Fanatic doesn't even begin to describe owner Jay Jerrier, who is committed to the creation of authentic Neapolitan-style pizza. He quit his corporate day job, built a pizza oven in his backyard and dedicated himself solely to this pizza pursuit. His persistence paid off in certification by the Associazione Verace Pizza Napoletana and throngs of patrons who flock to the Deep Ellum eatery for charred, bubbling pies pulled from that show-stopping red pizza oven. His most high-profile fan? Guy Fieri from Diners, Drive-ins and Dives. The pizza dough is made with nothing but sea salt, water, yeast and 00 imported flour; mozzarella is made in-house because Jerrier couldn't find anything else that pleased him. Toppings range from hot sopressata and Jimmy's Italian sausage to caramelized onions and roasted Calabrian chiles. Our favorite is the Delia, with fresh mozzarella, roasted grape tomatoes, spicy bacon marmalade and arugula. Also on the menu: pastas, sandwiches and assorted salumi. Don't even think about skipping zeppole for dessert: a bag full of fried dough balls dusted with powdered sugar and served with chocolate sauce for dipping.
Jay Jerrier is as obsessed with social media as he is with pizza. Follow @canerosso on Twitter for the inside scoop about specials, upcoming menu items and guest chef appearances. Cane Rosso does brunch, but it's on Saturday, not Sunday.