Finding SA’s Most Beloved Pizzas, One Slice at a Time

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Cover illustration by Zane Thomas
  • Cover illustration by Zane Thomas

"Pizza is a lot like sex... when it's bad, it's still pretty good."

Well, we beg to differ. Bad pizza is bad. We’ve all had it by now, either by our own hands or someone else’s, and we’re solely talking about pies at this point, but bad pizza happens. Which makes good and great pizza a thing to celebrate.

Our food writers pitched in with their favorites for just about every category, be it late-night ‘za to fanciful pies for special nights out to neighborhood favorites.

We also explored long-time institutions to learn the secret to their success and we give tips on how not to order at Urban Bricks Pizza Co.

We’re not ones to suggest taking pizza to bed (Do you want ants? Because that’s how you get ants), but we recommend making these pies more than just friends.

If You Insist on Deep Dish...

Trilogy Pizza & Wine Bistro: Nestled deep in the Stone Oak area is Trilogy, a classy restaurant that has been a staple of the northern community for 10 years. It started out as a pizza joint serving two styles, classic Italian, and a signature deep dish. If you’re looking for the Chicago style, Trilogy’s won’t disappoint. The cooking time is 25 minutes, but it’s worth it. As your pizza arrives at the table, piping hot, your mouth drools as you divide the pizza, watching strings of cheese stretch from the pie to your plate. The crust is nice and crispy, offering contrast to the delicious center. Since opening Trilogy has added the opportunity to visit the restaurant on a budget, offering up a great happy hour (and reverse happy hour) and a lunch buffet for $7.75. 19141 Stone Oak Pkwy., Suite 113, (210) 404-1818. — Erin Winch

Find Late Night Slices...

Sulla Strada Pizza:  There’s something downright magical about a cheesy, wonderful slice of heaven — I mean, pizza — at 1 a.m. This is even truer after a night of drinking. Alas, San Antonio is not exactly known as the city of late-night dining. Many local pizza joints are closed come midnight, but that doesn’t mean you have to forgo your pizza cravings past the witching hour.
Enter Sulla Strada, a food truck typically located at Alamo Eat Street Bar. Sulla Strada is only open Thursday through Sunday, but their hours are night-owl friendly. Thursday and Sunday the food truck is open from 5 p.m. ‘til midnight, and Friday and Saturday their hours extend ‘til 2 a.m. Sulla Strada’s pizza is damn good, too. Their menu is concise and contains all the staples, from pepperoni to a classic margherita. The cheese pizza is tantalizing and anything but basic, thanks to the whole cloves of garlic nestled atop cheese that’s just greasy enough. Each pie is $12, made fresh to order and definitely worth the wait. 609 S. Alamo St. — Alexis Barnhart

Pizza That’s Just as Good Right Out of the Fridge…

Guillermo’s: There’s no doubt about it: Guillermo’s pizza is a San Antonio staple. Flavorful and fresh, their pizza is popular for a reason. It’s so good that sometimes you can’t help but order an 18-inch pie, loaded with toppings … all for one.

No matter how much you love pizza, sometimes you can’t finish that cheesy XL pepperoni and mushroom all by yourself. Of course you’ll eat the leftovers, because pizza is always good. But while some pizza may get soggy, floppy, or stale if it isn’t eaten immediately, Guillermo’s holds up after a couple days in the fridge. Nothing beats fresh pizza, but their leftovers are honestly just as good. Guillermo’s fresh toppings, gooey cheese, and chewy hand-tossed crust make their pies ridiculously good, whether fresh, straight outta the fridge, or microwaved a day or two later.

So go ahead, live your best life and get a large pizza for one person. Heck, order two. You know it’ll still be good tomorrow. 618 McCullough Ave., (210) 223-5587. — AB

Travel to Italy on a Budget...

Dough Pizzeria Napoletana: When Dough first burst onto the SA scene with its hotter-than-Hades, straight-from-Naples oven, its pizza with actual rules of composition, its hand-pulled mozzarella and creamy-hearted burrata, some of us predicted a lingering death at best. The location at Blanco and 410 was wrong; locals are more interested in extra cheese than extra-careful ingredient selection, we thought. But no.

Dough is still very much with us, it has expanded, and it has had a tangible influence on pizzerias to follow: SoBro opened espousing a semi-Neapolitan creed; Michael Sohocki’s Il Forno would have been less likely without Dough’s way-paving. Yes, we still go for stuffed crusts and other silliness, but we also have come to embrace the outrageously meaty Pork Love, the pristine aglio y olio, and the one pizza where truffle oil really seems to work: the arugula y prosciutto di San Daniele. There’s no better Italian wine list in town, either. Dough Love after all. 6989 Blanco Road, (210) 979-6565. — Ron Bechtol


If You Hate Pizza Bones...

Francis Bogside: As much as I love bread (insert Oprah’s Weight Watcher’s commercial here), I can also see the benefit of a nearly crustless pie. At Francis Bogside, the city’s very own pizza renegade Halston Connella, is wooing patrons into the pub with his topping-happy pizzas. As the mind behind Rebel Pizza, Connella’s pepperoni pie might be his tamest offering, especially when paired next to the French Onyx with black pepper sausage, olives, gruyere, mozzarella, razor-thin fennel and rosemary or the best-selling Hipster Pig with house-made bacon, smoked gouda, Brussels sprouts, green apple slices and a delicate drizzle of Sriracha honey.

Vegetarians aren’t relegated to cheese either (though that pizza is also clutch), with The Florist (pesto, mascarpone, fontina, kale, squash, broccoli, cherry tomatoes and olive oil) or the recent eggplant parmesan pizza dotted with buttermilk-soaked eggplant morsels that are golden fried, seasoned and topped with fresh-grated parmesan. 803 S. St. Mary’s St., (210) 988-3093. — Jessica Elizarraras


If You're Feeding a Crowd...

Big Lou’s Pizza: After 13 years in San Antonio, I finally gathered up a solid number of pals to try Big Lou’s 42-inch pizza on a recent weeknight. (Side note: The legendary 62-inch pie must be ordered at least two weeks in advance, so we chose the second-most outlandish option). Our wait was minimal given that it was a Wednesday, and we had a two other newbies in tow.
Some 20 minutes later, our magnificent pizza was delivered to our table. Is it a gimmick? Yes. Is it ridiculous and awe-inspiring? Yup. And it’s surprisingly good, pliable and cheesy, like all good things tend to be. It makes sense that there were three different birthday parties also in attendance while we tackled our slices. We left armed with at least a slice tucked safely away in traditional pizza boxes, and feeling just that much more San Antonian. 2408 S. W.W. White Road, (210) 337-0707. — JE


For When the Munchie's Strike...
Pizza Classics: Though any dedicated pizza shop will satiate a serious case of the munchies, Pizza Classics has some obvious choices when you need them most such as the mac n’ cheese pizza, the nacho pizza, and the meatball pizza. The nacho pizza, a true game changer, may be the most stonerific thing there and it’s technically a secret menu item you have to ask for. With a layer of refried beans in place of sauce, layer of melted cheese, chorizo, jalapenos and cilantro, it knocks out the craving for pizza and nachos at the same time. For a more traditional munchy remedy, the meatball pizza has a thick layer of melted cheese topped with meatball halves — a simple and delicious combination. Employees also added that the traditional pepperoni works out well when inebriated, as nothing is quite as perfect as the combo of a three layers of cheese sprinkled with pepperoni. 3440 N. St. Mary’s St., (210) 225-3355.
— Karah Carmack








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