PIE IN THE SKY

Oh let me count the pizza slices on my pretty pie lest they suddenly vanish before my eyes. Because they surely will and at my own hand, no less.  (Full disclosure, I've already taken one bite out of the one pictured here.) Dallas-based Cane Rosso pizzeria is hands down, no doubt, the most delicious Neapolitan pizza this side of, well, anywhere! Once slice is never enough. Heck, I'll just say it, one PIZZA is never enough!  (There's a reason it's been on the Food Network's Diners, Drive-Ins & Dives, twice!)

The secret to Cane Rosso's success is not so secret. It's due in large part to the huge red ovens that greet guests as they step inside.  Owner Jay Jerrier, referred to as the 'Pope of Dallas Pizza' by  D Magazine,  brings in the custom-made 900-degree Stefan Ferrara beauties from Naples. You'll also find nothing but the best ingredients here. Pizza makers use imported flour and tomatoes from Italy to make a crust you can't simply help dream about, day or night. Jerrier follows the strict Neapolitan way of doing things so closely that two of Cane Rosso's Dallas locations are actually certified by the Associazione Verace Pizza Napoletana.

My all-time favorite is the Luana, topped with locally made sausage, hot soppressata, mushrooms, hand-crushed san marzanos and house-made mozzarella. And I always start with the house-made Burrata. (SideDish truth: More basil on my pie, please!)