These 12 San Antonio pizzerias add up in the perfect Pi Day equation
One wouldn’t know it from the yearly chain promos, but Pi Day on March 14 originally had little to do with pizza. Founded in 1988 by physicist Larry Shaw, its observance involved strolls around the circular spaces of the San Francisco Exploratorium and recitations of the very, very long number. For non-mathletes, it wasn’t exactly thrilling stuff.
While some of us can barely calculate how much flour is needed for a dough, we can agree that math has improved our lives exponentially. Whiz kids, keep figuring it out. We’ll raise a slice in your honor at one of these essential San Antonio pizzerias.
Black Laboratory Brewing Kitchen
Pizza and craft beer are legendary co-stars, so it makes sense that this East Side brewery would put both on the marquee. Local outfit 2-1-Dough handles the kitchen, churning out innovations like the "Elote Loco" with corn, Valentina hot sauce, lemon pepper, mayo, and cilantro. Perfect for a meet-cute.
Specializing in maximalist Buffalo-style pizza, this spot piles the toppings on. The Vegetali — loaded with baby spinach, mushrooms, artichokes, Roma tomatoes, and red bell pepper — is better than a salad any day.
Cosa Nostra Pizzeria
Though omnivores will find plenty to like at this Huebner Road joint, it gets extra props for not making its plant-based fare an afterthought. This menu has three entirely vegan pies and cheesy garlic bread.
Dough Pizzeria Napoletana
Since 2007, Dough owners Doug and Lori Horn have been getting the Neapolitan equation right. 90 seconds at over 900 degrees equals thousands of happy locals. Try the prosciutto crudo with a tumble of bitter arugula dressed with a sprightly lemon-truffle vinaigrette.
Fiume Pizzeria and Wine Bar
This River Walk newcomer is putting a Texas spin on Neapolitan pies. Even the dough is made from locally grown grains from Barton Spring Mill. The toppings keep the theme with pizzas like the "Chroizo Quesa Flameado," a bubbling delight with roasted corn, poblano sauce, and Oaxacan cheese.
Chef Michael Sohocki’s DIY ethics are famously exacting. He even built the oven at this Southtown spot. But Il Forno finds him at his most playful. Check out the "Things Found Underground" pie with garlic, two onions, and leeks uprooted with preserved lemon.
No one will say that this San Antonio staple is reinventing the wheel. However, the infinite variety in the toppings can create strikingly innovative combinations. No matter what, we hope movie nights will be powered by Pizza Classics for decades.
This is New York-style pizza in all its greasy, gooey glory. Go with "Hal’s New York" — a tantalizing trio of sausage, peppers, and onions — and fuggedaboudit.
This neighborhood bistro makes a covetable burger and one of the best steak frites in town, but the pizza is the brightest star in its galaxy. The fig and prosciutto pizza bewitches with an unexpected crumble of pistachio.
This East Side gem brings the party with first-rate pies. While waiting for your take-out order, have a drink at the bar. The friendly regulars are a part of the Tank’s charm.
Trilogy Pizza Bistro
Pizza styles can be points of contention, so why not go to a place that bridges the divide? Trilogy excels at New York-style and Chicago-style served with traditional and newfangled toppings. Unity has never been more delicious.
Chef Ben Schwartz is wowing guests at Pearl’s Bottling Department food hall with no-frills pizzas like meatballs, pepperoni, and the "Green Monster" with shredded zucchini. Grab a whole pie and pair it with wine from Park Bar or grab a quick slice on the go.