Pie Fighers

THE WINNER
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Conans Pizza

2438 W. Anderson, conanspizza.com
By Crom! There's nothing barbaric about Austin's original Chicago-style pizzeria (apart from the loin-cloth-and-battle-axe Frank Frazetta decor), with five different bases, including two gluten-free options. How civilized! Sure, you can go thin crust, but the deep-dish Savage is the meal of true conquerors.
THE FINALISTS
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Bufalina

1519 E. Cesar Chavez, bufalinapizza.com
Pools of fresh mozzarella baked to a platonic ideal of gooeyness. Plushy crust with a pleasing chew. Blister spots from the blazing wood-fired brick oven. Who knew pizza could be so sexy? Anybody who's ever enjoyed Bufalina's Neapolitan-style pies, that's who.

Conans Pizza

2438 W. Anderson, conanspizza.com
By Crom! There's nothing barbaric about Austin's original Chicago-style pizzeria (apart from the loin-cloth-and-battle-axe Frank Frazetta decor), with five different bases, including two gluten-free options. How civilized! Sure, you can go thin crust, but the deep-dish Savage is the meal of true conquerors.

East Side Pies

1401 Rosewood Ave., eastsidepies.com
ESP's impossibly thin crust is the ideal canvas for their palate of fresh, unique ingredients from local vendors. With seven sauces and more than 40 topping choices including sweet potato, organic eggs, and smoked salmon, there are endless combinations to satiate your wildest punk rock desires.

Home Slice Pizza

1415 S. Congress, homeslicepizza.com
Part of the quasi-famous South Congress strip that includes Allens Boots, Continental Club, and Lucy in Disguise, their walk-up window offers NYC pie by the slice – a key for any night out. The 2017 North Loop addition – with its full service, rolling hills playscape, and parking – cemented their local legendary status.

Little Deli & Pizzeria

7101-A Woodrow, littledeliandpizza.com
For two decades and counting, this deli specializes in New Jersey pies (and some legit Northeastern sammies, too) baked on 2-inch stones. They don't kid around with toppings, including the bold move to include pineapple right alongside anchovies under "other."

Pieous

166 Hargraves, Bldg. H, pieous.com
Known in some circles for their 20-day aged pastrami, intricate desserts, and sandwiches, this restaurant churns out naturally leavened crusts (certified by the Italian experts at Vera Pizza Napoletana) so bubbly, toppings so thoughtful, that devout worship is more than appropriate.

Pinthouse Pizza

4729 Burnet Rd., pinthousepizza.com
They may specialize in award-winning craft beers (Electric Jellyfish, anyone?), but the robust red sauce and charred billows make crowd favorites of their pies like pepperoni and basil, and specialties like Banh Mi and Honey Pear. Pro tip: These folks make delightfully dippable pizza rolls.

Pizza Day

10225 Research Blvd. #110, pizzadaytx.com
Chef Reginaldo Bertosi has been kneading classic pizza dough for more than 25 years, but after winning awards for his pies in New York, he moved to Austin and went rogue, introducing his recipes for fusion pies like Corn Pesto, Spicy Paneer, and Butter Chicken. Not to cause alarm, but they have a standing deal for free dessert with a large pie.

Southside Flying Pizza

2206 S. Congress, southsideflyingpizza.com
These guys are slinging that classic, cheesy, gooey, delicious kind of pizza that Kevin McCallister would scream for. But if you're into toppings, they've got plenty of options, plus daily and monthly specials. Pro tip: Ride your bicycle, score 10% off.

Via 313

1802 E. Sixth, via313.com
Rectangle pie with airy, spongy crust layered directly with cheese and toppings, while sauce stripes the top. The Austin-born company – stamping metro Detroit's area code into its name – boasts a H-E-A-V-E-N-L-Y outer edge on their pizzas, due to their deep metal cooking trays. The offerings include toppings both broad-chested (natural-casing pepperoni) and progressive (balsamic drizzles, arugula).
THE FIRST ROUND
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CLEAR SELECTION

360 Pizza

2712 Bee Caves Rd. #106, atxpizza.com
Some of us are of the belief that if you're playing with onions, go ahead and caramelize 'em, and that's exactly what this New York-style spot in the Hills does. That, and lovingly add all sorts of other "cheese" pie toppings, including their salami selection, which you can take home from the built-in deli. Viva New York!

40 North

900 W. 10th, 40northpizza.com
Their wood-fired pizzas may feature pillowy charred crusts and various cured meats, but the signature touch lies in their unique sweet-and-savory flavor profiles. A broad array of comple­mentary, offbeat ingredients – hot honey, orange zest, onion jam, and pickled veggies – are the key to their elevated twist on Neapolitan-style pies.

The Austin Beer Garden Brewing Co.

1305 W. Oltorf, theabgb.com
Besides brewing award-winning beer and hosting frequent live music nights, the abgb has proven to be a destination for hanging outside with friends at a picnic table, petting other people's dogs while waiting to nosh on their wagyu ground beef or Calabrese pizza. A white clam pie as well, you say?

Austin Pizza Garden

6266 Hwy. 290 W., apgatx.com
If we could wish for one magical thing to grow in our garden, it would be pizza. Alas, we'll leave it up to these wizards, who, in addition to their signatures and classics, came up with a hatch green chile pizza sauce and topped it with chicken fajita, roasted hatch peppers, and Cotija. They've also got a fenced playground for really granting wishes.

Austin's Pizza

2928 Guadalupe, austinspizza.com
This local chain was delivering long before Austin's pizza renaissance in the Aughts. With a gluten-free crust option and choices ranging from BBQ Chicken to the Farmer's Market – and with a pie named Pesto-A-Go-Goat! – you can get a taste of our town.

Aviator Pizza & Drafthouse

6501 S. Congress #1-105, aviatorpizza.com
Over 20 options for specialty pizza with house-made sauce at this local mini-chain, now taking off with four spots around the metro including Kyle and Elgin, though they all boast the South Austin menu option. From Major Tom to Ground Control, try those and everything in between.

the backspace

507 San Jacinto, thebackspace-austin.com
In 2010, executive chef Shawn Cirkiel started this Neapolitan-style pizzeria literally behind his Parkside restaurant (he's also part of Vamonos and Olive & June) and the tiny eatery has been importing Italian tomatoes and flour for their acclaimed pies ever since.

Brick Oven Restaurant

10710 Research Blvd. #310, brickovenrestaurant.com
For nearly 40 years their Red River location churned out sourdough pies in that 700-degree oak-fired, rustic brick oven, but in this new pandemic world, their two other locations are the go-to for fluffy, chewy crusts piled high with classic toppings.

Brooklyn Pie Co.

9500 S. I-35, brooklynpie.com
Known for its giant slices of New York-style pizza, this Austin mini-chain merits a shout-out for its delicious gluten-free pizzas – with crust so good, you'll think they messed up your order.

Bufalina

1519 E. Cesar Chavez, bufalinapizza.com
Pools of fresh mozzarella baked to a platonic ideal of gooeyness. Plushy crust with a pleasing chew. Blister spots from the blazing wood-fired brick oven. Who knew pizza could be so sexy? Anybody who's ever enjoyed Bufalina's Neapolitan-style pies, that's who.

Cipollina

1213 West Lynn, cipollina-austin.com
The most exciting thing about Cipollina, an established Old Austin restaurant (since 1999), is its wood-fired oven, in which you can watch your pizza being made. They specialize in thin-crust, sophisticated pies, with toppings like mushrooms, sweet onion, prosciutto, and chevre – more of a fine dining vibe, but the pizza can deliver as well as any slice joint.

Conans Pizza

2438 W. Anderson, conanspizza.com
By Crom! There's nothing barbaric about Austin's original Chicago-style pizzeria (apart from the loin-cloth-and-battle-axe Frank Frazetta decor), with five different bases, including two gluten-free options. How civilized! Sure, you can go thin crust, but the deep-dish Savage is the meal of true conquerors.

East Side Pies

1401 Rosewood Ave., eastsidepies.com
ESP's impossibly thin crust is the ideal canvas for their palate of fresh, unique ingredients from local vendors. With seven sauces and more than 40 topping choices including sweet potato, organic eggs, and smoked salmon, there are endless combinations to satiate your wildest punk rock desires.

Giovanni’s Pizza Stand

If you have preconceived notions of gas station food, brush them aside and give this spot – inside the Chevron at Barton Skyway and Menchaca – a whirl. Time it right and you might be able to score a breakfast taco and a pie.

Hoboken Pie

718 Red River, hobokenpie.com
An essential Red River stopover since 2008, they do New Jersey-style thin crust just right, offering everything from a classic plain slice to exotic pies with Mission fig and prosciutto, and go above and beyond for vegans as well.

Home Slice Pizza

1415 S. Congress, homeslicepizza.com
Part of the quasi-famous South Congress strip that includes Allens Boots, Continental Club, and Lucy in Disguise, their walk-up window offers NYC pie by the slice – a key for any night out. The 2017 North Loop addition – with its full service, rolling hills playscape, and parking – cemented their local legendary status.

Jester King Kitchen

13187 Fitzhugh Rd., jesterkingbrewery.com/menus
It warmed our hearts when hometown creative brewmasters made international news with their pandemic shift to a full-fledged 250-acre park, but we've always been huge fans of their scratch pies – made with 100% Texas grains and leavened with the same wild yeast they use to ferment their award-winning beer. Their focus on "farm, fermented, or foraged ingredients" ups the cool factor way past 11.

Lakeside Pizza & Grill

2900 N. Quinlan Park Rd., lakesidepizzagrill.com
The portions at this Steiner Ranch locale have to be huge to contain all the flavor atop not-too-thick, not-too-thin crust, and for those not into sharing, they've personal pies. Any spot that features sun-dried tomato pesto as a base sauce has our attention, but their daily special menu also boasts surprises like beef Wellington and clam chowder.

Li'l Nonna's

440 E. St. Elmo Ste. A-1, lilnonnas.com
I can't believe it's vegan! There is all of the mozzarella cheese pull and none of the dairy at this food truck. Ever tried pizza with spicy beet pepperoni slices? Be sure to grab a beer to wash down those flavorful slices from the location at St. Elmo Brewing or Buzz Mill.

Little Deli & Pizzeria

7101-A Woodrow, littledeliandpizza.com
For two decades and counting, this deli specializes in New Jersey pies (and some legit Northeastern sammies, too) baked on 2-inch stones. They don't kid around with toppings, including the bold move to include pineapple right alongside anchovies under "other."

Local Slice

8201 Cross Park Dr., localsliceaustin.com
They may have nailed that SEO-friendly business name, but they also boast giant pies topped with organic vegetables and high-quality meats like Elgin sausage and honey-roasted chicken with Ray's BBQ sauce. Oh, and they've got fresh salads and calzones, too.

Mangia Chicago Stuffed Pizza

12001 Burnet Rd Ste. D, mangiapizza.com
Locations have changed, but they've been stuffing Austin since 1988. In addition to their Chicago-style deep-dish beasts, their pop culture clout includes a Guinness World Record, a Jeopardy question, Wheats­ville's green Mangiasaurus, and both heart- and football-shaped festive pies. Sure, they've got thin crust and house specialty french fries, but that red-sauce-topped thick slice is the star.

Mangieri's Pizza Cafe

5900 W. Slaughter #460, mangieris.com
These family recipes date back to the 1920s, when Anthony Mangieri's grandfather first started slinging pies in New Jersey. The dough goes through a cold fermentation process to produce a flavorful East Coast-style crust. We're glad Grandpa's recipes made it down south!

Marye's Gourmet Pizza

3663 Bee Caves Rd., maryesgourmetpizza.com
Also offering healthy salads and classic clubs, this old-school eatery has stuck around for 20-plus years. Many of their pies, including the namesake, feature sirloin, if that's Texan enough for ya.

Niki's Pizza

1100 Center Ridge #320, nikipizza.com
Boasting an eye-catching signature pie, the All American (which includes hamburger, breakfast bacon, fries, and ketchup), this North Austin joint specializes in truly American takes: Philly cheesesteak pizza, barbecue chicken, etc.

Numero 28 Pizzeria & Vineria

452 W. Second, numero28austin.com
Specializing in southern Italian fare with Sicilian flare, both their wood-fired classic rounds and flatbreads feature sauce in rich red or creamy white, and rumor has it they'll generously split the large pie so that you can indulge in more than one house specialty on that delightful Downtown bistro patio.

The Onion

408 Brazos, onionbaby.com
Downtown by-the-slice pizza isn't just about soaking up a few tallboys, and while their hole-in-the-wall chic may not clue you in, the New York-style Brazos spot is a neighborhood institution. A sauce with actual tang and a taste for the right cheese (the smoked Gouda on the signature Chicken George is the finishing touch) – there are many layers here.

The Parlor

4301 Guadalupe, theparloraustin.com
You go to a neighborhood kind of joint for a beer, you want a neighborhood kind of pizza slice to go with it – and the Parlor will not disappoint. But maybe your palate's true neighborhood is somewhere in, say, Oahu? In which case their Jasmine's Hawaiian, with its wealth of Canadian bacon, pineapple, and banana peppers, will be your best bet.

Pieous

166 Hargraves, Bldg. H, pieous.com
Known in some circles for their 20-day aged pastrami, intricate desserts, and sandwiches, this restaurant churns out naturally leavened crusts (certified by the Italian experts at Vera Pizza Napoletana) so bubbly, toppings so thoughtful, that devout worship is more than appropriate.

Pinthouse Pizza

4729 Burnet Rd., pinthousepizza.com
They may specialize in award-winning craft beers (Electric Jellyfish, anyone?), but the robust red sauce and charred billows make crowd favorites of their pies like pepperoni and basil, and specialties like Banh Mi and Honey Pear. Pro tip: These folks make delightfully dippable pizza rolls.

Pizza Day

10225 Research Blvd. #110, pizzadaytx.com
Chef Reginaldo Bertosi has been kneading classic pizza dough for more than 25 years, but after winning awards for his pies in New York, he moved to Austin and went rogue, introducing his recipes for fusion pies like Corn Pesto, Spicy Paneer, and Butter Chicken. Not to cause alarm, but they have a standing deal for free dessert with a large pie.

Pizzeria Grata

4415 Menchaca Rd., gratapizza.com
Located in the unassuming Beatniks corner market, Nathan Pearlman has been slinging Neapolitan pies from the Menchaca Road c-store since last December, utilizing Barton Springs Mill flour among other locally sourced and imported ingredients for a variety of delicious wood-fired styles, including margherita and caprese.

Quattro Gatti

Located in a historic 1876 Downtown building, you'll find Neapolitan pizzas with traditional red sauce and also pizze bianche. The delightful focaccia served with every meal is another indication of owner/chef Gianfranco Mastrangelo's mastery of the art.

Roppolo's Pizzeria

316 E. Sixth, roppolos.com
Cheesy, greasy, and chewy, Roppolo's (that's "roh-po-los," not "rope-ah-lows") is definitive late-night pizza, and the doughy N.Y.-style slices have fostered Pavlovian privilege amongst college kids at 2:15am on Sixth for over a quarter century. Just read the box: "Yahoo rated Roppolo's 16th in the nation!"

Salvation Pizza

Crust can make or break a pizza. Salvation Pizza boasts a unique New Haven-style pie with "a thin, hand-pounded crust" that crunches perfectly between your hungry teeth. Combine that snappy crust with any number of delicious toppings – check their top 10 list for some real winning combinations – and pizza salvation is positively ensured.

Southside Flying Pizza

2206 S. Congress, southsideflyingpizza.com
These guys are slinging that classic, cheesy, gooey, delicious kind of pizza that Kevin McCallister would scream for. But if you're into toppings, they've got plenty of options, plus daily and monthly specials. Pro tip: Ride your bicycle, score 10% off.

Spartan Pizza

1007 E. Sixth, spartanpizzaaustin.com
The crust at this spot in the Corazon center is thin and chewy, and while the recipe took more than five years to perfect, it was worth the wait. They feature nearly 20 specialties, all named for Greek gods and goddesses, but we're partial to Perseus – with cilantro pesto, sun-dried tomato, red onion, artichoke, and feta.

Stony's Pizza

Rainey & Driskill St., facebook.com/stonyspizza
These pizza slices might very well be the largest in the city – Brooklyn-style on steroids.

Tony C's Coal Fired Pizza

12800 Hill Country Blvd. Ste. G160, tonycs.com
Owner Tony Ciola claims the original coal-fired pizza oven in town, and he knows a thing or 2 million about restaurants and Italian food: His family's been in the biz since 1946. Fun fact: This restaurant is one of very few in town that serves St. Louis-style toasted raviolis.

Toss Pizzeria & Pub

2901 S. First, tosspizzeria.com
Starting with a hand-tossed base of 20-inch, N.Y.-style crust made in house, this sports bar throws a curve ball by offering the uniquely local Texas BBQ Brisket pie, slathered with brisket and sauce from Terry Black's. Wash that baby down with a pint of beer (or side of wings).

Via 313

1802 E. Sixth, via313.com
Rectangle pie with airy, spongy crust layered directly with cheese and toppings, while sauce stripes the top. The Austin-born company – stamping metro Detroit's area code into its name – boasts a H-E-A-V-E-N-L-Y outer edge on their pizzas, due to their deep metal cooking trays. The offerings include toppings both broad-chested (natural-casing pepperoni) and progressive (balsamic drizzles, arugula).

ZZA Pizza + Salad

15511 Hwy. 71 W., zza-pizza.com
While they're definitely more hare than tortoise, ZZA improves the fast-casual concept with their fresh-casual focus on ingredients. In addition to their other specialty – bowls of greens and veggies (with pizza-crust croutons and bold dressings) – you can pile that arugula on top of prosciutto and call it your very own pizza salad.

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