100 Favorite Dishes, No. 60: Plain Cheese Pizza Cooked Extra Crispy at Zoli's

A pizza from Zoli's and a few cans of beer are all you need. Ever.
To prepare for this fall's Best of Dallas® 2014 issue, we're counting down (in no particular order) our 100 Favorite Dishes. If there's a dish you think we need to try, leave it in the comments, or email me.

Pizza is one of the most abused foods Americans are subjected to. For generations we've taken a product birthed from glowing ovens in Italy and squeezed every last ounce of passion and dignity from it before stuffing it in a sweaty, dusty cardboard box.

It's gotten so bad that when Jay Jerrier opened an authentic Neapolitan pizzeria in Deep Ellum a few years back, many customers complained, basically, that it didn't taste enough like Pizza Hut. This is how far we've fallen as a pizza-eating society.

As Jerrier opened subsequent locations the complaints only grew. There's not enough cheese on it, some said. The crust is so soggy in the center, others complained, oblivious that Jerrier's pizzas were exactly how they should be.

Finally Jerrier acquiesced, opening a New York-style pizzeria called Zoli's in Oak Cliff. He traveled through the boroughs of New York with a team of pie-eaters, looking for the best pizza they could find, and he brought it here for Dallasites to enjoy.

Just make sure you ask that your pie spend a little extra time in the oven, so you can enjoy the blistered black spots that make pizza crust delicious, Old World or not. And you really ought to eat it there with a few friends and a few more cans of beer. Pizza is always better that way.

No. 100: Pastrami Egg Rolls at Blind Butcher
No. 99: Chicken-fried Steak at Tom's Burgers and Grill
No. 98: Pasta with Uni Butter at Nonna
No. 97: Camarón en Agua Chile at La Palapas
No. 96: The Wings at Lakewood Landing
No. 94: Chicken Kebab at Afrah
No. 93: Trompo Tacos at Bachman Lake
No. 92: Fish and Chips at 20 Feet
No. 91: Canelés at Village Baking Co.
No. 90: Banh Mi from La Me
No. 88: The Burgers at Off-Site Kitchen
No. 87: The White Album at Spoon
No. 86: Ramen at Tei An
No. 85: Tacos at Revolver Taco
No. 84: Stuffed Chicken Wings at Sakhuu
No. 83: Korean Fried Chicken at Bonchon
No. 82: Grilled Branzino at Tei Tei Robata
No. 81: The Toddfather at Cattleack Barbecue
No. 80: The Biryanis at Chennai
No. 79: Shish Tawook at Qariah
No. 78: Arepes at Zaguan
No. 77: Goat Momo at Everest Restaurant
No. 76: Steak Tartar at Gemma
No. 75: Escabeche at Joyce and Gigi's
No. 74: Spicy Fish in Oil at Royal Sichuan
No. 73: Pupusas at La Pasadita
No. 72: The Kathi Roll at Simply Dosa
No. 71: The Chicken Wings at Teppo
No. 70: Cheesesteak at Truck Yard
No. 69: Chicken and Waffles at Jonathon's
No. 68: Birria Tacos at Los Torres Taqueria
No. 67: Bulgogi Cheesesteak at Say Kimchi
No. 66: Suadero Tacos at La Banqueta
No. 65: Brian Luscher's Post Oak Red Hot
No. 64: Banana Flower Salad at Mot Hai Ba
No. 63: Cinco Leches Cake At Mesero Miguel
No. 62: Cabrito a la Parilla at El Ranchito
No. 61: Reuben at Kuby's

Location Info

Zoli's NY Pizza Tavern

202 W. Davis St., Dallas, TX

Category: Restaurant

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My Voice Nation Help

I love Zolis.

ScottsMerkin topcommenter

Ive never asked for my slice to spend extra time in the oven and its still delicious, guess Ill do that next time in.  Also it seems that in the last month the slice/taste has had more consistency in crunch and taste than before

ScottsMerkin topcommenter

Ok, thanks for clarifying sir.

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