‘Pizza sauce is in our veins.’ Savannah couple opens new pie place in Warner Robins

Jacob and Mandy Ragsdale grew up in the pizza making business.

The high school sweethearts both worked in her parents’ pizzeria in Georgetown, a suburb of Savannah.

Today, the couple own three pizza joints of their own, including one that opened recently in Warner Robins.

“I guess you could say pizza sauce is in our veins,” Jacob said.

Dough Bros’ Pizza Joint is located at 6001 Watson Blvd. next to The Greek Village Express off U.S. 41 near the Publix shopping center at Gunn Battle within Warner Robins city limits but with a Byron mailing address.

Dough Bros’ is named after their boys, 8-year-old Liam and 7-year-old Grayson.

Beginnings

The Ragsdales opened their first Dough Bros’ Pizza Joint in October 2021 in Midway. They next opened Dough Bros’ on Watson on March 1 and their third restaurant in Ravenel, South Carolina, on March 15.

The family resides in Savannah. Jacob and Mandy strive to spend a couple of days at each location a week, having spent the first few weeks at the opening of the Warner Robins store getting it up and running.

The Warner Robins location was previously a Fresh Pie Pizza.

“We’re booming,” said Jacob, who was at the Warner Robins location Tuesday with Mandy. “We’re killing it. That’s our best location. We’re super excited.

“We knew it was going to be tough sledding since there were a couple other pizza stores (formerly) in that same location that from what I understand were struggling a little bit. But we got in there, and we, you know, pulled ourselves up by our bootstraps, rolled up our sleeves and got to work. And I think that’s what it’s all about. I think if you put hard work in, then, you know, the universe has a way of giving it back to you.”

The Warner Robins location is managed by Josh Walsh and Shaun Brown.

“They are our pillars there,” Jacob said. “That’s our leadership group. We’re really excited about what they’re doing, how hard they’re working.

“They’re putting in a lot of hours into it. Our team is like family to us. We’re really happy to have them as a part of our family and we’re really proud of the work that they’re doing.”

The menu

At Dough Bros’ Pizza Joint, customers can choose from several signature pizzas from BBQ pizza to a supreme pizza to a Tex Mex pizza, or build their own in sizes of small (10 inches), large (14 inches) or huge (18 inches).

Their most popular signature pizza is the kitchen sink pizza with made-fresh dough, choice of sauce, “topped with almost everything,” then covered in mozzarella and served with a choice dipping sauce.

Their “teasers” include cheesy bread, breadsticks, pepperoni rolls and “hogs in da dough,” which is smoked sausage wrapped in dough, baked, finished with butter, garlic Parmesan and served with mustard.

They also offer salads, calzones, strombolis, BBQ chicken, chicken Parmesan, and meatballs, along with “not sandwiches” that are piled with meat and served with two slices of toast on the side or like a sandwich.

The most popular “not sandwich” is the Philly cheese, which comes with a choice of protein, onions, green bell peppers and mushrooms covered in cheese with a choice of dipping sauce and a bag of chips.

Dough Bros’ pizza joints also have a smoker at each store where they smoke seasoned Boston butts. 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.

And don’t forget the desserts. Jacob noted that they have a signature pecan pie and pecan pie stromboli.

“That’s one of Mandy’s family recipes and something that we’re also really proud of,” Jacob said.

Other dessert choices include cinnamon rolls, chocolate chip cookies, cheesecake, cheesecake stromboli and sweet sticks, which are dough slices baked, buttered, cinnamon sugared and served with cream cheese icing.

The pizza joint offers carry-out and delivery. Operating hours are 11 a.m. to 10 p.m. Monday through Thursday, 11 a.m. to 11 p.m. Friday and Saturday, and 1 p.m. to 10 p.m. Sunday. The number is 478-333-1211.