Cane Rosso began after owner Jay Jerrier fell in love with authentic Italian pizza while in his honeymoon in Sorrento, Italy in 1995. A former corporate sales exec, Jerrier built a wood-burning oven in his Dallas backyard and trained with Master Pizzaiolos at AVPN to perfect Neapolitan-style pizza. In 2009, Jerrier launched a mobile catering oven, quickly gaining a loyal following with local pop-up pizza events. By 2011, Cane Rosso opened its first location in Dallas’s Deep Ellum neighborhood, eventually growing to nine DFW locations with national recognition. In 2014, Jerrier founded Cane Rosso Rescue to save abandoned dogs, combining his love for pizza with his passion for rescue work.

Cane Rosso makes fresh dough daily with Italian-imported "OO" flour, hand-crushed San Marzano tomatoes make up our pizza sauce, and we pull our fresh mozzarella in-house every day. Our Neapolitan pizzas are cooked in a 900-degree wood-fired oven from Italy and have a light, slightly charred crust. We also serve a selection of fresh pastas, salads, sandwiches, and desserts, all crafted by our Executive Chef Stan Rodrigues. Since opening in Deep Ellum, we've won “Best Pizza in Dallas” (D Magazine, 2011-2015), appeared on Diners, Drive-Ins, and Dives, and earned national recognition from Eater and The Daily Meal as one of America’s top pizzerias.