Being the pizza snobs we are, founders Alex and Benji traveled far and wide just to try the best pies out there. It’s not uncommon for us to eat pizza twice a day for a few days to make sure we’ve tried everything on our list.

During the pandemic, in December 2020—and against better judgment—we opened Dough Boys Pizza. 

During that wretched year, we were temporarily living together, and since we couldn’t scratch our pizza itch, Alex tried his hand at making dough. For weeks, we found ourselves once again eating pizza daily in an attempt to combat boredom and achieve success. I vividly remember the day Alex said this was his last attempt. You see, making pizza dough isn’t so simple. The gluten structure has to be just right, with perfect quantities for your mixer, the water temp and air temp aligning, and many other factors. On that day, everything aligned. We took one bite (everyone knows the rules), looked at each other, and exclaimed, “I think we can sell this!”

The rest is history.

We strive to be the very best, maybe even to a fault. Every day, our incredible team chops up fresh vegetables and makes pizza crust from scratch. All our sauces are crafted in-house, our veggies come straight from Christopher Farms, and our meats are responsibly sourced. We use the highest quality ingredients we can find, and it shows.

We take great care of our staff, paying them above average and giving them holidays off to spend with their families. Even though industry standards suggest higher prices, we remain committed to keeping our prices as affordable as possible.

We care deeply about our community and our customers. For us, it’s not just about making a living; it’s about creating a truly local spot where you can enjoy great food and let your worries melt away, even just for a little while.

– Benji