Austin Food Journal

Hand pulled Tagliatelle, Bianco ragu, parm and parsley in a pretty blue bowl.

A little sad looking, but tasty.

Sour dough, Tallamook Mild Cheddar, butter and love.

Why fuck with a winner? Because failing is the only way forward. Bola Pizza Sausage and Pepperoni with Aleppo Peppers, Red Onion and Mexican Oregano.

Quality assurance never stops. I named this one La Texana, it is one of my favorites. We make most everything in house, including the chorizo. But, as always, our pizza is all about the crust. Just like Sushi with rice, if the base of the dish isn’t up to par, what the hell are you doing? Rice comes first and crust comes first. Three day cold fermentation. Long live King Arthur flour.

The crust is American, everything else is out of K-Town.

The base of the Sweet and Hot K-Sauce: Garlic, White Onion, Red Pepper Flakes.

The base is combined with Rice Wine Vinegar, Fish Sauce (Red Boat) and Sugar.