Pizza Ballet at Pizaro's

The proof is in the pies at Pizaro's Pizza Napoletana, where dough is tossed in the air and comes to earth in heavenly fashion.

 See the intricate steps involved in creating a Napoletana-style pie at Pizaro's in this week's slideshow.

If you don't believe that there's any artistry in food, take a trip out west to Pizaro's Pizza Napoletana and watch pizzaiolo Bill Hutchison at work.

A strikingly modern ballet takes place each day here, as Pizaro's pizzaioli twirl flat rounds of dough into the air and catch them with soft, flour-coated hands outstretched. Behind them, Hutchison — owner and chef — alternates between two long-handled paddles: a wooden one that he uses to gently shuffle one pizza after another into the massive brick oven, and a more spindly copper one that he uses to gently coax out each pizza after it's spent only 90 short seconds cooking at 900 degrees Fahrenheit.

The simplicity of Pizaro's pizza allows you to focus on the few high-quality ingredients.
Troy Fields
The simplicity of Pizaro's pizza allows you to focus on the few high-quality ingredients.

Location Info


Pizaro's Pizza Napoletana

14028 Memorial Drive
Houston, TX 77079

Category: Restaurant > Pizza

Region: Memorial


Hours: 11 a.m. to 9 p.m. Monday through Friday, 11 a.m. to 10 p.m. Saturday, noon to 8 p.m. Sunday.

Caprese salad: $8
Margherita pizza: $12
Arugula and prosciutto pizza: $15
Polpette pizza: $16
Nutella pizza: $8

Read More:

Blog: Pizaro's Puts Artistry Into Its Napoletana-Style Pizzas
Slideshow: Perfect Pies at Pizaro's Pizza Napoletana

Although there are typically three to four people in that small space between the oven and the counter where pizzaioli roll out and toss the dough, they move together in fluid choreography. I've never once seen a fumble or a crashing turn despite the uptempo pace, and the end result of each day's intricate dance is the best pizza in Houston.

It's refreshing to be able to say something like that — "the best" — without being hyperbolic about the whole thing. Pizaro's Napoletana pizza truly is a thing of wonder, a style of pizza most well-known (and most appreciated) for its spartan spirit. It's made with a few vigorously vetted ingredients and very little else.

For the dough, it's Type 00 flour (a nearly pure white pastry flour with very little whole grain content), Neapolitan yeast, salt and water. Nothing else. It should be kneaded and formed by hand, and no more than 3 millimeters thick before firing in the oven. That oven should be wood-fired to at least 800 degrees, and the pizza should cook for only 60 to 90 seconds. When it emerges, the center will be thin and pliable while the crust will be thicker, with the fluffy texture and yeasty tug of a good piece of naan bread.

On top, only San Marzano tomatoes and mozzarella di bufala Campana — both very specific ingredients that are protected in their home country of Italy by a DOC designation that regulates quality and price — will do for the tomato sauce and cheese. And in order to become a master pie chef (or pizzaiolo), you must not only adhere to these standards for every single pizza you make — you must also be certified through the Naples-based organization Verace Pizza Napoletana (translation: true Neapolitan pizza).

But anyone can adhere to some guidelines, pay a $2,000 initial membership fee and get a VPN certification. "Personally, I've had pizza from VPN-certified pizzerias that has ranged from merely good to really great," wrote Adam Kuban in a June 2011 article on Slice, the pizza-obsessed portion of food megasite Serious Eats. "Because, in the end, you can follow all these guidelines and still turn out a mediocre result."

The real proof of Hutchison's talent is in the pies.

Modesty has been winning out for me lately, both when dining out and when eating at home. I haven't been as attracted to the crazy, complex dishes with a million moving parts as I have been to more straightforward items that are beguiling in their simplicity: lobster rolls at Maine-ly Sandwiches, steak-frites at L'Olivier, a sack of boiled crawfish at LA Crawfish or a bowl of homemade chili at The Chili Shak — dishes made with only a few basic ingredients and a lot of love.

The margherita pizza is the best example of this phenomenon in action at Pizaro's. It's the most basic pizza the Memorial-area restaurant offers, and the best. The simplicity of the pizza is exactly what allows you to focus on the high-quality ingredients that went into it: incredibly sweet San Marzano tomatoes with a bright, tart zing and the creamy, salty dabs of mozzarella di bufala that have a nearly grassy finish to them. Getting to the crust is the best part, however, and I say that as a person who normally discards sandwich crusts and "pizza bones."

The texture of that crust is a marvel every single time. Every. Time. It's springy and bouncy but still marvelously dense, with a chew to it that makes you want to simply close your eyes, shut out everything else around you and concentrate on that blissfully perfect crust. Houstonians aren't necessarily accustomed to baked goods that inspire this much purple prose — we can barely get po-boy bread right most of the time, let alone fancier baked items like croissants — so Pizaro's crust can be something of a revelation. Ah, so this is how amazing flour, water and yeast can taste!

Even with its more ambitious pizzas, Pizaro's never lets the toppings overwhelm the basic ingredients, as with a recent daily special that featured hickory-smoked pork belly with a tinge of maple and a few oven-roasted mushrooms on top. The hickory and maple sweetness of the pork belly was a pleasant contrast against the salty cheese and earthy mushrooms, but you only tasted faint hints of that sweetness in each bite. Any more would have been overkill.

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My Voice Nation Help

Nice piece. Like you here, Bill spends a lot of his time educating people about pizza and trying to jigger loose their preconceptions about toppings and carry out. I like his pies a lot but I prefer the menu at Dolce Vita where I can order something as simple as anchovy, tomato and mozzarella or one with tomato, garlic and oregano. Btw, I noticed that Marco Wiles finally stopped serving his pies uncut, as they do in Italy...guess we all have to make certain concessions to American expectations.


Having just spent a month in Italy trying pizza from Naples to Milan, I have decided American palates for pizza have been been dumbed down by Papa John's, Little Caesar's, Pizza Hut and on ... and on. They've come to expect thick crispy crusts that have to support a mountain of jumbled ingredients and cheese all swimming in way to much tomato sauce.

And whether you eat a pizza in Naples or Milan - they're regionally different - they all have one thing in common; the crust is the supporting actor but it's the ingredients that are the lead. And it's usually no more than 3 ingredients competing to please your taste buds.

Italian pizza is meant to be fired and eaten right away. They're not intended to be shoved in a box to become sweaty and soggy.

You stuffed crust meat lover pizza eaters can have your guck but don't try to compare it to any true Italian style pizza. It's like comparing the wall art you'd buy at Rooms To Go to a da Vinci original.

FattyFatBastard topcommenter

Maybe I was there on a bad day, but I was simply underwhelmed.  The crust was about the same as any soggy thin crust pizza I've had before.  It's not that I didn't get it.  I've had authentic pies before from all over the country.  Not just Papa John's & Pizza Hut.  My friend agreed that it was nothing special. Lucky's Pub has a better version of a good thin crust pie, and I'm dead serious.  (or at least they did a few years ago.)

If they get another location closer to town, I will give them a second chance, but it's currently too far for me.  For that distance, I'll simply go to Burger Guys or some other new place.


This is one of Houston's best restaurants. No ambience but who cares when the za is this good!.


Been there several times and generally like the pizza, they just don't travel well.  The ultra-thin crust turns soggy and limp really quickly.  Hint:  enjoy your pizza at Pizaro's and remember it is BYOB.  FWIW there is a Mexican restaurant next door that does decent margaritas.


I think it is interesting that it seems like so many of the really good pies in Houston are being made outside the Loop. Well, interesting and annoying, since I live inside the Loop.  


I had a team of people from out of town working on an all-nighter in our office which is nearby Pizaro...  Simple steps to being a hero:  Order about ten pies, several salads and flat breads, bring them to the office, open the boxes and step out of the way of the thundering herd.  Team morale improved by several orders of magnitude.


My boyfriend and I ate here six months ago and if not for the drive and price, I would be here once a month.  We can't stop dreaming of this place.  I knew I was in the right place when after they delivered my Italian Flat Bread (Freshly baked, brushed with olive oil and garlic. with truffle oil), the girl at the table next to me shrieked "I should have gotten that!"  Then that glorious pizza was delivered, oh yeah, it was glorious.  I can't wait to try the Patata e Funghi (Potato & Mushroom) (Truffle oil, Yukon gold potato, oven roasted mushrooms, mozzarella, rosemary, and garlic).



You made this Pizza sound downright Sexy! Great article, and I can't wait to try the Pizza!


@Aggie_Kelli truffle oil?? that immediately put me off.

I love truffles but truffle oil is dubious. It belongs in the same category as bacon bits, margarine, fake crab, and cheez whiz.


@reverendvelvet @Aggie_Kelli Well that's really a damn shame because whatever they put on it made it delicious.  Like superhero delicious, oh my god delicious, like I could eat it once a week delicious.  Your loss.  #justsaying