07/26/2026
We are genuinely excited about this one.
During all the years I spent building in different states, one of the first things I would look for in a new town was a good pizza. I found plenty that I enjoyed, but I was always chasing the memory of the pizza I grew up around in Central Illinois.
The best pizza I ever had came from a small bar back home. Nothing fancy—just a heavy, deeply browned, tavern-style pizza with crisp crust, plenty of cheese, and the kind of flavor you remember years later. Johnny’s, Locke’s, Raven and other little Central Illinois places all helped shape what great pizza meant to me.
I have chased that pizza everywhere I’ve gone.
Now, after a lot of testing, adjusting the sauce, choosing the right cheeses, working through topping combinations and dialing in the bake, we are finally making our own version at Annagio’s.
We are using an Italian Pinsa crust—crisp on the outside, light inside, and strong enough to hold the generous toppings and cheese that make this pizza feel like home to us. It is not a copy of any one place. It is our tribute to the pizzas I grew up loving, made the Annagio’s way.
We are beginning with only three:
Cheese
Scratch-made pizza sauce with provolone and mozzarella.
Pepperoni
Loaded with Fiorucci pepperoni and our premium cheese blend.
Annagio’s Signature Supreme
Fiorucci pepperoni, Penshorn’s Italian sausage, green peppers, onions, black olives and pepperoncini.
No substitutions or custom builds. We have worked hard to create these exactly the way we believe they should be made.
We cannot wait for you to try them.
Annagio’s
200 Pfeil Rd., Downtown Cibolo
210-777-7135
Indoor dining, patio dining and carryout available.
Scratch-made Italian in Cibolo, TX. Fresh pasta, sandwiches, and weekly specials. Order pickup or delivery directly from Annagio’s.
