About us

Home of Authentic Classic New World Pizza

At Dough and Co. Pizza Huntington, our passion for pizza is rooted in a deep family tradition. I've combined the time-honored recipes of my ancestors with my own modern culinary flair to create a unique pizza experience that's both classic and innovative. Whether you're craving traditional Italian flavors or seeking a fresh twist on your favorite slice, our pizzeria in Huntington offers an unforgettable taste of heritage and creativity.

Founded by Daniel Rocca, we're dedicated to serving artisanal pizza that celebrates history and innovation in every bite

WHY WERE DIFFERENT

Q&A

THE ORIGINAL DOUGH & CO. PIZZA IN HUNTINGTON

  • GIFT CARDS MUST BE USED AT THE LOCATION PURCHASED

  • ARE YOU AFFILIATED WITH THE DOUGH & CO. PIZZA LOCATION IN NORTHPORT?

A: No.
Dough & Co. Pizza in Huntington is independently owned and operated by Daniel Rocca since 2022. We are not affiliated with the Dough & Co. location in Northport. Each location is managed separately, with different teams, recipes, and standards. We share this clarification to avoid confusion and to reaffirm our commitment to the highest quality, consistency, and service for our Huntington guests.

  • YES, WE DELIVER

(Only through our website, mobile app, DoorDash, Grubhub, and Uber Eats)
WE DO NOT TAKE PHONE ORDER DELIVERIES*

“Quality Starts at the Source - Only the Best Ingredients, Every Time.”

YES, we fry in Beef Tallow, and use EVOO in our pizza, sauces, and dishes.

  • Rich in Healthy Saturated Fats – Supports hormone production, brain function, and energy.
  • Stable at High Heat – Doesn't oxidize easily, reducing harmful free radicals in your food.
  • No Inflammatory Seed Oils – Free from industrial seed oils like canola or soybean, which are linked to inflammation.
  • Contains Fat-Soluble Vitamins – Naturally provides vitamins A, D, E, and K, essential for immunity and bone health.
  • High in Monounsaturated Fats – Supports heart health, similar to olive oil.

Yes, our dough is fermented for 72 hours along with a series of pre-ferments that elevates our non-bromated flours.

Digestibility & Gut Health

  • Breaks Down Gluten – Long fermentation helps pre-digest gluten, making it easier on the stomach, especially for those with sensitivities.
  • Reduces Phytic Acid – Phytic acid can block mineral absorption, but fermentation reduces its levels, improving nutrient availability.
  • Supports Gut Health – Naturally occurring bacteria and enzymes promote better digestion and may aid in gut health.

Nutrient Enhancement

  • Increases Bioavailability of Nutrients – Fermentation enhances absorption of key minerals like iron, magnesium, and zinc.
  • Natural Probiotics – Beneficial bacteria contribute to a healthier gut microbiome.

Flavor & Texture

  • Deeper, More Complex Flavor – Fermentation allows yeast and bacteria to develop rich, tangy, and nutty flavors.
  • Better Crust & Chew – Creates a crispy, golden crust and a light, airy interior with the perfect chew.
  • Less Yeasty Taste – Over time, fermentation mellows out excessive yeast flavors, leading to a balanced taste.

Healthier Alternative to Commercial Bread

  • Lower Glycemic Index – Slowly fermented bread leads to a more gradual rise in blood sugar compared to commercial breads.
  • Fewer Additives Needed – Long fermentation naturally strengthens the dough, reducing the need for preservatives or conditioners.
  • Less Bloating – Many people find slow-fermented dough easier to digest compared to fast-rising commercial doughs.