Wood-fired pizza fresh out of the oven at Pizza N More in Texas City
Texas City · Wood-Fired Since Day One

Pies with a
Texas heartbeat,
fired by hand.

Neapolitan-style dough, fermented slow and blistered in a 900 °F oven. Pasta rolled in-house. Combos built to feed the whole table — hot, fast, and worth the wait.

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Why Pizza N More

Not just a slice.
A whole ritual.

Every pie that leaves this kitchen passes through four hands and one 900 °F oven. We don't rush the dough, we don't skimp on the mozzarella, and we never let a delivery bag sit. Here's what that means for you.

01 / 05

72-Hour Dough

Cold-fermented for three full days. The crust comes out airy, blistered, and tangy — the way real Neapolitan bread should taste.

02 / 05

900 °F Wood Fire

Our oven burns Texas oak at full tilt. A pie goes in raw and comes out in 90 seconds — leopard-spotted, smoky, and still breathing heat.

03 / 05

Made-To-Order

Nothing pre-cooked, nothing sitting under a heat lamp. You order, we stretch, we top, we fire. Twenty minutes from dial to door.

04 / 05

Hot Delivery

Insulated bags, routed tight, dispatched within four minutes of leaving the oven. If it's not hot when you open the box, we'll make it right.

05 / 05

Family Combos

Two large pies, a pound of pasta, garlic knots, and a 2-liter for one flat price. Built for the little-league team, the Sunday table, the late shift.

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The Craft · Drag to Reveal

From cold dough
to blistered pie —
ninety seconds.

Drag the handle to see what a 900 °F Texas-oak fire does to a 72-hour fermented crust. The left side is the raw stretch, seconds off the bench. The right is the same pie, ninety seconds later, out of the oven.

Raw stretched pizza dough with toppings, before baking Same pizza fully baked with blistered crust, fresh out of the wood-fired oven Raw · 0 sec Fired · 90 sec
900°
Wood-fire oven temp, Texas oak
72hr
Cold fermentation on every dough
90sec
From raw to plate in the oven
Our Story

A little corner
of Naples, parked
on the Gulf.

Pizza N More started with one oven and one promise — that the pizza served in Texas City could stand next to anything baked in Naples. We're a small shop with a big fire, a slow cold room, and a crew that shows up at five in the morning to mix flour, water, salt, and a starter we've kept alive since opening day.

Everything you eat here is made in-house. The mozzarella is pulled fresh each morning. The sausage is ground and seasoned in our kitchen. The sauce is nothing more than San Marzano tomatoes, a pinch of salt, and time. No shortcuts, no freezers, no pre-baked shells.

We're proud to be a Texas City spot — the kind of place where the little-league team shows up after practice, where the regulars know the dough schedule, and where a family of four can walk out full for under sixty bucks. Pull up a chair. The fire's already lit.

Pizzaiolo stretching dough by hand at the Pizza N More kitchen counter
100%
Made in-house, daily
Visit · Order · Eat

Pull up.
The fire's already lit.

Find Us
2500 Palmer Highway
Texas City, TX 77590
Call to Order
(409) 555-0123
Email
hello@pizzanmore
texascity.com

Open Hours

Mon – Thu11a – 10p
Fri – Sat11a – 12a
Sunday12p – 9p
Call Us Order Now
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