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Thick slice, thin slice, marina-covered, BBQ-spiked, olives, anchovies, wilted spinach -- there are an infinite variety of pizza joints in town, so here's a guide to the best ones.
Tucked away in a 1950s Allandale shopping center lies Little Deli, a sweet little afternoon and evening spot for families, dogs, and (naturally) sandwich lovers. And the white pizza -- topped with sausage -- is so good it's criminal. Claim the gazebo here, or sit on one of the park benches among your fellow puppy and toddler neighbors.
Austin's beloved New York style-pizza joint, reining proudly from its small stands on SoCo. Their chewy crust is topped with some of the most insane ingredients, like eggplant, chopped clams, and possibly narcotics. Walk right up to the window and order a big ol' slice from their daily selection.
It's all about sauce at East Side Pies, people: There's a marinara menu, a hummus sauce menu, a black bean sauce menu, etc. All in all we're talking 34 pizza varieties people. I'm a marinara girl myself, and the simple Epoch -- topped with feta, artichoke, and cherry tomatoes -- is my yummy (if a little boring) treat.
Thin-crust pizza lovers, this one's for you: crunchy, not-soggy wheat crust holds highbrow toppings like shrimp and capers, asparagus and jalapeno, whole baby clams and tart lemon.
In some circles, Hoboken Pie is known as "Drunken Pie" given its location on the boozy, beer-filled strip of Red River music venues. And while it does hit the spot after a night of fist-pumping, it's pretty darn fabulous even when you're not already three sheets. Try the Torres white pie, spread with a roasted garlic olive oil base and topped with Anjou pears, bacon, sundried tomatoes, spinach and gorgonzola cheese.
Punk rock pizza. The stoned employees here come up with some truly genius creations that sobriety just wouldn't yield, like "Lance:" A salt-lovers delight topped with gorgonzola, sun-dried tomatoes and avocado (endearingly spelled "avacado" on the menu).
Shawn Cirkiel of parkside has a new culinary playground: backspace, his wood-fired pizza haven. Pizzas are extremely classic -- think Margherita, a Fennel Sausage pizza, etc. -- but the ingredients are so carefully selected and restrained, that the resulting pie lets each flavorful element speak (er, taste) for itself.
Neopolitan-style pizza with a fancy flare. The menu is small and classy, and the Subterranean (caramelized onions, fontina, mushrooms, rosemary roasted potatoes, basil) is rich and perfect.
