The Plano-based chain has opened at least nine “Pizza Hut Classic” locations in towns such as Gonzalez and Bastrop, hoping nostalgia and community will help bring people back to the brand.
If you’re a foodie in constant search for something new, there’s a restaurant to satisfy your cravings around every corner of El Paso.
We know the deep-fried options tend to hog the spotlight, but can we interest you in a Neapolitan-style smoked pork belly burnt end pizza?
After successfully serving smoked pork belly pizza at the State Fair, Stephan Nedwetzky planted Pit Commander Barbecue in North Texas.
Cowritten with chef David Chang, the book encourages home cooks to hone their intuition with approachable instructions—as with this flatbread pizza that Krishna writes makes her "the most popular person in the house."
Purists, be prepared to have your minds changed by the Fort Worth pizzeria.
The long-standing suburban staple has finally caught up with the times.
For his second restaurant, Stanley's pitmaster Nick Pencis indulged his passion for pizza.
Of course you would. The question is, would you eat more of it?
What real Chicago-style pizza in Texas means to a non-native Texan.
Apply to sling pizzas via the same medium politicians use to send their mistresses photos of their junk!
The curious Texas tradition of dipping pizza crusts in ranch dressing will cost you.
A new Papa John's commercial reveals that Cowboys owner Jerry Jones is every bit as good at rapping as he is at being an NFL general manager.
This vigorous melding of ricotta, Gorgonzola, Parmesan, and mozzarella cheeses with assertive herbs epitomizes the free-and-easy style of EZ’s, Cappy Lawton’s newest San Antonio restaurant. The Lawtons’ dinnertime joke was, “Let’s go someplace easy,” but few nearby restaurants fit that description. So when the Waitz Model Market relocated, Cappy nabbed
DoughMakes 4 Twelve-Inch Pizzas1 package rapid-rise yeast 1 cup warm water 1/8 teaspoon salt 3 cups unbleached white flour 8 tablespoons olive oilDissolve yeast in water. Let proof a few minutes; then add salt. On smooth clean surface, make mound of flour with well in center. Pour yeast mixture into
When the temperature drops a few degrees and it’s “winter” in Austin, I start craving pizza. There’s something about robust red sauce, crisp crust, and stringy mozzarella that recalls the warmth of summer and instant comfort. I started out my evening with Spartan by holding
Lettuce Entertain You Menu 4PistouDeep-Dish PizzaStrawberry-Cassis SherbetCrust1 cup whole wheat pastry flour1/2 cup unbleached white flour1/2 cup wheat germ1 stick plus 2 Tbsp butter, or use half wheat germ oil margarine and half butter1/2 tsp salt3 to 4 Tbsp ice-cold water1 egg white for egg washStir together
