Steven Dilley, owner and chef at Bufalina
Steven dropped his finance business to pursue his first passions: food and wine. Three years after he decided to open a Neapolitan-style pizzeria, Bufalina finally opened its doors in East Austin. Dilley can be found firing pies almost every night of service.
Bibb Salad ($8)
Bibb lettuce and sliced radishes in a creamy dressing, with fresh basil and Mexican marigold.
Mozzarella & Arugula ($8)
They stretch their mozzarella daily in house. Here, it's dressed with olive oil and topped with peppery local arugula and cherry tomatoes.
The dough is made with 00 flour imported from Naples and is slow risen for depth of flavor. It's topped with Italian tomatoes, housemade mozzarella, fresh basil, and a touch of Parmesan.
The Taleggio pie features Salt & Time's fennel and spice sausage. The pizza is topped with housemade mozzarella and green scallions.
Prosciutto piccante and mozzarella form the base of this pie. After it comes out of the oven, it's topped with arugula, cherry tomato, shaved Parmesan, and a drizzle of olive oil.