There's a saying in the pizza world: "smooth is fast." No yelling, no chaos, no sprinting across a kitchen. Just calm, practiced movement, one slice at a time. It's a philosophy Home Slice Pizza has tried to bottle since their very beginnings. Every year, to make sure this message lands, the team flies to the Big Apple to watch it in action.

In late April this year, 17 Home Slice employees including kitchen managers, front-of-house staff, server trainers, and lead servers boarded flights from Texas to New York for four days of eating, walking, subway rides, and the kind of bonding that only happens when you're crammed around a table at a legendary Brooklyn pizzeria at 9 pm on a Monday.

"You can serve New York-style pizza," says Sara Ronder, who has made the trip more than a dozen times. She works as an executive assistant to founding owners Terri Hannifin, Jen Scoville Strickland, and Joseph Strickland. "But there's a whole other level you just soak in when you go."

The tradition dates back to 2006, a year after Home Slice first opened its doors. The restaurant's founders, Hannifin and Strickland, met as roommates at NYU. New York pizza was a way of life for them. They had no idea at the time they'd open a New York-style pizzeria in Austin one day. But after they did it, they knew bringing the team back to where it all began would be important. The team has made the trip every year since — minus a few during the Pandemic.

The itinerary this year was a masterclass in eating: Rubirosa for lunch on arrival day, a sunset Staten Island Ferry ride, then dinner at Lucali in Brooklyn to kick things off. Day two brought a full pizza and sub crawl — Prince Street Pizza, Faicco's, Joe's Pizza, Lucia Pizza of SoHo, L'industrie Pizzeria, Upside Pizza, and Regina's Grocery — before a sit-down dinner at Roscioli.

Wednesday opened with breakfast at the classic Ukrainian diner Veselka, then split the group into teams fanning out across the boroughs: Brooklyn Bridge walks, a Roosevelt Island Tramway ride, Patsy's in Harlem, the Museum of the City of New York, and stops at Juliana's and Angelo's Coal Oven Pizzeria. The trip closed things out with lunch at John's of Bleecker Street, then led back to Austin and Houston.

Dividing up a slice in front of Joe's Pizza. Photo courtesy of Missy Davis

Lucali kept coming up as the runaway favorite. Karen Flores, assistant kitchen manager at the North Loop location, was transfixed watching the pizza maker work the room, stretching dough, stacking pies, drawing little heart shapes in the air for appreciative guests, and never breaking a sweat.

"It didn't matter how busy it was," Flores says. "There was no hecticness. Everybody was just kind of doing their things nice and calmly."

For first-timer Matthew Stoughton, a front-of-house employee at the South Congress location, a highlight came from Lucia Pizza of SoHo, where a server named Maria remembered the group from a visit eight months prior: what they ordered, where they were coming from, how the night went.

"She was amazing," Stoughton says. "There's a group of 17 people in this tiny little bar, and she was just totally crushing it." Or as the Home Slice Ethos puts it, "smooth is fast."

Kelly Ball, a front-of-house server trainer and lead server at the original South Congress location, says the trip recalibrated her relationship to high-volume service.

"It's the comfortability that people have being in close spaces together; the way that they move around each other, and you even find yourself kind of hustling at first, just to match the vibe," she says. "And then you realize that you're the one hustling, because everything is actually just kind of going. So I really enjoyed that part."

Between meals, the group played scavenger hunt bingo around the city, snapping photos of classically New York sights for prizes. They sought out things like rats in the subway, pigeons wrestling with too-large food items, campaign sticker art, and sidewalk cellar doors.

The whole group at Johns of Bleecker on their last day in New York.Photo courtesy of Missy Davis

And of course, aside from coming back with inspiration on how to prep and serve the best New York slice in Austin, the team has also come back a whole lot closer.

"That whole saying, a 'New York minute' — I'm so confused about what that actually means now," laughs Ball. "Because in New York there's so much happening in a minute, but also it just flies by. So it's just that general sense that we're all doing this together, we will get there, we're gonna do it as a team, and it's gonna be awesome."

Plus, now that they're back and have tasted the pizza that inspired it all, when a New Yorker comes into Home Slice and gives praise, it means all that much more.

"When somebody says, 'I'm from New York and this pizza is legit,'" Flores says, "we made that happen. I made that dough. And at the end of the day, I think that that is a beautiful thing."