We are family owned and operated. Mom works the front, while pop is in the back making the dough.

At Pizzaville, quality ingredients are serious business. The dough is made from scratch in the restaurant, using premium spring wheat flour, water, salt, sugar, oil and yeast. The cheese is 100% whole milk mozzarella, and the sauce is made with premium crushed tomatoes, packed within hours after harvesting. You'll be able to taste the difference after the very first bite.

Our journey with pizza began in 1996 when, after graduating from college, Todd took a job as a night shift lab technician at a pizza dough factory. Flour analysis, enzyme activity assays, and CO2 gas production determinations were some of the routine testing done during those first couple of years. After the lab technician days (mostly nights, though), Todd moved to Research and Development. What an exciting job to have - Develop and invent ways to make pizza dough improvements for pizza chains all over the country!

Being a food scientist is only part of the success story. The other side of the actual science of the pizza dough is the artistry of the baker. The feel of the dough. The handling of the dough with the respect that can be learned from years of baking. This side was taught to him by his mentor - an old baker named Buck Nelson. From there, the pizza world opened up to him. For nearly the next 20 years, Todd worked with over 140 different pizza chains around the U.S. developing products, improving existing products and processes, and troubleshooting issues when things weren't quite right.

Fast forward to 2019. Boy meets girl - well, kind of. Todd meets Rachael, but it turns out we had worked for the same company for nearly six years. Rachael's contagious smile and outgoing personality grabbed hold of Todd, and he knew then that we had a winning combination. It turned out that Rachael has a ton of hospitality and customer service experience, and is pretty darn good at it. The dream of opening our own business has always been a smoldering ember within us. That's when we knew it was the right time to sell the house and move back to Louisville where Todd grew up.

We did it! We opened a restaurant during the pandemic. We did it in this wonderful spot in Goose Creek, where our neighbors are both our customers and our friends.

Great pizza dough doesn't just start with a good recipe. It's not just the best ingredients you can buy. It's an all-of-the-above and all-of-the-below kind of thing. Mix times, mixing speed, temperatures, water quality and minerals, hydration levels, relative humidity, etc. The short of it is this: WE KNOW PIZZA DOUGH! And that's the foundation of the rest of our product.