From Backyard Pizza Drops to the Las Vegas Strip: The Story of How Ya Dough’n
What started as a backyard sourdough pizza drop in South Florida has turned into one of the most buzzed-about pizza brands in the country. How Ya Dough’n, the creation of founders Garrett and Gabby Goodman, has evolved from sold-out Instagram drops to a rooftop flagship location on the Las Vegas Strip. Along the way, its long-fermented sourdough crust and personality-packed pies have won over loyal fans in both Florida and Nevada.
A National Dream Fueled by Sourdough
The journey began humbly in Florida, where the Goodmans honed their craft and tested their concept one pie at a time. It wasn’t long before they knew they were onto something bigger than a local favorite.
“The true ‘ready for national’ moment came after we proved the concept at every level. First, we perfected the formula for making our sourdough pizza consistently, without compromise. Once our supply chain, production process, and SOPs were fully dialed in, we knew we could take things nationally. Sourdough doesn’t allow shortcuts, and that level of repeatability was essential.”
Success followed, starting with a brick-and-mortar near Spanish River in Boca Raton and expanding into two additional Florida locations.
“After opening our first storefront at Spanish River in Boca Raton, we expanded into two additional locations and saw the same result every time: die-hard fans, consistent sell-outs, and unwavering demand. Combined with producing over 100 pies a week out of a portable oven and selling out every Instagram drop, it became clear this wasn’t just a lockdown hobby. People weren’t just buying our pizza; they were building routines around it.”
That sense of loyalty and operational strength convinced the Goodmans that they were ready for a bigger stage.
“Once we saw that level of loyalty alongside our ability to execute at scale, we knew How Ya Dough’n was ready to go national.”
Vegas Bound: Choosing the Strip’s New BLVD Complex
Being the first restaurant to open in the new BLVD complex is a milestone that still feels surreal to the founders. The rooftop location places How Ya Dough’n amid the glittering backdrop of the Strip, surrounded by landmarks like ARIA, Bellagio, and The Cosmopolitan.
“Being on the third floor of the BLVD project still feels surreal. Seeing the iconic hotels that surround us, including ARIA, Bellagio and The Cosmopolitan, is a powerful reminder of how far we’ve come. BLVD felt like the perfect setting for our first out-of-state expansion, offering high visibility, outdoor dining, and a forward-thinking development that aligns with this exciting new era for the Las Vegas Strip.”
The contrast between South Florida and Las Vegas has energized the team.
“The energy and excitement of Las Vegas are a striking contrast to our Boca Raton roots, and that contrast fuels us. Vegas pushes us to think bigger, move faster, and keep growing, making it the ideal place for the next chapter of How Ya Dough’n.”
What Makes the Dough So Special
At the heart of the brand is its distinctive sourdough crust — a product of patience, precision, and premium ingredients. That approach gives the pizza a depth of flavor and texture that sets it apart from typical New York or Neapolitan slices.
“Being that our pizza is a sourdough crust, the texture and flavor will outperform a traditional pizza any day of the week. It truly comes down to the ingredients that make our pizza superior. Not many flours have the ability to ferment for five to ten days before we would even consider serving them to customers. Most pizza places make dough in the morning and serve it the same day. Our extended period of fermentation and the sourdough make our pizza not only flavorful but extremely digestible.”
Swagger Meets Quality: Building a Distinct Menu
Part of the brand’s charm comes from its bold personality, reflected in pie names like “Spicy Goose” and “Drunken Balls.” But beneath that swagger is a commitment to high-quality ingredients sourced with intention.
“From day one, we made a deliberate decision to avoid major distributors and source every ingredient with intention. Our flour is shipped from San Francisco, Soppressata from Chicago, and tomatoes from New Jersey—each selected because it’s the highest-quality match to complement our sourdough pies.”
“While many pizzerias cut corners to reduce costs and increase margins, we invest in our ingredients so guests can experience the best possible slice. That nontraditional approach sets us apart. It allows us to maintain the neighborhood swagger people love about our brand, while delivering serious, uncompromising quality. The vibe is approachable—but behind the scenes, everything is executed with precision.”
A Grand Opening That Set the Tone
To introduce themselves to Las Vegas, How Ya Dough’n handed out 777 free slices — and they disappeared faster than expected.
“Coming out of the gate by giving away 777 slices to the public was a blast—and the immediate response and affection for our creative, New York–style sourdough pies confirmed what we believed from the start: we’re bringing something truly special and different to the Vegas market through an innovative, gourmet approach to pizza.”
The reception also gave insight into the competitive landscape in Sin City.
“The Las Vegas pizza scene is highly competitive, which is exactly why we love it. We’re already seeing Vegas recognize what makes us different and special within the pizza industry, responding to our unique flavor profiles and the superior digestibility that quality sourdough delivers. Our pizza is lighter on the stomach, more full-bodied in flavor, and made with flour and gourmet ingredients that are simply healthier and more intentional. By introducing our New York–style, long-fermented crust to Vegas, we’re not just adding another pizza option, we’re carving out our own lane. That challenge is what makes it exciting, and exactly why Vegas feels like the perfect fit.”
What’s Next: A National Vision With Local Soul
Even with a flagship location on the Strip, the Goodmans are already looking ahead. For now, the focus is on making the BLVD rooftop an iconic Vegas destination, but they’re not stopping there.
“Our plan is to never stop. Our immediate focus is on making this BLVD rooftop an iconic Vegas destination, but we’re just getting started. We absolutely love the Vegas market and see a bright future in areas like Summerlin, Henderson, and beyond.”
Their long-term aim goes beyond expansion for its own sake.
“Long term, the vision is a national brand that still feels local, soulful, and quality-obsessed. We’ll scale, but we’ll scale smart. No shortcuts, ever. That promise is what got us here, and it’s what will carry us forward with our fans.”
From backyard pizza drops in Florida to a lively rooftop on the Las Vegas Strip, How Ya Dough’n is proof that bold ideas, attention to detail, and unwavering quality can turn local loyalty into a brand with national momentum. With its sourdough craft and community energy at the center, the Goodmans are making sure every slice tells a story — and that the best is still ahead.
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