The Absolute Best Pizza in Houston

If crisp, cheesy, perfectly executed bar pies with cheffed up toppings are your thing (as they should be), this buzzy EaDo restaurant and patio is your new go-to. Choose from sublime signature combos like chili ricotta cream, Tuscan salami, and fennel, or pancetta, smoked mozzarella, and seasonal peppers, then do yourself a huge favor and add on a few Saucy Bois—AKA scratchmade dips and drizzles like ace hot sauce, Salami XO, and a superbly herby Fancy Ranch.
How to book: Order take-out via Toast.

Everything that goes into these ridiculously tasty wood-fired pies is fresh as all get out. We’re talking heirloom flour from Barton Spring Mill, Northern Cali tomatoes, hand-stretched mozzarella, and seasonally appropriate toppings corralled straight from local farmers and artisans. The pop-up concept comes from Houston’s own chef Angelo Emiliani, who trained with famed pizzaiolo Chris Bianco of LA’s Pizzeria Bianco before returning home to blow H-town’s pizza-loving mind. You can find both his Neapolitan and crusty, square creations at markets around town, as well as at regular spots like beloved neighborhood wine bar, How to Survive on Land and Sea.
How to book: Follow on Instagram for pop-up details and pre-ordering instructions.

At his classic Italian-American haunt, veteran chef Lance Fegen shows off his Southern roots with Sicilian style pies… ones that are gorgeously scorched and bubbly on the outside, and pillowy as hell on the inside. Go for the Purple Rain, a fried eggplant- and fresh ricotta-topped number finished with house gravy and Sicilian olive oil, and add on some cheesy stuffed pepperoni bread because you deserve it.
How to book: Order take-out via Toast.

Fans of foldable, New York-style slices know to hit up this mini-empire, which has been slinging ‘za since 1980. It’s best to stick to the basics, here—trusty old pepperoni and maybe a sprinkling of jalapeño, because this is Houston, afterall—as to not overwhelm the crust or detract from perfect, gooey mozzarella pull.
How to book: Stop by for first come, first served seating, call your nearest location for take-out, or get delivery via Slice.

Woodfired pizza and phenomenal apps to boot
Imports like Caputo brand “double zero” flour and an 800-degree wood-burning oven mean every doughy Bollo pie comes out blistered and smoky. Get the pizzas topped with classics like prosciutto di Parma and creamy buffalo mozz (also imported); or go full Lone Star with everything from fresh jalapeños to crazy good Texas Wagyu beef. Before you dig into the pie, it’s best to start with a mess of small plates, including but not limited to black truffle burrata, local beets, plump meatballs, and Gulf shrimp crostini.
How to book: Reserve via Yelp, order take-out via MenuPages, or get delivery via Uber Eats.

Don’t knock it ‘cause it’s Dallas born; this pizza joint makes transcendent, certified Neapolitan-style pizza with fresh dough scorched in an intensely hot wood-burning oven. Locals love the Honey Bastard, smooched with housemade mozzarella, hot soppressata, bacon marmalade and habanero honey. The fact that any of the pies can be made spicy for an extra $2, adding on a heat-punch from calabrian chiles & Yellowbird Serrano hot sauce, is an added bonus. Just don’t ask for any ranch dressing to balance that heat… there are local beers for that.
How to book: Stop by for first come, first served seating, order take-out via Aloha, or get delivery via Uber Eats.

One good thing to come out of the absolute dumpster fire that has been the past year and change is Coltivare’s pivot from its no-reservations policy. Meaning, yes—you can now fully guarantee access to the borderline euphoric eats, whether that’s a rustic, chubby pie loaded with local squash and smoked mozz and paired with Black Pepper Spaghetti and a seasonally refreshed tipple, or a classic Revival Pepperoni and some made-from-scratch Focaccia used to sop up your side piece of Drunken Mussels.
How to book: Order take-out via Toast.

This Midtown staple boasts the most authentically Italian pizza in town. That’s because the massive chain got its start in Italy before making its way to Houston. You’ll find 40+ pies at this outpost, from the legitimately amazing prosciutto crudo to the heavenly ricotta & spinach. You’ll also find one of the best weekday happy hours and all-you-can-eat gnocchi on the 29th of every month, both of which have absolutely nothing to do with pizza but deserve to be mentioned.
How to book: Stop by for first come, first served seating or order delivery via Uber Eats.

Ever hear of pepperoni cups? Ever try a Detroit-style pie? How about a Detroit-style pie next to a New York-style one and a Neapolitan pizza? Pizaro’s gives you the chance to try all three pizza styles, topped with high-class toppings from Iberico ham and Bufala mozzarella to anchovies and crimini mushrooms. How could it get any better, you ask? NUTELLA FLATBREAD.
How to book: Stop by for first come, first served seating or order take-out and delivery via HungerRush.

Topped with things like housemade fior di latte, soppressata, and Calabrian chilis before being wood fired at 900+ degrees until bubbling and charred, these red- and white-based regional Italian pies are a force to be reckoned with. But here in this modern mid-rise storefront, it’s truly all about the crust: soft and pillowy on the inside, crunchy and crisp on the outside. Take the pies down with add-ons like fire-roasted polpette, red wine, and gelato. As is tradition.
How to book: Stop by for first come, first served seating or order take-out online.

Follow the Yankee caps to this zero frills pizzeria, where the service is just as New York-style as the lightly sauced, thin and crisp slices. Don’t expect a ton of small talk, just solidly executed plain, pepperoni, and Italian sausage pies that come out fast and hot, including an on-point Sicilian square pie. You can get chicken parm subs, ricotta-stuffed calzones, and stacks on stacks on stacks of garlic knots, too.
How to book: Stop by for first come, first served seating, call 713-526-1182 for take-out, or order delivery via Uber Eats.

This little brother to Coltivare sits in the “young,” hip neighborhood of EaDo, slinging pizza dough by the pie and slice straight from its wood-burning oven. Come here for traditional, foldable New York-style pizzas (and gluten-free options), with toppings ranging from housemade Italian sausage, charcoal chicken, and fatback bacon to Calabrian chili, pickled jalapeño, and French feta. It’s also got beer, wine, frozen margs, a nextdoor cocktail bar, and late-night hours.
How to book: Stop by for first come, first served seating or order take-out and delivery via HungerRush.

Chef Ben McPherson mans the open kitchen at this innovative concept, one of a handful of stalls within the sleek Bravery Chef Hall. “BOH” (pronounced ‘bo’) is Italian slang for “I don’t know,” and while the kitchen embodies the playful philosophy, it seems that McPherson does know exactly what he’s doing when it comes to his technique. Roman-style Pizza al Taglio gets fired in a Marra Forni oven, its fermented dough coming out surprisingly crisp, light, and airy for a slice so thick, while Sicilian salt and high-quality toppings like mortadella, truffle, and pistachio make the simple street food swoon-worthy. Look out for a second location, set to open soon at Railway Heights.
How to book: Stop by for first come, first served seating or order take-out and delivery via Toast.

Yes, this is a pizza list, but we have to talk about “fat sandwiches” for a second. This Westside pizza joint has them -- subs packed with stuffings like cheesesteak, fries, and mozzarella sticks -- as well as East Coast-style pies and slices in the form of Vodka Pizza, Eggplant Rollatini Pizza, and White Pizza (with real deal ricotta instead of the alfredo-sauced numbers that some joints try to pawn off as white pizza here in Houston). It’s a must-visit spot for any East Coaster looking for a taste of home.
How to book: Stop by for first come, first served seating or order take-out and delivery via HungerRush.

Part creative studio, part pizzeria, this artsy spot combines art, music and poetry, and rustic pies inspired by owner Vanessa Fernandez Favreau’s travels. The dough is slow fermented, here, creating a pillowy, cracker-crisp crust for its open-fire 13” pies. Go for the Cinque Formaggi, with fior di latte, mozzarella, gorgonzola, goat cheese, and parmesan, then crank it up with arugula and prosciutto because you can.
How to book: Stop by for first come, first served seating or order take-out via RevelUp.

We kinda wish we thought of the dreamboat of a creation that is the Cacio e Pepe Pizza at Rosie Cannonball. That’s the Montrose stunner’s hot take on the “it girl” pasta of the moment, in which black pepper, super legit Italian cheeses (Rosie’s sister establishment is a nextdoor wine and cheese shop), and a velvety cream sauce coat a gorgeously blistered crust. You’ll want to try that pie, and the perfectly poised Speck & Chile Oil one… oh and the Sausage Pizza finished with smoked tomato, smoked mozz, and za'atar.
How to book: Order take-out via Toast.