Antonio's Flying Pizza

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2920 Hillcroft Houston, TX 77057

713-783-6080

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Critics'
Pick
Best Pizza
Award Winner 2007

Cuisine(s): Italian

Hours: Tue-Thu 11am-10pm, Fri 11am-11pm, Sat 12pm-11pm

Price: $
Payment Types: All Major Credit Cards

Features: Takeout, Business Dining

Serving: Dinner, Lunch
Reservations: Accepted, Not Necessary

Parking: No Parking

Description

For Italian-American classics like spaghetti and meatballs, sausage-and-pepper sandwiches, cheese pizzas and calzones, you can't beat Antonio's. It doesn't just look like an East Coast red-checkered tablecloth pizzeria, it really is one. Owner Antonio Rosa threw pizzas in Connecticut and New Jersey before he moved to Houston and opened Antonio's Flying Pizza in 1971.

2007 | Best Pizza

The gourmet pizzas at Dolce Vita on Westheimer are fine -- if they cook them long enough to get them crisp. But if you find yourself craving a plain old-fashioned cheese pie, it's time to go to Antonio's Flying Pizza. Antonio Rosa really throws his crusts. Normally, he caters to Houstonians, loading the pies with too much cheese and too much meat. But if you are smart enough to ask for an "extra crispy, light cheese" pizza with just a little garlic or peppers, you will get a sensational... More »
2001 | Best Pizzeria

You don't need to take the title of this restaurant literally to know that the pizza served here is unique. In actuality, there isn't much flying going on at all -- but there is some of the best-tasting Italian pie in the city. For 30 years Antonio's has been offering up thick Sicilian-style or thin regular-style pizza, with a host of fresh toppings. The place is everything you'd expect: red-and-white-checkered tablecloths, bottles of Chianti scattered about for atmosphere, piped-in music... More »

The Rest of the Best: Houston's Top 10 Pizza Places

By Katharine Shilcutt | Fri, January 6, 2012
On Top of Spaghetti

By Robb Walsh | Thu, August 09, 2007

Everybody loves cheese," Antonio Rosa, the owner of Antonio's Flying Pizza on Hillcroft, told me as I leaned over the counter to watch him make pizzas. The pizza he was cutting was piled high with meat and dripping with melted mozzarella. "But all... More »