After reading impassioned pleas and spirited suggestions for Houston's most iconic pizzerias, the list of the city's best pies according to readers is here. Below are the places that have either withstood the test of time in the local dining scene, or that have made a strong presence in the last few years. Some are Neapolitan-, Chicago-, New York-style and everything in between: Here are Houston's iconic pizza places according to you. Think there's a glaring omission? Let us know in the comments or via the tipline here.
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The most casual of Gloria and Marco Wiles' establishments, this pizzeria turns out gourmet pizzas topped with everything from baby clams to rapini greens in a laid-back atmosphere. The couple—who also owns Da Marco and Vinoteca Poscol— has a sampler pie on the menu that lets locals taste different slices all in one pie.
Among the most respected pizzerias in Houston, it was founded by owner Bill Hutchinson who left his first career to pursue his passion for pizza. He's also VPN-certified, a title that ensures locals an authentic Neapolitan-style pizza.
The family-owned pizzeria has been operating in Houston since 1983. In that time, it's earned a place in the local scene for its deep-dish options and fresh ingredients.
The original location on Antoine has been operating for 30 years and is still going strong. On the website, owner Fuzzy declares: "I opened this restaurant with only 500 square feet of kitchen and dining area."
The atmosphere at Antonio's Flying Pizza transports diners to some big Italian family's dining room, complete with loud Italian coming from Sicilian-born owner Antonio Rosa, a lively pizza vet. The pie-making process here is loud, too, with saucers of dough being flung into the air for a perfectly round pizza. It's been around for 40 years and seems to never change, which a good thing.
For some reason, Star Pizza sparks a huge debate with pizza snobs around the city. Some love it, others aren't so fond of it, but everyone can agree that after almost 38 years in business, it's definitely earned a place on the pizza icons map. Plus, it's hard to not crave the occasional Starburst and baked goat cheese.
Tattoo-covered pizza maker Anthony Calleo and his tattoo-covered truck have earned a strong local following thanks to a distinct brand and internationally-inspired slices. Calleo's Pi success bodes well for his upcoming brick-and-mortar shop and for his recently opened sister establishment Sandy Witch, inside Grand Prize Bar.
With 35 years under its belt, this southeast side pizza place remains a no-frills destination for solid pie. While they also serve a variety of other dishes, the place has become popular for its fresh toppings and yeasty, chewy crust.
The New York-style slices are huge, topped with fresh vegetables or crisp pepperoni have earned this pizza place several votes. The by-the-slice option also makes it a good lunch destination.
The thin crust that's chewy and perfectly charred somehow withstands the weight of the generous toppings at this family-owned place. The BYOB policy makes it a great place to hang out at the picnic table-packed patio, especially with refreshing on-site gelato.
For years, this pizza parlor has come to the rescue of many an over-served downtown reveler. The greasy pepperoni on a foldable, New York-style crust is perfect for soaking up beer—or having another pint from the impressive local draft selection—in the wee hours of the night.
Chef Brandi Key was perfecting the gourmet, coppa-topped thin crust pizzas at this Washington location well before there was mention of the new Coppa Osteria in the Rice Village. The pizza here skews toward authentic Italian toppings, and the happy hour pricing is a steal.
The thin crust here somehow manages to stand up to the weight of the creative toppings. Those seeking a strange assortment of ingredients on their crust need only visit this restaurant to be inspired. The beer selection is also very respectable, with good local options, an impressive feat for the large, Georgia-based chain.
This Italian-born chain is an international success, and it's impressing Midtowners with both its regular thin crust and its Neapolitan-style options. It hasn't been around town as long as some other places on the map, but it did well enough to earn a good number of votes.
Another place that received several votes is this River Oaks spot that prides itself on authentic New York-style pizza. By-the-slice or by-the-pie, the options here have standard toppings on well-executed thin-but-sturdy crust for when you're just craving a solid traditional slice.
You wouldn't think that an Irish pub would gain acclaim for its pizza, but this bar's name was submitted to our tipline more than a few times. One of the super-thin crusts is topped with corned beef, an homage to the Irish name.
Whether you're ordering the Jamaican jerk chicken pizza or a traditional margherita, the pizza here received several email votes. The Woodlands-area parlor is giving that suburb a good name.
Even with some higher-end toppings and cheeses, Pink's manages to still seem fun and relaxed. The chain has been growing at an impressive rate, with locations opening up all over town, six total as of today. Order by the slice or pie, it's a good late-night option too.
Although its seen its share of controversy, due in large part to an unpaid wages lawsuit that was only recently settled, this pizza spot earned some votes thanks to its Indian toppings. The pizzeria has been topping classic hand-tossed crust with traditional Indian dishes for five years now.
Coal-fired pizza at Grimaldi’s has been a Texan success. This chain has improved the local pizza scene enough to have received more than a few votes for its less-sauce, more-cheese approach and perfectly chewy thin crust.
It might not be a designated pizza place, but some readers raved about the inventive slices here that have made it "a go-to" for those seeking good brick-oven-fired pizza in the Galleria area.
The most casual of Gloria and Marco Wiles' establishments, this pizzeria turns out gourmet pizzas topped with everything from baby clams to rapini greens in a laid-back atmosphere. The couple—who also owns Da Marco and Vinoteca Poscol— has a sampler pie on the menu that lets locals taste different slices all in one pie.
Among the most respected pizzerias in Houston, it was founded by owner Bill Hutchinson who left his first career to pursue his passion for pizza. He's also VPN-certified, a title that ensures locals an authentic Neapolitan-style pizza.
The family-owned pizzeria has been operating in Houston since 1983. In that time, it's earned a place in the local scene for its deep-dish options and fresh ingredients.
The original location on Antoine has been operating for 30 years and is still going strong. On the website, owner Fuzzy declares: "I opened this restaurant with only 500 square feet of kitchen and dining area."
The atmosphere at Antonio's Flying Pizza transports diners to some big Italian family's dining room, complete with loud Italian coming from Sicilian-born owner Antonio Rosa, a lively pizza vet. The pie-making process here is loud, too, with saucers of dough being flung into the air for a perfectly round pizza. It's been around for 40 years and seems to never change, which a good thing.
For some reason, Star Pizza sparks a huge debate with pizza snobs around the city. Some love it, others aren't so fond of it, but everyone can agree that after almost 38 years in business, it's definitely earned a place on the pizza icons map. Plus, it's hard to not crave the occasional Starburst and baked goat cheese.
Tattoo-covered pizza maker Anthony Calleo and his tattoo-covered truck have earned a strong local following thanks to a distinct brand and internationally-inspired slices. Calleo's Pi success bodes well for his upcoming brick-and-mortar shop and for his recently opened sister establishment Sandy Witch, inside Grand Prize Bar.
With 35 years under its belt, this southeast side pizza place remains a no-frills destination for solid pie. While they also serve a variety of other dishes, the place has become popular for its fresh toppings and yeasty, chewy crust.
The New York-style slices are huge, topped with fresh vegetables or crisp pepperoni have earned this pizza place several votes. The by-the-slice option also makes it a good lunch destination.
The thin crust that's chewy and perfectly charred somehow withstands the weight of the generous toppings at this family-owned place. The BYOB policy makes it a great place to hang out at the picnic table-packed patio, especially with refreshing on-site gelato.
For years, this pizza parlor has come to the rescue of many an over-served downtown reveler. The greasy pepperoni on a foldable, New York-style crust is perfect for soaking up beer—or having another pint from the impressive local draft selection—in the wee hours of the night.
Chef Brandi Key was perfecting the gourmet, coppa-topped thin crust pizzas at this Washington location well before there was mention of the new Coppa Osteria in the Rice Village. The pizza here skews toward authentic Italian toppings, and the happy hour pricing is a steal.
The thin crust here somehow manages to stand up to the weight of the creative toppings. Those seeking a strange assortment of ingredients on their crust need only visit this restaurant to be inspired. The beer selection is also very respectable, with good local options, an impressive feat for the large, Georgia-based chain.
This Italian-born chain is an international success, and it's impressing Midtowners with both its regular thin crust and its Neapolitan-style options. It hasn't been around town as long as some other places on the map, but it did well enough to earn a good number of votes.
Another place that received several votes is this River Oaks spot that prides itself on authentic New York-style pizza. By-the-slice or by-the-pie, the options here have standard toppings on well-executed thin-but-sturdy crust for when you're just craving a solid traditional slice.
You wouldn't think that an Irish pub would gain acclaim for its pizza, but this bar's name was submitted to our tipline more than a few times. One of the super-thin crusts is topped with corned beef, an homage to the Irish name.
Whether you're ordering the Jamaican jerk chicken pizza or a traditional margherita, the pizza here received several email votes. The Woodlands-area parlor is giving that suburb a good name.
Even with some higher-end toppings and cheeses, Pink's manages to still seem fun and relaxed. The chain has been growing at an impressive rate, with locations opening up all over town, six total as of today. Order by the slice or pie, it's a good late-night option too.
Although its seen its share of controversy, due in large part to an unpaid wages lawsuit that was only recently settled, this pizza spot earned some votes thanks to its Indian toppings. The pizzeria has been topping classic hand-tossed crust with traditional Indian dishes for five years now.
Coal-fired pizza at Grimaldi’s has been a Texan success. This chain has improved the local pizza scene enough to have received more than a few votes for its less-sauce, more-cheese approach and perfectly chewy thin crust.
It might not be a designated pizza place, but some readers raved about the inventive slices here that have made it "a go-to" for those seeking good brick-oven-fired pizza in the Galleria area.
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