Because of the increasingly necessary social-distancing practices affecting the food industry, 52 Weeks of Pizza will, for now, review its pizza joints based on takeout or delivery only — and pizza is uniquely suited to that.
Rating: Solid neighborhood option
Stout’s Pizza Co. made its debut in 2011 inside the Northwoods Shopping Center on San Antonio’s North Side near the intersection of U.S. 281 and Loop 1604.
It has since grown to three locations (two in San Antonio, one in New Braunfels), and it’s easy to see why. Owner Jason Stout builds his pizzas with house-made sauces, chops up his vegetables while they are still crunchy, and the hand-tossed dough is prepared on site and never frozen.
Not too thin. Not too greasy, the dough comes out of the brick oven with some serious pillowy fluff and a lightly charred bottom. Fans of a chewier crust will like what they get here; those who like a crunchier texture may not.
Pizza is king at Stout’s, with 10 specialty pizza options and a build-your-own option. Customers also can get a lineup of calzones, salads, pepperoni rolls and garlic bread.
Location: 1742 N. Loop 1604 E., Suite 123, 210-549-0821, stoutspizza.com
Hours: 11 a.m.-9 p.m. Sundays through Wedensdays, 11 a.m.-10 p.m. Thursdays through Saturdays
Takeout/delivery: Both, with delivery via the Favor app, favordelivery.com
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Best pizza: I have no idea who he is, but William Chris ($12.95 for a 10-inch) must know a few things about pizza because the pizza named after him tastes like you are eating an entire kitchen pantry.
Layered with giant pepperoni slices, spicy Italian sausage and chopped bacon, it comes with just enough chopped jalapeño and garlic to give it some zip, and the creamy ranch drizzle provides a nice flavor finish with the ripe roma tomatoes. A word of warning though: eat these slices with two hands or the toppings will fly off like a cheesy water slide.
Other pizzas: The Texas pepperoni ($10.95 for a 10-inch) has easy appeal for simpler tastes, with the peppery meat sliced to golf ball-size proportions. It canvasses the pizza like a meat blanket, so there’s consistency with every slice and bite.
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For those looking for a gateway to the goat cheese, the Billy Goat ($12.95 for 10-inch) balances out nicely with mozzarella and sliced grape tomatoes, while chopped bacon and caramelized onions add a savory element to the pizza.
The vegetarian-friendly Greek ($12.95 for 10-inch) was yet another in a line of what I call “salad pizzas” that are best eaten with a fork. It was loaded with chunks of feta cheese and enough olives, artichoke hearts and peppers to give it a proper Mediterranean feel, but I’ve had better pizzas of this variety in the series.
Chuck Blount is a food writer and columnist covering all things grilled and smoked in the San Antonio area. Find his Chuck’s Food Shack columns on our subscriber site, ExpressNews.com, or read his other coverage on our free site, mySA.com. | [email protected] | Twitter: @chuck_blount | Instagram: @bbqdiver
Source: Thanks https://www.expressnews.com/food/pizza/article/52-Weeks-of-Pizza-Ranch-and-jalape-o-zip-up-a-15140881.php