Allday Pizza’s most popular pie is kind of a big dill. The eatery first debuted their pickle pizza as a promotion with Grillo’s Pickles and olive oil company Graza in the fall of 2023. Describing it as “a love letter to the fried pickle,” Allday co-founder Daniel Sorg created the recipe, which is the perfect blend of creamy, crunchy, and briny. While the pizza is technically off menu, guests can order it in person as a full pie or by the slice. Here, Sorg details how they make this unique fan favorite.
The Pickles
While the initial recipe featured Grillo’s Pickles, now Allday marinates its own crinkle-cut, sandwich stacker–style cucumbers in dill, garlic, and spices. “Our pickles get strewn across [the top of the pizza],” Sorg says. “We really don’t want to see too much beneath it.” Each slice has the equivalent to almost one full pickle.
The Toppings
In addition to the star ingredient, the pizza features ricotta cream, mozzarella, and garlic. After it’s baked in the electric deck oven, the pie is topped with a touch of olive oil, fresh dill, and lemon pepper panko. The restaurant utilizes the same panko that they put on Allday’s Caesar salads. “You’ll see there’s a crunchy component on top that gives it that almost coated, battered feeling,” Sorg says.
The Dough
Calling the pizza “New York–style with a touch of New Haven,” Allday ferments its dough for an average of four days to give it the ideal crisp-yet-chewy texture. The pizzeria uses a medley of flours including King Arthur and locally based Barton Springs Mill.
The Ranch
“Our ranch is something that I’m really proud of,” the chef notes. Made in-house, the buttermilk-based dressing has a surprise component that makes it distinctive: “The one secret ingredient in there is we use a bit of fennel powder.”
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