Two Saccone’s chefs in uniform working inside the restaurant kitchen.

Jersey roots, Texas heart

Daniel Saccone brought authentic New Jersey-style pizza to Central Texas. Our dough is made fresh in-house daily, fermented for 72 hours, and hand-tossed using non-GMO Caputo Americana flour imported from Italy. Decades later, we’re still doing things the same way—with quality ingredients, no shortcuts, and plenty of attitude.

Daniel Saccone and a teammate holding their International Pizza Expo championship award.

Winning on the International Stage

2023 - "America's Best Cheese Slice Winner" at the Pizza and Pasta Northeast

International Pizza Challenge

2023 - 1st Place Tandem Team Competition at the International Pizza Expo

2023 - 1st Place Semi Finals Non-Traditional at the Galbani Professionals Pizza Cup

2022 - 1st Place "Best Pasta Dish" at the Pizza and Pasta Northeast

Loaded Saccone’s pizza topped with pepperoni, sausage, peppers, onions, mushrooms, and olives.

The "Real Deal"

Jon Garland is a Competing member of The US Pizza Team.

Daniel Saccone is a former Black Coat Member of the US Pizza Team

Exterior of a Saccone’s Pizza restaurant in Austin, Central Texas.

Growing into Texas

What started in Leander grew into two locations, Leander and Austin, serving locals who keep coming back for that same no-fuss Jersey experience. Same dough. Same recipes. Two kitchens deep in the heart of Texas.

A restaurant chef preparing a dish

Still the same joint

Family-driven, never fussy — Saccone's is still the neighborhood spot where you can grab a quick slice or feed a crowd with a full catering order. The counter looks the same, the pizza tastes the same, and the Jersey attitude isn't going anywhere.