Editorial review•Feb 11, 2026
Shawn Cirkiel opened The Backspace in 2010 with a conviction that Austin deserved a serious Neapolitan pizzeria, not the approximation of one. Fourteen years later, it remains the city's foundational argument for that form — a 30-seat room on San Jacinto Street, downtown, anchored by a Forni Cirigliano wood-fired brick oven custom-made and shipped from Naples, the only one of its kind in Austin. The building itself, a 130-year-old structure restored by designers Michael Hsu and Kasey McCarty, does the aesthetic work quietly: the room is intimate by design, not accident. Thirty seats means the kitchen is cooking for a dining room, not a hall, and the pacing reflects that. This is a place built for focused attention — to the pizza, to whoever is across the table from you. It suits a date considerably better than it suits a loud group, and the room rewards that understanding.
The menu is organized around imported Italian 00 flour, San Marzano tomatoes, and handmade mozzarella — the Neapolitan canon, treated as obligation rather than marketing copy. The Nduja pizza and Pepperoni Americano are the pies diners consistently return to: the nduja brings the spreadable Calabrian salumi, intensely fatty and spiced, against that tomato base, while the Pepperoni Americano nods to the American style without abandoning the kitchen's Italian sourcing discipline. The fennel sausage pizza has its own following among regulars who prefer a subtler heat register. For dessert, the hazelnut budino is the move — a single, composed sweet that ends the meal without overextending it. These are not large menus; they are deliberate ones.
The Backspace does not take reservations for walk-ins in the way a larger room might, so the practical move is to book ahead, particularly for weeknight dinner when the 30-seat limit means the room fills without drama and without a second chance. Sit as close to the oven as the host allows — the visual of that Neapolitan brick oven is the room's organizing fact, and proximity to it is the difference between dining in the space and merely eating in it. If the hazelnut budino is on the menu, order it before you want it; at this scale, it goes.
Sophie Laurent, Food Editor