Favorite Three: Pizza Places

• 1. Bombay Pizza 2. Dolce Vita Nothing else even deserves to be on the board. Who are these people that not one even mentioned Bombay Pizza?

• Pink's is indeed promising, but the sauce is too sweet. Zuccherino.

• Grimaldi's Dolce Vita Pink's

• What was the story with the owner of Late Nite Pie stealing people's credit cards? Was that ever covered on this blog? Harris County District Court Case No. 2011-22722

• Brooklyn Brothers Vito's Famous

• If you're coming all the way to FM 1960, come a little farther to Spring Cypress and try Vito's famous.....he's from Philly, but he's made believers out of our little community.

• What are some of your other favorite pizza places Hoodoo2222?

• I think Evan was being sarcastic?

• I've tried Brothers and I really like it. It's a great place for lunch. I like to sit at the counter and talk to the brothers. If Ali likes Brothers and Brooklyn Pizzeria I will have look them up.

• I agree, Cici's is all the rage where I live in the Woodlands!

• No Cicis?

• another vote for Luigi's

• Well, I agree that Pink's is no bargain, but when they're on it's a pretty good pie by Houston standards.

• No bombay pizza co? Saag paneer and tandoori chicken pizza anyone?

• Oh, and I'm right there with you on Romano's. Love that place.

• Great story...in fact, this is a great thread.

• For the prices they charge, I certainly hope not.

• No Pinks???

• We went to Antonio's for prom. Somehow, the limo driver ended up going inside and eating dinner with us. Distracted by my date, I missed the whole exchange that led him to believe he should come inside with us. Maybe he thought we were just making a bathroom stop or something. The whole episode was kind of weird but at least it gave me something to mention in the comments of a blog post years later.

• Dolce Vita Russo's Napoli

• JB, you are absolutely right on the 'crust perimeter infringement zone' problem. An update to the spreadsheet would include a measurement of the non-certified perimeter and subtract that from the overall 'premium flavor zone'. I plan to attack that in the future when my waistline can handle a full on city-wide pizza assault to make the needed measurements. In defense of Luigi's, I have found that they take the cheese and sauce pretty close to the edge on the smaller pizzas so they do alleviate this issue somewhat.

• I love Kenneally's. Also Piola, and really out in left field, Whole Foods.

• ponzos is my favorite ny style pizza by far

• just went to the De Buffeto website and looked at their pizza. I see what you mean. It at least appears consistent with your description. thanks!

• Surprised not to see the Mexican Pizza. Also, Dominoes >> Pizza Hut

• The problem there lies in a different ratio: large pizzas are always better than medium pizzas because the cheese to crust ratio is greater. Smaller pizzas are too doughy. Plus, with a large, there's more pizza to eat.

• Really surprised at the absence of Grimaldi's.

• At $6.99, the medium 12" cheese at Luigi's Pizza in midtown is amazing. Using the formula for the area of a circle (pi * r squared), I have proven mathematically that Luigi's delivers the best flavor/$ ratio in Houston. The numbers don't lie, it's all in the spreadsheet. Curiously, Luigi's is one of the only places where it makes financial sense to order the medium instead of the large (I hope they don't see this and change their pricing). Plus it's BYOB and you can play Bocce, so there's that too. I need to expand the spreadsheet to include the 'premium' pizzerias (Dolce Vita, etc.). But Luigi's is my clear winner in the mid-range pie houses.

• Dolce Vita Romano's Luigi's

• I love Antonio's on Hillcroft just south of Westheimer. If you're lucky you get to see the owner and two daughters yelling at each other in Italian. It doesn't get any more authentic than that. My other two choices are Romano's and Brother's.

• Grimaldis, Brother's, and (out of left field) Kenneally's.

• Yes, Da Marco does Neopolitan right and is certified.

• At least no one has chosen Star; that's a good sign. That pic of Simone's pizza is frightening, so thanks for the disqualifying heads-up. Dolce Vita...things there just feel right. Brother's....Brooklyn dudes. Romano's...Brooklyn dudes.

• The worst pizza I have ever had in my life was Ken Hoffman's beloved Da Buffeto in Rome. THE WORST. It was a scalding hot Totino's-esque nightmare served at a dump. Hot circle of garbage.

• speaking of pizza in Italy, could someone please fire Ken Hoffman? among the old coots and white trash who e-mail and write him, he is a self-anointed authority on knowing "the best places for pizza in Rome" I'm sorry, if I want to know where to find pizza in Italy, I'm sure as hell not asking this jackass

• We have a Russo's up here... and I seriously swear it tastes better in Houston than in Dallas! Got an inquiry: Is anyone in Houston doing a good Neapolitan pizza? Are there any Houston restaurants equipped with the ovens built in Naples then shipped over here? More and more of these establishments have set up shop across the state. Dough in San Antonio is very well-known as is Luciano, Austin recently opened Backspace. Dallas will have three Neapolitan pizza specalists soon: Cavalli, Cane Rosso opened earlier this year (the owner said they just passed VPN certification), and Dough has a restaurant opening soon. Just saying that I think it's a type of food that would have a place in Houston's diverse food landscape. Maybe even following the mobile oven turned into successful restaurant route that Cane Rosso could be feasible there as well! And don't let the char/ash fool you; a skilled pizzaiolo won't leave your crust "burned" and it'll be more of a smoky flavor imparted by the oven and wood. Certainly a flavor I didn't expect to find in pizza.

• Ali is right on regarding Brother's. Make the trip out to Highway 6 and I-10 and give it a try. Just don't go on a Sunday as they are closed.

• +1 for Grimaldi's, and add Romano's and Dolce Vita

• Mine, in no particular order Crust Pizza Caffe Bello Grimaldi's

TotalComments: 39