Doughboys Pizzeria & Italian Restaurant

ALL WRAPPED UP We will even make any of our cold subs into a wrap at no extra charge. Our half subs are huge with over a quarter pound of "high end" meats and cheeses. Our whole subs are gigantic with over a half a pound of awesome goodness and easily serves two. All hot subs baked in Italian hearth bread in our hearth brick ovens.

Our huge salads are overflowing with fresh field greens including - romaine & iceberg lettuce, red cabbage and spring mix. With our freshly grated cheeses, homemade croutons & large selection of homemade & fat-free dressings, our salads are truly sensational!.

Choice of Homemade Dressings - Thousand Island, Bleu Cheese, Italian, Oriental Sesame, Creamy Garlic, Ranch, Honey Mustard, Balsamic Vinaigrette, Caesar, Greek, Fat Free Ranch, Fat Free Italian.A juicy, ripe tomato, overstuffed with your choice of homemade white albacore tuna or chicken. Served with our homemade pasta salad & garnish.

All hot subs baked in Italian hearth bread in our hearth brick ovens. Our half subs are huge with over a quarter pound of "high end" meats and cheeses. Our whole subs are gigantic with over a half a pound of awesome goodness and easily serves two. Homemade, with lots of garlic & Romano cheese Mon-Sun 11am to 4pm / All hot half subs served with steak fries.

Fresh dough covered with tangy BBQ sauce, breast of chicken, smothered in mozzarella cheese. Fresh dough covered with tangy BBQ sauce, top round roast beef, smothered in mozzarella cheese. Margherita pizza, grandma pizza or whatever you would like to call it.

These fantastic pizzas will tantalize your tastebuds with the simple yet sophisticated flavors of plum tomatoes, and just the right amount of fresh garlic, basil & cheeses, baked in our brick oven with a crunchy garlic cheese crust.After 20 years in the making these pizzas are well worth the wait!.

We are the doughboys, Identical twin brothers who's passion and family history in the restaurant business dates back generations. Starting with our grandparents, who have owned restaurants since the 1940s. They taught us how to cook gravy for over eight hours and to hand roll every meatball made from scratch with freshly ground sirloin and freshly grated (on our premises) imported Romano and pecorino cheese wheels imported from Italy.