An article about us in The Southlake Times:
Enjoy the typos and grammatical errors
True Neapolitan pizza is hard thing to find in Dallas, much less in Southlake, but now with Campania’s 6,000 square foot Southlake location the perfect Italian pie can be found in the backyard.
Campania’s has award winning pizza. In 2006 they were named one of the top ten new restaurants by D Magazine. In 2007 the got the best pizza award by D Magazine and most recently they received an award for Independent Pizzeria of the year for 2008 from Pizza Today Magazine.
“We are happy to be here and we are happy to be getting the recognition we are getting,” Jerrier said. “I want to see more independent restaurants succeed in Dallas.”
Southlake is the second location for Campania. The first location opened in West Village in October 2005 and only had seating for about 12 people. The restaurant in Southlake, which open in February, boast two floors, a roof top deck, and 2 bars, so seating is no longer a problem.
“We make pizza they have been making Naples for hundreds and hundreds of years,” said Jay Jerrier, owner of Campania’s Pizza. “Neopolitan pizza is the original type of pizza.”
The pizza is so authentic that the owner was trained in Naples and and oven and most of the restaurant has been imported from Italy. “Both our ovens are imported from Italy,” Jay said. “We had to take off the front of the restaurant to get them in.”
The ovens aren’t the only thing from Italy. The dough used for the crust is made from double zero flour from Italy and the tomatoes used for the sauce are also imported.
Jerrier said he is able to get these ingredients because he has a good relation with Italian producers.
Pizza started out as a hobby for Jerrier.
“I only like to cook the things I like to eat,” Jerrier said. “I have a wood burning oven in my back yard and for a long time made a lot of really bad pizza.”
Once Jerrier realized his true passion was pizza he set about taking all the steps to make the best Neapolitan pizza ever. Those step including going through a program at Vera Pizza Napoletana in California.
“It’s an organization set up by the Italian pizza makers,” Jerrier said. “They created a governing body to certify the official pizzas in the states.”
According to Jerrier there are only about 20 restaurants in the states that have this seal. Jerrier feels that this is the best way to make good pizza.
He also has a general manager and wine manager that are both from Italy.
“I want to raise the bar for pizza making in Dallas,” Jerrier said.
He credits his success in Southlake to a supportive community and the great luck he has had with staff, but as with any restaurant there is always challenges.
“We have a long way to go before we can consistancy produce the pizza the way I want it,” Jerrier said.
He doesn’t seem to be afraid of the commitment or hard work and wants Dallas to be known for its pizza.
Jerrier hope to open another location when the time is right.
“I only want to add another location if I can make it the right way,” Jerrier said. “I don’t want to cut any corners and I never want to have a gas oven.”
Until that time comes he has taken on a side project. He wants to open a cheese factory in Mexico. He wants to produce a high quality mozzarella and is taken on the task of importing water buffalo from Italy to Mexico to help with this project. He currently operates a small cheese factory in Mexico, but hope to build a bigger one in Guadalajara and produce specialty cheese for boutiques and pizzerias.
Until then Jerrier intends to keep making his two current restaurants the best they can be. The Southlake location is open late and has free delivery to anywhere in Southlake. They also have the ability to cater and host private parties. They have a family friendly environment. Kids eat free on Monday night’s and live music can be found on the rooftop on the weekends.