being from philly the flavor is definitely there but zero crisp unfortunately. i can see a monkey floridian giving this a 9 because this is definitely up there for florida pizza but it’s 10000% not a 9. i would definitely go back in hope for a crispy pie.
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ysltorres9545/18/23, 1:21 a.m.
Very solid pie and quality ingredients. One of the best pizzerias in south florida.
jason.gilbert4/13/23, 12:04 a.m.
The definition of good pizza. Interesting Neapolitan style. Good dough, fresh mozzarella was fire. Little soupy though.
paulie.pizza4/8/23, 12:30 p.m.
If you like crunchy thin pizza that doesn’t drip then you’ve found it. The bread is clean and chewy with a well complemented sauce and cheese. This is the OG pie.
gsingh4/2/23, 2:54 p.m.
This place is great! The OG pie came out crispy and crunchy. Was great and will definitely be back for more…
shirarz.a1/23/23, 6:36 p.m.
Something about this dough was just overly chewy… no crisp at all even though it was nicely charred and super floppy does not hold up….. not sure why it has such a high score
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dominic.delaney110/29/22, 8:31 p.m.
Pricey but worth it. 22$ for a large OG. Great crisp crust and fresh ingredients!
robby.wander8/20/22, 8:38 p.m.
Had this last night…didn’t get around to rating it. Slept on it. I must say that it’s probably the best Neapolitan-style pizza I’ve ever had. Maybe that’s because it just has some unique character. The dough is clearly their specialty - with almost New York bagel vibes. Substance, yet light. Next time, hold the basil, add sauce to the edges, and add extra havarti and mozzarella and this could very well be in the nines.
leslie.norinsky8/20/22, 4:20 a.m.
Since moving to Florida two years ago and eating poor to average pizza constantly I thought I would never find pizza that would make my taste buds smile again until I tried the light and airy OG pie at “How ya doughn” in Boca Raton. Garrett and his wife (the owners) brought the taste of great pizza to Florida from NY when they moved down to the area and opened up this quant pizza joint. The OG pie which was Neapolitan like was delicious. The crust and under carriage were slightly charred with no flop and so flavor-able. The sauce was tangy and the cheese was high quality havarti mozzarella which added even more flavor to the pie. When the pie came out of the special pizza oven that Garrett built he then added some olive oil, freshly cut palm cheese and put the finishing touches on with some cut basil. The overall result was a party in my mouth that I didn’t want to end. There were other pies to choose from which looked impressive also. One of the best pies I’ve eaten in south Florida if not the best.
jmiami0074/23/22, 5:12 p.m.
Dave would love this. It’s a Neapolitan but with NY twist. Cooked just slightly extra, giving a very nice crisp and no flop!
gabby.cohen13/3/22, 11:12 p.m.
Crunchy and chewy at the same time. Super fresh ingredients. No flop!