Three formats run this city and they do not substitute: Home Slice's thin foldable New York slice, Bufalina's blistered Neapolitan crust, Via 313's Detroit squares with the cheese laid to the edge and the sauce ladled on after the bake. Behind them, Moderna works a three day biga on heritage wheat milled that morning, and East Side Pies organizes its menu by nine sauces. All three formats are rich, so take Home Slice by the slice on South Congress and save Via 313's pan for a table you are sharing.
Austin pizza.
The rooms, best first
- Bufalina Pizzaverified
The Neapolitan pies come off the wood-fired oven pillowy and charred, at 9.4 and seventh in The Infatuation's 25 Best Restaurants In Austin. When that outlet praises another Austin pizzeria's crust, this is the crust it measures against.
- Allday Pizza: Hyde Parkverified
New York-style by the slice or the pie, off a dough of Barton Springs Mill flour cold-fermented for forty-eight hours. The Infatuation rated it 8.6 and headlined it as setting the city's bar for the style; Eater has it among the thirty-eight essential rooms in Austin.
- Moderna Bar & Pizzeriaverified
The dough is a three day biga on Rouge de Bordeaux heritage wheat, milled daily by Barton Springs Mill.
- Palm Pizzaverified
Thin, foldable 18-inch New York rounds and thick-crust squares sold by the slice, which The Infatuation rated 7.9 while saying plainly that at $30+ a pie it is not redefining the genre and that the crust leans more bready than chewy.
- Pieousverified
Nicolai McCrary rated the Neapolitan pies 8.3 and called them chewy and slightly blistered and worth the drive.
- Loudmouthverified
Nicolai McCrary rates it 7.8 and says the crust at its best rivals Bufalina for blistered, chewy goodness.
- Pedroso's Pizza (Justin Ln)verified
Four doughs run properly off one counter, New York, American, Sicilian and Grandma, at an Infatuation 8.3.
- Little Deli & Pizzeriaverified
A thin, foldable Jersey-style slice on a crust the Chronicle called crisp and lightly charred, rated 8.3 by The Infatuation.
- Home Slice Pizzaverified
The Infatuation rates it 8.2 for a slice thin, foldable and heavily sauced, files it under Iconic Dishes That Define Austin, says to add hot cherry peppers, and calls the italian assorted sub the stealth MVP of the menu.
- Bufalina Dueverified
Neapolitan out of a wood-fired oven, with a leoparded crust Raphael Brion describes as yeasty, light and airy. He rated it 8.4 for The Infatuation.
- Allday Pizza: Tarrytownverified
Charred, crispy, well-done New York-style slices sold from a window on a wine bar's patio, with homemade stracciatella on the four cheese.
- Feral Pizzaverified
The Austin Chronicle credits its attention to detail and tasty pies, off a sourdough dough worked in a sixteen foot trailer.
- Via 313 Pizzaverified
Detroit squares out of a steel pan, with the cheese laid to the edge so it fries into a crust against the wall and the sauce ladled over the top after the bake. Jordan Haro calls the crust thick enough to be closer to a cheesy bread casserole than a pizza, and says it works anyway.
- East Side Piesverified
The menu is organized by nine sauces, and the Moon Dingo stacks five cheeses over ricotta sauce with bacon and mushrooms.