About

1984, when the Sydney Swans were South Melbourne, the cost of a beer was one dollar and Weird Al Yankovic was number one, Doughboy CEO Tony Overall and his best mate Renato Capoccia (still his best mate) were making pizzas at the now famous Adelaide institution – Amalfi Pizza.

Twelve years later and untold amounts of pizza, an opportunity arose for Tony to move to Sydney with an offer from Vince Trotta to manage and make pizzas at the locally renowned Bondi Biboteca.

Before too long a foodie following began and the restaurant was voted as having the best pizza in Sydney for two years in row by Terry Durack the then food critic for the Sydney Morning Herald.

It was here that Tony grew his interest in demanding better, fresher product and improving cooking techniques.

Having immersed himself in the Australian foodie culture Tony exercised his culinary imagination and after prolonged stints at Darley Street Thai and Mezzaluna, Tony thought what most chefs think – “I can do better than that” and so Doughboy was born.

In 1999 the first shop opened in North Bondi followed by Potts Point in 2003.

By this time, Doughboy had a cult following with demand far outstripping supply.

Doughboy Pizza is now an iconic Sydney brand with seven stores in NSW in Bondi, Potts Point, Randwick, Maroubra, Petersham and Abbotsford.