Pizza - Could This Be The Best Pizza In Houston?

ORG Pizza 006 

Andrea dal Monte. Of Rome. A Roman style "pinsa". Crunchy. Superb flavor. Well, just perfect.

Open from 9:00 to 2:00 on Sunday, ORG Pizza 006 is tucked away a little north of Tidwell on Yale at 5618 Yale.  

Chef Andrea dal Monte. 

For me, the crust is perfect. Chewy and delicious. The quality of ingredients is about as good as it gets. His skill as a pizzaolo, well, for me, I wouldn't want to eat anywhere else on a Sunday, mid-day. Prices are almost too reasonable. 

And, he also produces excellent gelati in remarkably interesting flavors.

John Nechman writes: “. Thank you, thank you, thank you to H-Town mortgage guru John Frels, curator of the Houston Heights Foodies page, for sharing the "secret" of ORG Pizza Garden (5618 Yale St., in the northern stretches of Independence Heights). The business model for this hidden-in-plain-sight spot is somewhat baffling:  open only Sundays from 9-2; 3 tables inside and a few more hard benches outside, mostly exposed to the elements; a masonry pizza oven set up in a trailer in the middle of the outdoor patio; barbed wire topping a chain link fence surrounding the rather bleak looking property; business development coming mostly from word-of-mouth from those who've dined here before.

And it works!

Why? Because the food is spectacular. Frels and Houston foodie extraordinaire Jay P. Francis (who also visited ORG yesterday) have called the pizza the best in the city. It's definitely a contender.  If you've had the 2 most famous styles of Roman pizza: al taglio (square and thicker crust, sold in "cut" squares) and tonda (thinner, crispy crust and usually round), this pizza from Chef Andrea dal Monte is like the best of both--pizza alla pala. It somehow manages to be both fluffy and crispy at the same time and comes out in an oval shape on  a traditional wood paddle. At $10 for the most expensive version (the magnificent matriciana, made with a rich marinara infused with guanciale and pecorino), this is one of the best deals in town and one of the tastiest pizzas.  I couldn't get a close look at the oven, but it appeared to be a Marona forni oven--perfect for cooking this style of pizza.

Also from within this magical oven comes the bread for the farciti, sort of a stuffed toast.  We tried the version with fresh-sliced prosciutto, camembert, a slather of figs compote, organic arugula, and golden local honey, and it soars to the highest rankings of Houston's best  sandwiches. I hope Jeff Balke, who compiles a list of best sandwiches for the Houston Press, gets to try this one).  A stunner of a sandwich.

We somehow managed to scarf down a maritiramisu maritozzo (sweet bun) as well and left with a pint of peach, balsamic venegar, and roasteed honey ice cream to enjoy later.

You can bring your own booze (for $14 a bottle, Total Wine & More sells an orange Sun Goddess Pinot Grigio Ramato from Mary J Blige that is refreshing and pairs with everything!), which means an exceptional Sunday lunch with wine for 2 can easily come in under $40. This place is still under-the-radar enough to likely have seating if you show up early, but before long, unless they expand (and hopefully open on other days, too), it won't be possible to find a seat here.“

Fat Boy Pizza - From New Orleans, Now Houston - A John Nechman Discovery

John writes:

" A New Orleans-based pizza chain named after my own heart (or body), Fat Boy’s Pizza, just opened its first of what are expected to be many Texas outposts way out in Richmond (10445 W. Grand Parkway S.). We joined the throngs of (mostly) fat H-Towners scarfing down what are claimed to be the world’s biggest slices.

First things first: we’ve been to and love a San Antonio place called Big Lou’s that serves a 42” monster that dwarfs Fat Boy’s largest pie, a measly 30”. However, Fat Boy’s, whose motto is “Size Matters,” goes one further with the dreaded “2 Foot Challenge.” Eat a 2 foot slice in 7 minutes or less and receive a FB T-shirt and $20 gift card. Lipitor injections are not included, and if you manage to beat Joey Chestnut’s record of 39 seconds, you win $10K. Those who dare are regally introduced to the rest of the diners, a timer begins (with staff exuberantly shouting out how many minutes/seconds remain), and on cue booms a relentless, pounding onslaught of high-decibel rock--think every ACDC anthem you’ve ever heard, with Europe’s “The Final Countdown” filling the final minute, and Queen’s “Another One Bites the Dust” for the epilogue. It’s actually kind of fun, and no one we saw came close to winning a coveted t-shirt/gift certificate, much less challenging Chestnut’s record.

We fought off the urges for fame and went instead with a plenty big 16” Fat Boy Supreme, featuring all that you’d usually find on a supreme pizza. It was excellent. A pizza sort of on the level of a Fuddrucker’s burger; i.e., a chain that serves a surprisingly delightful product that may not be the best, but it’s so good that better versions are sensational. The toppings are superb though the crust is a little on the dry side. We added some decent honey garlic wings to the order as well.

Also impressive are frozen daiquiris and a full bar. But bring plenty of $$$—this place is pricey! Our pizza was $27.00, and 6 tiny wings were $10.99. Throw on a couple daiquiris, and you’re well north of $50.00, even before a tip for the hard-working staff. "

Pizza - New York Style at Mony's on Milam

 

I came across a recommendation for Mony's on the Facebook Group Houston Foodie Friends. Persons from New York take their style of pizza very seriously and it is not uncommon, here in Houston, to see any recommendations for a place that serves New York style, immediately put down by others who claim to be purists (Brothers Pizza gets this, as do Romano's, Grimaldi's, et al). 

For me, Mony's (I think) is what New Yorkers are looking for when they think "pizza". The slice is big. I put a quarter next to it to give you an idea of the size.

John Nechman writes:

" A passion of Richi's and mine is REAL NY pizza. And what many New Yorker's say is true--you can only find this in the 5 boroughs. The mystery of why has never been cracked--some say it's the water, but places outside NYC have imported NYC water for their recipes and still not achieved the same results. Some say it's the air/atmosphere and how it affects the dough. NYC pizza chefs have moved to other cities and used the exact same recipes they used on streets of Brooklyn and Lower Manhattan, and they just can't achieve the same product.

Maybe it's all bullshit. But I've yet to find a NY-style pizza outside of NY that compares with what I've had in NY.

So when my brother Brad lived in Upper Manhattan, Richi and I visited him often--sometimes 5 or 6 times a year over the course of 15 years. And we made it our mission to find the best of all NYC pizzas. I'm sure we've tried well over 200, in all 5 boroughs. We grew to know NYC as well if not better than most locals. I often received callls from acquaintances of Brad's, usually saying something along the lines of "Hey--I'm a native New Yorker, but I heard from your brother of your obsession for NY pizza and was hoping you could send me your recc's."

Obsessed. No doubt about it.

Which brings me to Mony’s Pizzeria, recently opened in a hopefully-not-jinxed spot in Midtown (2808 Milam St.). I am duly impressed. The all-important crust is stellar--just that right mix of crispy yet foldable. The sauce is almost there, and it and the cheese are kept in appropriate moderation--gloopy and drippy doesn't work on a NY-style pizza. Mony's could benefit from a better quality pepperoni, but that's a minor quibble--in NY, I'm often plenty happy with just a plain slice.

Mony's has an outrageously great lunch special--$9.99 gets you a huge house salad, a drink, and a slice. But this isn't your typical NY-size slice (which are often pretty big); this is an 18-24" behemoth--like the jumbo slices famous in Washington DC (though a million times better tasting). I was stuffed and smiling widely after eating this. They can make a pizza in a size that will easily feed 10--the box for this pie, one of which is on the wall next to the "normal" sizes, is a wonder in and of itself.

Mony's is open late for those after-bar hunger pangs. They have 2 websites, one of which has a peculiar "About" section that contains the quizzical statement, "Complete your meal with French Fries, it's a great way to make dinner into a feast." https://www.monyspizzeriahouston.com/#about This statement, of course, led me on a search in vain for french fries on the menu.

Thank you to Jay P. Francis for making the first post I've seen on Mony's--this definitely makes my Top 10 list for Houston, and any time of the day, I would crave a slice here over a pie from highly-lauded NY original pizza spot Roberta's at the Post.

Pizza - El Canton Pizzeria - Jalisco Style Thin Crust Pizza (NOW CLOSED)

But first, read this article by Mike Riccetti:
Pizza in America - A Brief History

March 2022: I have learned that El Canton on Mason Road has closed. But check out the commentary and links on this page.

In parts of Mexico, a super thin crust pizza has taken over as the local pizza style of choice. I used to joke that "they beat every air bubble out of the dough before it goes into the oven". It's an almost matzoh cracker like pizza crust.

But over time, I have actually come around to this pizza style and now I like it. Or at least, don't freak out when one is served to me in Mexico. The first time that I saw them pounding down the dough with a rolling pin, at a little restaurant on the west coast of Oaxaca, I probably was observed doing a slow motion "Nooooooooooooooooo". And truthfully, the pizza that night wasn't very good. But since then, I have had some terrific pizzas in CDMX, in Puebla and in Oaxaca along this theme and I now "get it".

El Canton does this style of pizza very well.

And about once a month, I crave it so badly that I make the trek out from our home in the Heights (Woodland Heights) to Mason Road for one. My favorite is the Sayulita (see menu). They feature specials throughout the week. The staff is very friendly.

On a recent visit, they brought foccaccia to my table and two house made salad dressings. Feeling adventurous I tried some of the house dressings on the focaccia and loved it ("hey, those are for the salads!"). I even tried my pizza with some and the combo worked, though it will probably get me blacklisted from whatever purist Italian pizza association that might learn of my indiscretion.

Anyway, here are some fun photos from my visit. I do highly recommend El Canton. Just go there knowing that a Jalisco pizza is different from what you may have had elsewhere.

Pizza - DaddyO's Brick Oven Pizza on Dairy Ashford

I was invited recently to a tasting at the Daddy O's Dairy Ashford location. It was a great opportunity to sample a range of their pizza creations and I was very impressed by the crust and by the sauces (which are all made from scratch in house). I can recommend Daddy O's and plan to dine there myself regularly.  In operation since 1995. Excellent option for pizza in Houston.

Pizza - Neopolitan Style

Well, this was fun. A recent posting to my FB led to a lively discussion on Neopolitan pizza and places around town. And a special look at Cane Rosso on Shepherd by all of us. The short story? Yes, Neopolitan pizza can definitely have a wetter, soupier center and be considered authentic.

But first, read this article by Mike Riccetti:

Pizza in America

Also, see my other posting on NYC style pizza in Houston.