Credit: Photo by John Anderson

Stony’s Mobile Pizza Kitchen

Corner of Sixth and Red River, 287-0666
Wednesday-Saturday, 9pm-3am

Father and son Steve and Tony Cohn (who came up with the name “Stony’s” by combining their first names) came to Austin from Worces­ter, Mass., bringing East Coast pizza expertise with them. Somehow, they’re managing to make some of the best pizza in Austin from this little trailer. The crust on a Stony’s pizza is ideal: thin, nicely browned and crisp on the bottom, with big, chewy, marvelously light “crusts.” Stony’s uses superior-quality domestic mozzarella and Parmesan cheeses, and the pizza is baked in such a way that lovely big cheese bubbles, or “blisters,” decorate the top, one of the sure signs of a great pizza. But by far the winning component is the sauce: It’s made according to a guarded recipe, and in it the flavors of tomatoes, herbs, garlic, and spices are perfectly balanced.

Stony’s offers cheese, Italian sausage, and pepperoni pizza, and alternates several more elaborate varieties such as Hawaiian (Canadian bacon and pineapple), veggie (artichokes, roasted red peppers, and mushrooms), and its extremely popular steak with jalapeños and roasted red peppers. Both the Italian sausage and pepperoni are precooked and ready-made but are of exceptional quality. The Italian sausage is of the “crumble” variety, well seasoned and not at all greasy, and the pepperoni is sliced thin and cooked to a fine crispness at the edges.

Slices at Stony’s are $3-4, and you really get your money’s worth, as each slice is one-sixth of a 20-inch pie. Whole pizzas are $15-18.

This article appears in September 11 • 2009.

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Kate Thornberry worked in renowned Austin restaurants for 30 years while pursuing a reasonably successful career in music. She began contributing to the Chronicle in 1988 and became a regular contributor to the food section in 2006.