Each day, the chefs at Pepperoni's Pizza's eight locations crush premium tomatoes into sauces, roll out homemade dough, then cover the freshly baked pies with natural mozzarella. Diners can build their own creations from more than 30 toppings, including bacon bits and pineapples, or opt for more than 10 specialty pizzas such as the New Yorker, smothered with heaping amounts of sauce, cheese, and pepperoni. Their menu also sates hearty appetites with more than 20 oven-baked subs, as well as local favorites such as calzones and smokey BBQ Buffalo wings.
At the heart of every dish on Candelari's menu—including its signature thin- ($17–$22), thick- ($18–$23), and deep-dish-style ($19–$24) pizzas—are the famous Italian-sausage recipes of Alberto Candelari, all of which are made with choice meat, natural spices, and hints of liqueur. The T-Rex's spread of pepperoni, ground sirloin, useless forearms, Canadian bacon, and Candelari’s andouille and original Italian sausages lets you sample all of the finest meat-fruits of Candelari Sausage Company founders Greg Wheeler and “King of Sausages” Michael May (Alberto’s grandson). Build up to its bounty beforehand with a plate of sausage misto ($7), which features grilled Italian, turkey-jalapeño, and chicken-apple sausages piled atop provolone polenta. Diners that look suspiciously like flocks of seagulls inside a trench coat can find out what a grilled salmon ($14) tastes like when complemented by gulf shrimp, lemon-caper butter sauce, and veggies. Otherwise, avoid all the menu botheration and opt for the daily lunch buffet ($9–$9.50), which includes unlimited pizza, pasta, salad, and a drink.
With parents hailing from Sicily and Naples, Anthony Russo enjoyed an Italian upbringing. By age 12, he spent much of his time in the kitchen, learning to prepare Old World recipes with his family and family friends. And from the flurry of Italian phrases and conversation, one quote of his father's stuck with him most: "If you can't make it fresh, don't serve it!"
Several decades later, Anthony has hand-tossed his own Italian restaurant franchise and, true to his father's words, employs fresh ingredients in the same family recipes that were passed down to him. Amid exposed brick and walls the warm hue of marinara, skilled chefs craft New York–style brick-oven pizzas with toppings such as spinach, sundried tomatoes, and capers. Servers stand ready to answer questions about the restaurant’s wine lists, letting guests know which wines pair best with the Pizzotto sandwich or whether pinot noir can really turn dogs invisible.
Papa Murphy's Take 'n' Bake Pizza was born out of the owner's frustration with bad pizza from chains, which often tasted as if every ingredient was canned or frozen. Deciding to change the industry, Papa Murphy's tosses every ingredient, all of which are never frozen, onto the crust in front of the customer's eyes and sends them home to bake in a home oven. This dedication to fresh flavor earned Papa Murphy's the top spot on Zagat's National Chain survey.
Visitors can create their own take on the pizza pie or chomp into one of their signature pizzas, which range from meat-filled stuffed crust to calorie-conscious lite varieties covered in vegetables. Their appetizers and desserts follow the same pattern. Customers order raw cookie dough or cheesy bread ripe for the baking, resulting in every course being fresh from the oven.
Center Court Pizza & Brew ramps up the classic combo of pizza, beer, and sports thanks to daily made pizza dough, craft beers from across the country, and television screens abuzz with the big game. Sports and pizza collide atop the touchdown pizza, with pepperoni, sausage, Canadian bacon, and a slew of crisp vegetables, a pie that begs for a pint from Rogue Ales or St. Arnold Brewing Company. Pizzas are the centerpieces here, but robust plates of pastas, wings slathered in sauces and dry rubs, and bread-splitting subs round out the menu. End the game with a homemade dessert that adds sweetness to a bitter loss better than an eviction notice sealed with a kiss.
Sitting inside Bombay Pizza Company, owner Viral Patel watched the Food Network's The Best Thing I Ever Ate, waiting alongside family and friends for a mention of his Slumdog pizza, a fusion of Indian and Italian flavors. After the 30-second spot, the restaurant erupted into a standing ovation.
Patel's journey to that moment first began when he quit his job in restaurant management to travel around India learning how to cook. Hoping to one day open a restaurant of his own, Patel returned to the United States and became interested in pizza, buying his own pizza stone and experimenting with new recipes, which fused Indian flavors with the traditionally Italian pies. He opened Bombay Pizza Company with the help of his mother, Sonali, who also inspired the Sonu's Rita pizza, which combines house-made cilantro-mint chutney with a margarita pizza. Soon after the restaurant opened, it was awarded Houston Press's Best Pizza in 2010. In addition to pizza, the menu features Indian street fare such as the kati roll with tandoori chicken and paneer and traditional Italian dishes such as lasagna and chicken parmagiana.
Today, Bombay Pizza Company has two locations, the original in Houston and a second, larger location in Sugar Land. Both eateries feature saffron-hued walls, the soft glow of Thomas Edison–style filament light bulbs, and photos of Bombay residents performing daily activities including washing clothes, fishing, and playing chess. The Sugar Land location also features an outdoor patio, microbrews on tap, and a private dining area.