Top off the festival experience by indulging your pizza cravings at Austin's best parlors.
The Backspace The glowing oven is the focus at chef Shawn Cirkiel’s intimate downtown spot. Diners can watch pizzaiolos fire pies topped with sausage, salami, or mushrooms until kissed with singe marks. “We like the flavor and texture of a Neapolitan pizza, but slightly overbaked so it gets more flavor and texture from the high heat,” explains Cirkiel. 507 San Jacinto Blvd., 512-474-9899
Bufalina The spartan décor at this always-crowded East Austin pizzeria belies its lavish pies topped with items like white truffle, ‘nduja sausage, or Taleggio cheese. Owner Steven Dilley typically finds pizza inspiration in the changing seasons and ingredient availability. “They can be seasonally inspired, a bit lighter in the summer, or a touch earthier as fall approaches,” he says. 1519 E. Cesar Chavez St., 512-524-2523
House Pizzeria Scott Talkington helped pioneer the city’s Neapolitan craze when he opened this easygoing pizza joint in 2009. “We believe that most of the greatest pizzas are made with very few ingredients,” he explains. The restaurant’s loyal patrons, who regularly come for the soft, bubbly pies topped with salami and white cheddar or goat cheese and thinly sliced potatoes, clearly agree. 5111 Airport Blvd., 512-600-4999
Home Slice This beloved South Congress spot—composed of a sit-down restaurant and separate takeout space—evokes a corner pizzeria in New York City. When co-owner Jen Strickland moved to Austin, she longed for the crisp yet chewy slices associated with her former hometown. “It’s de rigueur to fold them down the middle to eat,” she says of the large slices topped with classics like pepperoni, mushrooms, or eggplant. 1415 S. Congress Ave., 512-444-7437
Salvation Pizza “We strive to capture the flavors, the aromas, and the feel of an authentic East Coast pizzeria back here in Texas,” says owner Michael Dinsmore. The neighborhood pizzeria has served New Haven–pies from a Hyde Park bungalow for over eight years. This February, Dinsmore brought the pizzeria’s famous white clam pizza and other favorites to a second location on Rainey Street, complete with a full bar and outside patio. 624 W. 34th St., 512-535- 0076; 51 Rainey St., 512-499-0105
St. Philip Premium pies have arrived in Sunset Valley at this combination pizza parlor and bake shop. The latest endeavor from the Uchi Restaurant Group, St. Philip features high-end toppings like piquillo peppers, Idiazabal sheep’s milk cheese from Spain, and a sweet and savory bacon jam. Its crackly, crusted pizzas are served in a bright and modern space along with a full menu of entrées, sandwiches, and side dishes. 4715 S. Lamar Blvd., 512-358-7445
Via 313 Brothers and Michigan natives Zane and Brandon Hunt introduced Austinites to Detroit-style pizza. Baked to order in their food trucks, the square pies boast a crisp crust and supple interior. The brothers plan to showcase even more pizza styles at their much-anticipated brick-and-mortar spot, which is opening in Oak Hill in March. Zane explains of their new venture, “Essentially we want the place to be a celebration of pizza of all kinds.” 1111 E. Sixth St. (Violet Crown Social Club) and 61 Rainey St. (Craft Pride), 512-939-1927