Greenville Avenue Pizza Company

Great, fast, hot pizza by the slice. Super thin, a favorite of mine. Piping hot, simple and yummy. We had basics, cheese, pepperoni and a chicken with mushrooms. All were very good. They have so many toppings and the fact that you can make any combo you like by the slice is pretty incredible. There are 2 slices of pizza to an order or you can of course get whole pizzas. Looks like they have calzones and a few other things too. We'll go back when we want some good, thin crust pizza.

I came after dinner for my birthday and decided to pick up some to go, but decided to try a slice of their seasonal pickle pizza. The pizza here is phenomenal every single time! The staff? Omg the friendliest humans possible! shout out to ROBERT - made my night even better by making me feel xtra special!

5 Stars — A Pizza That Hits the Heart as Much as the Palate Greenville Avenue Pizza Company (GAPCo), Dallas, TX As an amateur pizza critic who’s tasted pies across cities and styles, I don’t usually walk away from a pizza place thinking about much beyond the food. But GAPCo left me thinking about the people, the vibe, and yes, that glorious Pizza Crack. Let’s start with the welcome. Our server, Wasim R., was not just kind—he was genuinely accommodating. One of our guests doesn’t eat certain meats, and instead of offering an awkward workaround, Wasim guided us to the 5 Cheese pizza—a delicate yet indulgent pie layered with a symphony of cheeses. Ricotta (or possibly whipped mozzarella) sits in soft, pillowy dollops across the surface like clouds after a summer rain. Wide flakes of aged cheese—likely parm or asiago—catch the light and your attention. No grease pools, no overpowering salt—just harmony. Then came the Butcher’s Revenge: a bold, meat-forward pizza with caramelized sausage and cupped pepperoni that crisps around the edges like it just whispered “bravo” in the oven. It’s a deep, savory bite, with the Maillard magic you only get from quality ingredients cooked hot and fast. But this isn’t just a place that knows its oven. Outside, a homeless man waited quietly. They served him food and a drink—like it was regular customer. Later, while visiting the Boulangerie next door, we were told, “They’re always like that. Sometimes they bring us leftover pizza just to share it. Good people.” That’s not policy—that’s culture. That’s community. Inside the restaurant, the crowd was just as warm and eclectic: a woman—not sure, but she had a purse with a tiny little puppy inside—was coming out of the restaurant just as a group of teenagers were arriving. Families were laughing over slices, and someone nearby was clearly counting coins for a bite. No judgment. No rush. Just people being people—welcomed equally, fed generously. Now let’s talk crust—because wow, the thin crust here deserves serious respect. Visually and structurally, it’s the real deal: • Golden brown with light blistering, signaling a well-heated deck oven. • Thin yet firm, with clean slice integrity and just enough chew to hold toppings without sagging. • No signs of sogginess, no doughy centers—this is proper fermentation, proper rollout, proper bake. And finally—Pizza Crack. This silver shaker might look humble, but it delivers a flavor explosion: garlic, onion, herbs, salt, heat—layered like a secret family spice blend. You sprinkle it once and suddenly you’re addicted. Every slice after feels naked without it. So yes, the pizza is brilliant. But it’s more than that. GAPCo is one of those rare places where the food is only half the story—and the other half is generosity, dignity, and real community spirit. Bravo Wasim. Bravo GAPCo. You’ve reminded me what good pizza and good people can do together.