The husband and wife behind White Pillars Restaurant and Lounge, a fine dining establishment in Biloxi, have turned to an affordable, family-friendly pizza night to draw diners on what is typically their slowest night of the week.
For a week, owner and chef Austin Sumrall and his kitchen staff tested pizza recipes, focusing on the dough as they experimented with different flours, fine-turned the ratio of salt and water and fermented it for 48 hours.
“It’s all about the dough, like po-boys are all about the bread,” said Sumrall, who also owns Siren Social Club in Gulfport with his wife, Tresse…