Different Dough Pizza Co.

The name Different Dough Pizza Co. begs the question, “What makes the dough different?” The answer is not found in some top-secret ingredient. According to owner and pizza chef Brian Krikorian, the difference lies in two qualities that resonate throughout his business…time and care. 

As the son of long-time Saline County restaurateurs, Serge and Mary Krikorian, Brian learned first-hand what it takes to be successful. “With my parents, I had the training you can’t pay for is the easiest way to say it. I went to college and all the fun stuff, and I can sit here and say I was the most prepared business major you can possibly be because I grew up in it from the day, I was born until the day I went to college,” says Brian. “I got to see what it took every single day, and what they stood for.” 

What the Krikorian’s stood for and what they passed down to their son is that they don’t make good food because they must; they make good food because they care. Brian believes that food has the ability to bring people together more than “just about anything else in the world.” 

“My parents always made everyone feel like they were welcome in their home, and in their restaurant and that’s what I learned from them.”

After earning his degree in business management from Ouachita Baptist University, Brian completed a certification program from the International School of Pizza in San Francisco, California, run by world famous pizza chef and entrepreneur, Tony Gemignani. 

“In the pizza making world, you have either been influenced by someone who has learned from Tony or Tony himself, and it completely changes your aspect on pizza,” says Brian.  During his time at the school, Brian received a crash course in everything pizza. 

“We spent all day learning through two concepts. Half of the day we spent learning the idea of pizza itself, how to make different doughs, how to start a recipe, how to change things based off of what you are looking for in a pizza; then the second half of the day was spent working in a restaurant making massive amounts of pizza in a very limited time frame.” 

At the school Brian learned how to make 10 different styles of pizza including how to correctly place toppings on a pizza. “Pizza making is not ‘just that simple’. There are reasons for everything and why everything is done the way it’s done. That was the key thing I took away from that experience.” 

Just as his parents invested time into their family and friends, and care into the creation of their dishes, Brain adds those same qualities into every batch of dough he makes. “There are no broad secrets in dough. There are not different ingredients, it is purely the time and care that goes into making it and making sure its repeatable every single day.” 

Different Dough Pizza Co. has taken dough making to a new level with techniques used to ensure their dough is consistent, day in and day out. “The difference just comes to the time and care more than anything else. That will give you the best thing you can possibly get when it comes to dough, then just use quality topping ingredients to complete the dish.” 

The dough itself, as it turns out, is very particular. “The dough I make here at the restaurant is different than the dough I would make somewhere else because dough reacts to the environment it is placed in” 

Brian had to learn how the dough would react based on the physical location and building conditions of Different Dough Pizza Co. “It’s just figuring out how to use that environment to make the best pizza you can.”

When you do visit Different Dough Pizza Co. you’ll see the Bryant Youth Association sticker in the front window. “I think one of the biggest things restaurants can do is make sure there is a place for kids to go to hang-out and build friendships. I think having a way to help the next generation grow is one of the biggest things anyone can do as part of the community,” Brian says.

His goal is to own six restaurants; either additional Different Dough Pizza Co. locations or something totally different. “I would like to have restaurants in similar communities to Bryant, to spread the maximum impact for someone to have a ‘home’. I know that sounds silly, but the idea of this place as a whole is a very casual experience. 

It’s decorated like I would decorate my house with pictures of food on the wall, pizza books out, pictures of my family. A place of connection where you can talk, or have interactions with me, or whoever you’re sitting with. 

You can come as a group or as an individual and you are welcome here to stay for 30 minutes, an hour, 5 hours, just please leave when I’m ready to leave,” Brian laughs. “I want a spot of positivity, taking care of people’s needs whatever it is.”  Brian adds that the best experience to anyone eating at any restaurant is always dining in. 

“The food coming fresh out of the oven as possible and enjoying it with friends and family is the best dining experience you’re going to have.” 

For more information about Different Dough Pizza Co., including menu offerings, locations and hours, visit differentdoughpizzaco.com.