How Ya Dough'n Brings 12-Day Fermented Pizza to Coral Springs This Spring

Most neighborhood pizza spots let their dough rise for a day or two. Garett and Gabby Goodman run theirs for up to 12. That gap is the founding premise of How Ya Dough'n, the Boca Raton sourdough pizza brand the Goodmans built from a pandemic-era backyard experiment into a multi-location concept, and the pitch behind the brand's first Broward County outpost at 3300 N University Drive in Coral Springs' Cornerstone Downtown development, targeted for late April with a free-slice giveaway tied to the opening.

Garett Goodman arrived at the kitchen without formal culinary training. He was co-owner of a logistics and technology firm when a friend introduced him to a residential Gosney pizza oven, and what he discovered in his Boca Raton backyard in 2020 redirected everything. "What started as a weekend hobby with sourdough and a residential pizza oven quickly turned into an obsession with fermentation, heat, and crust," he said. The brand he and Gabby Goodman built around that obsession now markets its crust as an antidote to the bloat of commercial pizza. "Most pizzerias are serving 24-48-hour dough loaded with preservatives, greasy, processed cheese, and toppings," Garett said in a press release ahead of the Coral Springs launch, arguing that standard is "what leaves you feeling heavy, bloated and sluggish."

The digestibility argument has a scientific foundation, but the 12-day number deserves examination before it becomes pure branding. Long fermentation breaks down gluten proteins and reduces phytic acid content, which does make the dough easier to digest, and many people with mild wheat sensitivity find cold-fermented dough more tolerable. But the most dramatic gains in flavor complexity and extensibility arrive in the first 72 hours of cold proof. The difference between 24 and 48 hours is not as dramatic as the difference between 0 and 24, but 48 hours of cold proofing maximizes the return on investment. After day three, improvements are real but incremental, and they depend far more on flour protein strength than on raw day count. High-protein organic sourdough flour, which How Ya Dough'n specifies, is critical: stronger flour retains fermentation gases over extended periods without the gluten network collapsing into slack, over-fermented dough. That ingredient choice is what makes a 12-day cold proof workable rather than a liability.

Home bakers who want to locate their own sweet spot can run a three-point comparison from a single batch: bake one ball on day three, day five, and day ten. Evaluate extensibility (how far the skin opens before tearing), browning (how quickly and evenly the cornicione colors at temperature), and chew (open airy crumb versus tight and dense). Day five typically shows meaningfully better extensibility and faster browning than day three; day ten pushes both further. Whether the extra days beyond that justify the refrigerator space is a question of personal workflow, not scientific imperative.

How Ya Dough'n's scratch-made New York-Neapolitan sourdough pies are built on that 8-to-12-day wild yeast fermentation process, and the menu pairs the fermentation story with pies designed for attention: the Pistachio Pie carries Havarti, truffle oil, and honey; the Drunken Balls and Dough Boys anchor the signatures alongside chicken tikka masala options. Prices run $16 to $21 for a 12-inch pie and $20 to $28 for a 16-inch version. The brand's Las Vegas Strip rooftop location, named among Eater's best new restaurants in the city, marked the brand's national debut; Coral Springs is the return to home territory, in a new county.

The Goodmans have not set the exact giveaway date, but a free-slice event is confirmed as part of the opening plan. When the doors open on N University Drive, the first pie is on the house.