Best pizza place around.
This is my go-to pizza margherita place
Responsive and involved staff and leadship follows up on Q&A.
Reply from Moving Dough Pizza Co.
I will absolutely investigate and refund your order. Please email John@MovingDough.com
Great food, excellent service and atmosphere! The pizza was absolutely delicious! If I was Dave Portnoy, it would be an 8.7. In fact, Dave needs to get down here and do a one bite pizza review.
Reply from Moving Dough Pizza Co.
Thanks so much Brian! We really appreciate the support. We love our team and we try our best to make sure everyone is happy!
Moving Dough makes beautiful-looking pizzas and their beet and goat cheese salad is incredibly delicious. We ordered delivery this week and while The Tenderoni looked like a masterpiece, it tasted...flat? Like there was a lack of salt in the sauce or the cheese or...? I added pepper flakes to spice it up but it still tasted like I had a stuffed up nose. Anyway, it's a great pizza place and the toppings were delicious, I just wish it had a little more overall flavor.
Reply from Moving Dough Pizza Co.
Thanks Mitch, we are happy you like it.
Moving Dough catered a party for 100 people and absolutely crushed it. The whole process was super easy, the pizza was incredible, and the down-to-earth staff made the experience even better. They made every guest happy, customizing pizzas to everyone’s liking, and people couldn’t stop talking about how good the food was. Great people who truly know how to make a killer pie — we already have them booked for a party this summer!
Reply from Moving Dough Pizza Co.
We are so happy that you enjoyed it Lindsey. I hope you think of us next time!
We are huge pizza lovers and have been dying to try this place out. Today was finally the day and it did not disappoint! Everyone was welcoming and knowledgeable with our crazy questions. It was well worth the drive from CT! We will definitely be back.
Reply from Moving Dough Pizza Co.
2026.02.11
Thanks Kristi! Come see us again soon.
Reply from Moving Dough Pizza Co.
2026.01.25
Thanks for the great review! We appreciate you.
Really good, medium size pizzas. Updating this review because they've gotten better at accurately estimating their wait times, expect it to be ready around an hour after you order.
Reply from Moving Dough Pizza Co.
2025.10.02
Kat, we are very sorry. We try our absolute best to stay true to our times. Unfortunately, that doesn't always happen. We've since implemented a new system and hopefully we will get better with times going forward.
Verified
Moving Dough lives in a converted house in Barrington, with a flag out front and Christmas lights strung up in the windows. Red bows, string lights wrapped around the frames. Inside, red ladder-back chairs, blonde wood tables, a pop art pizza slice on the wall. Paper plates. No cups, even though they sell 2-liter bottles with those 20 ouncers. It's really, at its heart, a nicely appointed takeout spot. A small space, maybe 20 seats, but friendly, the guys throwing the pizzas talked with us while they made pies. Easy, natural. Like being at someone's house. That's their food truck DNA showing through.
Joey and Jay started making pizzas at backyard cookouts in 2021. Friends kept asking for more, so they bought a wood-fired truck. They blew up around Rhode Island and Massachusetts after that and opened this brick and mortar shop in 2023.
We started with meatballs. Two of them in marinara with pecorino on top and fresh basil. These were exceptional. Tender, moist, herbaceous in the best way, seasoned like someone's grandmother taught them how. The sauce had real flavor, bright and rich at the same time. They were almost identical to Bettola's, which is high praise. Best meatballs I've had from a pizza place in months. I kept thinking these would be incredible in a sandwich or calzone.
Then came the Sicilian pie.
16 by 12 inches, thick crust, split down the middle: half cheese, pepperoni, and olives; half grilled chicken. The crust showed serious color variation (gold to deep brown to char spots). That brick oven's running hot and nobody's micromanaging every inch.
Look at the crumb structure in those cross-sections. Big, irregular air pockets. Wild shapes that only happen when time does the work. Not the uniform bubbles of rushed dough. Light, airy, crispy on the bottom, sturdy enough to hold whatever is on top. Golden brown undercarriage with real structure. In no way doughy like most Sicilians turn out. That 24-hour fermentation they talk about? It's real. You can see it. That light, airy structure leaves you full but not bloated.
The pepperoni and olive side delivered. Good snap on the pepperoni, quality cheese melted perfectly, clean tomato sauce balancing sweetness and acid. Just fresh tomato flavor doing its job.
The chicken side is where it gets interesting. Grilled chicken is the canary in the coal mine for pizza competence. It separates the pizza makers from the pizza fakers. Get it wrong and it's dried out on top or rubbery underneath because they don't understand that chicken needs to cook ON the pizza, not ahead of time. Moving Dough gets it. The chicken was moist, properly cooked, not dry or rubbery. They kept the cheese and sauce ratio the same as the other half, so a touch more sauce would've helped with moisture and flavor, but the fact that the chicken survived the oven tells you they know what they're doing.
That's the New Haven DNA of the shop. The crust is a platform. Toppings get the spotlight. The sauce carries flavor. The cheese does its work. The crust holds it all together with that crispy foundation and doesn't compete.
It works.
I'd go back for those meatballs alone. But I also want to try their regular round pies, see what they do with The Hot Chick or The Tenderoni.
Who goes to Barrington for pizza?
Moving Dough puts it on the map.
Reply from Moving Dough Pizza Co.
Thanks Amit, we are happy you enjoyed your experience. Make sure to come back soon to see us!