South Florida-Born Pizza Brand How Ya Dough’n Is Coming to Vegas

“We have extremely high hopes… We expect it to be the catalyst for us to do incredible things on a much more national scale.”

Neil Cooney
By Neil Cooney Add a Comment
Photo: Official

Born in Boca Raton, Florida, specialty pizza brand How Ya Dough’n recently launched its third location in the South Florida market—on the heels of launching its second. Born during the COVID-19 pandemic, How Ya Dough’n is continuing to expand in Florida, but that’s not all: the brand has also submitted permitting paperwork to open a new location in Las Vegas. The submitted paperwork shows an opening at 3747 S Las Vegas Blvd.

“We actually know the developer of that project very well. He was talking about it to business partner of ours who said, ‘Hey, can we open up a pizza shop in your shopping center?” owner Garett Goodman told What Now on Friday morning. “Long story short, he said absolutely. If you guys want to do it, it’s all yours. So now our plan has been to get that place open and turn it into a smashing success.”

The Las Vegas pizza shop is expected to be How Ya Dough’n’s busiest, Goodman said. It will boast not one, not two, but three pizza ovens. It’ll be serving up How Ya Dough’n’s pizzas, which come in No Sauce varieties like the White (mozz, pecorino, feta, ricotta, red onion), Sauce varieties like the Spicy Goose (mozz, provolone, pecorino, sauce, pep, soppressata, Calabrian chili, garlic, oregano), and constantly rotating specialty pizzas. December’s include the Fa-Fa Latke (fontina, provolone, onion, shredded potatoes, apple cider sour cream, chive).

Goodman says he expects the specialty pizzas How Ya Dough’n serves to make a serious impression in Las Vegas when it opens in Q3 2025.

“We have extremely high hopes for it,” Goodman said. “We expect that to be the catalyst for us to do incredible things on a much more national scale.”

You can keep up with How Ya Dough’n news by following @howyadoughn on Instagram.

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Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. Based in Nashville, he spends his free time cooking Korean food and studying chess.
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