We’ve had a few “best pizza ever” moments: Rome, Naples, Chicago, and now, west Houston. The pizzaiolo here turns out seriously good pie, like a white pizza with garlic, cremini mushrooms, Boursin, and house-made mozzarella. We gushed over the Calabrese, with spicy soppressata and basil on a thin crust with a slight char and that delicate crunch that opens to soft, chewy goodness. You can carry out your pizza (no phone orders), but the pizza is primo right after its 90 seconds in the wood-fired brick oven. Dinnerware is paper plates and there’s no real decor, but the pizza’s the thing, so who cares?
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