Dining
BY JOVANNA AGUILAR
Emiliano Munoz holds the Emiliano Special, a pizza named after himself.
JOVANNA AGUILAR COMMUNITY IMPACT
The Meat Lovers ($17.88-$26.24) includes pepperoni, ham, Italian sausage, bacon, mozzarella and red sauce.
JOVANNA AGUILAR COMMUNITY IMPACT
Emiliano’s Pizzeria brings New York-style to FM 2978 To young entrepreneur Emiliano Munoz, owning his own business was a dream he said he aspired to accomplish at retirement age. However, when the opportunity to open his own pizza shop at the age of 23 came up, Munoz knew it was an opportunity he had to take. it’s really great being able to show people new things and techniques,” Munoz said. From the oven Emiliano’s Pizzeria oers scratch-made New
At Emiliano’s, customers can create their own calzone ($12.99) with a variety of toppings.
JOVANNA AGUILAR COMMUNITY IMPACT
York-style pizzas with dough fermented for up to 72 hours and baked in a natural gas brick oven, Munoz said. “The best way I could describe a New York-style pizza would be, when you bite into it, and it has a crunch, but it’s not like a cracker, where it just falls and breaks apart on you. It still has that doughy texture,” Munoz said. Freshly baked at 550 degrees, Munoz said each pizza is made with quality ingredients sourced to his standards. “I’m really big on the ingredients we use. I know every pizzeria says they have the best ingredients; but when I say it, I mean it—the our is one of the cleanest ours on the market,” Munoz said. With dough made with our, salt, sugar, olive oil and yeast, Munoz said his recipe includes unpro- cessed ingredients. Favorites from the menu range from the Emiliano Special, an enhanced version of the mar- gherita pizza, to the Hot Honey Bualo Chicken made with the local Texas Hot Honey. Another favorite includes the Texas Saddle, made with local brisket from Bar-ABBQ in Montgomery.
To honor his immigrant parents and business aspirations, Munoz opened Emiliano’s Pizzeria in February 2025 along FM 2978 near the Woodlands Parkway. What’s special about it? Crediting his love for cooking to his mother, Munoz said his business aspirations started at the age of 19 with his family’s taco truck and catering business, Bucchia’s, where he, along with his mother, sold Mexican bites from tacos to tamales. “My mom’s a great cook. So I get my love for cooking from her,” Munoz said. “My mother can make a tortilla and cheese taste like a 10-star gourmet meal.” Further expanding his knowledge in the indus- try, Munoz worked at several pizzerias, including Brothers Pizza located in Grogan’s Mill. Munoz said his favorite part about being a business owner is being able to give job opportu- nities to his employees, while also giving them the opportunity to build character development and networking skills. “I’m huge on character development for myself and just everyone here. So whenever I hire people,
Emiliano’s Pizzeria salads are available in varieties like Caesar and Greek.
COURTESY EMILIANO’S PIZZERIA
2978
W. BRANCH CROSSING DR.
N
30340 FM 2978, Ste. 750, The Woodlands www.emilianospizzeriatx.com
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THE WOODLANDS EDITION
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