After building a devoted following in South Florida, How Ya Dough’n has officially landed in Las Vegas, opening a third-floor rooftop pizzeria at BLVD Las Vegas, with sweeping views of the Las Vegas Strip. The new location establishes the brand’s first expansion outside Florida and brings its signature long-fermented, Neo-New York–style sourdough pies to the city’s dynamic dining scene.
The brand, founded in Boca Raton, arrives with national buzz after being named to Yelp’s Top 100 Places to Eat in the U.S., earning a 7.8 rating in Dave Portnoy’s “One Bite Challenge’ and recently being recognized among Eater’s “Best New Restaurants in Las Vegas.” Known for its scratch-made eight- to 12-day fermentation process that delivers a crisp, airy sourdough crust, How Ya Dough’n delivers a menu of bold, ingredient-driven combinations, with rotating monthly specials and limited-time pies that keep the menu evolving and giving a reason to return throughout the year.
Credit: Chris Wessling
“Las Vegas doesn’t do anything halfway, and neither do we,” said Garett Goodman, co-founder of How Ya Dough’n. “Expanding beyond Florida is a huge moment for us, and there’s no bigger stage than the Strip. Now that we’re officially open and the rooftop is buzzing, we’re just getting started.”
Standouts include the Pistachio pizza with havarti, pecorino, crushed pistachios and honey; the Hot Mozz with mozzarella, soppressata, pickled chiles and hot honey; and the Cremini layered with mushroom cream, fontina, roasted onion and chives. Other standouts include the White pizza finished with ricotta, garlic cream and chili oil and the OG, a classic take on sauce, mozzarella, havarti, parmesan and fresh basil.
The menu extends beyond the pies with hot bites and salads, made for snacking and sharing. Cult-favorite Dough Boys are tossed in garlic butter and served with house red sauce, alongside meatballs finished with parmesan and signature lollipop wings made with naturally leavened, hand-lollipopped organic chicken that undergoes a five-day brine, cure and seasoning process before being baked and tossed in house-made sauce and served with house-made ranch. Fresh salads are also available, such as the HYD House with romaine, bell pepper, red onion, tomato, salami, provolone, Castelvetrano olives and red wine vinaigrette; and the Beets with a refreshing mix of roasted beets, orange, avocado, shallot, almonds, goat feta, mint and sherry vinaigrette.
Perched above Las Vegas Boulevard, How Ya Dough’n’s third-floor rooftop location offers a distinctly Vegas backdrop with front-row views of the Strip paired with its cult-favorite sourdough pies. Online ordering for takeout and delivery is now available through the website, bringing How Ya Dough’n’s sourdough pies to hotel rooms and homes throughout Las Vegas.
Feature Photo Courtesy of How Ya Dough’n