Unit-D Pizzeria Serving Wood-Fired Pizzas & More

Unit-D Pizzeria
Disclaimer: I attended a complimentary tasting at Unit-D Pizzeria. All opinions are my own.

Unit-D founders Shalou and Eric Barth moved to Austin from San Francisco in 2007. The duo dearly missed the artisan pizzas that were prevalent in the bay area and found themselves making pizza at home several times a week. In 2014 they began their plan to open Unit-D Pizzeria.

Chef Chris Turgeon Baking Pizza to Order

Eric planned the architecture of the beautiful restaurant. Guests are greeted with a welcoming patio while the hand-crafted wood-fired oven imported from Naples is front and center upon entering the restaurant. Chris Turgeon is the Excutive Chef and will keep the menu fresh with seasonal offerings.

Wood-Fired Olives at Unit-D Pizzeria
From the snack menu we started off with some appetizing wood-fired olives with nocellara, evoo, smoked paprika and sherry vinegar. I love olives and found their wood-fired olives unique as they are delicious. The olives were paired with a crisp Szigeti Gruner Veltliner Brut. 
Cheese & Charcuterie Board at Unit-D Pizzeria

I grew up in Wisconsin so the first course was something from my dreams. The exceptional cheese & charcuterie board was served with house-made spicy mustard, orange mustard, shallot confit, pickled peaches and hearth-baked bread. The warm crisp bread, variety of glorious cheeses and carefully selected meats make for a remarkable dish. This course was paired with a lightly acidic Onward skin-fermented Malvasia, Suisun Valley CA \’14.

Kale Salad at Unit-D Pizzeria

The second course was a delightful kale salad and a flavorful carrot dish. The brightly flavored salad was the perfect mix of lemon, cashews, millet and pickled peach.

Carrots at Unit-D Pizzeria
The crispy carrots had virgin oil, balsamic and tan tan spice. The second course was paired with a fruit forward Folk Machine Tocai Friulano, Mendocino USA \’14.

Chef Chris Turgeon Preparing a Sausage Pizza
Sausage Pizza with tomato, lamb, fennel, mozzarella, fontina, pecorino & dill
at Unit-D Pizzeria

The wood-fired pizzas were absolutely beautiful. We sampled a variety of pizzas to include the sausage, mushroom, tomato and greens pizzas. All of the pizzas were outstanding with the mushroom in creamy white sauce, portobello, cauliflower, porcini powder, fontina, truffle and sherry vinegar being my favorite. The greens pizza is a close second with garlic, stracciatella, fresh arugula, Parmesan, lemon and truffle. The pizzas were smartly paired with a dry yet jammy  Luigi Giordano Barbaresco, Cavanna ITA \’10.

House-made Sorbet at Unit-D Pizzeria

Dessert was a refreshing, house-made trio of sorbets. From the melon, mint and raspberry preserve each flavor was brilliant. The intense mint was my favorite. Dessert was paired with Austin\’s own Blue Owl Brewing\’s \”Professor Black\” which has nice cherry notes.

2406 Manor Road
Unit D
Austin, TX 78722
(512) 524-1922

Sunday – Monday, Wednesday-Thursday 5-10pm
Friday & Saturday 5-11pm

Unit-D Pizzeria Facebook page
Instagram: @unitdpizzeria

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