Feral Pizza
Pizza Takeaway · North Loop
500 E 51st St, Austin, TX 78751, USA
Highlights
Scratch-made sourdough pizzas, thin & thick crusts, unique names
Scratch-made sourdough pizzas, thin & thick crusts, unique names
"Ordering online from this gas station-adjacent pizza truck in North Loop is essential, as the garlic-laden sourdough pizzas often sell out. But, the advance planning is worth it, as the husband-and-wife team running the trailer put extra love into finishing each crispy pizza with ingredients like creamy ricotta, scratch-made sausage, or homemade ranch. There is a picnic table outside the trailer, but it’s best to take these pizzas to go." - Erin Russell
"Located near a gas station, this North Loop food pizza joint offers thin and crispy sourdough-crust round pies, or chewy sauce-on-top pan pizzas, which are finished with garlic oil — vampires beware. Go for broke and get the supreme with pepperoni, sausage, mushroom, bell pepper, and black olives. Tip: Feral has a small outdoor dining area, but you can also get your pizza to go. If you’re in a hurry, be sure to place your order in advance. Feral has rapidly developed a devoted fan base, which keeps things busy." - Erin Russell
"The dough at Feral Pizza ferments for nearly two days, and we can only imagine it spends that time pondering the true meaning of life, love, and what it means to be a crust. The end result is crispy, chewy, and perfectly suited to pair with whatever toppings you choose, including our favorite—the ultra-simple Tomato Pie with just sauce, garlic oil, and pecorino. It’s a New York-style pizza, with an ultra-thin layer of sauce that provides some sweet, tangy flavor without overpowering the crust. This whole operation is done in a tiny trailer behind a convenience store in North Loop—as a result, pies can take a while. Call ahead or make yourself cozy with a few drinks from the shop next door. If dough can hang out that long, you can wait 30 minutes without going feral." - nicolai mccrary, raphael brion
"This North Loop pizza truck with lots of outdoor seating (and the option for takeout orders in person or online) is all about thin- and thick-crust pies. As a twist, the pizzas have wild names like the Nervous Breakdown (sausage, bell pepper, and onion), the Kevin (a white pie with spinach, garlic, mozzarella, and ricotta), and the Panic Attack (pepperoni, garlic, ricotta, and basil). The team is about minimizing food waste by making as many of the ingredients by hand as possible, and the pie style is inspired by various Northeast options with a heavy lean toward New Haven and New York — meaning crispy, well-cooked crusts." - Nadia Chaudhury
"The dough at Feral Pizza ferments for nearly two days, and we can only imagine it spends that time pondering the true meaning of life, love, and what it means to be a crust. The end result is crispy, chewy, and perfectly suited to pair with whatever toppings you choose, including our favorite—the ultra-simple Tomato Pie with just sauce, garlic oil, and pecorino. It’s a New York-style pizza, with an ultra-thin layer of sauce that provides some sweet, tangy flavor without overpowering the crust. This whole operation is done in a tiny trailer behind a convenience store in North Loop—as a result, pies can take a while. Call ahead or make yourself cozy with a few drinks from the shop next door. If dough can hang out that long, you can wait 30 minutes without going feral. " - nicolai mccrary
