You’re driving through Downtown Dickson, maybe heading toward Montgomery Bell State Park or just killing time on Main Street, and the smell of burning white oak hits you. It’s that specific, slightly sweet, heavy-duty campfire scent that only comes from a high-temp wood oven. Honestly, if you aren't local, you might walk right past the 100-year-old restored brick building without realizing it houses some of the most debated pizza in Middle Tennessee.
Zander's Woodfired Pizza Dickson TN isn't just another small-town pizza joint. It’s a polarizing, scratch-kitchen operation that opened its doors back in 2016, literally days after the owners, Esther and her husband, welcomed their third child. That kind of "all-in" energy shows in the food, but it also means the place has a distinct personality—one that doesn't always align with what people expect from a standard American pizzeria.
The Crust Controversy
If you go to Zander's expecting a stiff, cracker-like thin crust or a doughy Papa John's hand-tossed, you’re going to be confused.
Wood-fired ovens—especially the custom one they use here—hit temperatures that would melt a standard home oven. We're talking $700^\circ F$ to $900^\circ F$. This creates what aficionados call "leopard spotting" or "char." To the uninitiated, it looks burnt. To the pizza geek, it’s flavor.
The dough at Zander's is aged overnight. This cold fermentation process breaks down sugars and creates those airy, chewy bubbles. However, because it’s a high-moisture dough cooked in a blast of heat, it often has "the flop." If you try to hold a slice of the Margherita or the White Bluff Large with one hand, the tip is going to dive-bomb toward your plate.
Some people hate this. They call it "wet" or "undercooked." In reality, it’s the Neapolitan style coming through in a Southern setting. You basically have to embrace the fold or use a fork.
What’s Actually on the Menu?
They name their signature pies after local spots. It’s a nice touch.
- The Dickson: This is your "everything" pizza. It’s loaded with Italian sausage, pepperoni, onions, mushrooms, bell peppers, and black olives.
- The Zander: The meat-heavy hitter. It features homemade Italian sausage, pepperoni, Canadian bacon, and soppressata.
- The White Bluff: This one is olive oil-based, topped with creamy ricotta, then finished with fresh arugula and baby spinach after it leaves the oven.
- The Slayden: Basically a lasagna in pizza form, featuring a ricotta base, beef, sausage, and cheddar.
They also do calzones that are surprisingly massive. The "Luke Calzone" is a fan favorite, stuffed with meatballs and fresh mozzarella, then brushed with garlic butter. If you aren't feeling pizza, their salads are legit. They get their greens from a local hydroponic farm, and they don't skimp on the house-made dressings or the giant croutons.
The Craft Beer and Soda Situation
You won't find a fountain with Pepsi or Coke here. Instead, they have a wall of over 30 craft beers, almost all sourced from Tennessee breweries. We’re talking local staples like Yazoo’s Dos Perros or Gerst Amber, and Wiseacre’s Gotta Get Up to Get Down stout.
For the non-drinkers or kids, they have a cooler full of glass-bottle sodas made with pure cane sugar—Root Beer, Cream Soda, and Orange. It fits the rustic, historic vibe of the building perfectly.
The "Hidden" Dessert
Most people are too stuffed for dessert, but Zander's makes their own ice cream.
They use an old-fashioned churn and all-natural ingredients. No artificial dyes. No weird chemical aftertastes. It’s dense, creamy, and worth the extra five bucks, even if you have to take it to go.
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Is it Worth the Drive?
Look, Dickson is becoming a food destination, but it’s still a small town. Service can be "hometown speed," which is a polite way of saying it might take a minute when they're slammed on a Friday night.
The interior is gorgeous—restored brick, open kitchen, and a trendy but cozy atmosphere. It’s the kind of place where you can wear hiking boots after a day at the park or dress up a bit for a casual date.
One thing to keep in mind: they are closed on Sundays and Mondays. If you show up on a Monday craving that wood-fired char, you’re going to be staring at a locked door.
Actionable Tips for Your Visit
- Check the Monthly Special: They do experimental pies, like the "Signature Slice" with balsamic glaze or seasonal Thanksgiving-style pizzas with cornbread stuffing.
- Order the Breadsticks Marie: It’s goat cheese medallions sitting in marinara, baked until bubbly. It’s arguably better than the pizza.
- Mind the Flop: If you don't like soft-centered pizza, ask them to leave it in for an extra minute ("well done"). They’re usually happy to oblige.
- Gluten-Free Needs: They do offer a gluten-free crust, though it's smaller (10-inch) and obviously won't have the same "chew" as the aged dough.
- Parking: It's downtown. You might have to walk a block, but the street parking is free.
Zander's Woodfired Pizza Dickson TN is a place that prioritizes local sourcing and traditional methods over the "fast-food" style of pizza. If you're okay with a little char on your crust and a lively, sometimes loud environment, it’s easily one of the best spots in the county. Just don't call the black spots "burnt"—it’s called character.