Dough Head's meaty, hearty meals just so happen to have a crust - Review - Philadelphia - The Infatuation

"We remember some pizzas by their trademark crusts—see Square Pie and Emmy Squared. Others, like East Passyunk’s Dough Head, stand out for their excessive toppings. That’s not to say the naturally fermented dough at this counter-service pizzeria is lacking—the substantial, NY-adjacent crust stays flopless even under the weight of puckering pepperoni cups, caramelized onions, and chipotle honey. But the solid bottom all works in service of Dough Head’s greatest strength: near-limitless combinations of fixings. photo credit: Nicole Guglielmo photo credit: Nicole Guglielmo photo credit: Nicole Guglielmo photo credit: Nicole Guglielmo photo credit: Nicole Guglielmo Pause Unmute Frankly, getting plain pizza at Dough Head is a waste of time. The shop, which sits in the literal shadow of Pat's and Geno's, is all about its signature originals sporting names like “OK Boomer!!!” and “Marlon BranDough.” And while we can’t explain the labels nor defend the puns, we can tell you that these pizzas hit the sweet spot of having a lot going on without sog or competing flavors. In terms of Dough Head's 16-inch round pies, the garlicky, ricotta- and spinach-topped Benny Blanco and Smoking Dough Frasier are our favorites. (The latter being the best barbecue version this side of the California Pizza Kitchen.) The pizzeria also makes grandma-style pies with a thinner crust—more like Detroit-style’s slimmer sister. You can of course doctor your ‘za however you see fit. Just don’t be afraid of leaning into Dough Head's more-is-more ethos. Food Rundown Crisp Cucumber Feta Salad Most pizza shops serve sad piles of lettuce and raw carrots and call it a salad (if they have anything that grew out of the ground at all). The salads at Dough Head are actually worth ordering, like this bright and tangy cucumber salad loaded with feta and dill. Smoking Dough Frasier This is our favorite pie here, and a must-order if you eat meat. Miraculously, the dough stands up to the weight of classic and smoked mozzarella, pulled BBQ chicken, thin slices of red onion, hunks of slab bacon, and a delightfully sweet BBQ drizzle. The crusts even stay crunchy after the travel time between Dough Head’s shop and the couch. photo credit: Nicole Guglielmo French Onion We can’t quite put our finger on how Dough Head manages to make this white pizza taste simultaneously so savory and prominently sweet. All we can say is that onions are a beautiful thing. photo credit: Nicole Guglielmo The Mortadella Square This version is baked with mozzarella, ricotta, garlic, sliced mortadella, and a pistachio pesto. And, somehow, it’s pretty bland. With so many other great topping combinations available, skip this. You can always make your own from the same base instead. photo credit: Nicole Guglielmo Doughny Soprano If a spicy meat-packed pie on a grandma-style crust is what you're after, go with this one. It tastes like a spicy Italian hoagie in pizza form." - Alison B. Kessler