There’s a reason why a certain national pizza chain charges a bill and some change for its daily buffet. Gluey cheese, dry crust, and sparse toppings that wither underneath heat lamps are nobody’s idea of high-dollar fare.

The “Weekly” staff visited the new Mama’s Pizza location on Camp Bowie for our Thursday meeting yesterday. This was my first time at any of this FW institution’s eateries. I thought the pizza buffet was as fresh, hot, and generally non-buffet like as Laurie Barker James said it was. The soft, firm crust on these pies was terrific. The parmesan with jalapenos rocked. Grazie, Mama!


  1. OK, I also was at the meeting, and I have to chime in — and not just ’cause I’m an Italian Yankee who knows a thing or 12 about pizza. I’ve always found Mama’s pie to be merely cheesy bread. If there was sauce on any of my slices yesterday, I didn’t notice it. Plus, the toppings were just kinda plopped on top. I couldn’t pick up a topped slice without watching several or more of the toppings go spilling off. Not good. Anyway. There’s better pizza in town, starting with the new Nizza Pizza on University. Good enough for Brooklyn? Ehh, MAYBE. But definitely good enough for here.

  2. 1. Brooklyn-style pizza is so thin and dreary, you could roll up a slice and train your dog with it. (“Oh, no, he di-hin’t!”).

    2. Who doesn’t love cheesy bread? Oh, that’s right — AL QAEDA doesn’t love cheesy bread. (“That’s gotta hoit!”).

  3. Anthony, matter of preference. I have eaten pizza in Brooklyn; I don’t consider a bath in grease and plain tomato sauce the epitome of good pizza. The spilling off of toppings is a good thing. I have eaten at the Nizza Pizza in Arlington; it’s OK. I prefer the fluffier, chewy/crunchy Mama’s crust. And ask at Nizza next time — is it 100% real cheese? The answer may be yes, I don’t know.

  4. Way over the top second comment Dude. Pizza is very personal, not two are alike (thank goodness) and not everyone likes everyone else’ pizza.

    Nizza is ho-hum, Mama’s is an upgrade to Cici’s and better than any national chain but no better than Nizza, just different. Best Pizza for everyone? no such pie exists and most of us prefer the one we make at home LOL

  5. There must be standards for staples. Otherwise, we’re just dealing in semantics. Pizza’s is in Naples, the commonly accepted birthplace of pie. I’ve never been to Naples but am familiar with the type of pie served there: dough, sauce, a little bit of cheese, and basil. The $64,000 question is: At what point does cheese-bread become “pizza”?

    Or vice-versa?

  6. And, believe me, there’s A LOT of crappy pizza up north. That there is good-to-excellent pizza up there might just be a matter of logistics: You can’t walk a block without bumping into a pizzeria. In my old neighborhood in Pittsburgh, there were — and still are — at least five places where you could get a blue-ribbon pie for about seven bucks for a large: Del’s, Pizza Italia (the best … ever), Angelo’s, the Pleasure Bar, and D’Amico’s.

    No, I’m not homesick now or anything 😉

  7. Score one for Anthony: my beloved (who has never been East except for the miserable three months in Groton in boot camp) said:

    “Anthony’s right. There’s not enough sauce on the Mama’s pizza.”

    And he seems to prefer the thin fold-over kind of crust.

    Perhaps a genetic thing on the end of the y chromasome?

  8. i too ate at mama’s with the fwweekleteers that day, and it was the first time i had eaten at mama’s pizza in many moons (i’m more of a pizza hut guy). i thought mama’s was pretty good for the thick crust and cheezy gooey pizza that it is, but i too must admit i prefer thin, crispy crust with lots of tomato sauce, not too much cheese, and lots of veggie toppings sprinkled in with thick-slice pepperoni.

    where do i go to get a pizza like that? help a brother out.

  9. Nizza Pizza by Sardines will do the trick. Joe’s on North Beach and Roma on Western Center are pretty apt, too.