Cane Rosso
Prosciutto and arugula pizza.
Photo by Jenna Rosier
Fanatic doesn't even begin to describe owner Jay Jerrier, who is committed to the creation of authentic Neapolitan-style pizza. His persistence paid off in certification by the Associazione Verace Pizza Napoletana, throngs of patrons who flock to the eatery for pies pulled from show-stopping ovens, and, now, multiple locations throughout Texas. Pizza dough is made with nothing but sea salt, water, yeast, and 00 imported flour; mozzarella is made in-house. Toppings range from hot sopressata and Jimmy's Italian sausage to caramelized onions and roasted Calabrian chiles.
Read These Next
