Dough Bois is on Niagara, just across the traffic circle from City Hall…and that’s all I know about it. Not really anything on their website about the history either, so feel free to fill in your own whimsical story. I for one prefer to think the wives of two WWII vets set up the shop below their apartments where they lived like Lucy & Ethel while their husbands were fought in France, and the whole thing just sort of snowballed from there. Those two sweet old hypothetical broads are selling it 2 + fountain drink / $5.98.

Meh. Very typical, apart from what appears to be a nice amount of sauce. I don’t expect any surprises.

As some yahoo from Connecticut wrote on Yelp, “It is a bizarre cup-like shape. Seriously, it’s like someone took a chunk about the size of a nickel and curled up all the ends. WTF?”. Well fuck you too, bud. Guy doesn’t even eat meat (not that there’s anything wrong with that). Judge much? But these are nothing less than the industry average. Our old friend cup-and-char. On a side note, you can see the reflection of my phone and the building outside my car in the greaseflection pool. What a time to be alive.

Dough Bois cheese is very good. My only two gripes are that it’s a little uneven and could take some more browning. Apart from that, what was there was quality product. Real, grade A chit, you knowwadImean, Frank?

The sauce is Dough Bois defining factor. They have a BOLD sauce. It is absolutely the most prominent flavor in the pizza from tip to crust. The quantity was perfect, and the flavor was bang-on. I love intensely herby sauces, but it might not be the slice for you if you’re not into that, boo boo.

You can see here, its got more herb on it than you did during your college years. It was a little pasty at some points though, and was completely convinced Dark Side of the Moon and The Wizard of Oz synched up. Whatever, Sauce. Just keep it in rotation.

For a spot called “Dough Bois” the dough is a bit of a miss. The bottom half was kind of a dense foam-type texture that was a little dry and chewy. Above that, the top was a little gummy and wet. The last pic kind of displays the “foamy” layer, so to speak. It wasn’t raw, or off-flavor, but the texture was really throwing me off.

Sorry for all he finger action in this shot, but this is actually me folding over the crust…which is a first. Instead of being dried out or hard-tack, this lies on the other end of the spectrum where it actually got soggy and was malleable. Honestly, I prefer it this way than dried out, but it’s still not a happy medium. That does it for the details. Let’s dial it in.

Dough🥖: (C+) A little “foamy”, and soggy crust.
.
.
Cheese🧀: (B+) Good, but spotty and a little underbrowned
.
.
Sauce🥫: (A-) BOLD but a little pasty.
.
.
Pepperoni🍖: (B) Ol’ Reliable.
.
.
Overall🍕: (B)

Dough Bois falls into that middle-of-the-road bucket of averageness that captures about 1/3rd of the places I’ve reviewed thus far. Apart from a particularly “zingy” sauce, they provide the staple slices that don’t much differentiate themselves. As I always try to restate, THESE ARE STILL DELICIOUS! It’s pizza, man. The average is still good. I just wasn’t “wowed” by any one thing in particular about their slices. You kind of have to have that to make the top rank. As always, a big thanks to this week’s pizzeria, Dough Bois! Also, always worth note, the guy who sold these to me really couldn’t have been any nicer! Gotta try that “Supreme Court” sub they’ve got.