The Absolute Best Pizza in Houston
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.