100 Pizzitas

The 100 Pizzitas menu includes 6 1/2-inch pizzas that can ordered individually ($3.95-$6.50) or as a combo ($12.95-$32).

The 100 Pizzitas menu includes 6 1/2-inch pizzas that can ordered individually ($3.95-$6.50) or as a combo ($12.95-$32).

The first U.S. location of 100 Pizzitas—Cien Pizzitas in Spanish—opened six months ago in the former Uncorked space near downtown Austin.

Co-owner Antonio Gonzales, who left his corporate tech job in Austin to open the Spain-based franchise pizza restaurant, compared the concept to tapas bars increasingly seen throughout the city.

Fellow co-owner Carlos Tremont is in charge of keeping the 100-pizza menu fresh. All pizza is thin crust and available in 6 1/2- and 12-inch options.

“Everyone loves pizza, and this concept allows them to enjoy multiple toppings,” Gonzales said.

The menu differs only slightly from the original Spain menu by featuring some game meats from Hudson Meats on South Congress Avenue. There are also vegetarian and dessert options.

By mid-March, Gonzales said he anticipates regularly hosting live music on the restaurant’s back patio area, which overlooks downtown Austin.

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.