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 at Crazy Dough's Pizza. Choose from four locations in Boston and Cambridge.
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. The menu features the simplistic, with a mozzarella-based pie studded with fresh herbs and roasted garlic, smothered with a plum tomato sauce ($5–$14), and more creative gourmet offerings, such as the potato bacon cheddar ($6.50–$19.25), a sauceless pie topped with red bliss potato and smoked bacon bites sprinkled with scallions and shredded cheddar. There's also an inventive BBQ chipotle chicken and 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 using only your feet. It's an appropriate item to order when you've just moved into a new house or fenced-in dirt patch and haven't unpacked utensils, or a satisfying way to enjoy all the food groups in one bite.
The Boston Business Journal and Pizza Today featured Crazy Dough's Pizza. More than 100 Yelpers give the Boylston Street location an average of four stars, and more than 80 give the JFK Street shop an average of three. Nine Yelpers give the Park Plaza location an average of 2.5 stars, while six give the Commonwealth Avenue location an average of four.
- Only two people have won the coveted Pizza of the Year honor more than once at International Pizza Expo. Doug Ferriman, owner of Crazy Dough's Pizza in Boston, accounts for half of that exclusive list – Jeremy White, Pizza Today
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.