Located just north of Houston, this Chicago-style pizza joint has been slinging some of the best tavern-style pizza in the area since 2015. The pizza here comes out hot with thin crust, a slightly sweet sauce, and a perfectly browned and textured cheese pepper with the peppering of its special Chitalian seasoning, Build your perfect pie by choosing the toppings yourself, or opt for one of its combinations, like its popular Meat Lovers, the Supreme, or the seafood pizza, which features a creamy alfredo base and layers of mozzarella, shrimp, crawfish, and lobster. For those not wanting to travel far, visit the Chitalian food truck at 4501 Almeda Road, where the pizzas come out just as piping hot.

Head to this Northside pizza joint, and you might spot chef Andreas Dal Monte hard at work, placing his homemade oblong-shaped, Roma-style pizzas into the fire. Made with a tender dough that has a maturation process of at least 48 hours, these pies are garnished with some of the freshest ingredients. Try its satisfying margherita, the sausage and potato, or amatriciana pizzas, but be warned — this pizza is quite coveted. Open from 11 a.m. to 2 p.m. on Wednesdays and Thursdays, and from 10:30 p.m. to 2 p.m. on Sundays, ORG sells all its food until sellout, so be sure to get there early before a line forms. You can always treat yourself to one of the pastries and coffee drinks while you wait, or if in a rush, take a frozen pizza or focaccia to-go to bake at home.

Karbach Brewing Co. is pairing its classic, new, and experimental beers with the pizza at its newest restaurant, Pizza & Pints. Located just adjacent to its brewery in Spring Branch, the pizza and beer hall features “new-age” Neopolitan pies with inventive toppings, including a classic pepperoni drizzled with hot honey, an al pastor pizza with salsa verde and pineapple, and its very Houston Big Tex pizza with house-smoked brisket and its tangy Love Street barbecue sauce. Diners can enjoy non-pizza items, including crispy mozzarella sticks with a lengthy cheese pull, salads, and the most decadent chocolate cake, of which only eight slices are sold per day.

This rustic Heights restaurant keeps things simple and sophisticated with pizza offerings built with farm-fresh toppings. Go classic with the more traditional house pepperoni pizza or the slow-cooked pork pie topped with caramelized onions, chiles, toma cheese, fennel pollen, and local peppers. Pair with its summery heirloom melon and the little gem lettuce salad, which features garden basil, candied pecans, feta, cucumbers, and a squeeze of lemon.

Named after the slang term for the saucy line where the cheese and crust meet on a pizza, Coastline feels like a neighborhood pizza joint that’s been here before thanks to its personable bartenders, solid cocktails, and close-knit, cozy setup. The First Ward bar offers its wood-fired Neapolitan pies, including a pesto-topped Bianca, and its signature thin-crusted Texas-style grilled pies, which offer a delightful char. Try the OG Mozzarella. Layered with Italian sausage, pepperoncini, ricotta, habanero honey, basil, and house tomato sauce — it’s the perfect combination of sweet and savory with a hint of spice.

At this BYOB Napoletana-style pizzeria, red and white pies are baked at 900 degrees in the restaurant’s wood-fired oven. Choose your adventure with toppings like Iberico de bellota, prosciutto, and goat cheese, or select from the already-established fusions like the fragrant, truffle oil-topped patata y funghi. New York and Detroit-style offerings are available, too, including Pizaro’s special Stuffed Detroit-style pie that’s packed with ricotta, mozzarella, and tomato sauce, or the sweet and savory Mr. Sweet Pea, an ornate assembly of caramelized onions, bell peppers, and Italian sausage.

Southern Naples and California cooking converge at this Michelin-recognized California import. Helmed by executive chef Daniele Uditi, the new River Oaks Shopping Center outpost offers Pizzana’s signature cacio e pepe pizza, with provoloncino di agerola, fior di latte, parmigiano crema, and cracked black pepper. Aside from pasta and salads, Houston diners are also treated to their city-specific dishes like its Tex-Mex pizza, which comes with spiced porchetta, roasted tomato chipotle salsa, parsley cilantro salsa verde, fior di latte, shaved serrano chile, and several Mexican spices, plus frozen Aperol slushies.

At this EaDo pizza haven, doughy slices provide a solid base for hearty meats, veggies, and cheese. The provolone-laden classic pairs pepperoni and Italian sausage with mushrooms, red peppers, onions, and olives, while the Maui Wowie layers roasted pineapple with prosciutto and pickled jalapeños. Stop by for lunch and enjoy a pizza-combo meal for a cool $11, or opt for a late-night slice after enjoying live music at its next-door sister bar Lightnin’s Good Times.

Formerly the location of How to Survive on Land and Sea, this Second Ward pizza bar keeps it simple, with cold drinks and hot, crispy New York-style pizza readily available by the slice or in whole pie form. The toppings are fairly classic, too — with cheese, pepperoni, sausage, and a special vegetarian slice. Pair your pick with a cocktail, a beer, or a glass or bottle of wine, and enjoy the company of East End’s literal neighbors at the bar from noon to midnight.

Terrence Gallivan, the chef behind the shuttered Pass & Provisions, makes his return with this crudo-slinging pizzeria, which promises Houstonians a refreshing balance of hot and cold dishes. Start with the oysters on the half shell, served with calamansi and pink peppercorn mignonette, or the hibiscus-cured salmon before devouring enticing pizzas like the mortadella-laced pie that’s drizzled in an earthy pistachio pesto and dotted with balsamic onions. The smoked maitake pizza, which is covered in scamorza cheese, tomatoes, and rosemary, is another worthy pizza pick before the essential finisher — pistachio soft-serve with a chocolate-covered cannoli shell. Insider tip: Bring your credit card, and be sure to take advantage of its walk-in seating at the bar and on the patio. Elro, which is cashless, only has seven tables available for reservation.

This Montrose restaurant has had diners begging its chef Travis McShane to extend its Neapolitan-style pizza offerings beyond lunch and brunch, and finally, their wish has been granted. Ostia now slings its beloved pies around the clock, with classic margheritas; a rossa, made with tomato sauce, garlic chile oil, and pepperoni; and an ever-changing version of the bianco, its white pizza. Pair with its classic Caesar salad and a breezy spritz.

As if dough going airborne isn’t enough to get anyone’s attention, this 53-year-old restaurant backs up its pizza-tossing skills with freshness and flavor. With owners from New York by way of Sicily, Antonio’s offers pies up to 16 inches with a host of toppings. Trust the staff to choose a combination for you and get one of many signature styles, including the Tartufa, a combination of mushrooms, prosciutto, mozzarella, cream sauce, and truffle oil. Add the fried calamari or its pasta — dishes that prove Antonio’s does all Italian well.

Named after a red supergiant star but pronounced “Beetlejuice, Beetlejuice” like the eery, iconic movie character, this intergalactic cocktail bar and pizzeria promises cheesy, crispy-crusted pizzas, all baked in cast iron pans. The Pepps pizza, made with natural-cased pepperoni, and the cheese pizza are both classics, but if you’re being adventurous, try the Alpha Centauri, made with house-made sausage, sauteed peppers, Calabrian chili oil, and a hint of orange zest. Big fan of dough? Order the Space Balls, which are like a fried hybrid of garlic bread and beignets, served with marinara.

Reminiscent of old-school pizza joints, locals swear by this East End, family-owned establishment for dishing out consistently good pizza with a side of nostalgia for more than 40 years. All favorites, including the Super Duper Supreme, Meat Lovers, and a Hawaiian pizza with ham and pineapple, can be customized with thin, New York-style, deep dish, or whole wheat crusts, and pair well with the crispy wings, fried pickles, and cheesy breadsticks.

Upstate New York has long been attuned to the ingenious combination of pizza and wings, and the recently opened Cup N Char brings that joyful pairing to the Houston area. Located in an unassuming strip mall, the restaurant has quickly charmed locals with playful options like the chicken finger pizza and the Grassy Steak pie — pizza piled with grilled chicken and a sharp blend of onions, spinach, and banana peppers. Wing sides range from portions of 10 to 50, ensuring that whether it’s game day or an afternoon in the neighborhood, there’s plenty of saucy goodness for all.