The Freshest Pizzas, Wings, And Sandwiches In All Of Downtown Houston. Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C) with sugar and active dry yeast. Stir and let sit 5–8 minutes until foamy.

In a large mixing bowl or stand mixer fitted with a dough hook, combine flour and salt. Make a well and add the foamy yeast mixture and 2 tablespoons olive oil.

Mix on low speed or with a wooden spoon until dough comes together, then knead 6–8 minutes by hand or 4–5 minutes in mixer until smooth and slightly elastic. Dough should be slightly tacky but not sticky; add up to 2 tablespoons extra flour if necessary.

Shape dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm place for 1–1.5 hours until doubled in size.

Punch down the dough, divide into two equal pieces. Shape each into a tight ball, cover and rest 15–20 minutes to relax the gluten.

Preheat oven to 500°F (260°C) with a pizza stone or upside-down baking sheet on the middle rack for at least 30 minutes. Lightly dust a pizza peel or backing sheet with cornmeal.

On a lightly floured surface, stretch or roll each dough ball into a 12" thin round. Transfer to the cornmeal-dusted peel or sheet. Brush edges lightly with 1/2 tbs olive oil reserved.

In a saucepan over medium heat, warm 1 tablespoon olive oil. Add minced garlic and sauté 30–45 seconds until fragrant, do not brown.

Add crushed tomatoes, dried oregano, salt, black pepper, and red pepper flakes. Stir to combine and bring to a gentle simmer.

Simmer uncovered for 10–12 minutes to thicken and concentrate flavors. Taste and adjust seasoning. Remove from heat and let cool slightly before spreading on dough.

Divide the sauce between the two prepared crusts, spreading in a thin, even layer, leaving a 1/2" rim.

Top one pizza with half the sliced fresh mozzarella, half the pepperoni, sliced red onion and green pepper for a classic combination. Top the second pizza with remaining mozzarella, grated Parmesan, and a few basil leaves (add the fresh basil after baking to prevent wilting).

Slide pizzas onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 7–10 minutes until crust is crisp and golden and cheese is bubbling and slightly blistered. Rotate halfway through if necessary for even browning.

Remove pizzas from oven. For the basil-topped pizza, scatter remaining fresh basil leaves over the hot pizza. Let rest 2–3 minutes, slice and serve.

Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Pat chicken wings very dry with paper towels (removing as much surface moisture as possible).

In a large bowl, toss wings with baking powder, 1 teaspoon salt and 1/2 teaspoon black pepper until evenly coated. Spread wings on the rack in a single layer with space between pieces.

Bake for 35–45 minutes until skin is crisp and internal temperature reaches 165°F (74°C), flipping once halfway through to crisp both sides.

While wings bake, melt butter in a small saucepan over low heat. Add hot sauce, honey and garlic powder, whisking until smooth and warmed through. Keep sauce warm but do not boil.

When wings are done, transfer to a clean bowl and pour sauce over them. Toss to coat evenly. Taste and adjust heat or sweetness by adding more hot sauce or honey if desired.

Serve immediately with celery sticks and blue cheese dressing on the side.

Slice ciabatta rolls horizontally. Brush cut sides lightly with 2 tablespoons olive oil and toast in a skillet or oven (400°F / 200°C) for 3–5 minutes until lightly crisp.

In a small bowl, whisk together red wine vinegar, a pinch of salt (1/2 tsp) and black pepper (1/4 tsp). Brush or drizzle the mixture over the bottom halves of the toasted rolls.

Layer on the bottom half of each roll: 2 slices salami, 2 slices mortadella, 1 slice provolone, 2 pickled pepperoncini (sliced lengthwise), a few tomato slices, and shredded romaine. Scatter a little grated Parmesan if desired.

Top with the roll tops, press down firmly. If you have a sandwich press or panini maker, press for 2–3 minutes until warmed and cheese starts to soften. Alternatively, place in a hot skillet and press with a heavy pan for 2–3 minutes per side.

Slice each sandwich in half and serve immediately alongside leftover pizza or wings.