{"id":235856,"date":"2026-04-05T09:17:27","date_gmt":"2026-04-05T09:17:27","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-tx\/235856\/"},"modified":"2026-04-05T09:17:27","modified_gmt":"2026-04-05T09:17:27","slug":"sourdough-pizza-and-scratch-made-sauces-shine-at-new-san-antonio-pizzeria-neighborhood-eats","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-tx\/235856\/","title":{"rendered":"Sourdough pizza and scratch-made sauces shine at new San Antonio pizzeria | Neighborhood Eats"},"content":{"rendered":"

Everything is fresh, from the water buffalo mozzarella to the veal meatballs, and the restaurant fries food using tallow instead of seed oils.<\/p>\n

SAN ANTONIO \u2014 A former San Antonio restaurant is getting new life, transporting customers to Italy with no passport required.<\/p>\n

From handmade sauces to sourdough crust,\u00a0Pizzeria Buonizzimo<\/a> is serving authentic Italian comfort food on Harry Wurzbach Road near the Fort Sam Houston Golf Course.<\/p>\n

\u201cWe try to make your eating experience as close to Europe as possible,” co-owner Mauricio Nam\u00e9 said.<\/p>\n

Mauricio said the goal for Pizzeria Buonizzimo is simple: bring authentic, high-quailty Italian food to the Alamo City.<\/p>\n

\u201cI\u2019m a foodie. I love good food, and I think San Antonio was really missing authentic, home-style Italian cooking, and that\u2019s what we\u2019re providing here.\u201d<\/p>\n

Using premium meats and hand-prepared cheeses, Mauricio said no shortcuts are taken, with a hyperfocus on quality. For example, the restaurant uses Molino Dallagiovanna flour, which he said is among the most expensive on the market.<\/p>\n

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\u201cWe\u2019re buying the best that the market has to offer. Most of the ingredients are imported from Italy.\u201d<\/p>\n

Mauricio said everything is fresh, from the water buffalo mozzarella to the veal meatballs, and the restaurant fries food using tallow instead of seed oils.<\/p>\n

\u201cI just want to give my clients and the people who eat at Pizzeria Buonizzimo<\/a> the best quality food that the market has to offer,” he said.<\/p>\n

Despite only opening Feb. 25, customers are already loving the menu, especially the pizzas made with sourdough crust and fermented for 72 hours or longer.<\/p>\n

\u201cWe\u2019ve only been open less than three weeks, but people are already raving about how good the pizza is, the best in town, and all my reviews on Google are five-star,” Mauricio said.<\/p>\n

Based on daily orders, the meat lovers pizza (Amanti Della Carne), fettuccine Alfredo and chicken Parmesan sandwich are customer favorites.<\/p>\n

\u201cThe Alfredo sauce we use has like six different cheeses. Everything has so much flavor,” he said. \u201cWe sell a ton of sandwiches, I\u2019m going through bread like crazy.\u201d<\/p>\n

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Mauricio said every dish at Pizzeria Buonizzimo is built with flavor and tradition in mind.<\/p>\n

\u201cCustomers can expect home cooking and some of the best Bolognese they\u2019ll ever eat in their life,” he said. \u201cJust good food, just good home cooking and the highest quality with no fake cheese.\u201d<\/p>\n

They also plan to add a chicken Parmesan plate, fried calamari, pesto pasta and a new pizza with guava – a nod to South American influences.<\/p>\n

So, if you\u2019re looking for slow-fermented dough, rich sauces and no shortcuts, this new San Antonio pizzeria might be your next go-to spot. Find it at 1151 Harry Wurzbach Road.\u00a0<\/p>\n

For more about Pizzeria Buonizzimo, follow them on Instagram.<\/p>\n

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