ATXReview

Dough Boys is a wood-fired Neapolitan pizza truck at Meanwhile Brewing Company in South Austin. The pizza dough is made with a hearty locally-sourced flour from Barton Springs Mill, and it’s fermented for 36 hours for a chewy, puffy, and tangy crust. The tight, short menu of 12-inch pizzas includes the Italian Vato, with red sauce, salami, and hatch green chiles, and the Green-Go, with garlic cream, smoked mozzarella, spicy pork sausage, a “secret” green sauce. There’s also a dessert “pizza” featuring caramelized espresso glaze and a Fernet-infused mascarpone.

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