Texapolitan Pizza

Known for his amazing TEXAS MONTHLY TOP 25 barbecue, Chef Stefan Nedwetzky (NEDWETZKY Barbecue formerly known as Pit Commander) also has a love for Neopolitan-style pizzas. He created his signature Crispy 18” Texapolitan Pizzas and hasn’t looked back. He cold-ferments his dough for three days, giving it his signature light and airy chew texture to the Crispy crust!

Texapolitan Pizza® dough is made with the highest quality ingredients! Our 00 CAPUTO flour comes from Naples, Italy and is stoned milled. Never Bleached, Never Bromated. We give our dough a three-day cold fermentation with a High Hydration to allow the fresh yeast to build complex flavors. Our San Marzano Tomatoes come from the Sarnese Nocerino area of Italy, literally in the shadow of Mount Vesuvius. The rich volcanic soil, high water table and ideal Mediterranean microclimate give our pizzas a unique sweet and savory flavor! We use the highest quality fresh GRANDE mozzarella. We top our pizzas with the highest quality meats which are made from scratch In-House! We hand stretch each individual pizza to 18” and cook them in a brick-lined oven at over 650 degrees to achieve our signature Crispy Crust! You can say our pizzas are on the “WELL DONE” side!