the best pizza joints in HOuston
I am a big homer for the Houston, but I have to admit that, unfortunately, as good of a restaurant city that it is, Houston does not have a surfeit of top-notch pizzerias. There are a lot of middling, mediocre and lousy pies being dished in pizza joints throughout the area. And I have eaten a lot of pizzas over the years, probably too many, including for my largely forlorn Margherita Pizza Project where I had tried almost every local version of that famous concoction, over one hundred at counting. Not too many here were worth ordering, unfortunately. That’s another story.
In addition to scarfing too many pizzas, for the some of the writing I had done about pizzas and Italian food in America, I was tapped for an episode on The Food That Built America on The History Channel entitled “Pizza Wars” that initially aired early in 2021. (I was followed by Top Chef host Padma Lakshmi on one my snippets; she was very polished and gorgeous, and I was somewhat the opposite.) I also gave a talk at the Italian Cultural Center last year on the subject that pizza was American before it was Italian. It's true.
Of more immediate interest, there is plenty of which to choose here for pizzas, at least stylistically. In Houston you can find interpretations of New York-style, hearty Chicago deep-dish, the original Chicago tavern-style, Detroit-style, its cugino Sicilian-style – I think these are still to be found – Neapolitan-style, more broadly Italian-style masquerading under the moniker “Neapolitan,” Roman al taglio style (thick and soft sold in squares), Roman tonda (cracker-thin crust), the newer Roman pinsa, etc. I like them all, when made fairly well, at least. Most evident with the barely topped margheritas, the crust is a noticeable problem at a great many pizzerias here. Maybe it’s the humidity.
This list of pizzerias is much shorter than it should be for the fourth-largest city in the country, though the pizza game improved a fair amount in 2023 with the opening of Elro, Neighbor’s Pizza Bar, Gold Tooth Tony’s, and Coastline, along with a second location of Betelguense Betelguense. And, Nonno’s, which excited the folks at Esquire far more than it did me. It has made some more strides in 2024 with Pizzana, Magdalena's, and Pizza & Pints. Also when looking for top-notch pizza in the Italian vein, some of the very best are actually at restaurants that serve these most as a shareable starter: Amalfi, Da Marco, and Ostia head the list. Each serves a rendition of the Neapolitan-inspired. There is a separate article for that, “Pizza at non-Pizzerias.”
Some well-publicized spots are not show below. It’s because I have visited them again recently. A pizza needs to have a good crust, regardless of style.
Listed in order of preference.
Updated on September 27, 2024.
Tiny Champions – Something more than just a pizzeria – with fresh pastas, nicely crafted cocktails, and house-made ice cream from the highly regarded folks at Nancy’s Hustle – it’s also clearly the best pizzeria in Houston. The pizzas look a lot like those in Italy, but with a flavor that has a touch of a New York accent, buoyed by a delicious bready-tasting crust for a uniquely Houston style, possibly. That crust is the difference-maker here. A smattering of excellent ingredient on top and skill with the oven ensures that these pizzas taste amazing even when picked up and eaten at home and through all the slices, as these were during the depths of the pandemic. High praise, indeed. East End
Coastline Pizzeria – Opened near the last quarter of 2023, this attractive spot is both passionately run pizzeria and comfortable bar. The pizzas come in two styles, Neapolitan-inspired, and a unique version style that are grilled and than finished on a pizza stone. The latter, features a nice, thin and crunchy crust that is just a little different and works well with a enjoyable array of toppings. The Neapolitan versions might not have quite the crown and are not soupy in the middle like those found in Naples, but have excited some Italians from pizza strongholds with their quality. First Ward
Pizzana – This Los Angeles-based chain has deservedly won praise for its Italian-esque pies featuring a long-fermented dough that has its roots in Naples but revised for American habits with a sturdier result that makes eating slices easier. Founding pizzaiolo, Neapolitan Daniele Uditi, is the real deal, and he has created some fun versions including Cacio e Pepe, Diavola with spicy salami, fior di latte, charred shallots, a walnut Romesco and soothing honey, and a SoCal take on Carnitas featuring sliced pork belly that is especially enjoyable special.
Elro – The puffy crusts, with a slightly raised crown at its edges and a bottom that is nicely charred even though cooked in a gas oven. The crusts are light and flavorful throughout, with a welcome fresh taste that is delicious to the last bite, something that’s not true for most pizzas. These have had the nimbleness and similar quality to a number of top-notch pizzas I had in Italy last summer, if in a different style from those. The personally sized pizzas come in a choice among a half-dozen intelligent and enticing topping combinations. It’s easy to share here, especially the crudos and other shareable plates. Montrose / Midtown
Neighbors Pizza Bar – Best described as a slice bar. It’s just pizza slices and whole pies with a handful of topping combinations and some beers, cocktails and some wines, a shadow of the previous tenant, How to Survive. Pizzaiolo Angelo Emiliani, who trained the staff, is the real deal, garnering a strong shout-out from his former boss, Phoenix pizza maestro Chris Bianco, during a talk when he was in town for the Southern Smoke event in the fall. And things are rolling along just the same though he is no longer involved. The pies here have a sturdy and delicious base. And those oft-locally-sourced toppings are better than found at most other places, too. Just a smattering of choices, but all done well. East End
Grimaldi’s – This nationwide chain that began life in Brooklyn won acclaim there – it was named one of the two best restaurants in that borough some twenty years ago in Zagat – and in locations here does a very commendable job with New York City-style pies featuring dough made daily in-house and pies baked in prominently displayed blistering hot coal-fired brick ovens. Their pizzas are among the best in the area. Even the tough-to-do-even-decently margherita is worth ordering here. CityCentre, Sugar Land, Katy, Friendswood, The Woodlands
Figo Sugo – Hearty rectangles of Roman-style pizza al taglio are done quite well here, formerly BOH Pasta & Pizza, with airy, clean-tasting crusts and an appealing combinations. Sold by the slice when sitting at one of the seats just inside the entrance at Bravery Chef Hall, these hold up quite nicely to the necessary re-heating. Downtown
Gold Tooth Tony’s – This sliver of a storefront among a cluster of other eateries in a newer development off N. Shepherd is another outlet for pizza man Anthony Calleo, this one dedicated to the hearty rectangular Detroit-style pies featuring charred crusts and edges and often done in a fun fashion. Cherry jam, Texas chevre, spiced pecans is one combination, and pancetta, Brussels sprouts, blue cheese, and chili flake is another, for example. Wings and other items, too, all best taken to go or for delivery. The pies travel well, too. Heights
Home Slice – The New York-style pies from this Austin import impeccably slightly greasy and are some of the best of that genre around here. This bustling counter-service spot is bit cheeky, but has a friendly, fun vibe and the cannisters of red pepper flakes, Parmesan, and also oregano that’s not seen too often here, lends some additional Northeast cred, and flavor. It’s well-chosen, small selection of Italian wines, is a nice surprise. The $3.50 service fee even for pickup is annoying for pickup is not at all, though. Midtown
Betelguense Betelguense – A fun and kind of funky bar and casual restaurant serving top-notch pies with soft, flavorful crusts available with about a dozen often different topping combinations including those with chevre, fresh habanero and fresh jalapenos. Now with a second, patio-less location on Montrose across from the estimable homey Nippon. Washington Corridor, Montrose
Pizza & Pints – The food at Karbach Brewing Co. was never worth a detour, now it is with the opening of this funky pizza joint in the summer of 2024. Pizzas here – in seven unusual, enticing topping combinations plus margherita – feature a soft crust that is a little different, more New York-style than anything, though not nearly as sturdy if definitely more flavorful. Unfortunately, it is set in a strange, bare warehouse-like space, with ordering via a kiosk with a separate live-person station for the beer, and seating only in uncomfortable swing-out stools. Spring Branch
Magdalena's – Maybe less consistent than hoped from the former general manager at Dolce Vita – and with a menu looking startlingly like it – the similar, thin-crust Italian-style pizzas have a strong pedigree and can be excellent as with its margherita, the simple classic that is enlivened with rich, buffalo milk mozzarella. Nicely, the well-edited selection of wines is priced much lower than you might expect. West U
Rudyard’s – With pizzaiolo Anthony Calleo formerly of the popular Pi Pizza heading the kitchen in recent years, the pies at this long-standing Montrose neighborhood bar and showcase club can be quite tasty, both in the “Houston” style – that might be somewhere between New York and Naples with a sturdy, tasty crust with an appropriate number of toppings – and the necessarily very hearty and greasy rectangular Detroit style, which is the star here. Worth a pick up to eat at home, too. Montrose
And Usually Enjoyable Enough
Pizaro’s – Generally fairly tasty, if nothing special. It rose to attention about fifteen years ago with its traditional Neapolitan-style pizzas, but the offerings have expanded and the near polar opposite Detroit-style pies are the tastiest here these days. Montrose, West Houston
Impero – Situated in Pizaro's original space off Kirkwood, sporting a full menu of Italian-American favorites and a tacky decor cluttered with Italian artifacts, mostly from calcio, this does a commendable job with thin, minimally topped, Neapolitan-inspired pizzas featuring soft but sturdy crusts, including maybe more options with anchovies than any where else locally. You can even hear Italian spoken here. West Houston
Piola – Italians seem to like the pizzas here, at least Italians not from the Naples area and maybe Rome, too. This is a smart-looking chain that began in Treviso just outside of Venice, quite far from the pizza heartland, which has franchised locations in south Florida and a couple here. Thin and appropriately dressed in Italian style, there are numerous individually sized pizzas from which to choose plus even cauliflower and chia flour crusts to accommodate the traditionally pizza-adverse. A lengthy menu beyond pizzas, too. Midtown, Briargrove
Brother’s – Long-time west-side favorite for New York-style pies, which are done with the appropriate and welcome light sheen of orange grease with the pepperoni atop the commercial mozzarella. The woefully underperforming Garden Oaks spot has closed and now there are just two shopping center locations that feel like proper pizza joints. West Side, Cypress
The attractively done margherita pizza at Coastline
In addition to scarfing too many pizzas, for the some of the writing I had done about pizzas and Italian food in America, I was tapped for an episode on The Food That Built America on The History Channel entitled “Pizza Wars” that initially aired early in 2021. (I was followed by Top Chef host Padma Lakshmi on one my snippets; she was very polished and gorgeous, and I was somewhat the opposite.) I also gave a talk at the Italian Cultural Center last year on the subject that pizza was American before it was Italian. It's true.
Of more immediate interest, there is plenty of which to choose here for pizzas, at least stylistically. In Houston you can find interpretations of New York-style, hearty Chicago deep-dish, the original Chicago tavern-style, Detroit-style, its cugino Sicilian-style – I think these are still to be found – Neapolitan-style, more broadly Italian-style masquerading under the moniker “Neapolitan,” Roman al taglio style (thick and soft sold in squares), Roman tonda (cracker-thin crust), the newer Roman pinsa, etc. I like them all, when made fairly well, at least. Most evident with the barely topped margheritas, the crust is a noticeable problem at a great many pizzerias here. Maybe it’s the humidity.
This list of pizzerias is much shorter than it should be for the fourth-largest city in the country, though the pizza game improved a fair amount in 2023 with the opening of Elro, Neighbor’s Pizza Bar, Gold Tooth Tony’s, and Coastline, along with a second location of Betelguense Betelguense. And, Nonno’s, which excited the folks at Esquire far more than it did me. It has made some more strides in 2024 with Pizzana, Magdalena's, and Pizza & Pints. Also when looking for top-notch pizza in the Italian vein, some of the very best are actually at restaurants that serve these most as a shareable starter: Amalfi, Da Marco, and Ostia head the list. Each serves a rendition of the Neapolitan-inspired. There is a separate article for that, “Pizza at non-Pizzerias.”
Some well-publicized spots are not show below. It’s because I have visited them again recently. A pizza needs to have a good crust, regardless of style.
Listed in order of preference.
Updated on September 27, 2024.
Tiny Champions – Something more than just a pizzeria – with fresh pastas, nicely crafted cocktails, and house-made ice cream from the highly regarded folks at Nancy’s Hustle – it’s also clearly the best pizzeria in Houston. The pizzas look a lot like those in Italy, but with a flavor that has a touch of a New York accent, buoyed by a delicious bready-tasting crust for a uniquely Houston style, possibly. That crust is the difference-maker here. A smattering of excellent ingredient on top and skill with the oven ensures that these pizzas taste amazing even when picked up and eaten at home and through all the slices, as these were during the depths of the pandemic. High praise, indeed. East End
Coastline Pizzeria – Opened near the last quarter of 2023, this attractive spot is both passionately run pizzeria and comfortable bar. The pizzas come in two styles, Neapolitan-inspired, and a unique version style that are grilled and than finished on a pizza stone. The latter, features a nice, thin and crunchy crust that is just a little different and works well with a enjoyable array of toppings. The Neapolitan versions might not have quite the crown and are not soupy in the middle like those found in Naples, but have excited some Italians from pizza strongholds with their quality. First Ward
Pizzana – This Los Angeles-based chain has deservedly won praise for its Italian-esque pies featuring a long-fermented dough that has its roots in Naples but revised for American habits with a sturdier result that makes eating slices easier. Founding pizzaiolo, Neapolitan Daniele Uditi, is the real deal, and he has created some fun versions including Cacio e Pepe, Diavola with spicy salami, fior di latte, charred shallots, a walnut Romesco and soothing honey, and a SoCal take on Carnitas featuring sliced pork belly that is especially enjoyable special.
Elro – The puffy crusts, with a slightly raised crown at its edges and a bottom that is nicely charred even though cooked in a gas oven. The crusts are light and flavorful throughout, with a welcome fresh taste that is delicious to the last bite, something that’s not true for most pizzas. These have had the nimbleness and similar quality to a number of top-notch pizzas I had in Italy last summer, if in a different style from those. The personally sized pizzas come in a choice among a half-dozen intelligent and enticing topping combinations. It’s easy to share here, especially the crudos and other shareable plates. Montrose / Midtown
Neighbors Pizza Bar – Best described as a slice bar. It’s just pizza slices and whole pies with a handful of topping combinations and some beers, cocktails and some wines, a shadow of the previous tenant, How to Survive. Pizzaiolo Angelo Emiliani, who trained the staff, is the real deal, garnering a strong shout-out from his former boss, Phoenix pizza maestro Chris Bianco, during a talk when he was in town for the Southern Smoke event in the fall. And things are rolling along just the same though he is no longer involved. The pies here have a sturdy and delicious base. And those oft-locally-sourced toppings are better than found at most other places, too. Just a smattering of choices, but all done well. East End
Grimaldi’s – This nationwide chain that began life in Brooklyn won acclaim there – it was named one of the two best restaurants in that borough some twenty years ago in Zagat – and in locations here does a very commendable job with New York City-style pies featuring dough made daily in-house and pies baked in prominently displayed blistering hot coal-fired brick ovens. Their pizzas are among the best in the area. Even the tough-to-do-even-decently margherita is worth ordering here. CityCentre, Sugar Land, Katy, Friendswood, The Woodlands
Figo Sugo – Hearty rectangles of Roman-style pizza al taglio are done quite well here, formerly BOH Pasta & Pizza, with airy, clean-tasting crusts and an appealing combinations. Sold by the slice when sitting at one of the seats just inside the entrance at Bravery Chef Hall, these hold up quite nicely to the necessary re-heating. Downtown
Gold Tooth Tony’s – This sliver of a storefront among a cluster of other eateries in a newer development off N. Shepherd is another outlet for pizza man Anthony Calleo, this one dedicated to the hearty rectangular Detroit-style pies featuring charred crusts and edges and often done in a fun fashion. Cherry jam, Texas chevre, spiced pecans is one combination, and pancetta, Brussels sprouts, blue cheese, and chili flake is another, for example. Wings and other items, too, all best taken to go or for delivery. The pies travel well, too. Heights
Home Slice – The New York-style pies from this Austin import impeccably slightly greasy and are some of the best of that genre around here. This bustling counter-service spot is bit cheeky, but has a friendly, fun vibe and the cannisters of red pepper flakes, Parmesan, and also oregano that’s not seen too often here, lends some additional Northeast cred, and flavor. It’s well-chosen, small selection of Italian wines, is a nice surprise. The $3.50 service fee even for pickup is annoying for pickup is not at all, though. Midtown
Betelguense Betelguense – A fun and kind of funky bar and casual restaurant serving top-notch pies with soft, flavorful crusts available with about a dozen often different topping combinations including those with chevre, fresh habanero and fresh jalapenos. Now with a second, patio-less location on Montrose across from the estimable homey Nippon. Washington Corridor, Montrose
Pizza & Pints – The food at Karbach Brewing Co. was never worth a detour, now it is with the opening of this funky pizza joint in the summer of 2024. Pizzas here – in seven unusual, enticing topping combinations plus margherita – feature a soft crust that is a little different, more New York-style than anything, though not nearly as sturdy if definitely more flavorful. Unfortunately, it is set in a strange, bare warehouse-like space, with ordering via a kiosk with a separate live-person station for the beer, and seating only in uncomfortable swing-out stools. Spring Branch
Magdalena's – Maybe less consistent than hoped from the former general manager at Dolce Vita – and with a menu looking startlingly like it – the similar, thin-crust Italian-style pizzas have a strong pedigree and can be excellent as with its margherita, the simple classic that is enlivened with rich, buffalo milk mozzarella. Nicely, the well-edited selection of wines is priced much lower than you might expect. West U
Rudyard’s – With pizzaiolo Anthony Calleo formerly of the popular Pi Pizza heading the kitchen in recent years, the pies at this long-standing Montrose neighborhood bar and showcase club can be quite tasty, both in the “Houston” style – that might be somewhere between New York and Naples with a sturdy, tasty crust with an appropriate number of toppings – and the necessarily very hearty and greasy rectangular Detroit style, which is the star here. Worth a pick up to eat at home, too. Montrose
And Usually Enjoyable Enough
Pizaro’s – Generally fairly tasty, if nothing special. It rose to attention about fifteen years ago with its traditional Neapolitan-style pizzas, but the offerings have expanded and the near polar opposite Detroit-style pies are the tastiest here these days. Montrose, West Houston
Impero – Situated in Pizaro's original space off Kirkwood, sporting a full menu of Italian-American favorites and a tacky decor cluttered with Italian artifacts, mostly from calcio, this does a commendable job with thin, minimally topped, Neapolitan-inspired pizzas featuring soft but sturdy crusts, including maybe more options with anchovies than any where else locally. You can even hear Italian spoken here. West Houston
Piola – Italians seem to like the pizzas here, at least Italians not from the Naples area and maybe Rome, too. This is a smart-looking chain that began in Treviso just outside of Venice, quite far from the pizza heartland, which has franchised locations in south Florida and a couple here. Thin and appropriately dressed in Italian style, there are numerous individually sized pizzas from which to choose plus even cauliflower and chia flour crusts to accommodate the traditionally pizza-adverse. A lengthy menu beyond pizzas, too. Midtown, Briargrove
Brother’s – Long-time west-side favorite for New York-style pies, which are done with the appropriate and welcome light sheen of orange grease with the pepperoni atop the commercial mozzarella. The woefully underperforming Garden Oaks spot has closed and now there are just two shopping center locations that feel like proper pizza joints. West Side, Cypress
The attractively done margherita pizza at Coastline
