Last night I had two of the best slices of pizza I’ve had anywhere in America this year at Garage in downtown Austin. The Dairyland Classic and Hog Pen slices were perfected representations of the flavors you hope for from Texas pizza. The TX Iberico sausage and onion jam on the white pie had my taste buds singing and the side of cherry chili crunch on the red pie was just perfect.
The pizza leans Sicilian-ish but is uniquely its own kind. What stood out most was how each slice has its own cold fermentation process making the experience feel like an expertly curated wine flight or a cheese board with a level of thought you only see from chefs who are true masters of their craft. Each slice can also be made GF.
It’s a dough first operation. When you pick up a slice and press down the sensation of the compression is a thing of beauty. This pizza should be on everyone’s watch list going into 2026.
by Due-Profession7248
Dining and Cooking