicken, pineapple, mushrooms, and a spate of other lip-smacking ingredients. In addition to tasty pies, Mama's Pizza whips up fresh salads as well as sandwiches in the form of Mama's sub, a blend of ham, pepperoni, mozzarella, american cheese, veggies, and motherly advice.
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.
With more than three decades of pie-tossing experience, the friendly crew at Saviano's Pizzeria serves specialty pizzas and robust Italian entrees in a rustic setting. The pizzeria's menu bursts with piping pies, including the Saviano special, which boasts a meaty mélange of pepperoni, sausage, and bacon alongside a cornucopia of vegetables ($19.95). Diners can plunge ravenous cutlery into pillows of creamy lobster ravioli ($14.95) or twirl savory strands of cappelini capri, piled with grilled asparagus and tender chicken ($10.95). Traditional treats such as chicken alfredo ($10.95) and shrimp fra diavolo ($16.95) round out Saviano's kitchen bounty.
New York–style, thin-crust pizzas topped with meatballs, anchovies, and green olives roll out whole or by the slice at New York Pizza & Deli. Though its name is a nod both to New York City’s finest and the legal right of the city's prisoners to one phone call and a slice of pizza, NYPD goes beyond pies. Its slate of classic subs comes stuffed with havarti cheese, thinly sliced beef, and spicy capicola from Boar’s Head. Big Apple memorabilia dots the walls of the casual eatery, where a Lady Liberty mural watches over patrons as they down salami-stuffed calzones or creamy new york cheesecake.
Between bowling, bumper cars, laser tag, and video games, iT'Z Family, Food and Fun has all the favorite indoor activities covered. Five varied attractions along with games keep kids and adults entertained all day long, and the bodacious all-you-can-eat buffet means never having to say you’re hungry.