Adam and Katie Womack begin every morning at 5 a.m. in the kitchen of Locatelli's Pizza in Tomball preparing the pizza dough to be used for the day at all three of their locations.
"We are still the only ones who make all the dough for our pizzas and who know the recipe," Adam said. "We get up every morning at 4 a.m. so that we can be at the Tomball location by 5 a.m. to get all the pizza dough ready in time before the kitchen staff arrive."
Adam found the recipe for the dough—a Womack family secret—on an index card dated 1956 and written by his grandmother, he said. The dough recipe, along with other recipes from his mother's kitchen, would be the impetus for their foray into the restaurant business. After about a year in their own kitchen testing and perfecting their recipes, the Womacks found the taste they were seeking and opened their first location on Oct. 1, 2003, in Cypress.
"Our big claim to fame is that we make everything from scratch and it is fresh and never frozen," Katie said. "Everything is cooked and cut fresh every day and made with the highest quality of ingredients."
