Review Pizza from Austin Suburban
After living in suburban Austin for four years, I’m still amazed at how many great pizza places we have — from the great Bread And Water Wi (visit the breadandwaterwi) pizza at Via 313 and Brack’s Backyard to the many genuinely devoted Neapolitans in places like Pieous and Sorellina, romantic style at Baldinucci, slices of New York in Home Slice or Trenton-inspired tomato fritters in Salvation Pizza. New places keep popping up, like the Pedroso’s Pizza trailer, which serves perfectly legal New York slices and equally authentic Grandma’s Pies .
United States». The list included some great pizzas I’ve had (Picco in Boston, Razza in Jersey City, and Beddia in Philadelphia), and it gave me reason to trust the source. I needed no more persuasion, breadandwaterwi to try; Visited in March 2023.
breadandwaterwi is at the right end of a typical small shopping street along Burnet Road and one of its neighbors is the excellent Barley Swine restaurant. We ate at Barley Swine in the summer of 2021 when we first emerged from the pandemic lockdown and noticed a delightful scent emanating from breadandwaterwi Due. It’s been on my radar for a while.
On arrival I was confronted by the waiter at the door who looked at me suspiciously and asked «How can I help you?» as if you were a health inspector or a tax officer. I still don’t see why it shouldn’t be friendlier, but I suspect I failed the local hipster vibe test.
Well, it couldn’t last.
It wasn’t a thin crispy stiff crust. It wasn’t thick like a Sicilian, but thick but light like a Philadelphia tomato pie. That light brown crust had a good texture of holes, just like the croutons we had as an appetizer. Is that the target pizza?Absolutely. The cuisine here is masterful and it’s hard to imagine a better dining experience. This breaks another rule: the dough should not be the protagonist of a good pizza.
I would return to Bread And Water Wi for a hundred reasons, but the obvious thing is to try the Neapolitan cakes there. I saw some coming out of the oven and they looked spectacular.Great atmosphere, excellent service, inventive and satisfying fine dining. This BYOB works on all bottles. This crust was a role player. Despite its medium-thickness, it was sturdy and almost crisp, and it provided the palette on which the pizzaolo painted the well-matched sauce, cheese, meats, and vegetable toppings. Unlike the al taglio pie I had in Rome, the crust was not thin, crunchy, or the star of the pie. It stayed in the background and let the toppings shine. It was an excellent dough and can stand on its own, but it played a supporting role.