Moroso Wood Fired Pizzeria
4700 Bosque Blvd.
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Hours: 5-9 p.m. Tuesdays-Wednesdays, 5-10 p.m. Thursdays and Saturdays, 5-11 p.m. Fridays.
On the menu: 13 types of Neapolitan pizza (dough from 00 flour, fresh yeast, sea salt and purified water; San Marzano tomatoes; cooked at very high temperature); appetizers including aranchini (fried ravioli balls), made-from-scratch meatballs, charcuterie board; salads; desserts including cannoli, risotta cheesecake and torta al cioccolato (flourless chocolate cake)
Good to know: Tomatoes and flour are imported from Italy with Italian sausage custom-made in Texas. Pizza oven, dough mixer designed for neapolitan pizza. Many recipes are from owner Dan Moroso’s family.
Restaurant origin: Dan Moroso trained in restaurant and hotel service before following a career as a television production and writer. He and his wife Robyn, a Baylor University graduate with family in Waco, moved to Waco after 17 years in Miami to set up their own restaurant with an emphasis on hand-crafted food and premium ingredients.
Guide: $ — main dishes less than $10; $$ — $10 to $20; $$$ — more than $20.