In a city with lots of great pizza, Partenope sets the standard for Neapolitan pies. That’s not just our opinion: This place made Italy’s own 50 Top Pizza ranking, and its Naples-born chef won a gold medal at the Pizza Olympics—arguably more impressive than winning gold in whatever steeplechase is. You can’t go wrong here, but it's never a bad idea to go with the medal-winning Montanara. This riff on the classic margherita features a chewy, airy crust that’s flash-fried and then baked, giving it an almost popcorn-like quality without veering into gimmicky State Fair territory. And the creamy, slightly tangy mozzarella paired with the perfectly balanced sweet-tart tomato sauce is the definition of synergy, at least in the only dictionary that matters. Besides the Montanara, you’ll want to try the Tridente. It’s doubled up with hot soppressata and Italian sausage. Or, if you prefer, the Gladiator, which pairs smoked mozzarella with chewy pancetta, all punched up by a spicy kick of Calabrian chili. It’s worth grabbing a seat at the bar to watch chefs tending to the wood-fired oven. But if you’re not flying solo, slide into a booth in the cozy dining room. We know Dallas is not New York (or even Chicago) when it comes to pizza. But this growing city is always innovating, and the influx of new people and ideas impacts everything, including the booming pizza scene. Don’t underestimate it.