Back in 2004, our co-founder, Dennis Reinhold, a corporate and international attorney, was disappointed in the quality/selection of pizza in Dallas/Fort Worth each time he would return to Dallas from Italy. He was so passionate about food that he toted his wife all over Italy until he found the perfect pizza, and over several glasses of Chianti formed a partnership with his Italian co-founder from Venice, Italy, Dosolino Marangon. Next, the co-founders sought out a partner from Naples, Italy, the “birthplace of pizza” –– to ensure authenticity, exceptional quality and ultimately, the best Italian pizza.

Through an Italian Consortium of Companies that they helped form, they imported Italian mosaic tile for the décor of the restaurant (including Italian artisans to hand lay the mosaic tile), and imported almost all of their ingredients (cheese, flour, tomato sauce, prosciutto, olive oil, etc.). They chose the “Campania” name, because this is the region in southern Italy (centered around the city of Naples) that is considered to be the birthplace of modern day pizza.

In August 2005, our first Neapolitan style pizza restaurant opened in the trendy Uptown-West Village area near downtown Dallas (at the corner of McKinney Avenue and Blackburn Street). Early on, to ensure quality and the exacting Naples pizza standards, we flew in, on a rotating basis, some of Italy’s finest pizza makers. Our Uptown-West Village location had authentic Neapolitan pizza, and offered salads, Panini sandwiches, pasta and dessert.

Our quest to bring the perfect Italian pizza to Dallas apparently paid off - we were picked by D Magazine in February 2006, as “One of the Ten Best New Restaurants in Dallas”, and by D Magazine in July 2006, in its “Best Of Big D” issue as the “Best Pizza in Dallas”.

In January 2008, our second restaurant was opened in Southlake Town Square, Southlake, Texas (next to Coldwater Creek, and adjacent to the East parking garage). In Southlake, we took an existing one story,100 square foot structure, and built a steel structure on the inside – to add a second floor wine bar/dining room with a fireplace, and a 3rd floor open air rooftop patio with a full bar and water-wall feature.














We then imported nearly an entire shipping container of mosaic tile, and flew in 6 Italian artisans, who spent 45 days laying mosaic tile on nearly every square inch of the now 6,300 square foot restaurant. Our Southlake location has 2 extra large 100% Italian-made wood burning pizza ovens that we imported from Italy, an Italian carved stone fireplace, as well as original paintings of the Italian countryside. In addition to our famous authentic Neapolitan pizza, in our Southlake location, we offer several homemade pastas, appetizers, Panini sandwiches, decadent desserts, an amazing selection of wine that is priced extremely competitively, 2 full bars, and live music (weather permitting).

In August 2008, we received the very prestigious award of The U.S. Independent Pizzeria of the Year – by Pizza Today magazine (the leading Pizza Industry magazine), and in February 2010, we were one of the restaurants in Rachael Ray’s list of the best pizza in the country.

Quality is key: our pastas and desserts are homemade fresh daily, and the 2 key ingredients in our pizza are the finely milled Spadoni pizza flour used to create a perfect crust - it’s not too thick, not too thin, and never gooey - and the cheese. We used to import all of our cheese from Italy, but in 2008, we opened our own Italian cheese production facility, complete with manufacturing equipment from Italy, imported Italian buffalo milk, and Italian cheese makers to maintain or exceed the quality standards our customers have become accustomed to.

We hope you are as passionate about our food as we are!