New pizzeria in Garland will add another style of pizza to Dallas' list
A Dallas restaurant team better known for their burgers and craft beer are moving into the buzzy category of pizza with a new restaurant called Fortunate Son.
Named for the Creedence Clearwater Revival song, the concept will open in downtown Garland at 500 Main St. and is from the folks behind Goodfriend Beer Garden & Burger House in East Dallas: Matt Tobin and Josh Yingling, with Goodfriend chef David Peña serving as culinary director, Floyd Gaiser as chef, and Josh Uecker overseeing the bar.
They're bringing a new kind of pizza to the table: New Haven-style pizza, a thin-crust, coal-fired Neapolitan style popularized in New Haven, Connecticut.
"The idea was to bring one of those styles of pizza that isn't already here in Dallas," says Peña. "We've got Detroit, we’ve got Neapolitan, but we don't have New Haven."
Tobin is from Connecticut but otherwise no one else on the team has experience with this style. Peña describes it as being large pizzas with 16- or 17-inch crusts, comprised of "high-hydration dough."
"It's a little difficult to work with," Peña says. "but it gives you a crust that will get crispy, but still have a nice chew to it. They use really good tomatoes and really good mozzarella, and they cook the pizzas to a nice char on the crust."
Tasting Table says that New Haven style is similar to Neapolitan, with one difference being that Neapolitan is baked using wood while New Haven uses coal, which is a challenging method. The closest in Dallas would be Grimaldi's or Coal Vines, although neither of those chains uses coal ovens exclusively.
In addition to pizza, the menu at Fortunate Son will include Italian-American dishes like chicken parmesan and clam spaghetti, with pasta made in-house.
It's not set to open until late in 2023, but according to this subscription-only story in the DMN, the planning is big and long-term, since the new concept is part of a revitalization project in downtown Garland Square.
"Garland has been very forthright with what they want to do, and their focus and their vision–and we're really happy to be a part of it," Pena says.