Two Doughs Pizza Co.

Two dough types coining the name Two Doughs. Visit our Agoura Hills location for incredible pizza/food beer & wine! Join our Eat Well, Be Well Culture
When you eat a Two Doughs’ pizza, you’re not eating any old pizza. We hand make each and every pizza using all organic flour, age old dough making and stretching techniques. We are passionate pizza curators, having two different artisan dough types

coining the name “Two Doughs”. One, a Sicilian thick crust and two, a Sourdough thin crust. The best ingredients are driven by process using technique and time. Our thin crust is a three day process of fermentation starting from our wild yeast mother dough called “mom” Started in 2015. And our thick crust is inspired by Sicilian techniques and long proofing time. Our culinary art technique does not stop at the pizza, it is carried throughout every ingredient and plate with passion and preparation. All of these factors go into making Two Doughs one of the best Pizza Companies LA has to offer. Our Philosophy
We believe that eating a Two Doughs’ pizza should not only be delicious, but an experience in itself. We believe that the end result of every food item that reaches our guests will speak to the preparation, passion and process, tasting the art of creating that experience with food, with Pizza! With a team that resembles a family, caring and uplifting one another while creating something special. Focusing compassionately on our members, developing inspirational food and serving our guests.


“The key to getting that perfect balance of a charred crust, hint of tang with a soft, airy center is using our very own Los Angeles cultivated mother dough (masa madre), unique and full of life. It’s more than pizza, it’s art.”
Chadwick Corcoran