A Dopo Sourdough Pizza Serves Some of Knoxville’s Finest Pizza

A Dopo Sourdough Pizza, 516 Williams Street, Knoxville, August 2019 (Photo by Appalachian Gastroventures)

(Written by AppalachianGastroventures for Inside of Knoxville. This is the third installment in their monthly series of restaurant reviews, allowing for further exploration of local restaurants after their opening. Check out their blog for many more dining experiences!)

Translated from Italian, “a dopo” represents a friendly way of saying farewell as well as a prescient statement about a certain wood-fired pizza joint just north of Old City.

The menu at A Dopo Sourdough Pizza doesn’t let you forget that it doesn’t mean “goodbye.” It means “see you later.”

A Dopo Sourdough Pizza, 516 Williams Street, Knoxville, August 2019 (Photo by Appalachian Gastroventures)

A Dopo Sourdough Pizza, 516 Williams Street, Knoxville, August 2019 (Photo by Appalachian Gastroventures)

A Dopo Sourdough Pizza, 516 Williams Street, Knoxville, August 2019 (Photo by Appalachian Gastroventures)

A Dopo has been around since Brian Strutz first fired up the specially constructed pizza oven in 2016. And in a testament to creativity, craft, and simple ingredients, there have been plenty of “see you laters” at the Williams Street restaurant since.
Located in the former home of a paint store, A Dopo can be found north of the interstate, just a bit north of Tako Taco and Mill and Mine and Public House. It’s already often jam-packed on the weekend and is no secret to those that love good pizza with a flair, but as that area is increasingly developed, expect it to become even more popular.

The sourdough base of the 12-to-13-inch Neopolitan pizzas are made daily and provides a tender and airy crust with pleasant bubbles that is firm at the same time. After a quick visit to the scorching oven, the pizza develops a slight char on the outside but its center remains light, thin, and pliable.

A Dopo Salami, A Dopo Sourdough Pizza, 516 Williams Street, Knoxville, August 2019 (Photo by Appalachian Gastroventures)

A Dopo Joy, A Dopo Sourdough Pizza, 516 Williams Street, Knoxville, August 2019 (Photo by Appalachian Gastroventures)

It can be eaten with a fork or, for those more adventurous, with your hands, but folding is often necessary, which actually helps amplify the flavors.

The dough is made daily, and all the ingredients at A Dopo are fresh as well. Their red sauce is made with crushed plum tomatoes and sea salt, while the white sauce is made from mascarpone cheese, local cream, and pecorino romano cheese. You can’t go wrong with either, and in our several visits (remember, the name is A Dopo after all) we haven’t.

A Dopo Ham, A Dopo Sourdough Pizza, 516 Williams Street, Knoxville, August 2019 (Photo by Appalachian Gastroventures)

A Dopo Bre A Dopo Sourdough Pizza, 516 Williams Street, Knoxville, August 2019 (Photo by Appalachian Gastroventures)ad and ,

A Dopo never makes things overly complex. But what they do, they do well. A starter of warm flatbread, house-made mozzarella, and a basil and pistachio olive oil is the perfect way to ease into the meal, and an extensive wine list offers variety for anyone. We opted for a New Zealand sauvignon blanc and a Pretentious Beer Co. IPA during a recent trip, but there’s something for everyone.

On to the main course, sopprassata salami on top of red sauce with basil was elegant in its simplicity, each mouthful biting your tongue with the zesty sauce and salty — and thanks to that wonderful brick oven — crisped salami.

The white pizzacletta looks a lot like a salad on a pizza, but underneath piles of fresh arugula the brininess of prosciutto blends perfectly with the creamy white sauce. We added some of the restaurant’s “sweet hot” sauce as well — a combination of honey and calabrian chiles — and it gave the pizza a perfect touch of heat.

A Dopo Menu, A Dopo Sourdough Pizza, 516 Williams Street, Knoxville, August 2019 (Photo by Appalachian Gastroventures)

Other toppings include pepperoni, calabrese salami, mushrooms, white truffle oil, and olives, as well as house-made ‘nduja, which is a spicy and spreadable pork salumi. There’s also speck ham, which is a cured and cold-smoked and looks and tastes a lot like bacon.

A third in our party opted to add the speck ham to the simple margherita pizza and the effect was transformative, with the delicate ham crisping up like bacon and melting in your mouth next to bites of mozzarella.
“See you later” indeed.

Comments

  1. Perfectly Charred Crust, Electrifying Audial Ambiance, Delicious Daily Specials, Local Products, Smooth Gelato, Lambrusco, Mushroom Pate, Awesome Owners and Staff!!! Do yourself a favor and get the ‘Sweet Hot’ option on any pizza. Next Level! Keep Shredding Ya’ll!

  2. Jay Quillen says

    A Dopo: PLEASE STOP BURNING THE CRUST.

  3. Doug Gamble says

    My ONLY complaint is that it remains incredibly noisy in there! It would be great to have conversations while eating great pixxa.

    • Appalachian Gastroventures says

      I tend to agree and maybe should’ve mentioned that in the article, but I think that it’s pretty common for Knoxville restaurants so it didn’t stand out. Also, we just recently spent a week in Seattle and it was deafening in some (very good) restaurants there.

  4. One of the best spots in town! I’ve never had a bad meal here and the service is always exceptional. Highly recommend it – now I may have to get it for dinner tonight!

  5. Stuart H Anderson says

    If there’s a better pizza in Knoxville, I sure ain’t had it (if you’re looking for deep dish Chicago style pizza, look elsewhere)! Not to mention, the salads and gelato are excellent as well, and no restaurant is worth visiting if the service isn’t first class and friendly, which is assuredly the case at A Dopo.

  6. Eric Eversgerd says

    The headline should be Some of the finest pizza Anywhere! The food here is spectacular no matter what city you are in.

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