Antonio's Flying Pizza traces back to Antonio Rosa, who left Pozzallo, Sicily for Brooklyn and opened his first restaurant, PISA, selling pizza by the slice. In 1971 he and his wife Rosalba moved to Houston and opened this Galleria spot, which has stayed family owned and operated ever since.
The menu runs on hand-tossed pizzas alongside fresh clams and calamari, built from recipes the family describes as largely unchanged since the early days. Regulars point to the pizza presentation itself as part of the draw, along with a nostalgic, New York-style feel that carries through the dining room.
Decades in, the place has built a reputation on that consistency — welcoming service, an authentic Italian kitchen, and a following that keeps coming back for the same dishes that opened the doors.
The menu runs on hand-tossed pizzas alongside fresh clams and calamari, built from recipes the family describes as largely unchanged since the early days. Regulars point to the pizza presentation itself as part of the draw, along with a nostalgic, New York-style feel that carries through the dining room.
Decades in, the place has built a reputation on that consistency — welcoming service, an authentic Italian kitchen, and a following that keeps coming back for the same dishes that opened the doors.