Dolo’s Pizza Co.

"Stone Mountain native and Howard University graduate Alyson Williams teamed up with restaurateur and chef Yusef Walker (Negril Village, Ms. Icey’s) to open Dolo’s. Located in Underground Atlanta, order pizzas topped with marinara, cheese, plantains, and jalapenos to pies topped with jerk chicken, honey, and blue cheese or callaloo, roasted tomatoes, and Jamaican ackee sauce. Be sure to order the iconic Black Pizza topped with a charcoal pesto (delicious), spinach, roasted tomato, and mozzarella. If on the menu, order one of the build-your-own dolita sandwiches and the doughnut-like sweet dolitas for dessert. These treats are served with hibiscus icing for dipping. A location is also open at State Farm Arena." - Henna Bakshi, Eater Staff

"Yusef Walker combines Caribbean flavors with pizza, drawing inspiration from his Jamaican and Cuban heritage, offering unique toppings like jerk chicken and caramelized plantains." - ByElazar Sontag

"Stone Mountain native and Howard University graduate Alyson Williams teamed up with restaurateur and chef Yusef Walker (Negril Village, Ms. Icey’s) to open pizza pop-up Dolo’s. Located in Underground Atlanta, order pizzas topped with marinara, cheese, plantains, and jalapeños to pies topped with jerk chicken, honey, and blue cheese or callaloo, roasted tomatoes, and Jamaican ackee sauce. Be sure to order one of the build-your-own dolita sandwiches, too, and the doughnut-like sweet dolitas for dessert. These treats come served with hibiscus icing for dipping. An additional location of Dolo’s is now open at State Farm Arena. Dolo’s made our list of the best things Eater Atlanta ate in July." - Eater Staff

"Dolo’s Pizza stands out with its iconic Black Pizza made with charcoal pesto, spinach, roasted tomato, and mozzarella. Other unique toppings include jerk chicken, honey, blue cheese, and Jamaican ackee sauce." - Henna Bakshi

"If you’re in a pizza mood (which is our auto-mode), then head straight to Dolos, which is your tastiest choice out of all the stadium’s slice options. You can see the Dolos staff topping these personal pies and pulling them straight from the oven—it’s a just-off-the-bench freshness that’s missing from most concession stands. The crust is a bit thin, but it’s sturdy enough to support all the cheese, chorizo, and veggies if you decide to do the fold and bite technique. We haven’t been here yet, but want you to know this spot exists." - Team Infatuation