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.
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."