Thick-crust pizzas are trending in Dallas right now, and Downtown eatery Sloane’s Corner is the latest entrant into the field with a new pop-up called Pizza Leila.
Helmed by chef Ji Kang, the new pop-up will operate out of Sloane’s Corner at 2001 Ross Avenue in Downtown Dallas, slinging saucy and cheesy Sicilian-style pies. Since the onset of the COVID-19 pandemic, Sloane’s Corner has kept its doors closed because it mostly catered to Downtown office workers, who are now working from home. During the downtime, Kang has been tirelessly working on perfecting his chewy Sicilian crust and a top-secret sauce.
“Our pizzas are a little different than your traditional focaccia because we use diastatic malt power to give extra browning and sweetness. Instead of olive oil, we use a bit of clarified butter, which makes for a whole different type of pizza,” Kang tells Eater. “The sauce is 20 ingredients long. I know traditional pizza makers are purists and stick to a handful of ingredients, but we made sure this sauce was super flavorful and rich. The secret is infused olive oil emulsified in the sauce.”
Atop that crust, diners will find toppings like vodka-spiked sausage and peppers, artichoke and spinach, and porchetta. In addition to the pies, Sloane’s Corner will serve its menu of salads, pastas, and entrees like smoked boneless short rib served with potato gnocchi and grilled salmon Provencal.
Alongside Pizza Leila, Sloane’s Corner will reopen for dine-in, takeout, and delivery service on August 26. The restaurant is accepting orders online via Toast.