Lizzano’s Pizza has a long tradition of hand-tossing every single pizza we bake.
Tony Rika (Owner & Pizza Chef) has been hand-tossing pizzas for over 40 years. He began his pizza career in Italian neighborhood restaurants at age 16 in Rome, Italy.
Later, in New York City, he refined his pizza-making expertise at a number of notable neighborhood institutions including Seven Brothers at the corner of Church and Flatbush in Brooklyn, Angelo’s in Little Italy, and Ray’s in Manhattan.
Tony’s family ties eventually brought him to Texas, and he decided to open his own restaurant. Soon after, Tony was awarded Best Pizza in Tarrant County by the Fort Worth Star-Telegram.
Now Tony works with his son at the pizza table, passing on the art of hand-tossed pizza to the next generation.
We take no shortcuts. Our pizza dough and pizza sauces are made fresh each day. We use only the finest mozzarella cheese from Wisconsin. Each of our toppings are freshly prepared.
You just have to try it! We think you’ll agree that there’s something special about our decades-long refinement of the perfect pizza.
