Beyond traditional toppings like pepperoni and anchovies, Pinks offers a slew of specialty pizzas in 12- and 16-inch sizes. The Big Boss piles on a hefty mix of pepperoni, Italian sausage, bacon, beef, and Canadian bacon, while the Southwestern packs a punch with barbecue chicken and jalapeños. For those with dietary restrictions, Pinks offers dairy-free mozzarella and gluten-free crusts.

This rustic Heights restaurant keeps things simple and sophisticated with pizza offerings built with farm-fresh toppings. Try its seafood-loaded pizza, topped with shrimp, calamari, grape tomatoes, fresnos, pistachio pesto, and lemon, or go more traditional with the house pepperoni, a comforting pie topped with pepperoni, tomato sauce, mozzarella, and Parmesan.

Named after a red supergiant star but pronounced “Beetlejuice, Beetlejuice,” this cocktail bar and pizzeria promises an intergalactic theme with cheesy, crispy-crusted pizzas, all baked in cast iron pans. The Pepps pizza, made with natural-cased pepperoni, and the cheese pizza are both classics, but if you’re being adventurous, try the Alpha Centauri, made with house-made sausage, sauteed peppers, Calabrian chili oil, and a hint of orange zest. Big fan of dough? Order the Space Balls, which are like a fried hybrid of garlic bread and beignets, served with marinara.

With owners from New York, Romano’s is the place for those seeking out a true slice from the Big Apple. Despite its ritzy River Oaks address, the sights and sounds within the no-frills cafe are true of an old-fashioned pizza parlor. Pies are prepared on fresh dough — baked daily — with toppings that range from traditional pepperoni and Italian sausage to spinach and feta cheese. For a carb-loaded bite, there is the Sicilian deep dish presented in thick square slices. Go for the pizza, but stay for all of the additional Italian eats. Along with cheesy calzones and hot and cold subs, Romano’s offers a legendary baked ziti dinner.

At this Napoletana-style pizzeria, red and white pies are baked at 900 degrees in the restaurant’s wood-fired oven. Choose your own adventure with toppings like Iberico de bellota, prosciutto, and goat cheese or select from favorites like the fragrant, truffle oil-topped patata y funghi. New York and Detroit-style offerings are available, too, including Pizaro’s signature Detroit-style pie stuffed with ricotta, mozzarella, and tomato sauce. Insider tip: Pizaro’s is BYOB. The Mr. Sweet Pea, a Detroit-style pizza topped with caramelized onions and bell peppers, Italian sausage, and tomato sauce, is a fun combination of sweet and savory.

Fans of Nancy’s Hustle will agree that its sister concept Tiny Champions is a huge win for Houston’s East End. Imaginative pizzas like the fennel sausage or anchovy filets with garlic grace the menu, along with a quality wine list and interesting beverages, including plenty of zero-proof cocktails. Pies are all 14 inches, making them totally shareable — or not. Visit on a Wednesday, when Detroit-style slices are offered on a first come, first served basis.

Terrence Gallivan, the chef behind the shuttered Pass & Provisions, makes his return with this crudo-slinging pizzeria, which promises Houstonians a refreshing balance of hot and cold dishes. Start with the oysters on the half shell, served with calamansi and pink peppercorn mignonette, or the kampachi crudo before moving on to enticing pizzas like the mortadella-laced pie that’s drizzled in a pistachio pesto, and topped with balsamic onions and parmesan, or the mushroom pizza, where smoked maitake — the star of the show — is complemented by scamorza cheese, tomatoes, and rosemary.

It’s likely if you’ve only gone to this Hyde Park restaurant for dinner you haven’t had a chance to try one of its most addicting dishes — its pizza. Only served during lunch and brunch, these wood-fired pies often include a classic margherita; a rossa, topped with tomato sauce, garlic chile oil, and pepperoni; and a must-try version of the bianco, its white pizza. Be sure to check back each season. The menus change.

Rock on with Parmesan at one of Gypsy Poet Studios in Midtown or the Heights. Both locations offer a curated menu of 13-inch artisan pizzas. Try the Sicilian Journey, a white pizza topped with Italian sausage and ricotta, or the spicy Pepperoni Madness, a fan favorite littered with big pepperoni, mozzarella, and hot honey. At the heart of Gypsy Poet is its platform as an artist’s studio for local musicians. Take in the sounds of live music or sit in on an active rehearsal session while devouring pizza slices.

Known for its European comfort food, this Montrose restaurant has pizza down pat, with mainstays like its cupped pepperoni pizza made with wood-fired red sauce, its Lira Rossa three-cheese pie, and a creamy cacio e pepe pizza. Though those three are good enough to get again and again, be sure to try their seasonal pizzas while you can. The sausage and fennel made with scamorza and fennel-top salsa is top-notch.

At this pizza favorite in the heart of Midtown, thin crust pizzas are inventive and unique. There are several “no tomato sauce” pies to pick from, like the Odessa with prosciutto crudo, caramelized onions, goat cheese, and alfredo, or the mozzarella-less burrata which simply pairs the thick, fluffy cheese with fresh basil. Looking for alternative cheese and crust options? Here, you can substitute vegan cheese or opt for a cauliflower or chia seed crust.

Hidden in plain sight at Axelrad Beer Garden in Midtown, Luigi’s is one of the city’s best-kept pizza secrets. Oversized slices are available in varieties like margherita, Caprese, or the Mexicana, built with fajita meat and pico de gallo. Plus, New York-style pies up to 16 inches can be ordered and enjoyed throughout the sprawling grounds. Pull up a hammock and stay awhile. Outside of Houston’s city limits but still craving Luigi’s? Try its Bellaire and League City locations.

At Luna Pizzeria, the 9-inch personal pizzas are meant to be just that — a concoction of your favorite ingredients. In addition to the build-your-own option, six styles are offered, including the margherita, pepperoni, mushroom, sausage, spicy andouille, and prosciutto and arugula. While the individual pies are perfect to keep all to yourself, for $8 more, you can score a large to share. Sweeten the experience by playing the board games on hand, and split a toasty apple crostata for dessert.

As if dough going airborne isn’t enough to get anyone’s attention, this 51-year-old restaurant backs up its pizza-tossing skills with freshness and flavor. With owners from New York by way of Sicily, Antonio’s offers pies up to 16 inches with a host of toppings. Trust the staff to choose a combination for you and get one of many signature styles, including the Tartufa, topped with mushrooms, prosciutto, mozzarella, cream sauce, and truffle oil. Add the fried calamari or a pasta dish — features that prove Antonio’s does all Italian well.

Though Star Pizza allows guests to choose from white or wheat crust on its New York and Chicago deep dish-style pizzas, the wheat crust has a cult following, as does the house-made ranch dressing. Try the Starburst with ground beef and Italian sausage; the three-cheese Cowbell, with slow-smoked brisket and barbecue sauce; or stop by on Tuesdays for its Street Taco pizza special, which includes different taco-inspired pizza combinations, including a birria version. Save room for the dessert pizza — an apple cinnamon pie topped with seasoned apples, toasted walnuts, and chocolate sauce.

Reminiscent of old-school pizza joints, locals swear by this East End, family-owned establishment for dishing out consistently good pizza with a side of nostalgia for more than 40 years. All favorites, including the Super Duper supreme, Meat Lovers, and a Hawaiian pizza with ham and pineapple, can be customized with thin, New York-style, deep dish, or whole wheat crusts, and pair well with the crispy wings, fried pickles, and cheesy breadsticks.