Having lived in NYC for 9 years, I keep getting my hopes up when I hear that someplace has authentic NY-style thin crust pizza. Unfortunately, while East Side Pies has its strong points, the wait is not over. First the good stuff. The sausage is house-made and I thought it was outstanding. The mushrooms on the mushroom pizza were very tasty, not just run of the mill button mushrooms. The place is not at all pretentious, is reasonably priced, and sells pizza by the slice. They used good quality mixed greens in the salad, though the vinagrette was oddly spicy. I thought the sauce was too thick in consistency and too much was used. The crust just wasn't right. It was crunchy, more like eating a cracker. (For reference, my idea pizza is Grimaldi's in Brooklyn.) A perfect crust would be slightly crisp on the outside, with a nice chew. I'm not sure why nobody can imitate this type of pizza in Austin, but it must be harder than it looks because there's plenty of bad pizza in NY. The cheese was regular (not fresh) mozarella, which also deviates from my ideal.
For the record, I've tried most of the other puported NY style pizza places in Austin.
Home Slice - Comparable to a typical NY corner pizza place, but the crust "handle" was too big and the quality of the mozarella too low to qualify as the high-end NY pizza it wants to be. I do appreciate that they "get" that less is more with pizza toppings. The margharita could have followed that philosophy more, though.
Brick Oven - They don't even have fresh mozarella. The crust is good, but a little too crunchy.
Saccones - I've got to try this place. It's on the other end of town, though.
Enoteca Vespaio - I think this was the closest I've had to the type of pizza I'm looking for. The crust was very close to being right.
East Side Pies
1401 B Rosewood Ave