Welcome to Doughp Pizza.
Our pizza is pretty doughp. And, our philosophy is different.
It’s not stuffy, though we like stuffed crusts. It’s not highbrow, though hopefully it’s deliciousness raises your eyebrows.
You won’t hear us talk about 100 year old starters or whatever (that don’t really exist anyway), but we’re sure fans of sourdough.
Instead, you’ll mostly find us representing our own misfit version of pizza. Flavors and fun.
It’s ours, and it’s pretty doughp.
OUR STORY
We’ve been making delicious flame-fired pizzas for over 15 years, in all kinds of uncontrolled environments and elements. We’ve also hand built more wood-fired ovens than we can count across the west coast. Some mobile, some backyard style.
In the process, we’ve gone where no other oven has ever gone - over and over and over again. Picture cooking pizzas in Moab in the spring (windy, rainy, unpredictable), 20+ miles from the nearest store for a group of professional MTBers. Or, picture cooking in 100+ degree heat in the desert of Arizona. Or, cooking outside when temperatures dip below freezing and the dough just can’t warm up (and your fingers are numb).
Then, picture doing this over and over again for 15+ years while trying to maintain a consistent crust and flavor.
And therein lies our two main goals: consistency and damn good pizza. No matter the curveballs.
