Pie Tap has officially arrived in Houston, bringing its sought-after gourmet pizza and scratch-made fare. Known for its Italian-inspired dough made without commercial yeast or additives, the result is a crisp, flavorful crust that’s not only easier to digest, but extra delicious.
The menu features more than just standout pizzas. Diners can feast on house-made pastas, hearty dishes including rotisserie chicken and Wagyu smashburgers, as well as appetizers such as garlic rosemary bread puffs and chicken meatballs. From the bar, there’s a mix of handcrafted cocktails, wines by the glass, and a robust list of over 30 wines and beers on tap.
Not sure what to order? The Prosciutto Pie has just the right amount of toppings, cheese, and sauce, all topped onto Pie Tap’s one-of-a-kind crust. pie-tap.com
The Crust
At Pie Tap, the dough is the foundation, and it’s treated with extra-special care. Chef Giovanni Mauro created a sourdough recipe that rests for 48 hours, giving it a rich flavor and chewy texture. “That slow fermentation is what sets us apart,” Mauro says. “You get depth without the heaviness.”
The Toppings
Each topping is chosen to complement the crust. “Salty prosciutto pairs with the sweet dates for contrast, while the pistachios add crunch and subtle nuttiness,” says General Manager Caitlin Cicchetti. “Fresh Arugula brings a peppery bite, and the house ricotta provides a creaminess that ties it all together.”
The Cheese
Pie Tap leans into restraint when it comes to cheese. “House ricotta is piped on the pizza. It adds a light, delicate richness that balances the salty prosciutto and sweet dates,” says Cicchetti.
The Sauce
“Date sauce is used instead of the traditional tomato base,” she notes. “The sweetness of the dates brings out the salty, savory notes of the prosciutto and complements the creamy ricotta. It is intentionally used to create a sweet and savory balance that makes it unique.”