The Eater Magazine
Hey everyone! We’re Ale (Alexandra) and Edgar, the founders and heart behind Everything Dough. With years of experience in the restaurant industry, we’ve combined our passion for hospitality and our love for pizza to bring an unforgettable experience to Connecticut. From perfectly blistered Neapolitan pies to crispy, cheesy New York-style slices, we don’t just make pizza—we create moments. Whether you're joining one of our hands-on pizza-making classes, booking a private event, or grabbing a slice at our pop-ups, we’re here to share our craft, one delicious bite at a time!
Hey everyone! We’re Ale (Alexandra) and Edgar, the founders and heart behind Everything Dough. With years of experience in the restaurant industry, we’ve combined our passion for hospitality and our love for pizza to bring an unforgettable experience to Connecticut. From perfectly blistered Neapolitan pies to crispy, cheesy New York-style slices, we don’t just make pizza—we create moments. Whether you're joining one of our hands-on pizza-making classes, booking a private event, or grabbing a slice at our pop-ups, we’re here to share our craft, one delicious bite at a time!
A 48-hour fermentation allows our pizza dough to develop a richer flavor and a lighter, more digestible texture by giving the yeast ample time to break down complex carbohydrates.
We only use the best ingredients: Non GMO Italian flour, D.O.P San Marzano tomatoes, Extra Virgin Olive Oil, Fresh Mozarella and Pecorino Romano.
Our pizza chef is certified by the AVPN (Associazione Verace Pizza Napoletana), guarantees authentic Neapolitan technique, ingredients, and craftsmanship for an unparalleled pizza experience.
Lock in your date early and enjoy exclusive savings on your next pizza experience!