Places Austin-area residents can celebrate #NationalPizzaDay today

Brick Oven offers a Tuscan Truffle Pizza featuring a pesto made of Italian mushrooms and truffles and topped with prosciutto ham, mozzarella, arugula and Asiago cheese.

Brick Oven offers a Tuscan Truffle Pizza featuring a pesto made of Italian mushrooms and truffles and topped with prosciutto ham, mozzarella, arugula and Asiago cheese.

In the world of unofficial holidays, today's the day when pizza gets its due. There is no shortage of Austin-area pizza places where residents can indulge in this made-up holiday.

If you're struggling to decide where to go, consider turning to one of the pizza establishments previously featured in any of our eight area Community Impact Newspaper editions. Here's a breakdown by area:

CENTRAL AUSTIN


Little Deli & Pizzeria Little Deli & Pizzeria[/caption]

Little Deli & Pizzeria has become a destination for Austinites in and beyond the Crestview neighborhood since making Yelp's national Top 100 Places to Eat list in February 2014. Owner Tony Villani, a New Jersey native who came to Austin more than 20 years ago, started Little Deli as a sandwich shop and eventually expanded the operation to include East Coast-style Neopolitan pizza.

NORTHWEST AUSTIN


Flaming Pizza Bacon N' Shrooms from Flaming Pizza[/caption]

Last September, we unveiled six Northwest Austin specialty pizzas worthy of special attention. Every option was chosen for its unique taste and combinations, including the Bacon n' Shrooms pizza from Flaming Pizza, 3220 Feathergrass Court, Ste. 140, Austin, or the Fig Pizza from MIA Italian Tapas & Bar, 11420 Rock Rose Ave., Ste. 120, Austin.

SOUTHWEST AUSTIN


Pizzas include the Flying Garlic, topped with garlic butter, spinach, roasted garlic, grilled chicken breast, feta cheese and crushed red peppers ($9.95-$20.95). Pizzas include the Flying Garlic, topped with garlic butter, spinach, roasted garlic, grilled chicken breast, feta cheese and crushed red peppers.[/caption]

Elgin-based restaurant Aviator Pizza & Drafthouse expanded in December to open a new location on South Congress Avenue. Pizzas include the Flying Garlic, topped with garlic butter, spinach, roasted garlic, grilled chicken breast, feta cheese and crushed red peppers.

LAKE TRAVIS-WESTLAKE


Jersey Giant Pizza Jersey Giant Pizza owner Paul Serraino shows off one of the restaurant’s giant pizzas.[/caption]

Since Jersey Giant Pizza opened in February 2014, owner Paul Serraino has been serving giant-sized pizzas to the community. So if you're bringing a group to celebrate #NationalPizzaDay, look no further than Serraino's 18-, 20-, 22-, 24- and 28-inch offerings inspired by his childhood summers at the New Jersey shore.

ROUND ROCK-PFLUGERVILLE-HUTTO


Pick from one of a dozen specialty pizzas at Golden Crust Pizza in Hutto, where owner Pedro Lopez parlayed his love of pizza and a part-time pizza delivery driver gig into his own business. Among the customer favorites, Lopez recommends the Golden Meatzza topped with pepperoni, bacon, ground beef, Italian sausage and extra cheese, as well as the Chicken Ranchera with ranch, chicken, tomatoes, jalapenos, bacon and provolone cheese.

A Russo's New York Pizzeria location will open in Cedar Park. The franchise also has an area location in Pflugerville. Russo's New York Pizzeria has location in Pflugerville.[/caption]

Russo's has become a Pflugerville pizza destination since opening in October 2013. The franchise uses fresh ingredients, and everything is made to order—including the single slice options available for purchase. There is also a gluten-free crust option, should any #NationalPizzaDay revelers require special accommodations.

 

Round Rock-area residents will soon live within striking distance to one of the metro's most anticipated pizzeria concepts, PS35, which will open along I-35 at the former Westside Alehouse location. The restaurant, which is being opened by the owner of the 40 North food trailer and the Hopdoddy creator, among others, is being billed as having an "Austin vibe" upon opening in early April.

CEDAR PARK-LEANDER


Local Slice Photo courtesy Local Slice[/caption]

New York-style pizza at Cedar Park's Local Slice proved popular enough that owners David and Erica Huynh opened a second location two years ago. In addition to traditional pizza, the locally owned shop also dishes out customer favorites such as the 5 Hour Hawaiian, which, instead of ham, is topped with pork belly that has been braised up to—you guessed it—five hours, as well as the Sweet Baby BBQ Chicken with house-roasted chicken and Sweet Baby Ray's barbecue sauce, pineapple and fresh onion.

Brooklyn Heights Pizzeria opened 3 p.m. Wednesday, Aug. 19 in The Shops at Crystal Falls.

There is also Brooklyn Heights Pizzeria, an Avery Ranch favorite that expanded in 2015 to Leander. The Italian-themed pizzeria also serves calzones, lasagna and hot wings, among other menu items, but spice lovers may be enticed by The Inferno, a combination of spicy Sicilian sausage, chorizo, jalapenos, cilantro, marinated tomatoes and crushed red peppers. Alternatively, there's the White Devil (or Diablo Blanco) Pizza with Serrano peppers, ranch dressing, chicken, bacon, jalapenos and red onions.

GEORGETOWN


600 Degrees Pizzeria and Drafthouse offers pizza, wings and craft beer at its 124 E. Eighth St. location. 600 Degrees Pizzeria and Drafthouse offers pizza, wings and craft beer at its 124 E. Eighth St. location.[/caption]

Consider stopping by 600 Degrees Pizzeria and Drafthouse, were presented in November as the winner of the best downtown business in a city with more than 50,000 people by the Texas Downtown Association Presidents Award Program. Located on the Square, customers can pick from 25 signature pizzas that are named after areas throughout California, such as the North Beach and Haight & Ashbury pizzas. There are also single slices available from a 24-inch pie that is cut into six pieces.

SAN MARCOS-BUDA-KYLE


Pie Society plans to make happy hour a focus in 2016, co-owner Seth Katz said. Pie Society plans to make happy hour a focus in 2016, co-owner Seth Katz said.[/caption]

Pie Society took over for a San Marcos staple and has assumed a prominent role as one of the city's go-to pizza destinations. The restaurant is known for its New York-style pizzas as well as subs, salads, craft beer and 10 signature pies, which include the Balance of Power—topped with fresh spinach, spicy sausage and Texas honey—and other "Pie of the Day" options.

Gumby's Gumby's which serves pizza, salads and chicken wings, was denied a permit that would have allowed it to serve mixed beverages at its new location at 312 W. Hopkins St., San Marcos.[/caption]

A decision this week by San Marcos City Council will prevent San Marcos pizza restaurant Gumby's Pizza from serving alcohol at its new location at 312 W. Hopkins St., San Marcos. Nonetheless, that won't stop the locally owned restaurant from serving its weekday pizza and salad buffet as well as its specialty pizzas, which include the Stoner Pie, topped with pizza sauce, mozzarella sticks, pepperoni, french fries, bacon and extra mozzarella, and the Jalapeno Popper, which is topped with cream cheese, mozzarella sticks, jalapenos, bacon, mozzarella and cheddar cheese.
By Joe Lanane
Joe Lanane’s career is rooted in community journalism, having worked for a variety of Midwest-area publications before landing south of the Mason-Dixon line in 2011 as the Stillwater News-Press news editor. He arrived at Community Impact Newspaper in 2012, gaining experience as editor of the company’s second-oldest publication in Leander/Cedar Park. He eventually became Central Austin editor, covering City Hall and the urban core of the city. Lanane leveraged that experience to become Austin managing editor in 2016. He managed eight Central Texas editions from Georgetown to San Marcos. Working from company headquarters, Lanane also became heavily involved in enacting corporate-wide editorial improvements. In 2017, Lanane was promoted to executive editor, overseeing editorial operations throughout the company. The Illinois native received his bachelor’s degree from Western Illinois University and his journalism master’s degree from Ball State University.