It’s pretty much required that you like Cane Rosso if you want to remain in the Metroplex. But happily, that’s easy to do! Its Neapolitan style pies cooked in wood fired ovens are light, crispy, and topped with inventive flavors, from bacon marmalade to barbecue pineapple to a Calabrian chile béchamel.

The New York-style pies at this Preston Center pizzeria have crusts boasting plenty of chew. Try the Great Bambino, which has pepperoni, Jimmy’s Italian sausage, hot soppressata, homemade meatballs, hamburger, porchetta, and Italian beef, for a meat lover’s treat. 

Charlie Green imported a pizzaiolo from Naples and opened Olivella’s in University Park in 2007. It’s still going strong. Try the black truffle pizza or the Snow White, made with mozzarella, ricotta, and garlic.

Sfuzzi is back in town and has recreated some of the restaurant’s ‘80s and ‘90s favorites, including the Breakfast Pizza with a sunny side-up egg, prosciutto, bacon, and cherry tomatoes. The showstopper, don’t miss it pizza is the Sausage Rustica, made with sausage from Jimmy’s Italian, sweet roasted red peppers, and caramelized onions. 

This local, irreverent late-night pizza chain pays homage to its founder’s Vietnamese roots with pies, including the Pho Shizzle, topped with caramelized onions, hoisin sauce, and chicken.

The original Cavalli in Irving isn’t much to look at, just a tiny, order-at-the-counter affair in a strip mall. But the Neapolitan-style pies deliver. Each pizza is made with imported San Marzano tomatoes and mozzarella di bufala for authentic flavor.

Indecisive eaters will enjoy the all-you-can-eat concept at Delucca Gaucho Pizza & Wine, where gaucho-style servers deliver half slices of dozens of varieties of pizza to each table to try. The spot is perfect for everything from date nights to family celebrations and has locations in Plano, Southlake, and Fort Worth.

Heavy, saucy, and square Sicilian pies with perfectly chewy crusts are the star of the menu at Pizza Leila, which operates out of Sloane’s Corner on Ross Avenue. Pies topped with porchetta, four different types of cheese, and veggies including spinach and artichoke are on the menu, along with garlic knots served with “really really spicy” chili pizza sauce.

When an award-winning pizzaiolo opens a restaurant, it’s worth paying attention. The interiors of Partenope are beautiful, but the handmade Neapolitan oven that owner Dino Santonicola had decorated with Italian tiles is stunning. Try the Montenara, a flash-fried-then-baked pizza crust topped with mozzarella, tomato sauce, and basil.

Eno’s Pizza Tavern in Oak Cliff is a must for thin-crust enthusiasts. Meat lovers go for the Pig Smiley, topped with Benton’s country ham, local honey, and Eno’s spicy sausage.