Food & Drink |
January 20, 2013

State Fare

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

Recipes |
January 20, 2013

Four-Cheese Pizza

Basic Dough1/4 cup warm water (about 105 degrees) 2 tablespoons honey 1 package dry yeast 2 cups high-gluten flour 1 teaspoon kosher salt 1 tablespoon olive oil 3/4 cup waterIn a cup stir together warm water and honey, and mix in dry yeast. Let stand for ten minutes. Place flour

Recipes |
January 20, 2013

Thin Italian Pizza

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

Eat My Words |
January 13, 2011

Trailer Thursday: Spartan Pizza

    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

Recipes |
September 30, 1978

Deep-Dish Pizza

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