Cane Rosso offers visitors and locals alike in Carrollton some of the most authentic Neapolitan wood-fired pizza in the state of Texas. Originally starting out as just a mobile pizza business, Cane Rosso has expanded to include multiple locations across the Dallas-Fort Worth metropolitan area. With locations also in Austin and Houston, the pizza restaurant provides an authentic dining experience and uses the highest quality ingredients in its food, such as fresh pasta, mozzarella cheese made in-house every day, and handmade pizza dough. Cane Rosso also aims to serve a unique take on modern and traditional Italian dishes.
Cane Rosso was born when owner, Jay Jerrier, visited Italy in 1995 for his honeymoon. A former corporate exec, he had an epiphany upon tasting his first true Italian pizza and knew that he had found something special. Wanting to replicate the experience that he had in Italy when Jerrier eventually made his way to Dallas, Texas, he had a wood-burning oven built in his backyard and trained with Master Pizzaiolos at the Associazone Verace Pizza Napoletana (AVPN), an organization that promotes and protects the true craft of Neapolitan style pizza.
Jerrier launched a mobile catering oven in 2009 and quickly developed a large and loyal following in the Dallas area and received a number of accolades from the press. Momentum grew quickly, and the first location of Cane Rosso was opened in early 2011 in Dallas’ Deep Ellum district. Jerrier and crew have since been fortunate to receive a bevy of attention, both locally and nationally. Cane Rosso has since grown to six existing locations in the DFW area, along with expanding to Houston in 2016. In addition to the Cane Rosso restaurants, in early 2014, Jerrier officially formed a dog rescue group, Cane Rosso Rescue, in order to fuel Jerrier’s passion to do all that is necessary to save lives of abandoned dogs.
Cane Rosso’s fresh, never-frozen dough is made in-house every day, using all-natural “OO” flour imported from Italy. The sauce for their pizzas is made from hand-crushed San Marzano tomatoes, and their mozzarella is pulled fresh in-house daily. Cane Rosso pizzas are thin-crust, but are most definitely not “New York style.” Neapolitan-style pizzas like ours are meant to be eaten with a knife and fork and are crafted using only the highest quality ingredients available.
Their pizzas are fired in their specially built wood-fired oven from Italy that reaches 900 degrees and cooks their pizzas in under 90 seconds for a delicate and light, slightly charred dough. Cane Rosso also offers a selection of pasta, salads, sandwiches, and desserts. Since opening the first Deep Ellum location, Cane Rosso has been named “Best Pizza in Dallas” by D Magazine 5 years in a row (2011-2015), appeared on The Food Network’s “Diners, Drive-Ins, and Dives” with host, Guy Fieri, and has received numerous awards and honors from The Dallas Morning News, the Dallas Observer, and Eater Dallas, as well as being listed among Eater National’s 38 Essential Pizzerias in America and The Daily Meal’s 101 Best Pizza Places in America.