Dough Boy Pizza, an innovative fast-casual pizza brand founded by Chef Erica Barrett, has a new president and director of franchising: Dr. Jeremy C. Tuck, a restaurateur, pastor and philanthropist.
Dough Boy Pizza was founded by Chef Erica Barrett, the winner of the Food Network’s season 5 BBQ Brawl, the cover star of PMQ Pizza’s August 2023 issue, and a speaker at PMQ’s upcoming Pizza Power Forum in Atlanta.
Dough Boy is a “smart restaurant concept” with a small footprint, self-ordering kiosks and digital screens that display the menu, which is focused on neo-Neapolitan pizza featuring both traditional toppings (such as pepperoni and sausage) and non-traditional toppings (short rib with caramelized onions and crawfish). Barrett’s dough is imported from a commissary in Italy while the sauce is made at Southern Culture Kitchen, also owned by Barrett. Since employees need only focus on topping and baking the pies, labor costs are particularly low for a Dough Boy Pizza franchise.
Related: How Erica Barrett Is Building the Quick-Service Pizza Kitchen of Tomorrow
“In a world full of choices, we’re not just making pizza, we are making moments,” said Tuck, who’s also senior pastor of Living Faith Tabernacle in Forest Park, Georgia. “A franchise is only as strong as the people behind it, so I look forward to raising the brand to new heights with an incredible team.”

Tuck also pastors satellite churches in Columbus, Georgia; Palmetto, Georgia; and four locations in The Republic of Kenya in East Africa. His focus is on building generational wealth for his five sons (Jeremiah, Ayden, Austin, Jaxten and Avery, whose ages range from 7 to 15).
Tuck will also run Dough Boy’s new flagship location at 185 New Hope Road in Fayetteville, Georgia. Dough Boy Pizza currently has locations in Phoenix, Atlanta and Mobile, Alabama.
Future plans for Dough Boy include creating an app and franchising the restaurant throughout the U.S. while using the low start-up cost as a key selling point.
