SoDough Square in Orlando’s SODO district keeps its focus tight: Detroit-style pizza baked in steel pans until the edges crisp and caramelize. The dough is soft inside, crunchy at the edges, and every pie comes finished with sauce ladled on top. Pepperoni cups curl into flavor bombs, veggie mixes get the same respect, and the occasional specialty pie rotates in for variety.
The space is casual but deliberate. Orders move quickly, pies come out hot, and the staff is practiced at keeping things flowing during the inevitable dinner rush. People show up in groups, but solo diners are just as common, eating slices at the counter before heading back out.
Sides and salads provide balance, but pizza is the main event. Portions are generous enough that one pie can work for two if you are not ravenous, but most people order their own. The crust is what defines SoDough: airy, structured, and sturdy enough to hold the toppings without losing its bite.
Regulars know the drill—show up hungry, grab a pie, adjust your toppings as needed, and finish with the last square that’s always a little more satisfying than you planned.