SA - Local Pizza?
I will be visiting San Antonio next week with my family and we are interested in finding a great local pizza place. Local to San Antonio or Texas, at least something we can't find in the midwest. We prefer thin-crispy crust, but are willing to try any great local pies! :) We are staying west of downtown inside the 410 loop. Thanks!
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I was in SA for the day yesterday and decided to try Dough. I had the prosciutto and arugula pizza. I thought it was wonderful. There was no sauce, fresh hand pulled mozzarella that they make there, prosciutto, and arugula. Ingredients were a very good quality. The dough was a bit chewy without being too much. If I lived in SA I would be a regular.
This is not a deep dish over ladened pizza. It's similar to pizza we've gotten in Italy. They do have a limited menu. Wine list is shorter but had a couple of our favorites. The nutella marshmallow dessert was a special and the one most in the restaurant were enjoying. We did not have dessert.
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MPH
Jun 23, 2009 04:01 PM
I can offer another data point on Grimaldi’s at La Cantera. In my opinion, the best thing about the pizza was the fresh mozzarella, which tasted better than the type that is usually offered at local upscale-pizza shops. The worst thing was the crust. It was thin, dry, almost hard, and cracker-like. It was not airy (with virtually no air pockets or bubbles). It was not charred on the edges, though there were black charred spots on the bottom. The texture and blandness made it a chore to eat.
The red sauce was far too sweet, though I’ve had sweeter (like at the now-defunct Saccone’s in Austin). In addition, the Italian sausage is nothing like the kind served at Grimaldi’s in NYC. It’s the somewhat greasy, ground-up variety like—but not as bad as—the kind you’d get at chain pizza joints. While the S.A. Grimaldi’s got right the ratio of sauce, cheese, and topping(s) to pizza dough, I’d have to say that their pizza reminded me more of other Texas versions of New-York-style pizza (like at Home Slice in Austin) or high-end cracker-thin-crust pizzas (like at Enoteca Vespaio in Austin) than it did the pizza at the original Grimaldi’s. I was really disappointed.
That being said, the pizza available in San Antonio is pretty terrible, so I would certainly not turn down a free slice from Grimaldi’s in the future. However, I will not seek out their pizza again. For me, it was neither a missing link to, let alone a fulfillment of, the New York ideal that its brand and marketing promise.
Overall, when I’m looking to fulfill a need for San Antonio pizza that evokes the amazing pizzas that I used to get in New York or Naples, I would choose Dough. Their pizza is not as good as I'd hoped it would be. In my opinion, though, they make a pretty good pie that can approach the delicious simplicity of a Neapolitan-style pizza. (Disclaimer: I’ve only eaten at Dough twice, and this was a couple of months ago. I need to go back now that I’ve just returned from Italy before I post a full chow report.)
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re: radiowh0re
Another good option now is Grimaldi's. Coal fired oven with fresh toppings. Almost as good as dough, easier to get into because it's larger. Not really local since it's a offshoot of the original in Brooklyn. It would be fun to eat there, walk around La Cantera (very upscale outdoor mall) and have dessert somewhere.
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