There’s a lot going on in the Boston-area pizza world these days. Here are some updates.
Back Bay’s Dirty Water Dough aims for Eastie
A Back Bay pizza restaurant will open a counterpart in East Boston this fall. Dirty Water Dough (222 Newbury St., Boston) has not yet shared the new address, but it will ultimately carry on its unique dough-making process in its new restaurant. As a nod to the song “Dirty Water” by the Standells — and to the history of unclean Charles River water that, as the story goes, prompted Bostonians to make bread with beer instead of water — Dirty Water Dough makes its pizza dough with beer. The restaurant serves more than a dozen varieties of pizza, as well as sandwiches and salads.
Windy City Pizza plans relocation within Dorchester
A long-running pizza restaurant in Dorchester’s Adams Corner will relocate following an electrical incident that happened in July, landing in a new home with lower rent and more parking. Windy City Pizza, which has operated since 1989 at 516 Gallivan Blvd., will take over the former Unchained Pizza space at 960 Morrissey Blvd., and it could open there within weeks, as not much work needs to be done beyond inspections, owner Muzo Bayturk told the Dorchester Reporter.
Windy City also operates a location in Quincy, which is helping bear the load of delivering to Dorchester customers until the restaurant can open on Morrissey Boulevard.
In other pizza news...
- As reported last week, Easy Pie has closed its original Braintree location (1701 Washington St.), remains open in Revere (649 Squire Rd.), and will soon expand to Everett (address unknown).
- The forthcoming Chestnut Hill restaurant from O Ya’s Tim and Nancy Cushman, Bianca, will be a family-friendly American spot focused on wood-fired cooking, including pizzas. One of the duo’s New York restaurants, Covina, features excellent wood-fired pizzas.
- Lots more pizza is in the works this fall and beyond. Check the “Pizza Pizza” section of the Eater Boston fall 2019 restaurant openings guide for information on two forthcoming food hall pizzerias (one from Tiffani Faison of Sweet Cheeks and more; one from Douglass Williams of Mida); a Revere Beach duo of venues that will feature Neapolitan-style pizza; and a vegan pizzeria in Back Bay from a chef who recently opened a vegan food hall in Providence. The guide also notes a few beyond-fall pizzeria openings, including the Cambridge expansion of a Brookline favorite, a Watertown location for a New Haven icon, the potential Boston expansion of a Detroit-style New York pizzeria, and more.
• Dirty Water Dough in Boston’s Back Bay to Expand to East Boston [BRT]
• Windy City Pizza to Relocate as Businesses Recover From Adams Village Blaze [DR]
• The O Ya Team’s Forthcoming Chestnut Hill Restaurant Will Include Pizza [EBOS]
• The Most Anticipated Boston Restaurant Openings of Fall 2019 [EBOS]