Pi Pizza Truck

First, let me be clear. I have never eaten at this food truck.
I called today to potentially book them for an event I am having, to my surprise the person I spoke to, not only wasn’t interested at all in booking the event, but seemingly was more interested in how rude he cold be while declining. I have dealt with A LOT of small businesses in my time, and what separates one from the next is the level of customer service they offer. I could care less if they had a scheduling conflict, and couldn’t do our event… Theres a hundred other food trucks I can call. However, when asked to provided the service you are SELLING, you treat EVERY SINGLE PERSON with respect, whether they end up being clients or not.
This place may have the best pizza on the planet, but I’ll never know because I will NEVER eat there. Nor will I ever recommend them as a place to eat OR as a reputable business.
Never forget that first impressions last a lifetime!!!

A most memorable pizza! My first visit — got a whole pizza with arugula, toasted pistachios, something lemony and fennel pollen. Sounds strange but totally delish! And that crust — so heavenly! I’ll be dreaming about this pizza for weeks to come! Looks like the menu constantly rotates so I don’t know if I’ll ever come across this combo again, but I can’t wait to try some of the other creative concoctions.

Love their single slice pizza here! My fav so far has been the Mac & Cheese Pizza followed by the Cheese Pizza. Their crust isn’t too thick and the single slices come out perfectly crispy.
This truck is conveniently located I front of Johnnys Goldbrick.
Great drinks, awesome pizza, and dogs allowed on patio. You can’t ask for more!

hadouken!!! hadouken!!! pizza fries so good! meatballs, sooooo goood! i recommend highly!

i don’t care if the pizza is a little pricey. it’s so good, and so fresh. the owner is clearly a foodie and great at what he does. we had the one that’s like pepperoni but better, and then some specialty one with root vegetables and maybe fig? i don’t remember. but it was fantastic. and something fried with noodles inside… errrrmygaaaaddddd i want to go back right now

This genius can do no wrong! He combines traditional pizza style with the most amazing, tasty, creative ingredients. One of my favorites is the macaroni and cheese pizza… His Mac n cheese is from scratch & oh my god soooo good on pizza! I’m a lover of all foods, traditional & experimental. If you want the best of both worlds, try this Pizza. You won’t be disappointed!!!

Everything is good and it’s good all the time. My favorite so far has been a garlic confit white pizza. It was melt in your mouth delicious.

Have tried tons of pizza from here and it is always beyond delicious. You can call ahead and pick it up, or go straight to the food truck. Fresh ingredients, creative toppings and SO GOOD.
Had «Matt’s Day in the Park» yesterday and it was my favorite yet. Great staff as well, helpful and friendly. We definitely will be back!

I have seriously never had better pizza in my life. Anthony is a pro at combining savory and sweet flavors into some of the most incredible pizza I have ever had, and I have had a lot of pizza.
I know that the 420 is very popular but it is not to my taste. The Sopresetta So Good on the other hand is like a pepperoni pizza but better. The other pizzas are a rotating selection of artistic creations.

I don’t have any particular qualms with your pizza, pizza boy, except that it’s not a Candelari’s pizza, but have you always had that chip on your shoulder, or did you acquire it after you got all those tattoos? Being served a slice of pizza by you was a somewhat unpleasant experience. I was also afraid I’d get tetanus. «Food Without ‘tude» my black ass, but maybe lockjaw.
Inexplicably, you still earn three stars. Thank your lucky three stars, «badass.»

Fresh dough, amazing sauce, and the pizza slices are huge! So thankful that this place is only a 15 minute drive from work because I can definitely make it there and back in a hour for a delicious slice of pizza. Can’t wait to try all of the other choices of pizza!
*The owner is a looker with a great smile!

Simply the best pizza in Houston. Especially considering he’s making this happen in a truck.

Best. Pizza. Ever.
I’ve probably had every slice they’ve ever made. There are favorites of course and regulars that I can always fall back on if the newer features aren’t what I’m on the mood for that day. They truly care about the pizza they make and you can taste it with each slice. If you want to challenge yourself and taste what pizza can be aside from the cheese and pepperoni from a chain, give this truck a shot. You won’t regret it.

I will agree the pizza is on the pricier end around $ 8 a slice from a food truck when you can get a whole pizza from Domino’s for around $ 10, but in all honesty I would probably go back for a few reasons.
1) Thin crust was still crispy and held up nicely, wahoo for not drooping.
2) Fresh: The herbivoracious, came out quickly and was topped with a good amount of fresh arugula, dried almond pieces, chili flake, roasted garlic oil, lemon zest, and mozzarella. Who knew to put lemon zest on a pizza!
3) 420… It’ll change your life. I don’t know about changing your life, but it was delicious! A pizza topped with a delicious blend of frito pie/​BBQ sauce, who wouldn’t love this! I loved the crunch from the crust and the Fritos, so good, and loved how they covered this with a butt ton of mozzarella cheese, haha definitely not good for the lactose intolerant.

I really wanted to like this place but the pricing is a little too steep here.
You get a quarter of a personal size (10″?) pizza for 8 dollars. Basically, that gives you two regular sized slices at four dollars each.
I don’t know about you guys but I’m not really used to paying 8 dollars for just two mediocre /​above average slices of pizza. I understand that this is a gourmet pizza truck and they use a bunch of exotic (?) ingredients. I guess I’m paying extra for the creativity but this place is jut not cost efficient.
I’d only come if I were starving to death while studying or hanging out at Inversion Coffee House.

The first time I tried this truck it was with one with quail eggs (which I dont currently see on the menu). My hubby loved it but I thought it was nothing to rave about.
However, I got to try it again at a food truck festival and this time around I thought the flavors were a lot better.
Outdoorsman: venison sausage, cherries in port wine syrup and mozzarella. Make sure you get a cherry with the sausage cause they went pretty well together. I wish they sliced the cherries in half so that I could get a piece in every bite and not have such a big piece at one time.
420: (they dont have this description on the menu but my hubby claims it’s the 420) not sure what’s on it except for fritos and some tangy barbeque sauce. I don’t think I could eat the entire slice alone but it was tasty.
Would not mind going back to try their different flavors.

My obsession with food trucks is a love hate relationship. Sometimes I love them because it provides a new location usually in close proximity to a bar and late night food with good flavor. The only problem is that since there is no set location when I love a truck it might be a bit before I try them again.
These guys are the first pizza food truck of it’s kind. The only problem with this kind of set up is pizzas take awhile to bake so the quickness that you expect from a food tuck is not really there. Also, with food trucks the prices are getting a bit high for what you get. We paid $ 27 for a whole pie, just a bit high for even a specialty pizza. We ordered it half the panty dropper that comes with grilled fennel apples in a honey balsamic glaze and half the drunken peach that comes with peaches, blueberries, and texas goat cheese. The pizzas themselves were mindblowing, I just couldn’t justify the price. At maybe closer to a $ 20 price point I could do it all the time!

Another yummy food truck. I’ve only tried 2 types here, but they start with a good crust and sauce so the foundation is solid.
The 420: honestly I don’t really remember what else was on this except for the fritos, but I thought it was delicious
Who’s the Mac: bacon, mac & cheese, mozz: seriously… mac & cheese on a pizza? Yes please.
The slices are large, ¼ of a whole pizza I think. Perfectly fine for folding up and eating (the right way!). All the other menu items sound interesting too, but I’m looking forward to trying the Spaniard and the Socialite.

Honestly, I have no idea what the haterade is on this place. Lauren O. (formerly J.) and I were lucky enough to try this place when we took our dog to Boneyard Drinkery on Washington, and we were seriously impressed.
At first, I didn’t know if we could afford more than one slice, they are a bit pricey, until I realized that the pizza slice is ¼ of an extra large pizza and he doesn’t skimp on ingredients… oh, and he took credit card.
I decided to go with the Drunken Peach (Fresh Habaneros, Texas Goad Cheese, Peaches and Blueberries in Whiskey Syrup and Mozzerella) and Lauren went with the Business (Homemade Italian Sausage, Onions reduced in Butter and Thyme, Feta and Mozzerella). Good. Freaking. Night.
First, his crust. Turns out he spent ages perfecting it, and it really shows. Thin yet has some fluff to it, crispy on the bottom so that it doesn’t get soggy with all the ingredients (because trust me, the Drunken Peach had some serious sauce to it).
So now for the whole pizza itself. The Business seems like one of the more plain ones that he does from his designed pizzas. But the italian sausage is so flavorful and juicy, and the onions… that combo of onions, butter and thyme… I would eat just that on its own. You rarely get an ingredient such as onions on a pizza that has been labored over, and this was hit out of the park. Honestly, I would go back just for the onions… but that would be silly, because the Drunken Peach was one of the best and most creative pizzas I have had. Habeneros and Peaches were made for each other… and who doesn’t love a Whiskey Syrup. That combination is mellowed by the goat cheese, and in the end… you have a genius pizza. Fruit on a pizza would normally be dessert, but not this one. It is spicy, bold, and honestly… who is going to say no to blueberries soaking in whiskey?
The other thing I really like about this place is the owner himself. He is quirky, creative, yet oh so cocky… a trait I normally detest… but seriously… he deserves it.
No kidding, I was inspired enough after this that we went home and made our own pizza.
Since it is a mobile food truck, there is no guarantee they will be in the last place you left them. I am following them on twitter (
), but I know they are at the Boneyard Drinkery on Saturdays from 12 – 6.

I’ve been back to Pi Pizza Truck twice since my original review. The second time, I had Porky’s Revenge, which has smoked pulled pork and coleslaw on top. The cold coleslaw was a great contrast against the hot pizza, and was creamy and delicious.
I have no idea why Michelle V. thought that the coleslaw dressing was made with Ranch. I asked the guys on the truck about it during my third trip, and they told me it is a mayo based recipe. Alas, the real question is how good was it? It was pretty damned good.
Is pizza fairly subjective? Yeah, it is. But when you’re going to crack on other people’s reviews and then cite New York Pizzeria or Frank’s as examples of high level pizza, we need to review your definition of high level. Personally, I’d rather get pizza fresh out of a 700 degree deck oven than take Frank’s pizza sitting under a heat lamp for half an evening.
Another note — this is classic pizza. It’s not the fluffy stuff you might find at a Pizza Hut or Domino’s. The crust is a little chewy because it’s supposed to be. Anyone who has ever made pizza dough from scratch the right way knows you’re supposed to use high gluten flour. It gives the crust the (intended) chewiness.
Alas, you can watch the reviewers battle back and forth, or you can try it for yourself. That’s the real test, afterall.