Jo's pizzas are always made in house from fresh ingredients, customized to each customer's specifications, and baked in a flaming inferno of fiery pizza-love. Jo's offers four sizes of pizza to satisfy the hunger of rapidly expanding stomach collectives—10 inch, 12 inch, 14 inch, and 16 inch. Choose any of Jo's 27 toppings to play a pizza solo ($8.95, $12.95, $15.95, $19.95), or go straight for one of Jo's famous specials ($11.95, $16.95, $20.95, $25.95). Devour the meatlessly beefy veggie special (olive oil and garlic sauce, spinach, artichoke hearts, kalamata olives, sun-dried tomatoes, and mushrooms) or eat an appropriate Sooner (red sauce with bacon, chicken, sausage, hamburger, pepperoni, Italian sausage, and hot-link slices). For a surprise, get the Gift and turn any pizza on the menu or of your imaginative creation into a small, medium, large, or extra-large calzone, proving that you can have your pie and fold it over into a calzone too. Wash it all down, or just pour a soda over your meal beforehand, with a soft drink (kids $1, adults $1.95).
The chefs at the locally owned and operated All American Pizza bake up classic and specialty pies adorned with toppings to please many tastes. Meaty morsels include pepperoni, sausage, bacon, and beef, and pieces of colorful produce include green peppers, black olives, tomatoes, and pineapple. The alfredo-chicken specialty pizza transports sliceholders to Italy, and the hawaiian pizza ferries the salty-tangy combo of canadian bacon and pineapple to taste buds. Calzones keep their cheesy fillings and love of rom-coms hidden inside a golden-brown crust, which dunks gracefully into a side of marinara sauce.
Pisa by the Slice proudly wheels out a menu of handmade savory pies, alongside a tasty horde of subs, sandwiches, and Mediterranean eats. Chefs lovingly craft each pizza with fresh, daily-made dough and sauce, creating flavorful gourmet specialties such as the meat lover’s, herding a menagerie of italian sausage, pepperoni, canadian bacon, and beef ($9.99–$17.99), or the mediterranean pizza, which recites Homeric epics in pig Latin under a leafy laurel of organic baby spinach, feta, and pesto sauce ($9.99–$18.99). Sandwiches trap delicious meaty fillings between bready borders, quieting mealtime rumblings with club subs of ham, turkey, and bacon with provolone cheese ($5.25), or ever-popular gyro sandwiches lounging on a pita with veggies and cucumber sauce ($4.49). Pisa by the Slice doles out hearty helpings of italian pastas, such as the classic spaghetti with meatballs ($6.50) that perfectly replicates a to-scale version of a traditional family dinner.
Unlimited portions of more than 20 toppings grace the pizzas of The Crooked Crust, which diners can order as whole, half, or one-fourth pies. Nine specialty pizzas, such as the pesto-and-artichoke-covered Mean Green or the Hawaiian-themed Lu-Wow!, arrive at tables in Denton or Campus Corner locations after baking in ovens fired with outdated geology textbooks. In addition to accommodating guests in its dining quarters, Crooked Crust delivers for an additional $2 fee.
Drawing on skills he refined at Le Cordon Bleu College of Culinary Arts in Scottsdale, Benvenuti's Ristorante's executive chef, Anthony Compagni, deftly incorporates contemporary touches into the menu's traditional, Old-World recipes. Hints of saffron lend a twist to the lobster ravioli, and herb-crusted lamb chops appear alongside sautéed watercress and greek yogurt. Although he imports handmade pastas from Abruzzo, Italy, Compagni also makes mozzarella in-house and sources local, organically grown produce whenever possible.
Wooden cube shelves dominate the dining room's brick walls and display a selection of wines from the restaurant's 150-bottle-strong wine list, which includes representative tipples from countries around the world. A rolling, library-style ladder allows servers to effortlessly snag a bottle from the higher shelves without the hassle of welding spare corkscrews into a jetpack.
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 cooks at Eagle One Pizza layer fresh basil, fresh mozzarella, and ripe tomatoes over fresh dough and bake specialty pies such as the Greek pizza, which combines gyro meat, mozzarella and feta cheeses, tomatoes, and onion. Patrons can choose a hand-tossed or thin crust and can switch out traditional marinara for alfredo or barbecue sauce if desired. The eatery's cooks also prepare chicken wings, crisp salads, calzones, and gyro platters.