Best Pizzeria (2003)
Frozen dough, machine sheeters and conveyor belt ovens long ago took over the pizza business. Thanks to the miracle of technology, Houston pizzerias can now turn out crappy pizzas in under five minutes! But compared to most pizzerias in Houston, Pizza Bella is making perfect pies. They use a stainless-steel Blodget brand pizza oven with a brick floor -- one of the best of its class. They hand-throw their own homemade dough and they don't dock it, or run it through a sheeter. But you still have to avoid the overloaded pizzas on the menu if you want to get a crispy crust. Try the margherita; it's nothing but Roma tomatoes sliced thin lengthwise, a smattering of fresh basil leaves and a little garlic over olive oil. A simple fresh-out-of-the-oven flatbread with just enough garlic-infused olive oil and a few scant but aromatic toppings -- this is what pizza is all about.