May 26, 2017
May 22, 2017
By Erin Russell | February 14, 2017 | Food & Drink
"One can never have enough pizza" seems to be the motto of Austin's restaurant scene lately—and we support this development wholeheartedly. Here’s the scoop on the newest pizza spots popping up around town:
The Story: The "little sister" of acclaimed Hill Country restaurant Api’s, Pizza Sorellina makes their pizza dough a little differently. Here, the chefs work with Barton Springs Mill to get an optimum combination of flours, which are mixed with 10-year-old sourdough starter and left to rise for two to three days. Toppings are simple but creative, and pizzas are cooked in a custom wood-fired oven for a crispy char.
Don’t Miss: The absolutely killer Salumi, made entirely in-house from local wild boar. 23526 Hwy. 71 West, Spicewood, 737-222-6061
The Story: The Dallas-based chain that took over St. Phillip’s Sunset Valley building adheres to the strict standards set out by the AVPN (the Naples organization protecting the art of pizza) to produce truly authentic pies. Given the higher water content of the dough, the crust is a bit soft, and the pizza is meant to be eaten with a knife and fork. Along with classic toppings, a different guest chef (from places like Uchi and Valentina’s) will offer a creation weekly. Bonus: There’s also a Cane Rosso nonprofit to find homes for pups in need—donate on your check!
Don’t Miss: The off-menu Honey Badger made with fresh mozzarella, spicy soppressata, basil, and house-made habanero-infused honey. 4715 S. Lamar Blvd. Ste. 103, 512-904-0534
The Story: This Elgin favorite has recently made its way to South Congress, where the hearty crust is made with 26-year-old family yeast. In addition to pizzas, you'll also find on the menu huge salads, calzones, wings, and a massive selection of beers and wine on tap.
Don’t Miss: The South Austin served with prosciutto, goat cheese, arugula, and honey. 6501 South Congress Ave. Ste. 1-105, 512-326-1150
The Story: Chef Peter Maffei predicted pizza would be big in 2017, and he’s certainly leading the charge on that front (much like the restaurant’s namesake, who fired a cannonball to start the Texas Archive War). With "Texas fresh" cuisine, you’ll find perfectly crisp, artistic pizzas, alongside on-tap kombucha and an indoor biergarten.
Don’t Miss: The Lardon made with coppa di testa, pancetta, Brussels sprouts, ricotta salata, and topped with a farm egg. Hilton Downtown, 500 E. Fourth St., 512-493-4900
The Story: Garlic lovers, rejoice. This Nashville-based chain has quite an emphasis on the pungent ingredient. Another member of AVPN, this pizza spot serves up pies with perfectlu chewy crusts with the help of their ovens imported from Naples. Plus, all of their ingredients are carefully sourced and flown in, too.
Don’t Miss: The Carnevale, featuring a ricotta-stuffed crust, prosciutto, and peppadews served with marinara sauce. 8000 Burnet Road, 512-323-2426
The group behind La Condesa and Sway is hard at work at this neighborhood Italian joint, which will feature house-made pasta and pizza from a wood-fired Neapolitan oven, and a counterpart cafe that will serve panini. Located in The Arnold over on the east side, the restaurant will have a separate bar/lounge and a large shaded patio. 1617 E. Sixth St., Scheduled to open Summer 2017
The hospitality team behind Old Thousand, and the chef from beloved 40 Degrees, have a grand vision for their "pizza, beer and boogie joint" coming to Round Rock. The restaurant will be a tribute to New York, featuring its famous pizzas and inspirations from the city’s subway system. Unlike NYC, there will be lots of space: the 6,000-square-foot restaurant will open up to a large pavilion with yard games and live music. 1500 I-35 Frontage Road, #35, Opening date not yet announced