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Awarded Best Pizza in Midland (MRT 2024 & 2025) Frozens Pizzas available at Midland Meat Co. Dine-in with us or place an order over the phone. 12” pizzas (6slices) Please follow us or check our socials for up to date information… Instagram & Facebook (@decasamidlandtx) We look forward to seeing you!
Hours
| Thursday | 11 AM–2 PM, 4–7 PM |
| Friday | 11 AM–2 PM, 4–7 PM |
| Saturday | 11 AM–2 PM |
| Sunday | Closed |
| Monday | Closed |
| Tuesday | 11 AM–2 PM |
| Wednesday | 11 AM–2 PM |
Menu Photos
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Related Web Results
Decasa Wood-Fired Pizza | Midland TX – Facebook
Your favorite pizza lunch spot Lunch | Tuesday-Saturday 11am-2pm Dinner | Thursday & Friday 4pm-7pm ☎️: 432-222-2929 : Pepperoni Pizza + @midlandmeatco ground …
Decasa Wood-Fired Pizza (@decasamidlandtx) – Instagram
LUNCH: Tue – Sat 11a—2p. DINNER: Thur & Fri 4p—7p. Frozen Pizzas available @midlandmeatco. Awarded Best Pizza in Midland (MRT 2024 & 2025) …
Decasa | Wood-Fired Pizza Delivery 3302 Bedford Avenue Midland
Use Favor to get Decasa | Wood-Fired Pizza delivered in under an hour. Available today in Midland, TX.
Reviews
RM
Delicious pizza! Everything tasted super fresh. The cheesy bread was my favorite. It’s such a simple concept but this cheesy bread had an amazinggg flavor. The parking is limited, so just be aware. The portions are great for the price I’d say. My boyfriend and I were starving and almost finished the pizza and the cheesy bread!
… moreJordhuga
Amazing pizza. Really good crust. Fresh ingredients great sauce. Ordered the Hot Pepperoni but saw many others order the truffle pie. Really recommend if nearby.
… moreC Aguero
I was lucky enough to enjoy Decasa Wood-Fired Pizza today, while on a date with the most beautiful woman in the world (the wife). The Pizza was delicious (we ordered a pepperoni w/ jal) and the meatballs were good, as well. Parking is limited, so make sure to get there as soon as they open. The staff was very nice and hospitable. I recommend it, for sure.
… moreAOP
Had heard about Decasa and wanted to check it out. The opportunity arrived for a dinner outing and we were all about it. Good vibe as far as energy. The atmosphere could use some love but pretty sure the proprietors focus more on the culinary offerings. $18 for four meatballs, which are a nice size and great flavor. Hot Honey Pepperoni pizza was the star of this visit. Plenty of sauce, perfect heat and nice bake. Truffle pizza, also good, especially if you’re going for a more sophisticated flavor offering. It’s not an inexpensive eat, a little over $75 for meatballs, two pizzas, a Topo and soda, but hey, where in Midland is? At least here, you are getting quality offerings.
Can legit state, DeCasa Wood fire Pizza IS the best pizza in Midland. Looking forward to their longevity and another visit.
… moreCan legit state, DeCasa Wood fire Pizza IS the best pizza in Midland. Looking forward to their longevity and another visit.
Sequoyah Coats
Décasa is THE best pizza in Midland, hands down. Every pizza we have tried has been good, meatballs are also amazing. 10/10 would recommend.
… moreReagan Armstrong
The pizza is amazing!! By far my favorite pizza in midland. However, it is almost impossible to get them to answer the phone to place an order. If the could answer their phone or at least return voicemails we would it much more often.
… moreAndrew Ellis
We visited for the first time today and got the margarita and the truffle. Really enjoyed the pizza (tasty and did NOT make me sick like pizza-chains or frozen pizza), and appreciated the friendly staff. We’ll be back! I think this is our designated pizza-spot from here on out in Midland!
… moreShane Foster
Easily the best pizza in Midland. My wife fell in love with me again after taking her here. Okay not really but the pizza is delicious. They could decorate the place a little bit but you probably won’t notice because the pizza is so good you’ll see start seeing the apparitions of your ancestors looking down upon you nodding with approval for finally finding the promised pizza restaurant foretold for eons . Personally I would give this place legendary status like Wall St Cocina or Bobs Better Burger. Hidden gem that you might never notice when driving by. I would climb in the oven to get this pizza if I had to.
… moreJanee H
Yes, it tastes as good as it looks!!! Very friendly environment and service. Don’t leave the area without trying this wood-fired pizza!
… moreMike Abrams
Neapolitan-NYC hybrid-crust pizza made from meticulously chosen premium ingredients with a focus on consistency, ensured by a hands-on owner with a clear passion and well-directed pride in his product. This is outstanding pizza and would get deserved attention no matter where in the country they located, NYC included.
Expect balanced, refined flavor and excellent texture. These pizzas are made from a relatively high-moisture dough cooked at high temp in a wood-burning oven with a stone surface. The crust is medium-thin, with a bit more air & glutenous chew than a drier, classic NYC style crust, yet unlike a true Neapolitan, the bottom has perfect, crispy leopard-skin surface char that doesn’t flop, with a thin core of fresh-proofed fluff above, and creamy, flavorful mozzarella with a perfectly balanced bite that doesn’t string excessively but is never plasticky or tough. The sauce is appealingly right down the middle in flavor and screams “quality.” Salt levels of each component are super dialed-in and complementary to each other.
I recommend first getting what I call an NYC Margherita (a plain cheese pie with basil); for that, here, you’ll ask for a Margherita with Extra Cheese– which means you’ll get about 90% cheese coverage, with fresh basil, a little EVOO drizzle, and just the right sprinkle of Parmigiano. IMO, that’s how you benchmark a pizza joint. That said, I’ve also had their Truffle (a white pie), which has flavorful, assorted fresh mushrooms, high-quality black truffle oil you’ll immediately notice, and amazing local Italian sausage that rivals any I’ve ever had. If it sounds like your thing, it’s an absolute must-try! The whole menu looks killer, as do the specials I’ve seen pics of.
I’d suggest following them on social media if you want to keep track of specials and any variances in hours due to being a small family operation.
*Pics from after initial review… so, consistent. A bit of a custom topping job. Yeah, they use shallots, and how about that flawless undercarriage peeking out– c’mon!
… moreExpect balanced, refined flavor and excellent texture. These pizzas are made from a relatively high-moisture dough cooked at high temp in a wood-burning oven with a stone surface. The crust is medium-thin, with a bit more air & glutenous chew than a drier, classic NYC style crust, yet unlike a true Neapolitan, the bottom has perfect, crispy leopard-skin surface char that doesn’t flop, with a thin core of fresh-proofed fluff above, and creamy, flavorful mozzarella with a perfectly balanced bite that doesn’t string excessively but is never plasticky or tough. The sauce is appealingly right down the middle in flavor and screams “quality.” Salt levels of each component are super dialed-in and complementary to each other.
I recommend first getting what I call an NYC Margherita (a plain cheese pie with basil); for that, here, you’ll ask for a Margherita with Extra Cheese– which means you’ll get about 90% cheese coverage, with fresh basil, a little EVOO drizzle, and just the right sprinkle of Parmigiano. IMO, that’s how you benchmark a pizza joint. That said, I’ve also had their Truffle (a white pie), which has flavorful, assorted fresh mushrooms, high-quality black truffle oil you’ll immediately notice, and amazing local Italian sausage that rivals any I’ve ever had. If it sounds like your thing, it’s an absolute must-try! The whole menu looks killer, as do the specials I’ve seen pics of.
I’d suggest following them on social media if you want to keep track of specials and any variances in hours due to being a small family operation.
*Pics from after initial review… so, consistent. A bit of a custom topping job. Yeah, they use shallots, and how about that flawless undercarriage peeking out– c’mon!