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A brand-new 'zone

BY BEN VERHILLE | NOVEMBER 14, 2013 5:00 AM

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You must know by now, Iowa City is home to a new D.P. Dough, the calzone restaurant with some attitude.

The new venue exploded on the Iowa City scene, showcasing the new restaurant by promising a "Free Calzone Day" to all those who could brave the line.

So for one Thursday, instead of grabbing my mug or a margarita, I walked over to Washington Street to see what all the hype was about.

Because I'm so dedicated, I even went over early … 20 minutes early. And that line was already 40 people deep. Soon after, it was all the way to College Green.

Maybe we just love calzones, or maybe we just love free stuff.

But I guarantee that more people knew about  the free calzones than about how the vote turned out. Maybe we should've had free food for voting …

Either way, this place is definitely open late enough to solve any of your late-night hunger needs — boosting its ludicrous hours until 4 a.m. on your prime weekend nights.

And its menu puts its late-night competitors to shame. If I were a gambling man, I would say that its Mac Daddy 'zone will begin to rival the popularity of Mesa's mac and cheese pizza.

I mean, it's a calzone. It's pretty hard to argue with that.

My free 'zone required me to send a Facebook status out, but it was a minor inconvenience for the hot pocket that sent me on my way with a smile. Sadly enough, they didn't let me order any type of calzone that I wanted.

But then again, I would rather have a free calzone than no calzone. I'm not a crazy person.

I chose the Hawkeye 'zone filled with pepperoni, sausage, mozzarella, Parmesan, and ricotta cheese.
The warmth of the box was nothing compared to the envy of the line as I strode past. Only time stood between me and the treasure inside.

Once I was actually able to take a bite, the three cheeses immediately found every bud that could taste. The blend wouldn't allow any individual cheese to stand out, but this was probably for the better. Like any pizza, the pepperoni and sausage were just little bite-sized bursts of meat and spice.

Toppings that you normally find on the top of a pizza were now found on the inside of a calzone. They were hard to come by, but that could just be because the chefs are new.

Honestly, it's difficult to find good sauce on pizza nowadays. My last pizza place decided that sauce wasn't much more than spicy ketchup, so the quality here surprised me. Tasty and dip-able, it's the perfect sauce for big scoops.

All in all, pretty impressive for a college-town calzone franchise.

They really get you in two ways — up front by word of mouth and backing it up with good food.


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