Dough boys doing big pizza things
Jake and Milan, two friends from the Tar Heel State, are making the most exciting pizza in the tristate this summer
Every Sunday night a coffeeshop in Jersey City becomes the hottest pizzeria in the tri-state. Sure, the lines are not wrapping around Christopher St like they do at L’Industrie and Mama’s Too. But the quality of dough and the inventive nature of the pies—deploying pistachio dust, pureed caramelized onions, and liberal use of sesame seeds—make for the most exciting guys in pizza this summer.
They’ve been at it for three months in a row, only open on Sunday evenings, and are now selling out each week. We tried a few different pies—cheese, pep, and a Jersey tomato—and they all blew expectations out of the water. The self-styled ‘International Thin and Crispy Consultants’ have also developed a strong brand personality with their clothing line Sunday Za that combines their passion for New York pizza, streetwear and pop culture.
While a style magazine could profile them for that, we’re here to discuss pizza. The plain pie had incredible structure and each bite tasted of nostalgic flavors—this is the pie you grew up eating at pizza parties—but elevated with the artisanal ingredients and care that Dough brings to the table.
The Jersey tomato pie was my favorite — summertime tomato flavor highlighted by the shaved garlic — and the lightest. Thin, crispy flavor.
The pepperoni pie looked like your standard quality pepperoni za but upon closer inspection, you note the sesame seeds on the crust that add an extra something. What you don’t see is the caramelized onion puree that J lathered on below the tomato sauce base, providing sweetness and an quiet but present onion flavor.
If you don’t have plans on a lazy summer Sunday night, you now have one. These guys are a must visit for pizza connoisseurs. Tell ‘em Bob sent ya!
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