Alison Cook of the Houston Chronicle visits new area hot spot Dolce Vita Pizzeria Enoteca and gives it serious props:
Houston now lays claim to some of the best handmade pizzas served in America. I do not exaggerate. I would put these babies up against the well-regarded likes of Chris Bianco's pies at Pizzeria Bianco in Phoenix, say, or even the painstakingly purist specimens at Una Pizza Napoletana in New York's East Village. Quite frankly, thanks to their spectacular wood-fired crusts, they best even the griddled specimens served at überchef Mario Batali's Otto Enoteca Pizzeria, the downtown Manhattan pizza bar that was Wiles' inspiration.
We'll have to get some of Serious Eats staff out there to try it STAT—head honcho Ed Levine is, after all, the guy who "ate a thousand pieces of pizza all over the United States and Italy researching [his] book, Pizza: A Slice of Heaven" and our managing editor Adam Kuban runs Slice, America's favorite pizza weblog!
* At the time Ed "believed that Chris Bianco was making the world's best pizza at his eponymous pizzeria in Phoenix", but in January he declared the greatest pizza in the world is in Los Angeles (maybe), made by Nancy Silverton at Mozza.
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