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Dooley's Southern Stone Pizza Kitchen
If 1967 was the Summer of Love, 1969 was the Summer of Pizza. At least it was for 12-year-old Keith Appling, who helped his father open the original Dooley’s Pizza. Although Keith eventually left town for a baking and military career that spanned 30 years, he returned to his roots in 2010 by launching Dooley’s Southern Stone Pizza Kitchen. Using high-protein flour and spring water, Keith and his fellow cooks make all their hand-tossed dough from scratch. From there, they add the diner's choice of more than 40 customizable ingredients—which range from house-made tomato sauce to sun-dried tomatoes and avocado—then bake each pie "on the stone." The culinary team likewise crafts more than 15 specialty pizzas, including the Florentine—Alfredo based with chicken, spinach, fresh garlic, and mushrooms.