{"id":494860,"date":"2026-01-05T20:34:09","date_gmt":"2026-01-05T20:34:09","guid":{"rendered":"https:\/\/www.europesays.com\/us\/494860\/"},"modified":"2026-01-05T20:34:09","modified_gmt":"2026-01-05T20:34:09","slug":"shredders-pizza-opening-in-the-houston-heights","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/494860\/","title":{"rendered":"Shredders Pizza opening in the Houston Heights"},"content":{"rendered":"

Two Houston hospitality veterans are teaming up to open a family friendly, delivery-focused pizzeria in the Heights. Set to open in late January, Shredders Pizza<\/strong><\/a> will New York-style pies and affordable wines for dine, delivery, and to-go. <\/p>\n

Located in the former Chicago Italian Beef & Pizza space at 1777 Airline Drive, Shredders unites Benjy Mason<\/a> (Johnny\u2019s Gold Brick, Winnie\u2019s, Starduster<\/a>) with chef Jason Kerr, who operates Jersey Village eatery Little Kitchen. Houston food obsessives may recall Kerr\u2019s time as the owner of the Zilla Eats food truck or as Monica Pope\u2019s sous chef at pioneering Houston restaurant Boulevard Bistro. Kerr and Mason formed a friendship when they worked together in the kitchen at Down House. <\/p>\n

Mason tells CultureMap that, as a parent, he needs a reliable delivery pizza that\u2019s better than a national chain but isn\u2019t as sophisticated as what\u2019s being produced by Houston’s artisan pizzerias, which don\u2019t always travel well or have flavors that appeal to kids. When Kerr told Mason he was already developing a casual pizzeria, Mason says he agreed to partner with him if they opened in the Heights and used the name \u201cShredders\u201d (more on that below). <\/p>\n

Since its focused on delivery and to-go, Shredders will only have seating for about 15 people. Easy mobile ordering will appeal to busy parents, a group that Mason considers himself part of. <\/p>\n

\u201cWhere my needs lie is that delivery pizza option,\u201d Mason tells CultureMap. \u201cI wanted to focus on nailing that first. I want the delivery to be as smooth as possible. That\u2019s why we\u2019re doing it in house. I want it to be a hospitality-focused delivery experience.\u201d<\/p>\n

The Pizza<\/strong><\/p>\n

Kerr\u2019s pizza dough uses a mix of King Arthur flour and whole wheat flour from Texas\u2019 Barton Springs Mill<\/a>. Fermented for 24-36 hours and baked in a traditional pizza oven, a Shredders pizza is intended to be light and crispy with \u201cenough structure to eat around the table or on the couch,\u201d according to a release.<\/p>\n

\u201cIt\u2019s not exactly New York. Maybe closer to New Haven,\u201d Kerr said in a statement. \u201cHonestly, it\u2019s just the pizza I like to make and my family likes to eat.\u201d<\/p>\n

All pizzas use Grande Mozzarella and an uncooked tomato sauce. Shredders will serve familiar favorites such as cheese and pepperoni pizzas as well as house specials such as:<\/p>\n