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.”