Fort Worth is in the throes of an unprecedented pizza party, with a new wave of pizzerias bringing better pies to the table, featuring artisanal toppings and crust so good, you want to eat the ends.

The better-pizza trend across North Texas has been in the making for a decade, ushered into Fort Worth by local pioneers such as Cane Rosso, the Dallas-based Neapolitan chain which opened a Fort Worth location in 2014, and Olivella's Pizza, who opened in Fort Worth in 2016.

But the trend has mushroomed in the past year with a host of buzzy new pizzerias emerging with upscale, gourmet pies. These are not the pizza buffets you hit post-soccer game nor the stack of chain pies to feed a mob. These are culinary experiences with a chef-like touch. And there's still more to come.

Here are the hot new pizzerias now open around Fort Worth:

Burattino Pizza
Small-but-growing chain pizzeria from Southern California opened a location in North Richland Hills — its first location outside of its home state. Bringing it to Texas is George Gomiashvili, a veteran restaurateur and winemaker who describes its style of pizza as the "California pizza standard" with a crisp, thin crust baked in brick ovens, plus a strong focus on high-quality pepperoni pies and unique ingredients like fermented black garlic. Much of their approach is "extreme" including the Cheese Lava Pie, with a four-cheese blend — mozzarella, provolone, feta, and Parmesan — placed both inside and on top of the crust, creating a hot cheese lava that makes for outrageous, almost obscene social media posts.

Felina
New Italian restaurant in Fort Worth is a spinoff of the acclaimed Bocca Osteria Romana, which just opened in the old Funky Picnic Brewery & Cafe space. While owners Alessandro and Alfonso Salvatore have described it as a place serving authentic Italian fare, the pizza is the star of the show. They're serving pizza tonda Romana — thin, crispy, and true to Rome — in delectable varieties such as the La Felina, featuring house ragu, roast poblano crema, fior de latte, and golden raisins; and the Hot Mess, with sopprasetta, whipped ricotta, and hot honey.

One Trick Pony Pizza Tavern
This coming-soon pizzeria is opening in the high-profile space that was previously home to Hot Box Biscuit Club, which closed in 2024. It's a new venture from Travis and Emma Heim, founders of Heim Barbecue, an acclaimed name in the BBQ world, which they left in 2024. One Trick Pony Pizza Tavern reflects a passion for pizza that Travis has cultivated in the past few years. They've targeted May as their opening date, and they'll do a pizza that's like a crispy version of a New York style pizza with a little tavern-style influence thrown in.

Mister O1
Miami-based chain known for its star-shaped pizzas opened its first location in Fort Worth in mid-2025, and has quickly become a local favorite. Their crust is made with an ultra-light dough, and the toppings are high-quality ingredients imported from Italy or locally sourced. Signatures include the Star Luca with ricotta cheese, spicy salami calabrese, mozzarella, Italian tomato sauce and basil; and the Coffee Paolo topped with Italian tomato sauce, mozzarella, gorgonzola, honey, coffee, and spicy salami calabrese.

Ozzi's Pizza in southwest Fort Worth.Photo by Connie Bally/Fort Worth Foodies

Ozzi's
Ultra-buzzy new pizzeria located on the southwest side of Fort Worth takes its inspiration, as well as its level of quality, from the streets of New York, where chef-founder Asdren "Ozzi" Azemi became immersed in pizzeria culture while working for more than a decade. After moving back to his hometown Fort Worth, he opened Ozzi's, where he's doing amazing things with pizza dough and crust — well worth a pilgrimage for any pizza aficionado. The pizza's available whole as well as by the slice ($4.25-$5.75), in varieties such as pepperoni or sausage and pepper. Order a whole pizza to go, and grab a slice while you're there waiting.

Son of a Baker Pizzeria
What started as a passion project from Joshua Villegas has evolved into an award-winning purveyor of fine pizzas that have not only brought joy to customers but influenced the local scene. (Competitors have quizzed his staff hoping to learn their techniques.) Villegas views pizza-making as an art, using a two-day process for his dough that results in a crisp, flavorful crust with an airy, light texture. Toppings are creative and upscale, and he regularly rotates in new specials such as the new "Duper's Delight," featuring prosciutto, fontina, goat cheese, avocado, basil, sriracha honey, parmigiano reggano, and lime. A nominee for Best New Restaurant in CultureMap's 2025 Tastemaker Awards, Son of a Baker is currently holding fort at River's Cocktail & Wine Bar, at 4850 White Settlement Rd.

Southside Cellar
Southside Cellar opened in the thick of the pandemic in January 2020 as a craft beer drafthouse and hybrid bottle shop. Now they've begun serving pizza from a kitchen set up in an open-air space in front that not only features a walk-up window, but also emits the irresistible aroma of pizza baking in the oven. Their menu — overseen by veteran pizzaiolo Ben Walter (Black Cat Pizza) — includes your classic pepperoni, a cheese pizza, carnivore's delight, a "cluckwork orange" with chicken, and a veggie pie. There are also hoagies and a big list of appetizers (which will be half-price during happy hour). You can get the pizza whole or else by the slice.