From South Florida all the way to Las Vegas, what started as backyard pizza drops inside a gated Boca Raton community during the 2020 lockdown has grown into a fast-rising artisan pizza brand with a name that doubles as a friendly greeting: How Ya Dough’n.
Founded by husband-and-wife duo Garett and Gabby Goodman, the brand has been recognized for its long-fermented sourdough crust and creative pies, such as the Spicy Goose and the Drunken Balls, as well as a January pizza of the month called the Funion.
The Goodmans opened their first How Ya Dough’n location in Boca Raton and currently have two stores there, as well as a location in Boynton Beach. They will open another store in Coral Springs this month, and construction is underway for a third Boca Raton location scheduled to open this summer.
A How Ya Dough’n location also opened this past December in Las Vegas and was named one of the city’s best restaurants by Eater Las Vegas in January. Even better, How Ya Dough’n has also been named one of Yelp’s Top 100 Restaurants in the United States.
How Ya Dough’n’s signature wild-yeast sourdough ferments for up to 12 days, the company said. The crusts feature Giusto’s Vita Grain 13.5% high-protein organic sourdough flour made from non-GMO unbleached wheat with no preservatives, additives or bromate conditioners.
According to a press release, “The extended fermentation allows natural wild yeast and beneficial bacteria to slowly develop deeper flavor, structure and digestibility while naturally breaking down carbohydrates and producing organic acids that enhance both taste and texture. The result is a tangy, crispy-yet-chewy crust that many guests describe as lighter and easier to digest while also naturally developing prebiotic properties that support gut health.”
The How Ya Dough’n team produces approximately 2,000 pounds of sourdough dough each week, all made from scratch in-house.
“Our gourmet pies and Dough Boys—our twist on classic garlic knots—are made with natural ingredients and fermented longer, creating a crust that’s lighter, crispier and easier to digest,” Garett Goodman said. “We often see customers grabbing a pie before or after yoga or pickleball because it’s that clean, that light, and made with real, wholesome ingredients.”
The pizzeria sources fresh handmade mozzarella from Mozzarita’s, a family-owned cheese maker in Palm Beach County. The mozzarella is delivered fresh and hand-cut in-house daily by the How Ya Dough’n team, allowing the pizzeria to avoid anti-caking agents and additives commonly found in pre-shredded cheeses. “We treat pizza ingredients with the same respect as a fine-dining kitchen,” Gabby Goodman said. “Every ingredient is chosen intentionally.”
Signature pies on the How Ya Dough’n menu include:
• The Viral Pistachio Pie—mozzarella, havarti, pecorino, pistachios, truffle oil and honey
• The Savage—mozzarella, fontina, pepperoni, garlic and hot honey
• Drunken Balls—mozzarella, ricotta, vodka sauce, meatballs and basil (pictured below)
• Classic NY OG—traditional tomato and mozzarella pie with a touch of Havarti
Over in Las Vegas, How Ya Dough’n celebrated Sammy Hagar’s six-show residency, “The Best of All Worlds,” at Dolby Live at Park MGM with a new limited-time pizza called the Red Hot Rocker. Offered throughout March, it featured spicy Sicilian sausage and crispy pepperoni.
