Dining
BY SARAH HERNANDEZ
The Sweet Sausage pizza ($6/$33) has ricotta, sausage, mozzarella, soppressata and Calabrian honey.
The Stracciatella pizza ($6/$33) has tomato sauce, mozzarella, fresh basil, grana padano, and olive oil with stracciatella.
PHOTOS BY SARAH HERNANDEZ COMMUNITY IMPACT
Allday Pizza serves up specialty New York-style slices Two years after debuting its rst brick-and-mor- tar in Tarrytown, Allday Pizza opened the doors of its agship location in December. The space within the reimagined former Hyde Park post o ce o ers even more pizza, wine, beer, cocktails and dessert. How it started Owners Daniel Sorg and Townsend Smith
Daniel Sorg (left) and Townsend Smith opened the third Allday Pizza location in Hyde Park in December.
From the oven The menu o ers classic slices like cheese and pepperoni and features house specials like the Sweet Sausage, made with ricotta cheese and drizzled with Calabrian honey, and the Industry Plant, made with verde sauce and pistachio dust. Sorg said they try to keep it simple and remain a place for people to get a “nice crispy slice.” Staying local In the two years since being established, Allday Pizza has garnered a community of regulars. “There’s been so many amazing people here in Austin that care and want to make us feel like we can keep going, and I hope we can,” Sorg said.
partnered with Zee’s Wiener System owner Zak Drummond to start the pizzeria as a pop-up out of Drummond’s garage in 2022. Sorg said word of mouth helped pave the way to their rst physical location alongside Flo’s Wine Bar & Bottle Shop in 2023. Next they opened in the backyard of East Austin bar Daydreamer. Allday’s newest home is near First Light Books.
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4300 Speedway, Ste. 103, Austin www.allday.pizza
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