Crazy Dough

Italian Restaurant
36 JFK St., Cambridge, MA 02138 36 JFK St., Cambridge Directions
+16174924848
This place has not been rated by customers.
94% of 16 customers recommended
This place is closed.

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About this Business

  • Cuisine
    Pizza, Fast Food, Salad, Sandwiches
  • Meals
    Breakfast, Lunch, Dinner
  • Price
    <$15
  • Cuisine
    Pizza, Fast Food, Salad, Sandwiches
  • Meals
    Breakfast, Lunch, Dinner
  • Show More
  • Attire
    Casual
  • Alcohol
    Available
  • Parking
    Street
  • Delivery
    Yes
  • Takeout
    Yes
  • Reservations
    No
  • Vegetarian Options
    Yes
  • Catering
    Yes
  • Good For Kids
    Yes
  • Good For Groups
    Yes
  • Show Less

Tips

3 Tips
Verified
Report | 3 years ago
We got there 30 minutes before they closed on a Friday night (6/21/13, Harvard Square) and the staff could not have been less pleased to see us. They were downright hostile. At least the pizza was good even though we only ate one slice from the two large pizzas before the staff told us to leave. Great pizza, worst service ever!
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Verified
Report | 3 years ago
Thanks for great service and great food!
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Verified
Report | 3 years ago
MOAR pizza.
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From Our Editors

No, he wasn't born in Sicily. In fact—according to a 2011 article in the Boston Globe—Doug Ferriman started out in the pizza business without even knowing how to make dough. But he learned fast, besting 120 competitors and two Italian chefs to take second place at the International Pizza Challenge later that year. Ferriman is also one of only two people to have won the International Pizza Expo's Pizza of the Year honor more than once, in 2004 and 2007, according to trade magazine Pizza Today. Finally, in the 2013 competition, Ferriman won first in the non-traditional category in the northeast region.

Today, Ferriman brings his dough tossing know-how to Crazy Dough's Pizza, which he co-owns with his wife, Melissa. Their labor-of-love-turned-small-business-success-story, which has been documented in media outlets such as the Boston Business Journal, can be explained by their commitment to quality ingredients and diverse recipes. Their chefs start with a solid pizza foundation of North Dakota flour, vine-ripened California plum tomatoes, and Wisconsin cheese. Next, they transform raw dough into three pizza types: pan-baked, rectangular sicilian pies; hearty brick-oven rounds; or their specialty fire-grilled pizzas, cooked to a crispy, smoky finish on an open-flame hickory grill.

Finally, guests can choose from a huge selection of off-the-wall toppings and signature combinations, such as cheeseburger bacon or potato bacon cheddar. The shops also attract guests with $5 Pabst Blue Ribbon pitchers, calzones, and Crazy Dough Bowls—salads whose bread-bowl exterior can be eaten or worn as a savory hat.

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Crazy Dough

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