The Best Pizza in Fort Worth Right Now (2026)
[UPDATED SEPTEMBER 2026]
Fort Worth’s pizza scene has changed quickly since we first published this guide. There are now strong answers for almost every kind of pizza night: New York-style slices, true Neapolitan pies, Roman-style pizza, Chicago tavern-style squares, sourdough crusts and chef-driven pizzas that do not fit neatly into one category.
This is not a ranking. It is our current guide to the best pizza in Fort Worth right now.
NEW: The Fort Worth Pizza Passport 🍕
The Fort Worth Pizza Passport brings together 10 of the spots in this guide. Visit each participating restaurant, collect a stamp at every stop and unlock offers along the way. Complete the Passport to earn the limited-edition Fort Worth Pizza Hat while supplies last.
Felina
Felina gives Fort Worth a Roman-style pizza experience from brothers Alessandro and Alfonso Salvatore, the team behind Bocca Osteria Romana. The South Main restaurant uses a wood-fired brick oven, but the finished pizza is more structured and crisp than the softer Neapolitan style found elsewhere in the neighborhood. We first covered Felina’s arrival in our spring New Openings guide.
That distinction is what makes Felina worth including. The room feels polished without becoming formal, and the menu has the confidence to let the dough, sauce and toppings do the work. It is a strong choice when you want pizza to feel like a proper dinner instead of a quick stop.
Pizza Style: Roman-style
Ozzi’s Pizza
Ozzi’s has become one of the strongest neighborhood pizza success stories in Fort Worth. The Altamesa shop is built around New York-inspired pizza, with the kind of crust that holds its structure while still giving you the chew you want from a proper slice.
The menu stays focused, but there is enough personality to keep it interesting. The Cup n’ Char Pepperoni is an easy entry point, while the Creamed Spinach and A’ La Vodka show why Ozzi’s is more than a place to grab a basic cheese slice. Come for a quick lunch, take home a whole pie or bring a group and order across the menu.
Pizza Style: New York-style
Zoli’s Pizza
Zoli’s is a great New York-style benchmark, with large round pies, foldable slices and enough creative combinations to keep the menu from feeling overly traditional. The Spangler is the straightforward cheese classic; the Christian Pescroni adds pepperoni cups and jalapeño pesto; and square pies are available when you want a thicker, crisp-edged change of pace.
The Hulen location also works especially well for families, thanks to its outdoor play area and dog-friendly patio. It is equally useful for a quick lunch, a full dinner or the kind of group pizza night where one pie is never enough.
Pizza Style: New York-style and square pies
Buffalo Bros
Buffalo Bros is a Fort Worth game-day standby, but the pizza deserves more credit than it sometimes gets beside the wings. The hand-stretched, deck-oven pies are available as personal, small and large pizzas, and slices make it easy to build the exact football-watching order you want.
The TCU and Sundance Square locations both cover the essential combination of pizza, wings, cold beer and plenty of screens. Happy hour makes the value even better, with half-price pizza slices Monday through Friday from 3 to 6 p.m. at participating Fort Worth locations.
Pizza Style: Buffalo, New York-style deck-oven pizza
Cane Rosso
Cane Rosso remains Fort Worth’s established benchmark for Neapolitan pizza. The Magnolia Avenue restaurant prepares its 14-inch pizzas in the Neapolitan tradition, using handmade dough, mozzarella made in-house and a wood-fired oven that gives the crust its soft center and blistered edge.
The Margherita is still the cleanest way to understand what Cane Rosso does well, but the menu has plenty of personality beyond the classics. The Honey Bastard pairs hot soppressata and bacon marmalade with habanero honey, while the Fort Worth-only Heimy Bastard adds Heim BBQ bacon burnt ends on Tuesdays.
Pizza Style: Neapolitan
Perrotti’s Pizza
Perrotti’s is part of the fabric of pizza around TCU. The family-owned Fort Worth business has been serving pizza since 1989, and the TCU-area location remains the kind of neighborhood shop students, alumni and nearby families rely on for delivery, pickup and a familiar New York-style pie.
The appeal is not reinvention. It is the foldable crust, straightforward toppings and the feeling that Perrotti’s has been part of Fort Worth pizza nights for as long as many customers can remember. That history makes it an important stop on the Pizza Passport as well as this guide.
Pizza Style: New York-style
Gemelle
Gemelle is the chef-driven, destination version of pizza night. Tim Love’s Italian restaurant sits beside Hotel Otto on White Settlement Road, with a garden setting and a menu that stretches well beyond pizza into handmade pasta and coastal Italian dishes.
The current pizza program includes both New York- and Detroit-style options, giving the table a reason to order more than one. This is the pick when you want the pizza to be part of a longer dinner—preferably with a spritz and enough time to stay awhile.
Pizza Style: New York-style and Detroit-style
Pie Tap Fort Worth
Pie Tap’s naturally fermented sourdough is the point. The dough is made without commercial yeast or added sugar, producing a crust with enough flavor and structure to make the last bite as worthwhile as the first.
The Magnolia Avenue menu moves from a classic Margherita and pepperoni to combinations with prosciutto and dates, rotisserie chicken or seasonal vegetables. The polished room, full bar and long weekday happy hour make Pie Tap a reliable middle ground between a casual slice shop and a more formal Italian dinner.
Pizza Style: Naturally fermented sourdough pizza
One Trick Pony Pizza Tavern
One Trick Pony Pizza Tavern is the biggest reason to update this guide. We first followed the concept before opening in our coverage of South Main’s pizza renaissance. Travis and Emma Heim opened the South Main Village restaurant in June with the spirit of a neighborhood pizza-and-martini bar and a menu that gives Fort Worth something genuinely different.
The pizzas come in both tavern-style and East Coast-style crusts. The tavern pies are the draw: thin, crisp and cut into squares, with combinations like The Big Hurt with Italian sausage and hot giardiniera or the Daryl Strawberry with vodka sauce, pepperoni, red pepper flakes and Calabrian chile oil. Add house-made mozzarella sticks or a martini and settle in.
Pizza Style: Chicago tavern-style and East Coast-style
Southside Cellar
Southside Cellar has grown from one of Fort Worth’s best craft beer destinations into a complete neighborhood pub, and the pizza kitchen is a big reason the change works. The pies are designed to live comfortably next to a well-chosen draft or a packaged beer from its bottle shop, without feeling like an afterthought. We first tracked the launch of its food program in our spring New Openings guide.
You can keep it simple with cheese or pepperoni, or go further with pizzas like the Carnivore’s Delight with house-made hot honey and the Cluckwork Orange with buffalo sauce, chicken, gorgonzola and ranch. Order by the slice or commit to a full pie, then let the beer board handle the rest.
Pizza Style: Artisan pub-style
Olivella’s Pizza and Wine
Olivella’s gives Camp Bowie two distinct Italian pizza styles under one roof: a softer Neapolitan pizza and a thinner, more structured Roman-style option. The restaurant uses hand-crafted dough, house-made mozzarella and Italian tomatoes, with a menu that runs from straightforward pepperoni to black truffle and the vodka-sauced Drunken Pig.
It feels like a neighborhood pizza-and-wine restaurant rather than a quick slice counter, which makes it especially good for an easy date night or a relaxed dinner before something else on the west side.
Pizza Style: Neapolitan and Roman-style
Pancho’s Pinche Pizza
Pancho’s Pinche Pizza is Fort Worth’s premier pizza pop-up and brings great energy and excitement to this list. The father-and-son operation regularly appears at HopFusion Ale Works on Fridays and Saturdays (until sold out), serving creative pizzas that pull in flavors you will not find on a standard neighborhood menu.
The El Borrachon uses a borracho-bean base with Oaxaca cheese and smoked salsa verde, while La Toxica layers candied jalapeños, San Marzano tomato sauce and hot honey. Pancho’s was also the readers’ choice for Best Pizza in Fort Worth Magazine’s 2025 Best of Fort Worth issue. Because it remains a pop-up, check the business’s current schedule before heading out.
Pizza Style: Specialty pop-up pizza
Nappotex
Nappotex serves Neapolitan-style pizza from its counter inside The Holly, the natural-wine bar and shop on West Daggett Avenue. The focused format works: freshly fired pies, a glass or bottle of wine and one of the easiest low-key dinner plans in the Near Southside.
The menu moves beyond a basic Margherita with options such as the Holy Brisket, while still keeping the soft center and lightly charred edge associated with the style. Nappotex feels closely tied to The Holly rather than dropped into the room, which is a large part of the appeal.
Pizza Style: Neapolitan-style
Maple Branch Craft Brewery
Maple Branch may lead with beer, but its wood-fired pizza program is strong enough to be a reason for the visit on its own. The top tier brewery offers a full list of pies, from a Margherita and Meat Lovers to house combinations such as the Sweet Caroline, Chickenator, Skinny Goat, and Dilly Goat.
The large beer garden and broad tap list make Maple Branch especially useful for groups, families and anyone who wants a local beer paired with dinner. It is one of the most complete brewery-and-pizza experiences in Fort Worth rather than a taproom that happens to serve food.
Pizza Style: Wood-fired pizza
Son of a Baker Pizzeria
Son of a Baker Pizzeria is new to this guide and worth knowing about if your idea of pizza includes bold toppings and a late-night stop. Joshua Villegas’s pizza kitchen operates inside River’s on White Settlement Road, serving an all-ages crowd until 8 p.m. before the venue shifts to 21 and up for the night.
The menu is built around 12-inch artisan pies, including the Mamma’s Drunken Margherita with vodka sauce and smoked mozzarella, the mushroom-heavy Miso Shroomy and The Angry Pig with Italian sausage, habanero-onion bacon jam and sriracha honey. It is also one of the 10 participating stops on the Fort Worth Pizza Passport.
Pizza Style: Artisan and specialty pizza
Mister O1 Extraordinary Pizza
Mister O1’s West 7th location brings the Miami-born brand’s thin, crisp pizzas to Fort Worth. The menu includes traditional rounds, but the star-shaped pies—with folded points filled with ricotta—are what make the experience visually and structurally different from anything else in the guide. It is a polished, modern option when you want an Italian-style pizza with a more playful presentation.
Pizza Style: Thin-crust Italian and specialty star-shaped pizza
Hysen’s Nizza Pizza
Hysen’s Nizza Pizza is the old-school neighborhood counterpoint to Fort Worth’s newer pizza openings. The University Drive shop says it has served its family recipes since 1999, and its menu covers thin-crust New York-style pizza, stuffed pies, deep-dish rounds, Sicilian squares and pizza by the slice.
This is the no-frills choice: useful for a quick slice, takeout near the Cultural District or a full family order when everyone wants something different.
Pizza Style: New York-style, stuffed, deep-dish and Sicilian
Piattello Italian Kitchen
Piattello remains open at Waterside for now, serving Marcus Paslay’s house-made pastas and wood-fired pizzas. The bigger update is what comes next: the Fort Worth-owned restaurant plans to move about a mile away to a larger space at The Shops at Clearfork in November 2026, adding lunch service seven days a week while keeping the core menu intact.
It belongs on the radar both for the pizza already coming out of the oven and for the expanded version of Piattello arriving later this year. We have the full move details in our New Openings guide.
Pizza Style: Wood-fired Italian pizza
Partenope Ristorante — Opening Soon
Partenope Ristorante is still listed as opening soon at 2949 Crockett Street in Fort Worth. The Dallas restaurant is known for Neapolitan pizza alongside appetizers, salads, pastas and desserts, and the Fort Worth location will bring that full restaurant format to Crockett Row.
There is not a confirmed opening date yet, so this remains one to watch rather than a current recommendation. We are also tracking the opening in our New Openings guide. We will move it into the main guide once the Fort Worth dining room is open and we have had a chance to see how the new location takes shape.
Pizza Style: Neapolitan
Final Thoughts
Fort Worth no longer has one dominant pizza identity, and that is what makes the current scene interesting. You can build an entire guide around New York slices and neighborhood shops, then start over with Neapolitan pies, Roman-style pizza, tavern-cut squares, sourdough crusts and chef-driven restaurants.
This list will keep changing as new pizza restaurants open and established spots evolve. For now, these are the Fort Worth pizza places we would send you to first.
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Photo Disclaimer: All photos are sourced directly from the restaurant’s website or official social media channels.