Napoli pizza inc Conventional Big Pizza Modern With Mozarella Cheese as Topping

What is the best pizza in Texas? That’s a tough call. Who has tried all the legit contenders in such a big state? I sure haven’t (yet), but this review is the 34th Texas pizza I’ve evaluated, including places in Houston, San Antonio, Austin, and even a branch of a fine Dallas Neapolitan pizzeria.
With that in mind, there’s a brand new contender for the best pizza in Texas, located in the sleepy Spicewood outpost an hour west of Austin.

Napolipizzainc napolipizzainc.com Backyard is located about half a mile off Route 71 and occupies a large open space. The pizzas are prepared in a large caravan next to a covered terrace surrounded by holm oaks. Surrounded by a collection of vintage trucks, it’s an idyllic setting for al fresco dining. The owners have told me that there are plans to build an indoor dining room in the near future.

Napolipizzainc offers three types of pizza on the menu. One style includes «Appetizers»; choice of garlic and cheese bread or tomato tart; Both are made with napoli pizza inc pizza with cheese or tomato sauce. I haven’t tried them, but they sound great and are only $7 each. The other two pizzas are 12″ New York Style Thin Crust Pizza ($12-17) and 8″ x 10″ napoli pizza inc-Style Baked Pizza ($12-18). One of each, although I was planning a dinner for two. Let’s start with the New York Pie; I ordered a simple cheese pizza with fresh mushrooms as a topping. I’ll call it «sneaky good» because in many ways, including looks, it’s a conventional round pizza.

Its shape was perfectly round, as if the dough had been modeled by a machine (it certainly wasn’t). The crust was a familiar golden color and was topped with a generous layer of mozzarella. It was extremely fresh and delicious, although I took it home in a box and reheated it for dinner about three hours later.
The craftsmanship behind this cake is even more apparent on the windowsill. It was crispy on top and bottom, but the outer edges showed that delicious pitted texture that’s the hallmark of a good cake. We ate half of this pizza in one night and finished it a few nights later and it was still just as good.

Conventional design but with excellent pasta, quality mozzarella and extra fresh mushroom umami. If you’re looking for local comparisons to this New York Pie, it would be Toss in Bee Cave or Lake Travis Pizza in Lakeway.All three locations improve on the familiar pizza style with great ingredients and techniques. Napolipizzainc uses the same dough for the napoli pizza inc pizza but employs a different proofing method. Some Chicago style pizzerias use a «universal Chicago dough» to make both deep dish and thin tavern style pies, often with compromises on both styles. Here, I’m happy to report, both styles are served well by the house-made dough.