The UCF outpost of SoDough Square delivers the same Detroit-style approach to pizza that built the brand’s reputation. Pies arrive thick, airy, and caramelized at the edges, with sauce layered over cheese for the signature finish. Students and locals line up for pepperoni, but veggie and specialty combinations get equal attention.
This shop serves the campus crowd without pandering. It is fast enough for a lunch break but comfortable for groups splitting pies at dinner. Orders move steadily, slices reheat well if you’re taking them to go, and late-night hours are built for students who consider pizza a food group.
Sides and salads round out the menu, but it’s the crust that makes SoDough distinct. Well-fermented dough gives structure and chew, and the kitchen doesn’t cut corners when balancing toppings. Each pie feels built to be eaten immediately, not saved for tomorrow.
The vibe is energetic without tipping into frantic. It’s busy but functional, with staff who know the regulars and newcomers equally.