Allday is a strong contender in the race for Austin's best pizza - Review - Austin - The Infatuation
"Allday Pizza is located at the back of Daydreamer—an East Austin martini bar that we like a lot—in a trailer with giant glass windows that look like an Apple store built in a tiny home. Pizza comes by the slice or by the pie, and there’s even an option to get a six-slice sampler so you and your five friends never have to compromise on toppings. The pizzas lean New York-style, with excellent tangy sauce and a slightly charred but still chewy crust. They’re thin and foldable, but not so thin that they flop around when you’re going in for a bite. Allday is a strong contender in the race for Austin’s best pizza, and with three locations (there's a takeout window at Flo’s Wine Bar and a brick-and-mortar in Hyde Park), you’ve got multiple access points to try it. photo credit: Richard Casteel photo credit: Richard Casteel photo credit: Richard Casteel photo credit: Richard Casteel Food Rundown photo credit: Richard Casteel Pizza Sampler Allday lets you cobble together a whole pizza out of six different slices, and they’ll all arrive on the same tray that winds up looking like a colorful wheel of cheese, carbs, and sauce. Plus, it comes with a couple of sides. It’s great if you’re with a group, or if you just want to sample six different toppings over the course of however many days, hours, or minutes you choose. photo credit: Richard Casteel Pep & Pepp Our favorite topping combo, this pizza pairs a double layer of tiny pepperonis with another layer of diced pepperoncini that blends spice, acidity, and brightness in each bite. photo credit: Richard Casteel Stracciatella The housemade stracciatella makes this slice creamy, but the drizzle of slightly bitter olive oil and the layer of tart tomato sauce create a balanced bite. photo credit: Nicolai McCrary Soft Serve The gelato soft serve is smooth and creamy. It’s sweet—but not overly so—and served with a handful of optional toppings. We like to garnish ours with pretzel dust, hot honey, and olive oil for a semi-savory dessert that still satisfies the sweet tooth." - Nicolai McCrary
