“Fine casual” has such a beautiful sound doesn’t it? Just marinate on those two words for a moment – and for myself, I am quickly transported to the trattorias in Romana, wandering around smelling the fresh ingredients where (arguably, yet I believe that there is no argument here) the best pizza in the world is found, where the pizza symphonies play in your mouth after the meal is complete – the satisfying flavors lingering and the thoughts of the return.
I started with the words “fine casual” because, I am sad to report that this is an uncommon term to me – but I have been awoken. We certainly are a city of multiple pizza establishments, and no to point the un-sauced side of the ladle at anyone, but after my 2.0 pie at Austin Pizza, I am finding all the other pizza places to be in overabundance in terms of – lack of imagination – too greased and predictable.
My preference was always that crispness of the pizza crust, and as I read more about my 2.0 Austin Pizza as I chowed down with Ma Dukes who said “it’s the best she’s ever had (old school Canarsie Brooklyn gal where the best NYC pizza is said to be built) as we scrolled their beautiful website, we began to understand the balance in what Chris at Austin Pizza focused his fifteen year vision on creating. The notion of not over topping – its pizza physics and poise in terms of the slow subtle flavor introductions, just like the symphonies I mentioned.
That bright yet light tingle, tangle, tongle of natural cheeses, modulating and elevating and rocking you into its tasty groove of true Italian pizza, with the classic New York crispy underside by also blending Italian flours and a classic process of fermentation.
I absolutely adored the balance of my 2.0’s not being under topped either as each bite has to be structurally sound for topping weight – supported deliciously with every mouthful.
This is the moment when the toppings really sparkled for me – the moment that I got its beautiful creation of classic meets modern, what customers have referred to as “Neo NYC Style” not just locally, but in the greater pizza world. My best quick snapshot description would be as if you bought a New York slice of pizza in Romana Italy, again, what is universally accepted as the home of pizza – even the little green people will say the same..
Yet these higher costs which are clearly incurred are not noticeable to the price points on any of the pies you can buy. And to run the numbers of Austin Pizzas ingredients versus the traditional standard ingredients would be an exponential difference, but let’s not talk cost, let’s talk more about the pizza. The most popular pizza item on the menu is the Truffle Pie, available by the pie and – the slice. This pie is specially made with ground truffles instead of the standard truffle oil and all of the red sauce pies are made with imported Italian tomatoes which are certified USDA organic — all in an effort to bring the best product to Forest Hills.
I do want to take a moment to talk about the star of the show, other than the fabulously friendly staff — that being the oven. Shipped from Italy to the shores of New York harbor on a special container, then directly to Austin Street, this electric oven is made by hand in Italy. The Cuppone has a beautiful classic design, a beautiful ultra sleek and modern look and it’s full of functionality – I know, I was watching it closely. The fans to regulate the best consistent temperature, the programming to deliver a precise flawless pizza every time – so, goodbye gummy burnt bottoms and hello to crisp and light and tight bottoms.
- Beautiful Sicilian Pepperoni pie.