Small’s Pizza
Pizza restaurant · Oak Springs ·
New Haven-style pizza with crispy crust, charred
New Haven-style pizza with crispy crust, charred
"After spending a few months operating as a pop-up out of Mercado Sin Nombre, Small’s Pizza has reached the next stage of its evolution as a takeout pizza spot at Springdale General. There’s no dedicated dining room, but there is a communal area where you can piece together a meal with a pizza from Small’s, cocktails from The Front Page, and coffee from Medici." - nicolai mccrary, matthew jacobs
"Price: $$ This New Haven-style pizzeria launched as a pop-up in 2021 before transitioning into its counter-service digs in Far East Austin. Still, it sticks to its Connecticut roots, serving its signature whole pies, which are asymmetrically sliced, deeply charred, and absolutely irresistible. Choose between classic toppings like pepperoni or anchovies, or a very New Haven choice like sausage and peppers. Looking for something different? Try Small’s Pizza of the Week concoctions (the garlic mashed potato is especially unique). You can’t go wrong. Fun fact: This style of pizza is called “apizza” (pronounced “ah-beets”) in Connecticut." - Nadia Chaudhury
"Launched in 2021 by Connecticut native Kelsey Small as a pop-up, this operation has moved from the grounds of an East Austin cafe to a pop-up counter at Springdale General in Far East Austin; pies are sold only whole and are asymmetrically sliced, deeply charred, and smoky with a perfectly burnished crust. The sauce is piquant and sprightly, the cheese has ideal pull, and toppings range from classics like pepperoni and anchovies to New Haven–style sausage and peppers and rotating Pizza of the Week specials (a garlic mashed potato pie is especially notable). Orders are still placed via a phone number using Kelsey’s original 203 New Haven area code and picked up at a tiny efficient counter; the owner is planning to relocate in June and posts updates on Instagram. A white clam pie hasn’t appeared yet, but the reviewer would happily try it if and when it does." - Taylor Tobin
"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 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. photo credit: Nicolai McCrary" - Nicolai McCrary
"A pizza pop-up that prompted the reviewer to remember "why potato pizza is fucking good." - Nadia Chaudhury
