Posted on November 17, 2008 at 10:10 a.m.

There is some great fried chicken at Rick's Chophouse right on the square...

On Downtown Showdown, a Photo Series: McKinney

Posted on October 2, 2008 at noon

I really hate to see these guys go. They had great passion for authentic Neapolitan pizza.

If anyone knows any of the managers, staff or pizza makers there, have them contact Jay at Campania (jjerrier@campaniapizza.com)

On Pulcinella Ristorante on Henderson Avenue in Dallas closed down

Posted on September 26, 2008 at 10:12 p.m.

Ahh...yogilicious is located directly next to Campania, not Grimaldis, in West Village. We've been bartering pizza for yogurt as they finish their build out for the past few weeks. Great stuff and we are thrilled to have them as neighbors.

On Best Bites: Dining out in Dallas-Fort Worth September 26

Posted on April 25, 2008 at 12:11 p.m.

The importance of flour in creating pizza dough is incredibly important. I've read comments on the Slice (http://slice.seriouseats.com) blog about "NY Water" or "Italian Water" but that is a lot of BS, in my humble opinion. Flour and dough preparation (type of yeast, cold fermentaion or ambient rise, etc.) are the keys - along with the oven you cook it in. Flours for Italy are specifically designed for pizza. More specifically - double zero or "00" flour is very finely milled flour with a moderate protein content. Because of the fine milling it has a high absorption rate of water and the moderate protein content gives it a more delicate, lighter constitution (a lighter "crumb" - more air pockets in the cornicone). Most NY pizzerias will use bread flour which has a high protein content which gives it real "stretchability" - if that's a word. That is why they make such giant pizzas and why they are always throwing the dough in the air. Dough made with Italian flour is more delicate and should never be "tossed" - rather it needs to be hand-stretched on a cool work surface. The payoff is a light, delicate and airy dough that is both crisp (from firing in a wood oven) and tender.

On Best Bites: Dining out in Dallas-Fort Worth April 25

Posted on March 22, 2008 at 7:27 a.m.

Campania in Southlake has lots of Spring Specials...

• 1/2 price Beer, Bellinis, and Wells Monday through Friday 2pm-6pm and 8.30pm to close
• Kids eat Free on Monday night 5pm - Close
• Live Music on our Rooftop Patio Friday and Saturday

Make the trek out to Southlake and come see us...

On Campania Pizza (Southlake)

Posted on February 12, 2008 at 8:40 p.m.

The Campania Southlake location is NOT BYOB...2 full bars including 1 on the roof.

On Campania Pizza (Southlake)

Posted on February 5, 2008 at 12:18 p.m.

The Southlake restaurant is now open daily from 11am - ??. We officially opened on 2/1/08...

On Campania's Pizza to open Southlake location

Posted on November 5, 2007 at 10:35 a.m.

Campania Pizza and More is experiencing phenomenal growth and a tremendous customer following. In 2006, Campania Pizza and More was picked by D Magazine, as “One of the Ten Best New Restaurants in Dallas”, and in July 2007, in the Best of Big D issue, D Magazine listed Campania as the “Best Neapolitan Pie” and proclaimed “the pizza is the best in Dallas” . We are looking to hire experienced service minded professionals to our staff as Managers, Hosts, Servers, Dishwashers, Bartenders, Delivery Drivers and kitchen staff for our new location in Southlake Town Square in Southlake, Texas. This location will be a high volume restaurant featuring authentic Italian pizza, fresh pasta, salads, sandwiches, and a full bar that will cater to a population of people with per-capita income in excess of $200,000. Our Southlake location will also feature Southlake Town Square’s only year-round rooftop patio.

Job Summary: Individuals selected for these positions must like people and be able to make customer service related decisions to properly service Campania Pizza and More’s dining customers. Our business model empowers our employees to make these decisions in our business. You must be able to think and act on your feet in a high volume restaurant. These candidates must have the drive and discipline to take on increasing responsibility in management as the company continues to grow. Essential Functions: Individual position descriptions will center on more specific job duties. We are searching for individuals that have the discipline to step up, contribute, and share in the prosperity of a growing company. Candidates must:
• Like people and exhibit a pleasant and professional manner. • Have good listening and communication skills. • Be able to handle the rigors and decision making of a fast paced high volume restaurant environment. • Have the ability to learn, understand, and communicate menu and bar items. • Possess the drive and motivation to solve customer problems as they arise. • Work flexible shifts as business needs dictate. • Continually think of the customer during their visit and thank them for their business. • All wait staff must pass or have passed a Texas State Beverage control commission course on alcohol serving and safety.

Company profile For more information on our company please visit our web site: http://www.Campaniapizza.com

For a Job Application and More Information Please Call: (214) 864-4486

On Campania Pizza (Dallas)

Posted on August 23, 2007 at 1:38 a.m.

We are in Hawaii on vacation and the episode airs in 30 minutes but I had to sneak a peak here first...at least he outlasted all of the NYC chefs! Tre was our pick to go all the way...dang. However, if Tre reads Pegasus News, his consolation prize is free pizza at Campania anytime he wants! Same goes for Casey...

On Top Chef: Episode nine

Posted on July 20, 2007 at 4:10 p.m.

Hi all - in the D Magazine "Best Of" issue published today, Campania in West Village was named Best Neapolitan Pie! Come in and try for yourself. We've also expanded the menu with some new appetizers and new salads. And soon we will be going live with our online ordering feature - you will be able to order anything in the store for pick up, delivery, or dine in. We'll even ship our imported pastas, oils, vinegars, etc. anywhere in the US.

On Campania Pizza (Dallas)