All the rage in Dallas, this hip pizzeria just slid into the St. Philip spot in South Austin. The staff is friendly and happy to explain the Cane Rosso way, which is Neapolitan-style thin crust with fresh ingredients. However, the crust was not just soft, it was doughy—i.e., not cooked in the center. We did like the toppings, though. The mushroom, pepperoni, and house-made mozzarella version was on point, and the special Honey Bastard, with soppressata, bacon marmalade, and habanero-infused honey, had a great sweet and savory interplay.