This article was inspired by content originally published on Wate
Introduction
When USA Today released its coveted 2025 Restaurants of the Year list, one name made pizza lovers across the country beam with pride: A Dopo Sourdough Pizza, a neighborhood pizzeria in Knoxville, Tennessee. For locals, this wasn’t exactly a shock but for the rest of us, it’s a delicious reminder of how a single pizzeria’s dedication to craft can elevate an entire community’s slice game.
This article was inspired by content originally published on WATE.com and contains affiliate links, which means Pizza Magazine may earn a commission from purchases made through these links.
What Makes A Dopo Stand Out?
At its heart, A Dopo is all about old-world tradition married with new-world hospitality. Their sourdough crust naturally leavened, lovingly fermented, and blistered to perfection in a wood-fired oven is a nod to the growing trend of “slow pizza.” This is more than a meal; it’s an experience that has locals lining up for a table on a Tuesday night.
For home pizza enthusiasts, this recognition spotlights the power of a great crust. Want to master your own sourdough pizza? Start by investing in a quality pizza stone or steel (shop our recommended baking steels here) and a digital scale (check out this popular model) to nail those precise dough ratios every time.
It’s Not Just About the Pie
Sure, A Dopo’s pizzas are outstanding but their rise to national acclaim comes down to the entire dining experience. The pizzeria’s warm, communal atmosphere, an emphasis on local ingredients, and a hyper-focus on consistency prove that in 2025’s competitive pizza landscape, the secret sauce might just be… service.
Pizza Pro Tip: Consider how your pizzeria’s vibe impacts repeat business. Does your dining room encourage lingering conversations? Could you improve table turnover with more efficient ordering tech? If your operation could use a boost, look into modern POS systems (like these top-rated options) that streamline ordering and integrate with online delivery platforms — essential tools for today’s pizza entrepreneurs.
Sourdough’s Supply Chain Opportunity
This Knoxville hotspot also highlights a shift that suppliers should watch: a growing demand for high-quality, naturally milled flours, sustainable produce, and artisan cheese. The sourdough craze is here to stay, and the right ingredients can make or break a pizzeria’s reputation.
If you’re supplying pizza shops, think about expanding your portfolio to include specialty flours or organic produce lines. Restaurants like A Dopo are proving that transparency and quality sourcing aren’t just buzzwords they’re key to making lists like USA Today’s.
Need to keep up with demand? Explore bulk ingredient suppliers (our curated directory is here) and cold storage solutions (check out these energy-efficient walk-in units) that keep premium ingredients fresh and margins healthy.
Bring a Slice of Knoxville Home
For our passionate home pizza-makers, A Dopo is a masterclass in dough craft. Experiment with sourdough starters this summer you might just create a neighborhood following of your own!
You don’t need a commercial wood-fired oven (though we’d never say no). A high-heat portable pizza oven like an Ooni (see our favorite models here) or Gozney (explore options here) can replicate that charred crust at home. Pair that with a pizza peel (this one’s a bestseller) and your Friday nights will never be the same.
Why This Matters for the Pizza World
A single restaurant making USA Today’s list won’t rewrite the pizza rulebook overnight but it does serve as a delicious benchmark. It shows what happens when a pizzeria doubles down on craft, community, and consistency.
Whether you’re a pizza shop owner aiming to become your city’s must-visit spot, a supplier looking to ride the wave of artisan ingredients, or a die-hard enthusiast perfecting your home setup, A Dopo’s success is a reminder that passion paired with the right tools keeps this industry hot and fresh.
Taste the Takeaway
The next time you’re in Knoxville, don’t miss A Dopo Sourdough Pizza. But if a road trip isn’t in the cards, take their lead: ferment your dough a little longer, choose the best ingredients you can source, and make your pizza a ritual worth celebrating.
Because at the end of the day the best pizza is the one made with care, whether it’s from a celebrated pizzeria or your own backyard oven.
Affiliate Disclosure: This article was inspired by content originally published on Wate. This article contains affiliate links, which means we may earn a commission if you purchase them.
