TEXAPOLITAN Pizza

Known for his amazing TEXAS MONTHLY TOP 25 Barbecue, Chef Stefan T. Nedwetzky of NEDWETZKY Barbecue formerly known as Pit Commander also has a love for the Old World Pizzas. Stefan has carefully and respectfully created the amalgamation of Central Texas Barbecue & Naples, Italy Neapolitan pizzas into a new hybrid pizza called TEXAPOLITAN! We are proud to say that we are the FIRST TEXAS STYLE PIZZA!  Stefan created his signature Crispy, Crunchy 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. No Potasium Bromate or dough conditioners (That’s the other joints). We give our dough a three-day cold fermentation with a High Hydration to allow the fresh yeast to build complex flavors. Our combination of Stanislaus Tomatoes from California & San Marzano Tomatoes 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 / Provolone to top every pie. We top our pizzas with the highest quality meats which include DUROC PORK & CREEKSTONE BEEF all are made from Scratch In-House! We hand stretch each individual TEXAPOLITAN 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!

TEXAPOLITAN PIZZA is a VETRAN owned & operated business by Stefan T. Nedwetzky who is a former United States MARINE with an HONORABLE discharge.