Sammataro Brings New York-Style Pizza To Austin

AUSTIN, TX — New pizzeria Sammataro has opened in the Lost Creek neighborhood with New York-style thin and chewy crust, officials announced Friday.

According to an advisory, each of the new eatery's wood-fired pies start with a 48-hour fermented dough and Bianco Di Napoli tomatoes before being finished a generous grating of gouda and whole fresh basil leaves.

Sammataro is the brainchild of native Texan and hospitality veteran, Issac Flores, of Western Grace Brandy and Dick & Jane’s of Brooklyn, New York. Flores said he returned to Austin after eight years of living and soaking up experiences in New York City. “I came back with a desire to create a space that would allow me to fully express my love for community and hospitality with something quintessentially New York: The perfect pizza pie,” Flores said of his homecoming.

Flores said he knew he couldn't tackle this feat on his own, prompting him to enlist friends to join him, including Townsend Smith (W. Smith’s, Metta), chef and baker by trade, who would provide the recipes and wood-fire cooking acumen; Daniel Sorg (Regular Visitors) to help shape the concept and brand identity; and Kelsey Hutchins (Flores & Co Design) to oversee design and operations.

The Sammataro team — who met in New York City — aim to honor some of their favorite Northeastern pizza joints (Lucali, Pizzeria Beddia, Regina Pizzeria) with a hyper-focus on craft and specialty ingredients in hopes of bringing something new, yet familiar to Austin.

The team started sourcing ingredients, testing recipes and firing up pizzas from a backyard oven Flores hand-built himself, Flores said. The final toppings chosen are intentionally limited and have been meticulously researched, tested, and curated for quality and flavor, he added.

Some toppings — such as the all-natural pepperoni and aged gouda — had not even made its way to Texas restaurants until now, Flores claimed. After months of research and development and dozens of pies later, the Sammataro pizza made its debut as a donation-based pop-up out of a friend’s East Side driveway, he described. Alongside the original pop-up offerings of pepperoni and cheese pizzas, the toppings at Sammataro’s second debut at its permanent home in Lost Creek will extend to include Calabrian chilies, Italian olives, Spanish anchovies, Smallhold mushrooms and locally grown shallots.

“Traditional and classic” describes the essence of Sammataro in food and aesthetic, officials said. Designer and Sammataro co-owner Kelsey Hutchins transformed the 24-foot long trailer into space that seemed more rooted than mobile.

“We wanted to redefine the idea of a food truck - instead of a typical grab-and-go experience, we wanted people to feel invited into our space,” Hutchins said in a prepared statement. "A peek through their ordering window and you’re transported into the kitchen of an old school trattoria. A warm, low light shines on thoughtful design accents like a vintage pizza peel, brass fixtures, and a framed photograph of Hutchins’ great grandfather and namesake, Gioacchino Sammataro. A built-in bench hugs the outside of the trailer, with cafe tables and custom picnic tables on their way. “We wanted to create an experience that would draw people into hanging around a little longer and have them wanting to come back for, not only the food, but the experience.”

At the core of it all, Sammataro is a family business, the team members stressed. ‘Sammataro’ actually comes from Hutchins’ mother’s maiden name, a nod to the Sicilian heritage that runs through the family and the food. Flores said he's always taken inspiration from family, both the one you are given and the one you create. He added that the success of Sammataro is in large part due to the support of friends and family near and far, recruiting them as taste-testers, consultants, art directors, and more.

The meaning and importance of ‘family’ has deepened even more as Flores and Hutchins welcomed their first child, Hudson, this summer: “Having a child gave me that extra push to finally start a business I’m passionate about, and to create something that I am able to share with and watch grow alongside him," Flores said.

Sammataro is open from Wednesday to Saturday from 3 p.m. to 9 p.m. at its debut location on 1158 Lost Creek Blvd.

Pies can either be pre-ordered online (www.sammataro.pizza), or will be made on a first-come, first-serve basis. Take out is suggested during this time of coronavirus-spurred restrictions, according to the advisory. Announcements and updates can be found on the company’s Instagram account: @sammataro.pizza.