Decasa Wood-Fired Pizza

"My husband and I fell in love with their pies when they started at the farmers market. Now even more in love. They have always been delicious and have totally hit the mark again tonight. The wait was long but absolutely worth every minute. My husband choose the special of the week and I chose the Bianca with mushrooms. So cheesy and salty and hit every note I was craving. 100/10 a must go. Must try. If you're questioning going, don't. Just go."

"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."

"Really good pizza with unique flavors. This is a great addition to Midland and I love seeing these entrepreneurs bringing to us a high quality product. Service was outstanding. I ordered 3 pizzas all were ready for pickup in 15 minutes. The pepperoni, margherita, and sausage/truffle pizza were all excellent. We will be ordering again."

"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!"