Smokin' Dough Pizza Co. Opened at Kitty Cohen's

The East Austin pizza residency launched in September and recently expanded its operations with a new Sunday brunch menu.

Updated on Oct. 13, 2026 in Openings & Closings

Bold vector editorial illustration of a fresh artisanal pizza on a wooden peel, reflecting the craft of a local food residency. — Smokin' Dough Pizza Co. has expanded its East Austin residency at Kitty Cohen's, introducing a new Sunday brunch menu this month. AI Illustration. Upload story photo >

Live Poll

Would you choose a bar specifically for its food menu when planning an outing?

Smokin' Dough Pizza Co. officially opened its residency at Kitty Cohen's in East Austin on September 4, 2026. The new concept recently expanded its offerings with the debut of a dedicated Sunday brunch menu on October 11, 2026.

Why it matters

The residency emerged from a local partnership between neighboring business owners, providing a distinct food option at the East Austin venue. The collaboration leverages a specific production model that limits daily output to ensure dough quality.

The kitchen adheres to a minimum 72-hour fermentation period for its dough, resulting in a daily fixed production limit. The menu currently offers five standard pizza options alongside two distinct items featured on the new Sunday brunch rotation.

The players

Smokin' Dough Pizza Co.

This food venture operates as a residency at a local East Austin bar.

Kitty Cohen's

This is an East Austin bar located at 2211 Webberville Rd. that hosts the pizza residency.

The details

Located at 2211 Webberville Rd. #3548, the residency features a specialized menu ranging from standard pies to brunch-specific dough sandwiches and toasts. The owners established the partnership after reaching out to the bar's operators who were local neighbors.

Smokin' Dough Pizza Co. opened its residency on September 4, 2026.
The Sunday brunch menu launched on October 11, 2026.

Market Landscape

This residency model reflects a growing industry trend where small food startups utilize established nightlife venues to minimize overhead costs. It positions the business to tap into existing customer traffic while maintaining a boutique operational scale.

Customers can access the new brunch menu on Sundays, which includes specialized pizza dough sandwiches and toasts alongside standard pies. Because the dough requires a multi-day fermentation process, daily supply is limited and items may sell out.

The takeaway

The residency highlights the importance of matching production capacity with small-batch artisanal methods to ensure product quality. Visitors should plan to arrive earlier in the day to secure items before the limited daily dough supply is exhausted.