King Dough: A Quality Slice of Life for Indianapolis & Carmel

Pizza once reigned as king at the head of American dinner tables. Affordable, customizable, and filling, it’s a triple threat. But price wars, corporate shuffling, and food delivery apps have destabilized pizza. While major chains have cut corners to stay on top, there’s one shop in Indianapolis committed to quality without compromise. 

King Dough offers a pedigree of pizza pie that grows more rare among nationwide chains. Smack in the middle of Holy Cross, the neighborhood’s identity is baked into daily operations. Hungry regulars stroll in for a bite while on a walk with their families, or on their commute home, all for the delicious flavors that come from a holistic approach to the experience.

Part-owner Matt Green has always preferred the hands-on experience of small business to the bureaucratic bustle of chains. Without corporate micromanagement, he feels he can be closer to the final product. “It’s like the product and the experience are a reflection of a more intimate energy on my side,” says Green, which makes every visit special from nose to toes—down to the quality ingredients that build their menu.  

After building a reputation around the best crust in town and both classic and surprising topping combinations on their pies, it’s easy to stop at King Dough’s good food and good vibes. But owners Reed Owens and Matt Green contend that their uncompromising commitment to the best in friendly local pizza comes first and foremost. 

Cutting corners on ingredients is one way to stay off the ropes in price wars, but diners can taste the compromise. When the opportunity arose to switch brands for King Dough’s mozzarella-provolone blend, the final product could not compete. “We taste tested it side by side multiple times,” Green says, “We said ‘No, we can’t.’ But from a business standpoint, it’s also easy to say ‘We need to.” 

But a commitment to quality, Green believes, separates them from other brands where profits are prioritized. He believes this philosophy is what makes King Dough a neighborhood spot in Holy Cross, where regulars swing by on snowy days to help clear the lot, and where the owner’s family comes in from down the street for a meal at their usual table. 

Those values don’t stop with quality of the food, but also quality of life for King Dough’s staff. Green knows maintaining fair pay, benefits, and a supportive work environment aren’t just the right thing for his team, but also good business sense. Manager on duty, Elise White, says in addition to low turnover and transparent management, coworkers at King Dough benefit from a collaborative dynamic. 

“We have a lot of trust in each other, “White says. “We’re generally on the same page about things. Running drinks for people, helping without being asked. And that’s something that makes people want to stay: knowing everyone has your back. That’s something that trickles down from the top.” 

Bartender Abbie Scott, or “Quality Control Abbie” as she’s known in the kitchen, has felt that trickle-down effect, consequently recommending King Dough as an employer for friends, many of whom she still bumps elbows with on the line. 

“I feel we have created a positive work environment, where collaboration is encouraged and teamwork is paramount,” Scott says. “There is never a stupid question and any request for help is met with immediate support.” 

Anyway you slice it, King Dough is raising the bar for pizza in Indianapolis. In 2023, they opened up a second location in Carmel on Old Meridian Street, which has already garnered its own parade of loyal regulars. For more information on hours, locations and their delicious menu, you can visit kingdougpizzas.com.