Savannah couple opens their third Dough Bros’ Pizza Joint this year. This time in Macon
Jacob and Mandy Ragsdale of Savannah are opening a new pizza joint Friday in Macon.
Their Dough Bros’ Pizza Joint at 3955 Arkwright Road, Suite E, will be their second location in Middle Georgia and their third to open this year.
The couple, who grew up in the pizza making business, opened their first Dough Bros’ Pizza Joint in October 2021 in Midway.
They next opened one in Warner Robins on March 1 and their third pie place in Ravenel, South Carolina, on March 15.
The Macon store
Their Dough Bros’ Pizza Joint in Macon is the fourth store for these high school sweethearts who both worked in her parents’ pizzeria in Georgetown, a suburb of Savannah.
Their pizza joints are named after their boys, 8-year-old Liam and 7-year-old Grayson.
“We’re excited to be here,” Jacob Ragsdale said. “We’re just trying to change the world one slice at a time.”
The new restaurant, which is in the former spot of a Zoners Pizza Wings & Waffles, will operate from 11 a.m to 10 p.m. daily except Friday and Saturday when they stay open an hour later.
The 1,500-square-foot Macon store will mirror the Warner Robins store that’s geared for takeout and delivery.
“Same exact menu,” Ragsdale said. “Same kind of formula of what we got going on in Warner Robins. Almost exactly the same business model … You know, if it ain’t broke, don’t fix it.”
The menu
Their menu includes several signature pizzas from BBQ pizza to a supreme pizza to a Tex Mex pizza, or build your own in sizes of small (10 inches), large (14 inches) or huge (18 inches).
The kitchen sink pizza is their most popular signature pizza that’s “topped with almost everything” and then covered in mozzarella and served with a choice dipping sauce.
“Teasers” include cheesy bread, breadsticks, pepperoni rolls and “hogs in da dough,” which are smoked sausages wrapped in dough, baked, finished with butter, garlic Parmesan and served with mustard.
Also on the menu are salads, calzones, strombolis, BBQ chicken, chicken Parmesan and meatballs.
They also serve up “not sandwiches” that are piled with meat and served with two slices of toast on the side or slapped together like a sandwich.
The most popular “not sandwich” is the Philly cheese, which comes with a choice of protein, plus onions, green bell peppers, mushrooms, cheese, dipping sauce and a bag of chips.
Their restaurants also have a smoker where seasoned Boston butts are smoked. The meat is served by the pound from a half pound and up to five pounds with a choice of BBQ sauce and toast.
Their wings, which may be purchased in increments from five pieces up to 40 pieces, also are smoked on the grill.
Their desserts include a signature pecan pie and pecan pie stromboli “that’s one of Mandy’s family recipes.”
The Ragsdales, who like to say pizza sauce is in their veins, will be on hand to launch the opening of their Macon pie place.
Shaun Brown, who started as an assistant manager at their Dough Bros’ Pizza Joint in Warner Robins, will serve as a district manager over both stores when the Macon location opens. The assistant manager at the Warner Robins store will move into the general manager position.
Like the Warner Robins location, which is performing well, the Macon store is in a spot where the former pizza restaurant went belly up.
“I’ve never really worried about what happened before,” Ragsdale said. “Me and Mandy really try our best to kinda just focus on what we got going and everything else is noise.”
