Texapolitan Pizza is the kind of spot Plano locals whisper about in line at the grocery store, the âyou have to try it, but donât tell everyoneâ pizza joint that feels like a secret handshake.
What started as a modest strip-center shop has turned into a cult favorite thanks to its three-day cold-fermented dough, 18-inch pies, and brick-lined oven blazing past 650 degrees, drawing in fans who proudly claim this is their new non-negotiable pizza night stop. đ
Is This 18-Inch Plano Pie the Crispiest Crust in All of Texas?
The story really begins with pitmaster-turned-pizzaiolo Stefan T. Nedwetzky, the mind behind Texas Monthlyârecognized barbecue outfit Nedwetzky Barbecue who decided to marry Central Texas smoke with Old World pizza craft into something he branded Texapolitan, a true Texas-style pie.
Instead of chasing trends, he focused on the fundamentals: stone-milled Caputo 00 flour from Naples, high-hydration dough, and a three-day cold fermentation that gives every crust a light, airy chew under a hearty crunch, a combo that has pizza nerds gushing in reviews and local threads. đ
From there, the legend grew slice by slice.
The team hand-stretches every pie to a single massive 18 inches, loads them with Stanislaus and San Marzano tomatoes, Grande mozzarella and provolone, and house-made meats from Duroc pork and Creekstone beef, then bakes them in a brick-lined oven at âwell doneâ levels, proudly promising real char and crunch that serious pizza fans drive across Plano to experience.
Soon, posts started popping up on Reddit Plano threads and glowing Yelp reviews, where locals shared photos of giant slices, bubbly crusts, and white pies dripping with cheese, turning Texapolitan from a quiet newcomer into a must-visit stop on any North Texas pizza crawl. đœïž
Texapolitanâs veteran-owned, mom-and-pop identity adds even more gravity to the story.
Stefan, a former United States Marine with an honorable discharge, runs the shop as a veteran-owned business, proudly highlighted as a key selling point for the pizza parlor, especially for customers who love supporting a family-run operation that takes obsessive care with every detail.
Today, the buzz has spread beyond Plano, with pizza chasers detouring off the highway after spotting Instagram posts of charred crusts and cheese pulls, or reading about Stefanâs barbecue success in Texas Monthly features before discovering heâs now channeling that same energy into pies. đ€ đ„
Food Highlights
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The Plano Cheese (El Presidente): Their flagship 18âł red pie featuring a base of Stanislaus and San Marzano tomato sauce, aged pecorino, oregano, and a blend of Grande provolone and mozzarella that lets the three-day fermented, brick-oven crust shine, giving guests that classic, balanced, New York-meets-Texas slice experience with serious crunch and chew.
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Holy Cheesus (White Pie): An over-the-top white pizza stacked with mozzarella, provolone, asiago, aged pecorino, Parmigiano, garlic oil, ricotta, and fresh mozzarella, delivering a rich, salty-creamy cheese bomb on a crisp, charred base thatâs perfect for diners wanting a decadent, shareable âwowâ moment. đ§
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âUpside Downâ Pie: A playful specialty where the sauce is layered on top of the cheese, creating a bold tomato-forward bite and keeping the undercarriage extra crisp, ideal for guests who love a punchy red sauce and a slightly different texture journey in each slice.
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El Presidente (Plano Cheese): The signature 18âł cheese pie layers bright red sauce, aged pecorino, oregano, and a Grande provoloneâmozzarella blend over three-day-fermented dough for a crackly, charred crust that gives guests a classic, New Yorkâleaning slice with a bold Texas crunch and âfinally real pizza in Planoâ vibes. đ
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In-House Meats (Smoked Pork Belly, Italian Sausage, Smoked Bacon, Brisket): Crafted from Duroc pork and Creekstone beef and prepared with a barbecue pitmasterâs touch, these toppings bring a smoky, Texas-style richness that makes every custom build feel like a cross between a top-tier pizza joint and a legit BBQ stop, perfect for carnivores chasing bold flavor.
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Tiramisu: A dessert layered with espresso- and rum-soaked ladyfingers, mascarpone cream, and cocoa, offering guests a surprisingly polished, cafĂ©-style finish that turns a casual pizza night into a relaxed, linger-over dessert experience. â
Atmosphere
On the outside, Texapolitan Pizza looks like a typical Plano strip-center spot, but step in and youâre greeted by brick-oven warmth, the smell of smoked meats, and stacks of giant pizza boxes ready for those 18-inch pies.
The vibe is relaxed and come-as-you-are, with regulars popping in for big takeout orders, casual lunches, and early dinners, often chatting with staff who clearly know their repeat customers.
Being veteran-owned and family-run, the space has an easygoing, personal feel that you just donât get from a polished franchise, and visitors often mention how welcoming and down-to-earth the team is.
Between the crackle of the oven and the sight of hand-stretched dough flying into the air, it feels like a low-key neighborhood hangout built entirely around one mission: make seriously good Texas-style pizza. đ
Bottom Line
Texapolitan Pizza is a must-visit for its 18âł Texas-style pies, three-day fermented dough, brick-lined âwell doneâ bake, in-house smoked meats, and laid-back veteran-owned charm â a true North Texas pizza destination for anyone serious about their slice. đđ
Address:
2129 W Parker Rd, Suite 306, Plano, TX 75023
đ (972) 212-4224
đ Open TueâThu, 11 AMâ8 PM; FriâSat, 11 AMâ9 PM (Closed SunâMon)