The founder of Slice House is a 13-time World Pizza Champion. This location, north of Dallas, is the first location in Texas.
Tony Gemignani has dedicated over half of his life to three things: dough, tomatoes and cheese. Inspired by his mother’s lessons on cooking with fresh, seasonal ingredients from their family farm, Gemignani has carried on her legacy and perfected his passion for pizza over the decades.
The pizzaiolo’s obsession with perfection has earned him a roster of accolades, with the most impressive being 13-time World Pizza Champion at the prestigious competition held in Naples, Italy, every year.has named him a Top Pizza Maker, and he’s also earned a gold medal on Food Network’s Pizza Champions Challenge. His flagship restaurant, Tony’s Pizza Napoletana, along with Capo’s, Slice House, Toscano Brothers Bakery and Giovanni’s Italian Specialties, are all rooted in San Francisco’s historic Italian neighborhoods.Khashoka’s Authentic Jordanian Comfort Food is Exactly What North Dallas Needs Slice House originally opened in the historic North Beach neighborhood in 2010 and is the only concept of his to be franchised outside California. The 28th location will be the first in Texas and is now open at 5995 Preston Road in Frisco.serves an expansive menu of Gemignani’s famous New York, Sicilian, Grandma and Detroit-style pizzas. They can be ordered by the slice, as whole pies, with gluten-free crust, or swapped for vegetarian and vegan-friendly options. Also on the menu are fresh pastas, wings, salads and drinks like local craft beers, wines and non-alcoholic options. The tradition for every new Slice House location is to debut an exclusive pizza. Frisco’s exclusive offering is The Texan, developed by Gemignani, made with meat from a local butcher shop in Frisco. It’s a New York-style barbecue brisket pizza with mozzarella, bacon, green onion, crispy onion, Romano cheese, oregano and finished with garlic oil. It will only be available by the slice.Slice House, 5995 Preston Road ; Sunday – Thursday, 11 a.m. to 9 p.m.; Friday/Saturday, 11 a.m. to 10 p.m., whose culinary endeavors are inspired by her travels around the world and fueled by a seriously good cup of joe. Her repertoire also extends to her camera and niche selection of Spotify playlists.If you value independent journalism, please consider making a contribution to support our continued coverage of Dallas' evolving dining scene and the latest culinary innovations our community offers.
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