Route 620 is the main artery through Bee Cave, and there we found a dusty roadside stop that featured a few picnic tables and three food trailers. All of them looked authentic and terrific; there was a Chicago-themed trailer featuring Chicago hot dogs, a BBQ outpost, and Backdraft Pizzeria. Naturally, we came for the pizza.
The pies at Backdraft are all 12", enough for one large hungry person, or enough for two to split at lunch, as we did. You can customize your pizza with a broad range of meat or vegetable toppings, but we decided to trust the experts and select from their five different specialty pies.
All of the pizzas are made with Caputo 00 flour, Wisconsin cheese, and canned San Marzano tomatoes. We were able to order a half-and-half pie, one side featuring the "Sweet Sow" that has thinly sliced pear, Canadian bacon, and fresh basil, while the other side was the "Shrooms to the Moon" with sautéed mushrooms, caramelized onions, and house made spicy sausage.
|Scarlett and Izak Rock, from tinyurl.com/QuixoteBackdraft|
Neapolitan pizza has a soft, droopy, charred crust and a puffy cornicione. The crust here was thin, rigid, and crisp. I love a good Neapolitan pie, but I prefer a slice that doesn't droop.
|A slice from the Sweet Sow side|
|Shrooms to the Moon|
The "Shrooms to the Moon" side was also bursting with flavors, but a much bolder mix. The fresh mushrooms set a rich and earthy tone, while the pepperoni and sausage lent a savory note and a serious touch of heat. The best experience was to alternate slices of this fiery side with slices from the delicate pear/bacon side.
|Thin, crisp, and tasty|