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Serving Neapolitan-style 12-inch pies from an 800-pound wood-fired oven, Dough Boys is a welcome addition to Austin’s slow-ferment pizza scene. They use locally sourced flour from Barton Springs Mill and ferment the dough for 36 hours. Approaching their one-year anniversary, and opening smack dab in the middle of the pandemic, gives them – and us – plenty to celebrate.
This article appears in First Plates 2021 (Supplement) and First Plates 2021.
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