Like many parts of the country, the Dallas area has seen its share of the explosion of the fast-casual, Neapolitan pizza craze. And locally based Firecrust Neapolitan Pizzeria is the latest addition to the scene.
Having opened its first area restaurant in Dallas earlier this year, the company plans to add as many as 10 more locations in the Dallas area over the next five years. A second restaurant is scheduled to open in Plano, Texas, in the coming weeks.
“We are excited to take over the local Neapolitan landscape and introduce local consumers to pizza as it should be," says Firecrust founder Scott Bender. “We are Dallas's first Neapolitan pizzeria serving premium pizza in a quick-service format and look forward to establishing ourselves as the area’s best and most authentic.”
Firecrust’s Neapolitan-style (thin-crust) pizza is modeled after the legendary pizzerias in Naples, where each pizza is hand crafted and made to order. From start to finish, every part of the pizza assembly and baking process happens in plain view. First, customers watch as a trained Pizzaiolo hand tosses their dough before sending the flattened canvas down the assembly line. Next, customers choose from approximately 30 chef-prepared toppings to create a Neapolitan pizza custom to their tastes. At the end of the line, the pizza is whisked into an imported “Marra Forni” wood-burning oven and baked at 900 degrees for about 90 seconds.
For those who are crippled with indecision, there are eight “traditional favorites” to choose from, including the Margherita, a staple of the Neapolitan pizza world, or thehearty Siciliana with Italian sausage, ham, and prosciutto.
Other options on the menu include four made-to-order salads with house dressings and two dessert pizzas.
“Our mission is to bring authentic Neapolitan pizza to the masses as it was originally intended,” Bender says. “At Firecrust, you get the high quality, authentic pizza, value, and casual dining experience as it has always been in Naples. We pride ourselves on honoring the heritage of this amazing product while also being true to the energetic and casual street food experience.”
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