Jay Jerrier fell in love with authentic Neapolitan pizza when he visited Italy for his honeymoon. As soon as he got back to Dallas, TX, he had a wood-fire oven built in his backyard and began mastering the art of the pizza himself. By 2009, his passion turned professional with his very own catering company, Cane Rosso. Success came quickly for Jay, word of his pristine pies spreading via word-of-mouth throughout the community. Cane Rosso remains a Dallas favorite, now both a brick and mortar restaurant and catering company. Pizza aficionados must stop by and grab a slice.
Jay doesn’t whip up the pies here solo. He enlisted the help of Chef Dino Santonicola, who actually hales from Naples. Together, the pair make their crusts from flour imported straight from Italy. This dough is never frozen either, as pies are made fresh on the daily. Fired up at 900 degrees Fahrenheit for less than 90 seconds, these pizzas come out crispy, flaky, cheesy perfection. As for toppings, there are seemingly endless varieties. Meat options include everything from conventional additions like pepperoni to gourmet choices like hot soppressata. Vegetarians can enjoy pies topped with ingredients ranging from mushroom to arugula to candied jalapeños. Drooling yet? Then go grab a slice. Better yet? Book Cane Rosso for your next event. It’s sure to be a crowd-pleaser.
Delia - A sweet-and-savory bacon marmalade plus house-made mozzarella, arugula, Parmesan, and shaved prosciutto all make for a boldly flavored masterpiece.
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