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Description
White wine mushroom ragu, crimini, mozzarella, ricotta and a bit of garlic.
- Three-day cold ferment dough
- Hormone-free cheese
- Organic crushed tomatoes
- Texas seasonal produce
- Truck loads of love
Ingredients: king arthur flour (unbleached, non-bromided), city of austin water (filtered), crimini mushrooms, whole milk mozzarella (vegetable rennet), ricotta, shallot, garlic, white wine, sea salt.
Instructions: 1) Position the rack in center of oven, set temperture to 475F. 2) Remove pizza from plastic bag and thaw for 20-30 minutes. 3) Cook for 8-11 minutes on oven rack. 4) Cut into triangles and devour
Supplier
Austin food bloggers Christian and Jamie Bowers purchased a wood fired oven from Italy and mounted it on a custom trailer. Once the fire was lit, there was no turning back. Bola pizza was born. The dough is their famous three-day, cold fermentation process that yields a crispy yet chewy crust topped with the highest quality local and imported ingredients.
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Pizza, Mushroom
$13.99
White wine mushroom ragu, crimini, mozzarella, ricotta and a bit of garlic.
- Three-day cold ferment dough
- Hormone-free cheese
- Organic crushed tomatoes
- Texas seasonal produce
- Truck loads of love
Ingredients: king arthur flour (unbleached, non-bromided), city of austin water (filtered), crimini mushrooms, whole milk mozzarella (vegetable rennet), ricotta, shallot, garlic, white wine, sea salt.
Instructions: 1) Position the rack in center of oven, set temperture to 475F. 2) Remove pizza from plastic bag and thaw for 20-30 minutes. 3) Cook for 8-11 minutes on oven rack. 4) Cut into triangles and devour
Supplier
Austin food bloggers Christian and Jamie Bowers purchased a wood fired oven from Italy and mounted it on a custom trailer. Once the fire was lit, there was no turning back. Bola pizza was born. The dough is their famous three-day, cold fermentation process that yields a crispy yet chewy crust topped with the highest quality local and imported ingredients.
Bola Pizza
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Bola PizzaAfter hosting regular Tuesday night pizza parties for years, Austin food bloggers Christian and Jamie Bowers decided to get serious. They purchased a wood-fired oven from Italy and mounted it on a custom trailer. Bola Pizza was born, named after their official crust-taster and dog, Bola. Once the fire was lit, there was no turning back. The dough is their famous three-day, cold fermentation process that yields a crispy yet chewy crust topped with the highest quality local and imported ingredients.
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