Grapevine - Colleyville - Southlake Edition - October 2020

DINING FEATURE

BY SANDRA SADEK

ACE YOUR PIZZA AT HOME Sauce’d owner Conner Gildenblatt shared some of his best tips for pizza-making.

Head Chef Vinicius Fernandes hand-spins pizza dough in the restaurant’s kitchen.

Fromscratch

The Texas-style crust, which is well-known at Sauce’d, is a sauce-stued crust with garlic butter brushed on top. The recipe was created by owner Conner Gildenblatt’s father. (Photos by Sandra Sadek/Community Impact Newspaper)

Owner Conner Gildenblatt, right, and his ancee, Kennedy Johnson, helped start Sauce’d about a year ago.

YouTube is your best friend, Gildenblatt said. But if you are not feeling adventurous, Sauce’d oers pizza kits, which can make two full pizzas.

Sauce’d Family-owned Grapevine pizzeria serves up pies the Texas way W hen it comes to local, family-owned restau- rants, the pizza shop away about three months ago, was in the advertising business his

Frozen

500 degrees is the optimal temperature. Not only will high heat help with the cooking, but it will also cut your baking time in half, Gildenblatt said.

were just practicing,” Gildenblatt said. “My dad goes ‘Hey, son, throw me out a pizza pie.’ So, I threw out a pie. ... We put it in the oven, [and] we took it out. I was like, ‘That’s the business. That crust is delicious.’” In the one year since the restau- rant’s opening, Gildenblatt has hired professional chef Vinicius Fernandes. Gildenblatt said he has learned a lot and has continued to grow the business despite several obstacles. “It’s been scary, [and] it’s been fun,” he said. “Most of all, it’s so cool to see the family work together. Pizza should be with the family, and pizza brings people together. It’s literally breaking bread.”

Reheating leftovers

Sauce’d 110 N. Main St., Grapevine 817-527-6009 www.sauced.pizza Hours: Mon.-Thu. 11 a.m.-9 p.m., Fri.-Sat. 11 a.m.-10 p.m., Sun. noon-8 p.m. Gildenblatt suggests reheating pizza in a skillet on the stove. This allows the dough to remain crispy, and covering with a lid helps the pizza warm up evenly.

whole entire life,” Gildenblatt said. “He had a couple of investments, and he said, ‘I want us to open up a place as a family where I can hang up my hat and watch people enjoy our product,’ because he had always done business over the phone. So, we found a little pizza shop in our hometown.” Teaching themselves via You- Tube, the family used trial and error to create their most successful crust: the Texas-style crust. This thin-style crust has sauce all the way to the edge of the dough, which is then folded over the sauce and brushed with garlic butter. “The rst day we were here, we

Sauce’d—owned by Conner Gild- enblatt, a Southlake Carroll Senior High School graduate—checks all the boxes. Gildenblatt said he understands well the importance of working with family. “I’m the owner on paper, but my ancee tells me what to do all day,” Gildenblatt said. “We’re 100% family-owned and -operated.” Gildenblatt’s story began with his family’s advertising company. It was there that he met his ancee, Kennedy Johnson, and that talks of opening up a restaurant for people to enjoy their product began. “My grandfather, who passed

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