Instead of serving its sandwiches between buns or a pair of clean, white gloves, Fox’s Pizza Den takes a different approach. The pizzeria uses a fresh-baked, nine-inch pizza crust to create more than a dozen different versions of their signature Wedgies. The Italian, for instance, features ham, salami,and melted cheese slathered with gourmet Italian dressing, and the Veggie Wedgie loads up on mushrooms, onions, and green peppers.
Fox’s also uses its pizza crust for its original purpose: pizza. Ten different gourmet pies anchor the menu, including the steak rancher pizza, which chefs slather in ranch dressing and top with sirloin steak and mushrooms.
Owned by Texas State University alumni, Gumby's Pizza and Wings hand-tosses dough and crafts specialty pizzas until 3:30 in the morning. A careful consideration for all ingredients culminates in specialty pizzas ($12.99/medium) such as the Blockhead, an aggregation of pepperoni, sausage, beef, bacon, and ham, bound together by two gooey cheeses like a French library book. Vegetarians can devour the fresh produce scattered across the Garden, a bloom of pizza sauce festooned with mushrooms, onions, green peppers, and tomatoes. Gumby's wing wunderkinds slather their charges in four different sauces, which span the mild-to-spicy spectrum ($7.99/10 wings). Golden-brown pepperoni rolls marry zesty meat and mozzarella cheese with flaky dough ($1.49 each) and drive away hunger pangs like crotchety neighbors chasing NFL teams off their lawns.
Sunny’s savvy chefs hand-toss Chicago-style pizzas seven days a week, baking them into bastions of bubbly, gooey goodness in less than 30 minutes. The dough artists nail each disc to an easel, paint it with tomato-based sauce, and then frame it with an attractive cardboard box. Diners can choose from 19 different toppings, shushing fussing tummies with bacon-chicken blankies and sweet pineapple-onion lullabies. Fueled by a desire to start the world’s first stomach aquarium, shrimp and anchovies board deep-dish vessels and sail them mouthward, and pepperoni, hot peppers, and a splash of complimentary barbecue sauce give pies a piquant kick.
Using made-from-scratch, hand-tossed dough, whole-milk mozzarella cheese, and homemade sauces, Mangieri’s Pizza Café builds each pizza with only the highest quality ingredients. Cooks add new flavors to the café’s specialty pies through fresh vegetables, gourmet cheeses, and and meats. Consider the Capriccio, a pie topped with Italian sausage and cherry tomatoes, along with fresh arugula, mozzarella, and sautéed onions. Along with the eatery’s signature pizzas, the chefs at Mangieri’s also create piping hot subs and sandwiches, as well as whole-wheat or gluten-free spaghetti.
Independent fine pizzeria serving artisan quality, always fresh food in big portions. Hand-tossed Neapolitan style pizza, the freshest salads, and the most delicous sandwiches, soups, appetizers, desserts and extras. We make on site from scratch our own own dough, meatballs, sausage, marinara, dips, dressings, and brownies.