How Rock’n Dough is shaping Nashville’s underrated pizza scene
Nashville is renowned for its vibrant music scene, mouthwatering Southern barbecue, and passionate sports culture. But one thing that doesn’t get nearly enough attention? Its pizza. While cities like New York, Chicago, and Detroit are celebrated as pizza powerhouses, Nashville’s pizzaiolos push boundaries, proving their passion and craftsmanship are in a league of their own.
I met the Rock’n Dough crew at the Nashville Pizza Fest where they made an impression with their Super Freak pizza (spicy Italian sausage, caramelized onions, and honey). Besides making great pizza, I couldn’t help but notice their positive energy and welcoming demeanor. I was lucky enough to get a behind the scenes look in their Nashville Dickerson Pike location.
Trevor Jones, Area Operations Manager, and Cody Stooksberry, Head Brewmaster, saw an opportunity to serve their community. They started their journey as a food truck, and expanded to brick-and-mortar after a year of successfully slinging pies and bringing joy to customers.
Today, Rock’n Dough has grown to seven locations across Tennessee and counting. They attribute their success to fresh ingredients, locally crafted beer, and a family-friendly environment. They even offer an inclusive menu that offers gluten free, vegan, and vegetarian options.
I spoke with Jay Fry, Kitchen Manager, who joined Rock’n Dough in February 2020 — just before the pandemic disrupted the restaurant industry. He recounted how the team persevered by serving pizzas through their garage window during lockdowns. Jay explained, “There was a lot of blood, sweat, and tears. We knew that stepping away, even for just a month or three, would mean losing momentum,” a sentiment shared by many in the pizza business.
Rock’n Dough continues to thrive, expand, and feed their communities, proving that resilience and a great product can overcome the toughest challenges.
