Thanks to establishments like Chipotle, culinary empowerment's gone far beyond the salad bar, though there are limits, because that dude in front of you will always get more barbacoa. Giving you power over pizza, Dough Bro's.
DB's a high-quality pie shop where the Pellegrino-and-honey'd dough's placed on foil, then passed down the line as you direct servers to pile on your locally sourced toppings of choice; the idea's from a pair of Ohio State-grad siblings, though since this is Texas the finished product can be a big 10 or 12 inches. First, settle on pizza vs calzone ("On" or "In" the Dough, or "No Dough" for a salad), and they'll flatten the base on an owner-refurbished circa-1950s press -- or as Nolan Richardson's forerunners called it, 40 Minutes of Heck. Then anxiously finger your pick of four sauces ("Spicy Rustic" marinara, "Ranch with a kick"...), five cheeses (mozz-parm blend to beer-infused mac-n-cheese), six meats (Ital sausage to breaded chicken), and 12+ veggies (Roma tomatoes to the two-color bell/onion/jalapeno "Pepper Mix"), after which the thing'll be baked before your eyes in under five minutes -- forcing you to say, "Shut up pizza, Club Dread is not funny."
If your stomach's uncertain, there are also pre-set combos like the bacon-mushroom-cheesy mac "Hang Zone"; they'll also be rotating in seasonal creations like a turkey-stuffing-cranberry sauce calzone -- for the man so empowered, he can tell his family that this Thanksgiving, he'll be out of pocket.