38 - CAPE GAZETTE, Friday, June 13 - June 19, 2003
D.P. Dough delivers pizza alternative in Dewey
By Bridin Reynolds Hughes
The personalities behind the
new D.P. Dough in Dewey Beach
will be familiar to fans of the
Newark eatery of the same name.
The four friends have brought a
franchise of the small cliain to
town and opened June 4.
Specializing in calzones and
fresh salads, D.P. Dough is most
often found near major college
campuses, including the Universi-
ty of Delaware (UD). UD gradu-
ates David Schylling, Ray Fleck
and Joel Rosenthal, who met
while working at the Newark D.P.
Dough, recently decided to invest
in the Dewey venture with their
former boss Ed Rieth.
"D.P. Dough is the pizza alter-
native; people love the calzones,"
said Fleck, who said undergrads
and alums of several East Coast
colleges have gone into the
Dewey store looking for a favorite
calzone. "One guy from Penn
State told me it made his summer
that we were here."
The menu features more than 40
cleverly named calzone - or Zone
- combinations, all made with
freshly baked dough stuffed with
generous portions. High on the
list of favorites are the Buffer
Zone, a calzone filled with bread:
ed chicken, blue cheese, hot sauce
and mozzarella; the Testing Zone
with chicken, pesto and mozzarel-
la; and the End Zone, a D.P Dough
special bursting with steak, pep-
pers, onions and mozzarella.
The Construction Zone allows
for customizing but Schylling
laughed, "A lot of times, when
people pick four items and it is al-
ready a calzone on the menu.
Such a large menu can be intimi-
dating so they don't read it
through. Some find one calzone
and stick with it, while others, like
myself, work their way through
the whole menu."
In a unique attempt at customer
service, D.P. Dough is offering de-
livery within Dewey via bicycle.
"There is a demand for delivery
and we found with the traffic and
U-turns that we can get there as
fast or faster by bike," said
Schylling. The owners would like
to extend their services into after
hours but under: a recent Dewey
ordinance, new eateries are not al-
lowed to take orders after 1 a.m.
"That is our only gripe with be-
ing here. In Newark, a bulk of our
business is after hours," said
Fleck. Existing eateries in the re-
sort were grandfathered under the
ordinance. "We understand their
intent is to keep drunk people off
the streets, but there are about 12
other places allowed to be open.
We should be able to compete fair-
ly," he said.
A petition to be allowed to serve
its menu late night has drawn sev-
eral dozen signatures already and
will be presented to Dewey Beach
Town Council.
For now, the owners hope their
quick servic¢,.ga.tensive cal-
zone menu ke ttomers com-
..... • • :,. . .
ing early and often.
In addition to calzones, the D.E
Dough menu boasts an impressive
offering of salads, including chef,
Caesar and Greek. Create-your-
own salads can begin with a ro-
maine and iceberg garden base or
a spinach base for $3.25.
Veggie standbys like cucumbers
and carrots can be added and
share-the-menu, with other special
toppings such as sundried toma-
toes, feta, black olives and broc-
coli is also available. Frozen
treats from Ben & Jerry's are also
available at the Dewey D.P.
Dough, including Cookie Dough,
Brownie Batter and Making
Whoopie Pie ice cream and Phish
Food and Cherry Garcia yogurts.
D.P. Dough is located at 1505
Highway One and is currently
open from 11 a.m to 1 a.m. For
more information call 226-4600.
Bridln Reynolds Hughes photos
Located at 1505 Highway One on the south end of Dewey
Beach, the new D.P. Dough's features indoor and deck seating
as well as takeout and delivery. The franchise is Owned by
four friends from the University of Delaware and the Newark
D.P Dough. Shown are two of the co-owners, Ray Fleck, left,
and David Schylling.
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Co-owner Ray Fleck works on the freshly made dough for a
calzone. D.P. Dough calzones can be filled with tasty tradi-
tional ingredients such as pepperoni, sausage, cheese, broc-
coli, chicken and spinach or with breakfast favorites like
ham and eggs.
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