#47 Franny’s, Brooklyn, N.Y. (Clam Pizza) from 101 Best Pizzas in America 2013 (Slideshow)

101 Best Pizzas in America 2013 (Slideshow)

Carrie Ryan Sweet Louise Photography

Slide 54 of 101
#48 The Backspace, Austin, Texas (Bianca)

With a pedigree that includes a degree from the CIA, and stops at The French Laundry and Café Boulud, it’s not a huge surprise that chef Shawn Cirkiel’s restaurant Parkside has been a huge success, but culinary degrees and high-falutin’ restaurant experience doesn’t necessarily mean you can make a great pizza. Lucky for Austin, Cirkiel does, serving pizza cooked in a wood-fired brick oven from Naples at a temperature of 900 degrees. There are six pies on the menu at The Backspace featuring toppings like fennel sausage, roasted peppers, picante salame, and roasted mushrooms, but according to the restaurant, the most popular pie is the Bianca, a pizza with arugula, mozzarella, ricotta, and Pecorino Romano. Whether it's downed with an aranciata just like in Naples, or Texas-style with a glass bottle of Mexican Coke, well… that’s up to you.

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