Hidden Gems: Meet Dante Arthurs of Sourdoe Pizza

Today we’d like to introduce you to Dante Arthurs.

Dante, we appreciate you taking the time to share your story with us today. Where does your story begin?
Sourdoe Pizza started during my college years when I became obsessed with making sourdough bread. At the time, I was trying to balance rent, textbooks, and everyday expenses, so baking became both a passion and a practical hobby — a bag of flour was inexpensive and lasted a long time. What started as experimenting with sourdough bread eventually turned into making pizzas, and pretty quickly I realized I wanted to find a way to share them with other people.

As much as I loved the cooking side, I also knew building a business takes more than just making good food. When I met Jeanette, I knew she had the work ethic, organization, and drive to help turn the idea into something real, so I asked her to partner with me and help build Sourdoe Pizza together. From there, we started planning everything from branding and logistics to service and events, eventually selling at local pop-up markets. Those early pop-ups became our trial-and-error phase. They gave us the opportunity to refine our recipes, improve our speed of service, and gather direct feedback from customers.

As we continued growing, we connected with local breweries and started building a loyal customer base through recurring pop-ups. People became familiar with our pizzas, our style of service, and the experience we wanted Sourdoe to represent. Over time, we realized we could take the business even further by expanding into private catering.

Catering allowed us to grow both creatively and professionally. We introduced more specialty pizza options and expanded our menu to include fresh salads, pastas, and desserts. What started as a college hobby built around flour and fermentation has now grown into a mobile wood-fired catering company focused on bringing people together through food, creativity, and community.

We all face challenges, but looking back would you describe it as a relatively smooth road?
It hasn’t been smooth. One of the biggest challenges has been learning how to grow a business while still being heavily involved in every part of it ourselves. In the beginning, we were doing everything — making dough, prepping ingredients, hauling the trailer, setting up events, cooking, serving customers, handling bookings, managing social media, and cleaning up afterward. There was a lot of trial and error, especially during our early pop-up days when we were still figuring out timing, workflow, and how to serve people efficiently without sacrificing quality.

Another challenge has been balancing consistency with growth. Since everything is made fresh and from scratch, scaling up for larger events while maintaining the same quality and experience has taken a lot of planning and adjustment. As demand grew, we had to learn how to manage inventory, prep for multiple events in a weekend, and continuously improve our systems behind the scenes.

Like many small businesses, there have also been financial challenges. Starting a catering company requires a lot of investment in equipment, ingredients, transportation, and permits, and in the early stages we were reinvesting almost everything back into the business. Building a customer base also takes time, so there were moments where we had to trust the process and stay consistent even when growth felt slow.

At the same time, those challenges helped shape Sourdoe Pizza into what it is today. Every obstacle pushed us to improve, adapt, and become more confident in both our product and our vision for the company.

We’ve been impressed with Sourdoe Pizza, but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
We specialize in mobile wood-fired sourdough pizza catering and are known for our naturally fermented sourdough dough and fresh, made-from-scratch ingredients. Two of our most popular pizzas are our Bacon Ricotta & Spicy Garlic Honey and our Carne Asada pizza, both of which have become customer favorites at pop-ups and private events.

What sets Sourdoe Pizza apart is that we want to create an experience our customers can’t get anywhere else. From the wood-fired cooking process to the flavor combinations we create, every detail is intentional. Each ingredient is carefully hand-picked to create a unique blend of flavors that makes every pizza stand out.

From making our dough from scratch to cooking every pizza fresh on-site, we focus on creating both a high-quality product and a memorable experience for our customers. Over time, we’ve also expanded our menu to include specialty pizzas, pastas, salads, and desserts, allowing us to offer a more complete catering experience while still staying true to what started the business in the first place.

What makes you happy?
What makes us happiest is all the compliments and praise we’ve received from customers over the years. It’s especially rewarding knowing that Sourdoe Pizza started in my small studio apartment kitchen and has now grown into something people genuinely love and support. Seeing how much people enjoy our food gives us the belief that we can really take this far and that we truly have an amazing product, which makes all the hard work worth it.

Pricing:

• $17 per person. 5 unlimited pizza choices. Served buffet style for two hours.
• $22 per person. 5 unlimited pizza choices, 1 salad and 1 pasta.
• 50 person minimum.

Contact Info:

• Instagram: https://www.instagram.com/sourdoepizza
• Facebook: https://www.facebook.com/profile.php?id=61575002180131
• Yelp: https://yelp.to/1UM2e6DK8A