{"id":410511,"date":"2025-11-28T11:56:10","date_gmt":"2025-11-28T11:56:10","guid":{"rendered":"https:\/\/www.europesays.com\/us\/410511\/"},"modified":"2025-11-28T11:56:10","modified_gmt":"2025-11-28T11:56:10","slug":"best-of-houston-2025-best-pizza","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/410511\/","title":{"rendered":"Best Of Houston\u00ae 2025: Best Pizza"},"content":{"rendered":"<p>\t\t\t\t\tOverview:<\/p>\n<p>We choose this year\u2019s winner of Houston\u2019s Best Pizza.<\/p>\n<p><b>Best Pizza: Pizaro\u2019s Pizza Napoletana<\/b><\/p>\n<p>Pizaro\u2019s has been firing up some of Houston\u2019s best pies since 2011, with two locations and three killer styles \u2014 authentic Napoletana blistered at 900 degrees, foldable New York, and cheesy, twice-baked Detroit. Each pie proves why this spot\u2019s a certified Houston classic, but the team still keeps things fresh with inventive specials like the Mortadella &amp; Stracciatella sandwich and the Oh My Goud pie, loaded with butternut squash and crispy prosciutto. Regulars swear by the Sweet Pea and the fiery Vesuvius, a ghost pepper-laced masterpiece tamed by housemade ricotta.<\/p>\n<p>Multiple locations<\/p>\n<p><a href=\"http:\/\/pizarospizza.com\" target=\"_blank\" rel=\"noopener\">pizarospizza.com<\/a><\/p>\n<p class=\"collection-link has-small-font-size\">This article appears in <a href=\"https:\/\/www.houstonpress.com\/?post_type=newspack_collection&amp;p=390334\" target=\"_blank\" rel=\"noopener\">Jan 1 \u2013 Dec 31, 2025<\/a>.<\/p>\n<p>\n\tRelated<\/p>\n","protected":false},"excerpt":{"rendered":"Overview: We choose this year\u2019s winner of Houston\u2019s Best Pizza. Best Pizza: Pizaro\u2019s Pizza Napoletana Pizaro\u2019s has been&hellip;\n","protected":false},"author":3,"featured_media":410512,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5130],"tags":[193113,174102,112143,49124,193114,193115,12730,4345,193116,425,193117,153698,193118,49125,193119,14835,193120,8463,53148,40349,358,3187],"class_list":{"0":"post-410511","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-houston","8":"tag-00-flour","9":"tag-best-of-houston","10":"tag-best-pizza","11":"tag-cheese","12":"tag-detroit-pizza","13":"tag-double-zero-flour","14":"tag-homepage","15":"tag-houston","16":"tag-imported","17":"tag-local","18":"tag-napoletana","19":"tag-neapolitan","20":"tag-new-york-pizza","21":"tag-oven","22":"tag-pepperoni","23":"tag-pie","24":"tag-pizaros","25":"tag-restaurant","26":"tag-sausage","27":"tag-slice","28":"tag-texas","29":"tag-tx"},"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/410511","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=410511"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/410511\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/410512"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=410511"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=410511"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=410511"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}