Short Orders

His first-rate pizza is second to one

Crazy Dough's Pizza in Chestnut Hill. Crazy Dough's Pizza in Chestnut Hill. (Essdras M Suarez/Globe Staff)
By Linda J. Mazurek
Globe Correspondent / March 23, 2011

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Doug Ferriman first got into the pizza business without even knowing how to make dough. He took second place at the recent International Pizza Challenge in Las Vegas, beating out two Italian chefs — and 120 entrants. The president of Crazy Dough’s Pizza created a shrimp BLT pie, adding bacon, roasted peppers, a hint of ranch dressing, and a lettuce and tomato garnish. In the final round, he had 30 minutes to prepare his pizza with ingredients that each of the final four had to select from. An earlier “comfort food’’ pie — a fire-grilled “Bean Town’’ pizza made with Maplebrook smoked mozzarella, root vegetable puree, pot roast, onions, truffled shiitakes, and a port wine reduction — got him to the finals. To celebrate his win, Ferriman will serve both pies all month at his five locations. Crazy Dough’s Pizza, 2201 Commonwealth Ave., Chestnut Hill, 617-202-5769; 100 Legends Way, Boston Garden, 617-266-5656; 1124 Boylston St., Boston, 617- 266-5656; 35 JFK St., Harvard Square, Cambridge, 617-492-4848; and 8 Park Plaza, Boston, 617-391-0091.


  • 4 Stars Extraordinary
  • 3 Stars Excellent
  • 2 Stars Good
  • 1 Star Fair
  • No Stars Poor