Owner Luis Hernandez wanted to be a civil engineer before finding his calling making pizzas.[/caption]
Pizzaiolo’s Gourmet Pizza owner Luis Hernandez has quickly experienced success in the restaurant industry. He opened his Magnolia eatery last year and already added a second location in Brenham in March. However, Hernandez’s career goals have seen a marked change from his original plan more than two decades ago.
In 1995, at age 18, the Mexico native set out to become a civil engineer like his father. However, he had to rethink his goal after the naturalization process in California took 10 years to complete.
“That’s everybody’s dream—to come to America,” he said. “But I never thought that I would become a pizza guy.”
Hernandez started out washing cars and later took on a second job at a local pizza restaurant.
“Once they started sharing their pizza recipes, I started twisting them and making my own,” he said.
Five years later, Hernandez said making pizza no longer felt like work.
“I tell people I stopped working about 15 years ago when I realized I had found what I really like to do and started creating different dishes. At first, we all work to make money, but when you like what you’re doing, it just becomes a passion,” Hernandez said.
After two decades of research—that included collecting ideas from pizza experts all over the world at various expos—Hernandez opened the doors of Pizzaiolo’s with encouragement from his uncle-in-law and business partner, Rene Benitez.
“Sometimes we have people lined [up] outside the door waiting to come in, and it’s mainly from word of mouth. I believe the restaurant’s success comes from two main ingredients: a great product and great customer service,” he said.
The menu and restaurant may differ from what a customer might expect from a typical pizzeria, Hernandez said. The hand-tossed, gourmet pizza is made with all natural ingredients—from portobello mushrooms, spinach and sundried tomatoes to pepperoni and mozzarella cheese—and with extra virgin olive oil or a rich tomato base.
The pizza sauce is left to marinate for 48 hours before it is used, and the dough is made 12 hours before it can be used to ensure the highest quality, Hernandez said.
“Our slogan is ‘Taste the difference,’ and you can tell,” he said. “It’s a healthier option for pizza. It’s natural wheat flour, and you can tell that the basil and everything else we use is fresh.”
Other menu items vary from starters such as fried calamari, pickles, ravioli and Philly cheese fries to Buffalo wings and raspberry-walnut and Greek salads as well as homemade pasta dishes, submarine sandwiches and desserts.
The restaurant also features large tables in an adjacent room with flat-screen TVs mounted above and a bar area with an open view of the kitchen. Pizzaiolo’s also offers an outdoor patio area with oversized umbrellas and an outdoor playground.
“When you come here, it’s like we’re all one big family. Everyone is laughing and talking and having a good time while they’re eating pizza and drinking wine,” Hernandez said. “I’m the happiest man on earth because I love what I’m doing.”
