The great pizza debate is an ongoing battle at the Chronicle, so you can bet that any pizza-related "Best Of" will never be unanimous. But Brick Oven's thin-crust pie gets its due this year, if only because good brick- and stone-oven pizza ranks high in any pizza fanatic's pantheon. Offering that critical mix of crunchiness and chewiness, with a light touch on the sauce and extras (we like the artichoke alfredo and the steak pies), it compares favorably to the thin crust pizzas served in such hallowed New York pizzerias as John's and Arturo's - which is good enough for us to call a temporary truce anyway.
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