All reviews are from people who have redeemed deals with this merchant.
What You'll Get
Anyone who’s tried nailing an oven-fresh pizza pie to a wall knows that pizza is more adept at being edible than being wall art. Today’s Groupon puts pizza back where it performs best. For $10, you get $20 worth of dine-in or carryout grub and guzzle at any of the three locations of Crazy Dough's Pizza, in Boylston, Harvard Square, and City Place.
Crazy Dough's Pizza is an outpost for brick-oven, Sicilian, and fire-grilled slices of cheese-decked joy. Owner Doug Ferriman's pies have twice garnered a Pizza of the Year award at the International Pizza Expo, an exceptionally rare feat. Stay simplistic with a mozzarella-based pie studded with fresh herbs and smothered with a plum tomato sauce ($4–$14), or get creative with one of Crazy's gourmet offerings. The potato bacon cheddar ($6.50–$19.25) is a sauce-less pie topped with red bliss potato and smoked bacon bites sprinkled with scallions and shredded cheddar. You'll also find inventive chipotle chicken bacon, nutty Tuscan, and Rueben on the menu, all of which can be customized by dough type and cooking style.
Delicious warm or cold, pizza is acceptable for breakfast, lunch, and dinner, as well as on any occasion when you've been dared to eat something that arrives in a box. It's the perfect item to order when you've just moved into a new house or apartment and haven't unpacked utensils, or a satisfying way to enjoy all the food groups in one bite.
- The Nutty Tuscan, described on the menu as "our famous sauceless pizza, topped with roasted plum tomatoes, caramelized onion, roasted garlic, toasted pinenuts, crumbled gorgonzola, finished with fresh basil and pesto," is definitely the best pizza I personally have had in Boston. – Mike Metz, Daily Free Press
- I love this place. I get bored of the same old toppings, this place always has interesting mixes..like bacon, cheddar, and potato pizza and other yummy mixes. – Robyn C., Insider Pages
- I was skeptical of the rueben pizza, so we got a small. I wish we went for the large because it was the best one we got. – jlib123, Citysearch
The Fine Print
Promotional value expires Feb 22, 2011. Amount paid never expires. Limit 2 per person, may buy additional as gifts. Limit 1 per visit or order. Not valid with other offers. Dine-in and carryout only. Redeemable starting February 22, 2010. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Crazy Dough's Pizza
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.