Thursday, March 16, 2017

Fort Worth Spring Break Adventures: Pizza Snob

I wasn't even trying to go for pizza this time. We had an unexpected lunch to ourselves (the kids were off to the botanical garden to feed the fish) and I've been craving Smashburger. The Austin and Waco locations recently closed, but I was hopeful for the Fort Worth location. It was closed. The natural course of things, therefore, was more pizza.

Pizza Snob

The first thing we noticed when entering Pizza Snob is that the layout and menu emphasize build-your-own pizzas. Build-your-own-pizza as an option is a business giving you enough culinary rope to hang yourself. The more toppings, the more non-standard the toppings, the more likely you are to end up with a mess. Pizza Snob only allows 4 toppings on a pizza, so they are doing their part to prevent pizza abominations (though I'm sure the practical concerns of an overloaded pizza are also in play), but with options like potstickers and salsa verde there are bound to be both stinkers and flavor symphonies coming off of the line.

We opted for one "novelty" pizza and one standard. I confess that I am not a very good follower of my own rules. At any new pizzeria I like to try a standby (like a margherita, marinera, or pepperoni pie) and a "specialty". For the latter, I like whatever seems to be unique to that pizzeria. Pizza Snob seems obsessed with its alfredo sauce and I just couldn't bring myself to order it. I am a biased woman and I don't want cream, mayonnaise, ranch sauce, or alfredo gumming up my pizza. If I were a local, I'd eventually give it a try, but I'm not risking it on a vacation when there are more reliably edible options.

Which brings us to the pizza pictured above... the "Thai Potsticker". I loved everything Thai on it and could have done without the potstickers. It had Asiago, smoked mozzarella and smoked provolone cheeses, garlic chicken sausage, sweet chili sauce, cilantro and “Hot” honey in addition to the potstickers. The cheese was greasy and salty, cut by the sweet and spiciness of the sauces. Adding in a very present garlic flavor, each bite was nice.

I love loved the crust. It came out soft throughout but with enough firmness to hold up. Perhaps it was the lack of sauces, but it only started to sag when we were almost all the way through. It reminded me a bit of a cross between a traditional pizza crust and a flatbread.

Alas, there were also potstickers on the pizza, which could have been left off without losing anything. When everything on a pizza is soft, the last thing it needs is overcooked pasta wrapped around a relatively mushy and tasteless filling (or at least tasteless against a background of chili sauce and smoked cheese).

Our second pizza was the "Galic-Buttered Meatball" which had (list directly from their website) "Rosey Goat Cheese (w/blend of Mozz/Provolone), Garlic-Buttered Meatballs, Shredded Parm, Olive Oil, and Fresh Basil". I forgot until this moment that there was goat cheese on it. It was lost in the buttery savory tsunami of the rest of the pizza. I'm sure it contributed, but I couldn't pick it out of the other flavors. It was still a good pizza and there's nothing wrong with transporting garlic butter into my mouth on a good crust.

This is right on the TCU drag, so I'm not sure how convenient it would be to get to while school is in session, but I'm glad we made the trip.

Bonus pictures:

Their order call system is an old BINGO call board, which I loved

A+ to this employee working that robotic-looking gas oven. He got some great leopard spotting on our pies without burning them.

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