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All it takes is 90 seconds for one of Bufalina's delicate Neapolitan pizzas to bake in the 900-degree wood-burning oven. The East Cesar Chavez restaurant knows how to deliver delicate and charred 12-inch pies; some come in classic margherita and marinara varieties, while others, like the chorizo and potato variety, are truly experimental. No matter, Bufalina will satiate any and all thin crust cravings.

Via 313

A late-night food truck serving pizza on Austin's East 6th Street bar strip sounds like a perfect combination—almost like pepperoni and melted cheese. At Via 313, they say that pizzas "should have relatively light toppings on a doughy crust. There should be no handle and the toppings must go all the way to the end. The sauce should not cover the whole pizza - it should be a light drizzle. The edge should be burned."