It’s showtime at Electric Dough Pizza Co., the site of the former San Marco Theatre. It premieres to the public June 18.
The restaurant, at 1996 San Marco Blvd. in San Marco Square, serves a pizza creation developed by chef/owner Tom Gray. It combines Roman-style dough, Detroit-inspired preparation and presentation with an electric pizza oven that offers more top and bottom temperature control.
Electric Dough Pizza Co. is part of Gray’s CuliVino Hospitality Management and Consulting company.
Gray also owns and operates Prati Italia at 4972 Big Island Drive in the Markets at Town Center and Town Hall at 2012 San Marco Blvd.
The restaurant is 4,200 square feet and can seat 120 to 130 customers depending on outside seating availability.
It was designed by Atlanta-based architectural design firm ai3and was built by Urban Partners Construction of Jacksonville.
Gray declined to discuss the cost of construction and equipping the restaurant.
Permits issued in July 2024 estimated $1 million in construction costs.
Gray partnered with Pam Smith and Cliff Pleau of Shaping America’s Plate. Smith specializes in using freshly harvested ingredients to develop her recipes. She is a registered dietician nutritionist.
The Roman dough is fermented for 30 hours. While the crust looks thick, it is light and crunchy rather than doughy and cake-like.
Detroit-style pizza is served in rectangular pans. The outer crust is a bit blackened, but it isn’t charred. While conventional pizza crust can almost mistaken for a breadstick, the Detroit-style crust disappears into the slice.
Pizzas are served in six- and 10-slice sizes. Six-slice pies are $14 to $22 and 10-slice pizzas are $21 to $29.
Gluten-free pizzas are $15 to $23.
Great care is taken to make sure customers ordering gluten-free are getting exactly that, Gray said.
Gluten-free pizzas are round rather than rectangular to ensure there is no confusion in the kitchen. The flaxseed flour comes from Orlando and was one of many Gray and his team sampled before deciding it was the best.
“I wanted to take to make sure we didn’t miss anything concerning cross-contamination,” Gray said.
“We have a separate place to cut the pizza to avoid cross-contamination. So we waited until we could cross off all these steps to make sure that what we deliver is what we say.”
Electric Dough also offers of salads, appetizers and a children’s menu. For dessert, there is a rotating selection of 12 gelato flavors.
The interior of the old theater built in 1938 is unrecognizable, but tributes to the building’s past are intentional. Above the open kitchen and beside the bottle display in the bar area, the accent molding looks as if it could be a curtain that would have framed the movie screen.
The exposed brick throughout is original and hasn’t been seen since the building was constructed. Silent movies will be shown against the wall opposite the kitchen.
Customers are greeted at the door by the original film projector, which has been given a place of honor.
Electric Dough has a full bar. It features a wine list, craft and classic cocktails and a selection of made-in-house cocktails on tap. They will rotate but opening day will feature a Vesper, Aperol Spritz and an Espressotini and others.
The “Happiest Hour” is daily from 3:14 (pi) to 6 p.m. In addition to drink specials, there will be discounts on food and non-alcoholic frozen drinks and gelato.
Other beverages Include Tractor Beverage Co. organic fountain sodas, juices and teas. There is a selection of coffees and bottled and canned waters.
Electric Dough is open from 11 a.m. to 10 p.m. Sunday through Thursday and 11 a.m. to midnight Friday and Saturday.