Stanley_WEB-6.jpg

Dining Pick | Stanley's Farmhouse Pizza

Stanley_WEB-4.jpg
Stanley_WEB-1.jpg
Stanley_WEB-5.jpg
Stanley_WEB-2.jpg
Stanley_WEB-3.jpg

I’ve Never Been to Heaven, but I’ve Been to Stanley’s Pizza.

There’s something magical that happens when you combine pizza from a wood-burning oven, cold craft beer, and a Hill Country setting on a late-spring afternoon. At Stanley’s Farmhouse Pizza, golden sunshine casts a warm glow on hipsters in their finest ironic casual wear, aging hippies from Lakeway in tie-dye, tipsy parents and their under-supervised children, and the occasional intrepid foodie from Waco gathered in an open-air barn and on blankets spread under gnarled oaks and pecans. The thrill of the quest and whatever unexpected turns it may take enhances the experience—driving south of Austin, then down a winding gravel road to a small restaurant attached to a brewery. But there’s also slow-fermented pizza crust, chewy and slightly charred from a wood fire, and a carefully curated selection of brews (19 on tap). Like a long, languid feast in Europe, where lunch lingers more or less until dinner, there’s the luxury of an afternoon when waiting an hour or so for pizza that’s a million times better than it needs to be is a pleasure rather than an annoyance. And do try to be patient—the unexpected popularity of Stanley’s (on a recent Saturday they served 1,400 people and made 430 pies) can translate to long lines. The proprietors are expanding the operation in fits and spurts, but that will take time, just like their pizzas.

Stanley’s shares the ranch property with the critically acclaimed Jester King Brewery, which frequently offers tours with tastings. As any beer geek will tell you, Jester King specializes in distinctive sour brews; if you prefer a clean, crisp lager, or a glass of wine, you can get either in a mason jar at Stanley’s. If you stay long enough, you can watch the sky fade into a deep Texas twilight. Really, what’s your hurry?

The open-air restaurant is on Ceres Ranch—Stanley was the ranch’s first bull. Owners Chad and Cinnamon Nemec are committed to quality, as evidenced by a menu focused on one thing. There are salads and desserts, but the message is clear: we’re all here for the pizza. Ingredients are impeccably sourced, with an emphasis on local that is thoughtful (goat cheese from Pure Luck Dairy in Dripping Springs) rather than dogmatic (they use mozzarella from Wisconsin, because they found it’s the best product for their fiery ovens).

The pizzas are named after Stanley’s girlfriends, their cows—our favorite was the Tina ($13) with extra virgin olive oil, fresh mozzarella, Fontina, and a shower of fragrant chopped basil (for the price of an additional topping you can add prosciutto, and that’s a very good idea). For lovers of red sauce, there’s the Dexter ($14.50), with a clean, tart, judicious smear of sauce, pepperoni, Italian sausage, sweet caramelized onions, and spicy Calabrian chiles. There are a few unorthodox toppings—BBQ sauce and brisket—but even this seems to work in the context of mesquite and big blue sky. As any pizzaiolo will tell you, it’s not about the toppings anyway. The most precious ingredient in Stanley’s pizza is time. The dough gets a cool, three-day, slow rise, resulting in a tangy, complex flavor impossible to achieve through shortcuts. Perfumed with wood smoke, blistered and bubbled—this is pizza to plan a day around.

Credits

Photography by Wynn Myers

Related Articles

  • 0f8dfbf1-b6d6-4c56-b842-05d45acda39c.gif
  • image1.JPG
  • Elite 25_300x250.gif
  • unnamed-37.jpg
  • Copenhagen_Feb2015.jpg

SIGN UP FOR OUR WEEKLY

eNewsletter

currentIssue.png
June_Cover-108x108.jpeg
  • 1cb151d1-621d-47f9-941e-7259eea04612.gif
  • Subscribe.jpg
TRIBEZA BLOGS
Screen Shot 2016-05-06 at 2.07.04 PM.png

As the warm weather begins to set in and patio parties hit our calendars, we can’t help but embrace that summertime has returned to Austin. If you’re anything like us, you’ll be celebrating the return of the season with decadent ice cream, healthy smoothies and icy cocktails from your favorite local spots.

For those days when it’s too hot to venture out, we went to Austin’s sweet treat professionals and compiled the ultimate collection of DIY recipes to make from your home. Click through the galleries below to learn how to make everything icy and sweet, from poptails for date night to ice cream sandwiches for a dinner party.

more
unnamed.jpg

The spring edition of the Renegade Craft Fair returns for its seventh year in Austin May 14-15 at Fair Market. With over 125 makers on the roster, the scene is sure to be bustling with local artisans and DIYers slinging their unique, one-of-a-kind wares. In addition to great shopping, the RCF offers activities, special showcases and plenty of food and drink options for visitors. This year, celebrate your hard work shopping with a snack from Burro Cheese Kitchen and Lucky Lab Coffee Co. before commemorating the afternoon with some snapshots from Magnolia Photo Booth Co. But before...

more
TRIBEZA04.jpg

Inspired by the beautiful outdoor living spaces featured in our May feature The Space Between, we went window shopping and found some great outdoor furniture and accessories to liven up your outdoor patio, porch and pool. Flip through the galleries below to see how you can add a pop of color and style to your outdoor hideaway.

more
6cac5c5a8c8ab233e90140848463bee7-d1026fbadb4e268d7fc0f385121f57a3.jpg

JUDE GALLIGAN

Hundreds of people are moving to Austin each day, and downtown is one of the major hubs of growth for the city. Local real estate expert Jude Galligan discusses smart urban growth and what to expect this year as the skyline continues to evolve.

Your blog keeps Austin updated on the latest news in downtown. What is the most exciting development happening right now?

From my point of view, the most exciting development is the Waller Creek District Master Plan. Decades in the making, this transformative project came to life after designers competed for the contract. It is finally coming to downtown, bringing an imaginative chain of parks,...

more
IMG_4713.jpg

As you flip through the pages of our February Love Issue, one thing you’ll notice is the beautiful blooms that pop up throughout the magazine. We got some major googly eyes for the bouquets featured in our "Real Weddings" features, and earmarked the TRIBEZA Wedding Guide for even more Pinterest-worthy petals.

Instead of letting all that inspiration go to waste, we tried our hand at flower arranging to see what we could create. Since we consider ourselves floral design novices, we asked a few top designers...

more