Photo by Kathy Tran.
In late December, the margarita-filled trade publication Pizza Today released its annual report on the top 20 pizzerias in the country. Mixed in among a predictably coastal roster, Pizza Today’s staff ranked Cane Rosso No.17, making it the lone Texas-based concept to land a spot on the list.
In a short, two-sentence description, Cane Rosso was praised for “chewy crusts, classic Italian toppings and a fun menu featuring pies with clever names.” December’s pizza special, dubbed the “Midnight in Modena,” came topped with balsamic cherries, prosciutto and balsamic reduction.
Operating under the umbrella of the wider PILF Restaurant Group, Cane Rosso has nine locations across North Texas, including the original Deep Ellum restaurant and the store near the 3G intersection. The brand first burst onto the scene in 2009 as a mobile pizza oven by sales exec-turned-pizzaiolo Jay Jerrier.
Jerrier studied Neapolitan-style pizza making with the Associazione Verace Pizza Napoletana after experimenting with a backyard pizza oven. The resulting brand and pizza were praised by Pizza Today in the list for its “authentic Neapolitan pizza from wood-fired ovens” made with imported Italian 00 flour and hand-pulled mozzarella.
