Feral Pizza is solely run by a wife/husband team out of a 16-foot trailer parked in the side yard of Duval Market in Austin's North Loop neighborhood. The pizza draws on Northeast styles, baked longer than most for a darker, crisper crust.
The dough starts with a sourdough starter more than a decade old, cold fermented for 48 to 72 hours. The kitchen scratch-makes what it can in small batches — dough, pizza sauce, Italian sausage, hot honey, and ranch among them. Sicilian-style pies show up as a rotating addition to the standard lineup.
The Infatuation scored Feral Pizza 8.4 out of 10.
The dough starts with a sourdough starter more than a decade old, cold fermented for 48 to 72 hours. The kitchen scratch-makes what it can in small batches — dough, pizza sauce, Italian sausage, hot honey, and ranch among them. Sicilian-style pies show up as a rotating addition to the standard lineup.
The Infatuation scored Feral Pizza 8.4 out of 10.