Chef
Tony Curet debuts his new, wood-fired-oven food truck specializing in "weird, wild, and wonderful pizza" at its permanent location. Why is this worthwhile news? Because the pizza's so good. And
why is the pizza so good? Well, besides Curet's obvious skills, the dough is created with a blend of flour that includes Texas Red Wheat flour from
Barton Springs Mill; all the pies are cooked in the wood-fired oven using local post oak logs; the red sauce is made from Bianco rustic crushed tomatoes from California, all of the meat is
Slow Food-approved, and
Hi-Fi Mycology and
Iron Ox Farms are among chef's other sourcing partners.
That's why, pizza lover.