Small's Pizza - Review - East Austin - Austin - The Infatuation
"Small’s Pizza is exactly what the name suggests—a tiny pizza shop that cranks out great New Haven-style pies (also, the chef’s last name is Smalls). These are thinner than typical New York slices, with a crispier base that has just enough chew on the blistered crust to remind you it’s not a cracker. There’s no dedicated dining room—it’s a takeout operation at Springdale General—but there is a communal area where you can piece together a meal with pizza from Small’s, cocktails from The Front Page, and coffee from Medici Roasting. The move here is a tomato pie—a classic New Haven staple—covered in a thin layer of slightly sweet and tangy sauce, garlic, oregano, olive oil, and just enough pecorino to ward off the lactose intolerant. We like the version topped with anchovies that give each bite a salty, savory punch. Food Rundown photo credit: Nicolai McCrary Tomato Simple and classic, but with enough added flavor from the garlic, oregano, olive oil, and pecorino to not just feel like you’re eating bread and tomato sauce. This minimalist pie really highlights the pizza’s strong point—the crust. photo credit: Nicolai McCrary Anchovy Basically the same as the tomato pie, but with anchovies and capers—it’s saltier, punchier, and more savory. This is our favorite pie here, but we can only handle a couple of slices at a time because of how strong the flavors are. photo credit: Nicolai McCrary Sausage & Peppers This is closer to what most people think of when they hear the word “pizza.” The Italian sausage doesn’t have as much kick as others we’ve tried, but the peppers add a nice sweetness to each bite. And a bit of mozzarella is always a welcome part of any pizza." - Nicolai McCrary
