A Slice of Heaven
Candelari’s Pizzeria brings gourmet pizza to Katy

by Shetye Cypher
Published: Friday, May 5, 2006

Pizza lovers unite! Last weekend, I sat down and indulged on one of the best pizzas in Katy – Candelari’s Pizzeria.

With mellow ochre walls and wooden tables, the atmosphere in this well-designed restaurant is cozy and warm with an almost Tuscan feel. Even the oval, saffron-yellow plates match the decor. Perfect when the weather cooperates, a nice deck and patio surround the corner of the restaurant. Families and couples fill each table, all obviously very pleased with their dining choice.

The super-friendly staff is there to help with anything you might want. Co-owner David Heitzer welcomed us immediately and walked us through our evening of casually chic dining.

Open since March 3, Candelari’s has taken pizza to an upscale level in Katy. The gourmet ingredients are fresh and homemade. Candelari’s started as a sausage company 12 years ago by Michael May, who along with partner Greg Wheeler (both Bellaire High School grads), decided later to branch into pizza making. They set up shop in Bellaire and things took off with another location opening in the Memorial Park area. Through Michael May, investors obtained a license to operate the one gracing us in Katy. The partners in the restaurant include Prudence and Robert Allwein, David and his wife, Linda Heitzer, George and Elvira Hope and Matt and Monica Smith.

For people who like high-quality ingredients with variety, Candelari’s is a slice of heaven. The pizza can be ordered with any of Candelari’s signature sausages: Original Italian, Smoked Turkey Jalapeno, Andouille, Smoked Chicken Apple, and Sun-Dried Tomato Chicken. In addition to sausages, other toppings include the usual along with the unusual, such as ground sirloin, feta cheese, rosemary chicken, portabello mushrooms, and green olives. according to Heitzer, popular specialty pizzas include the vegetarian Spinaci, Gunslinger, and the carnivore’s delight, the T-Rex. Crusts come in either New York or Chicago style and founders learned the art of making extraordinary crusts studying under one of Houston’s most famous bakers.

Mario Mazzei, general manager who came from Pappasitos, makes sure the experience runs smoothly and satisfactorily. We ordered the Surfer pizza, a melt in your mouth combination of basil pesto, Canadian bacon, bacon, pineapple, artichoke hearts and feta. Yes, even my husband was unsure of this alliance of toppings, but he was taken by it as soon as the pizza hit his mouth. The slightly-salty crust was thin and crunchy on the bottom. And for those who love to eat the outer edges, they were thick and bready. Needless to say, the taste of the Surfer surpassed our expectations.

If this one specialty pizza can be so very good, imagine what treats the rest hold in store.

The kids’ pizza, an 8-inch fluffy crusted circle comes with a choice of two toppings. So, if you’re feeling adventurous, go for an exotic pizza and let the kids have their own pizzas. And if you’re not in the mood for pizza, try one of their many types of pasta (all named after May’s family) or one of the hearty sandwiches. Starters consist of a variety of salads and appetizers such as the antipasto plate, calamari and spinach & artichoke dip.

Currently delivery is only running to the immediate areas, but according to Mazzei, the delivery area will be expanded very soon. However, pizza on the spot always beats pizza down the road. And for a pleasant sit-in pizza dining experience, Candelari’s is a winner.

Candelari’s is already seeing many repeat customers. So check it out, I know you’ll turn into one.