An acclaimed pizza master has set up shop in EaDo.
Angie’s sous-chef Jonathan Tran and chef Angelo Emiliani working the oven
Inspired by his time spent working for James Beard Award-winning chef Chris Bianco, Houston native Angelo Emiliani has returned to his hometown to set up shop on his own. Last fall, Emiliani packed up his 3,500-pound mobile oven in Los Angeles and made the cross-country trek back to Houston—not exactly an easy road trip. Nonetheless, the chef (and his oven) arrived in one piece and with said arrival came Angie’s Pizza, a wood-fired pizza pop-up on the east side of town. Currently stationed at 8th Wonder Brewery, Angie’s is our new go-to for good, classic ’za. Emiliani describes his pies as part quintessential New York slice, part Neapolitan-style wood-burning oven, with a focus on local ingredients. Delizioso, indeed. 2202 Dallas St., angiespizzapies.com
Angie's classic margherita pizza
Photography by: photos by Vivian Leba