"When surveying the best pizza places in every state, one Dallas-based operation stands out in the Lone Star State. Cane Rosso delivers on its claim of serving up the most authentic wood-fired Neapolitan pizzas in Texas. Restaurant owner Jay Jerrier first tasted true Neapolitan pizza during his honeymoon in Italy, and the experience changed his life. The fresh flavors and creamy cheese had a lasting impact on the entrepreneur and inspired him to learn how to make fresh mozzarella and use a wood-burning oven."
"Jerrier, then a tech employee, didn't have restaurant experience but found himself catering events at age 40. What started as a mobile service eventually grew. Positive publicity and word of mouth helped fuel operations until Jerrier opened his first physical store. Now with 9 locations scattered throughout Texas, Cane Rosso is making sure big appetites are well-rewarded with flavor. Even Guy Fieri has stopped by and was impressed. Cane Rosso's pizza dough is made daily with 00 flour imported from Italy, and hand-crushed San Marzano tomatoes are used in the house-made pizza sauce."
Cane Rosso serves wood-fired Neapolitan pizzas in Texas using traditional techniques and high-quality Italian ingredients. Jay Jerrier discovered true Neapolitan pizza on his honeymoon in Italy and learned to make fresh mozzarella and use a wood-burning oven. Jerrier transitioned from a tech career to catering at age 40, then expanded from a mobile service to brick-and-mortar restaurants through positive publicity and word of mouth. The operation now includes nine Texas locations. Dough is made daily with imported 00 flour and sauce uses hand-crushed San Marzano tomatoes. Pizzas cook rapidly in 900-degree ovens. The menu also features sandwiches, salads, pasta, snacks, desserts, beer, and wine.
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