Editor’s Note: As of December 2016, Burn is closed.
Growing up in a pizza shop has made me a pizza connoisseur. Being Italian has made me a pizza snob. I know a thing or two about pizza, and Italian food in general.
While I still stand by my 2014 list of “5 Best Pizza Joints in Austin,” I’ve found many new spots over the past two years I’d gladly add. One of them is Burn Pizza + Bar on East Sixth Street. Before you run out to try this pie, here’s everything you need to know.
Burn’s Roman-Style Pizza
If you think all pizza is created equal, you’re in for disappointment. Each region of Italy has distinct cuisine. Even pizza varies from region to region. At least subconsciously, we all know this, due to the Americanized styles of pizza such as Chicago-style, New York-style, Detroit-style and the newly argued Austin-style.
When it comes to Italian styles of pizza, we’re most familiar with Neapolitan. Maybe you’ve also tried Pugliese style pizza at Lucky’s here in Austin. As you head to Burn Pizza + Bar, be prepared to try Roman-style pizza. Rome’s traditional version differs most obviously from other pizzas in its crust. This is an extremely thin crust which is meant to be crispy and “burnt” around the edges (hence the name of the restaurant). If thin and crispy isn’t usually your thing, don’t be too quick to write off this eatery. The folks at Burn do an excellent job showcasing this authentic style of Italian pizza.
Another unique aspect of the crust is how the dough is made. Typically, dough is mixed and prepared almost instantly. However, the Roman-style of pizza dough is fermented for at least 24 hours, giving it a lighter, almost bland flavor. The dough at Burn Pizza + Bar ferments for at least three days! The light and crisp crust produced as a result becomes the perfect platform for tasty toppings and a flavorful pizza.
It’s in the Cheese
When trying a new pizza shop, the best way to test the quality is to try their Margherita pizza: sauce, cheese and basil. If a joint can’t pull off this simple classic, then there’s no hope for anything else. At Burn Pizza + Bar, what I love about the Margherita version is the house-pulled mozzarella cheese.