Essential Nashville pizzeria DeSano made its way to Austin last fall, with Neapolitan pies and Italian ingredients in tow.

The team behind Spicewood restaurant Apis ventured into pizza territory with the casual Pizzeria Sorellina, serving pies with house-cured meats, cheeses, and produce, like the Maitake Mushroom with various forms of the fungus and the bright Verde with broccoli, kale, walnut pesto, and more.

The Elgin pizzeria expanded with an Austin location, serving up pizza, made with rosemary-infused pizza oil. Toppings range from honey Sriracha-marinated Brussels sprouts to barbecue grilled chicken, and Texas draft beers and wines.

The pizza trailer, parked at Buzz Mill, focuses on vegan and vegetarian New York-style pies, including the Beeteroni and Cheese and the Meat Out with Italian seitan sausage and smoky tempeh.

Out in Northwest Hills, Brooklyn Pie Co. became 3 Train Pizza last spring, serving New York-style pies and slices.

The Dallas pizza delivery franchise landed in Austin, firing up oval pies like the Del Bianco with breakfast bacon and spinach and the Vegetarian with olives, mushrooms, peppers, and green onions.

The Dallas pizzeria is finally here, firing up Neapolitan pies, including the Austin-only Valentina’s Tex-Mex brisket one and giant three-foot pies, out in Sunset Valley.

One of the more recent arrivals in Austin’s pizza scene is Toss Pizzeria, with New York-style pies fashioned by former Southside Flying Pizza's John Pennington. This includes pies topped with brisket, whole eggs, and more, which pairs nicely with frozen margaritas.