Pizaro’s Pizza Napoletana

Dai Huynh: Pizzerias abound. But Pizaro’s stands above most in its attempt to recreate authentic Neopolitan-style pies in a custom-made, Italian, wood-fired brick oven. Here, the pizzas comes out puffy, beautifully charred around the edges in 90 seconds after baking in a 900-degree inferno. We’re envious of nearby residents who can enjoy Pizaro’s creations daily, from the well-crafted margherita to the lusty calabrese, composed of spicy sopressata sausage, pepperoni, mozzarella and basil.

Russell Weil: Originally in sales for an Austin Fortune 500 company, owner/chef Bill Hutchinson began making pizza as a hobby and later was certified by the Verace Pizza Napoletana organization. His lightly topped pizzas are cooked in 90 seconds at 900 degrees in custom-made Italian brick ovens. The result is an authentic Italian-pizza experience. All toppings are scratch-made, including the milky mozzarella. Pizaro’s unique take on the traditional Margherita pizza, Cornicione Di Ricotta e Spinaci, is crust-stuffed with spinach and ricotta, pairing a customary favorite with a rich and creamy filling. Fresh salads and Italian flat breads round out the menu. No beer or wine is served, but Pizaro’s is a BYOB establishment.