The Union Recorder

January 24, 2014

Doughboy Pizza focuses on the pies

Kyle Collins
The Union-Recorder


Doughboy Pizza opened in Macon December 2012 to rave reviews.

The downtown scene on Cherry Street appealed to a wide customer base. 

Steve Hood worked for his brother-in-law at the Macon location long enough to learn the pizza trade.

“I started helping him out last March and fell in love with it. It’s an art, making pizza. There is a technique to stretch the dough out,” Hood said. 

Opportunities came forward last September, allowing Hood to search for another location. 

He opened Doughboy Pizza Milledgeville Jan. 2 of this year.

The pizza establishment at 128 N. Wayne St. makes fresh dough daily.

“We let it proof overnight and then come out and hand toss it in front of everybody,” he said. “The customer actually gets to see their pizza being made.”

Doughboy sports a stone baked oven signature. The extra cooking time is worth the upgrade in taste, according to the new business owner.

Expect the pizzas to only get better, since the stones are new and continue curing with each order.

Doughboy’s taste profile has spread around the city. The owner said word of mouth advertising is working so far.

“If you ask me who’s the best pizza in town, only the people can make that decision,” Hood said.

Hood tries to use local contractors and nearby businesses like Ace Hardware as much as possible. 

“All my staff is local, college kids,” he said.

College students are commissioned to paint a mural of downtown Milledgeville that will hang on a vacant wall.

Fellow Wayne Street business owners have embraced Doughboy. The typically stagnant Wayne stretch is looking better these days.

“A lot of people are saying they are glad to see businesses come here,” Hood said. “At 10 p.m. on a Thursday night, this place is dead. I’m trying to bring more people this way.”

The pizza joint employs four full-time staffers and will soon hire more.

Currently, the restaurant doesn’t have an alcohol license though the process is underway. Doughboy will stock draft and craft beers. 

“I’m going to put a bunch in rotation and let the local people decide what they want,” Hood said. “If a beer doesn’t work, I’ll take it off and try something new.”

The daily special is two one-topping slices with a drink for $5.89 total. 

Favorite specialty pizzas are ‘Goes-In-Ta’, a supreme, and the ‘Chuck Norris,’ a meat lover’s creation.

Don’t be afraid to experiment with some “weird pizzas.” Doughboy will try any half and half combo.

“You don’t have to stick to what we have if you want something off the wall,” Hood said.

A 14-inch medium features six slices, while the 18-inch large has eight.

Total space sits at 1,400 square feet, though Hood hopes to expand next door, which would increase that to 2,300. More seating is the goal by early summer.

Doughboy serves salads and subs for variety. Pizza remains the trademark.

“A lot of people have said I’m glad that’s what you are dedicated to because we don’t have a place that just serves pizza,” Hood said. “Our menu will expand, but we are not going to get past pizza. That’s what made us and brought the Doughboy name.”

Normal operating hours are 11 a.m. to 9 p.m. Monday through Wednesday. Doughboy caters to the college scene Thursday to Saturday, staying open until 3 a.m.

KNG Delivery works with Doughboy. Call 478-295-2229 or visit Doughboy Pizza Milledgeville on Facebook for more information.