With an estimated 400+ pizza joints, does Philly really need another? The answer is a very solid YES!

Many pizza shops put their own twist or specialty themes on their pies. Dough head pizza separates from 95% of any other place in the city, and even the Tri-State area due to the actual love they put into the pie before firing up the ovens. The very best equipment imported from Italy was just the beginning.

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Owner Joe had a vision in his head of what he could do to provide the many Philly pizza lovers a top notch product. He has been in the restaurant business for well over 30 years and knew there was still a need for his pizzas. Dough Head even has a machine that was also imported which allows the water that's added to be at the precise needed temperature for each and every batch!

 

After the ingredients are kneaded by the highest of quality mixers, it is then left to rise for 3 days. This allows the dough to reach within the realm of perfection, outside Italy of course. Not withstanding some of the best dough you will encounter, but next up is the ingredients. The sauce is left alone. Nothing is added which ensures that the flavors of the ripened tomatoes can be tasted with each bite. All the other ingredients are nothing short of the highest quality. Joe states that it would be unfair for all, including himself, if even one aspect of what goes into making his pies was nothing short of the best. 

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The ovens are next. These are Michelangelo. Again, imported and top of the line. 

 

All of the above, and so much more, is important to mention for when someone asks "Why is Dough Head amongst the best?", they will now know the answer before taking a single bite!

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