You’re driving down North Cedar Street, and if you aren’t looking for it, you might just cruise right past. That’s the thing about Doug's Point Pizza Newark. It doesn't scream for your attention with neon lights or a massive social media budget. It’s a local Newark, Ohio staple that’s been around since 1985, tucked away at 290 N. Cedar St., and honestly, it’s one of those places where the regulars treat the counter like their own kitchen.
Most people think "local pizza" just means cheap grease. They're wrong.
The Secret Sauce (Literally)
There’s a specific kind of crust you get here that you just don't find at the big chains. It’s thin, but it has that distinct Ohio "crackery" snap without being dry. They’ve been doing this since the mid-80s, and the owners haven't messed with the dough recipe much since. Why would they? If you've lived in Licking County for more than a week, you've probably heard someone mention the BLT pizza.
It’s a bit of a local legend. Basically, they take a crispy golden crust, load it with bacon, lettuce, tomato, and onion, then—this is the part that throws people—they top it with a second golden crust and a healthy dollop of mayo. It sounds like a heart attack in a box. It sort of is. But the crunch is undeniable.
The Hot Honey Hype
If you're looking for something that isn't your grandfather's pepperoni pie, you've got to look at the Marky’s Double Pep Hot Honey. Hot honey is everywhere in 2026, but Doug’s does it with a heavy hand. They use double pepperoni so the grease pools just enough to catch that spicy drizzle. It’s sweet, it’s salty, and it’s arguably the best thing on the menu if you can handle a little heat.
- The Chicago Tavern: Features spicy giardiniera, sausage, and banana peppers.
- The Italian Stallion: Capicola, Genoa salami, and ham topped with Italian dressing.
- The Pickle Pizza: Ranch base, bacon, and tangy dill pickles.
Beyond the Dough
It’s not just about the pies. Kinda surprisingly, the salads at Doug's Point Pizza Newark actually get a lot of love. The Chef Salad is usually described as "loaded," which is code for "there’s enough ham and turkey in here to feed a small village."
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The subs are the other big draw. They do a 12-inch "Super Sub" with Capicola, Genoa salami, and Pepperoni that’s toasted just long enough for the white American cheese to fuse everything together. It’s messy. You’ll need napkins. Probably a lot of them.
The service is... well, it’s Newark. It’s friendly, straightforward, and no-nonsense. You aren't going there for a five-star dining experience with a sommelier; you’re going there because you want a hot pizza handed to you by someone who actually lives in your zip code.
When to Go (and When to Avoid)
Don't show up on a Sunday or Monday. They’re closed.
Actually, their hours are a bit tight—usually opening at 5:00 PM and closing around 9:00 PM. This is strictly a dinner or late-night spot. If you try to go for lunch, you're going to be staring at a locked door. Also, if you’re ordering for a big group on a Friday night, call way earlier than you think you should. The kitchen is small, and when the whole town decides they want a "Midnite Special" at the same time, the wait times can climb.
The Price of Tradition
In an era where a "premium" pizza can run you $35, Doug’s stays relatively grounded. A 17-inch specialty pizza usually lands around the $23-$24 mark. Is it the cheapest? No. But you’re paying for the fact that they still make their own sauce and dough daily.
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Some people complain that the flavor is too mild or that it’s "just another Newark pizza place." Honestly, taste is subjective. If you grew up on New York style or deep dish, the Ohio-style thin crust might feel weird at first. But for the people who grew up here, that specific ratio of toppings-to-sauce is exactly what home tastes like.
Actionable Takeaways for Your Visit
If you're planning to give them a try, keep these specifics in mind to avoid the common "first-timer" mistakes:
- Check the Calendar: They are closed Sunday and Monday. Don't be the person calling an empty shop.
- Order the Hot Honey: If you’re torn between options, Marky’s Double Pep with Hot Honey is the current "it" pizza for a reason.
- Try the BLT (the right way): Remember it comes with mayo. If you hate mayo, tell them. If you love it, you’ve found your soulmate in pizza form.
- Pick Up Over Delivery: While they do deliver, picking it up fresh from the oven at the Cedar Street location ensures that "crackery" crust doesn't steam itself into softness in the car.
- Look for the Late Night Special: Keep an eye out for the 17-inch special between 7 PM and 9 PM if you’re looking to save a few bucks on a large pie.
Whether you're a lifelong resident or just passing through Licking County, Doug's represents a specific slice of Ohio culinary history that hasn't sold out to the corporate model yet. It’s greasy, it’s crispy, and it’s unapologetically local.