Since 2010, Pizzana has been bringing the art of authentic, wood-fired pizza to the heart of Dallas — one unforgettable slice at a time.
It all started in a small apartment kitchen in Dallas. Our founder, Marco Ferretti, grew up watching his Neapolitan grandmother hand-stretch dough every Sunday morning, filling their home with the irresistible scent of wood smoke and fresh basil. When he moved to the United States, he carried that tradition with him — and a burning desire to share it.
"Every pizza we make is a love letter to Naples. We don't cut corners — we use 00 flour, San Marzano tomatoes, and buffalo mozzarella flown in weekly. Because great pizza deserves great ingredients."
In 2010, Marco opened the first Pizzana on Knox Street with just four tables and a 900°F wood-fired oven imported from Naples. Word spread fast. Within months, lines stretched around the block. Today, Pizzana has grown into one of Dallas's most beloved food institutions — but our soul remains the same: authentic flavors, honest ingredients, and every pizza made with the same care as that first one.
View Our MenuEverything we do flows from a simple truth: great food brings people together. These are the three pillars that guide us every day.
To deliver an authentic Italian pizza experience that makes every guest feel like they're sitting at a family table in Naples — using only the finest ingredients, honest techniques, and genuine hospitality.
To become the most trusted name in authentic Neapolitan pizza across Texas — a place where communities gather, traditions are honored, and every meal creates a lasting memory worth sharing.
Every pizza that leaves our kitchen meets the same standard we'd serve at our own dinner table. Fresh dough made daily, sauces from scratch, and a smile with every single order — always.
Our values aren't just words on a wall — they're the decisions we make every morning when we fire up the oven.
We source locally where possible and import authentically where required. No shortcuts, no preservatives — just real food made from scratch every single day.
We're proud to be woven into the fabric of Dallas. From local partnerships to community events, we give back to the neighborhood that gave us our start.
Our dough ferments for 48 hours. Our sauces simmer low and slow. Great food takes time and we'll never sacrifice quality for the sake of rushing.
From compostable packaging to reducing food waste, we're committed to operating in a way that's good for people and good for our planet.
From a tiny kitchen dream to a Dallas institution — here's how Pizzana grew.
Marco Ferretti opens the original Pizzana on Knox Street with a single wood-fired oven imported from Naples and four tables. The line stretches around the block on opening day.
Dallas Observer names Pizzana "Best Pizza in Dallas" — our first major recognition. We expanded the Knox Street location and hired our first dedicated pastry chef for dessert pizzas.
Demand drives expansion as Pizzana Uptown opens its doors. We also launched our catering service, bringing authentic Neapolitan pizza to weddings, corporate events, and private parties across DFW.
We launched our own online ordering platform, making it easier than ever for Dallas locals to get fresh Pizzana pizza delivered straight to their door — no third-party apps, just us.
We opened our franchise program, inviting passionate food entrepreneurs to bring the Pizzana experience to new Texas communities. Three franchise locations are now in operation.
With over 50,000 pizzas served and a loyal community behind us, Pizzana continues to grow — new menu innovations, new faces on the team, and the same unwavering passion for every single slice.
Behind every great pizza is an even greater team. These are the passionate people who make Pizzana what it is.
Trained in Naples under a third-generation pizzaiolo, Marco brought his grandmother's recipes and a world-class technique to Dallas in 2010. He still makes dough every morning.
A Culinary Institute of America graduate, Sofia leads our kitchen innovation, developing seasonal specials and ensuring every dish — from appetizers to desserts — meets our exacting standards.
With 12 years in restaurant management, James keeps all three Pizzana locations running smoothly — from supply chain and staffing to the guest experience that keeps our regulars coming back.
Aisha is the heart of Pizzana's community presence — organizing pizza-making nights, charity partnerships, and the catering events that take our flavors to Dallas's most memorable gatherings.