Since 2001, dewey's pizza has been St. Louis's destination for handcrafted pies made with bold flavors, fresh ingredients, and genuine care — one slice at a time. What began as a neighborhood dream in Hampton Ave has grown into a beloved St. Louis tradition that deweys fans return to again and again.
"A great pizza should tell a story — of the hands that shaped it, the neighborhood it feeds, and the traditions it carries forward."
Dewey's pizza was born from a simple belief: that pizza is more than fast food — it's a gathering ritual, a comfort, a craft. Founder Marcus Dewey opened our doors on Hampton Avenue in St. Louis in 2001 with three iron rules: use only fresh, locally-sourced ingredients; never rush the dough; and treat every guest like family.
Those principles still guide everything we do. Our dough ferments for a full 48 hours. Our sauces are made from scratch each morning. Our toppings are sourced from Missouri farms whenever the seasons allow. The same dedication that built dewey's from a corner pizzeria into a St. Louis institution continues with every pie we slide out of the oven today.
Deweys takes pride in being a true St. Louis original — never franchised, never compromised. Every pizza that leaves our kitchen reflects the same love for craft and community that Marcus Dewey poured into the very first pie he ever made.
At Dewey's, every decision — from ingredient sourcing to how we greet guests at the door — is guided by a clear set of values we've held since day one.
Every pizza starts with genuine enthusiasm. Our kitchen team doesn't just cook — they create, refining every recipe until it earns its place on the menu.
We source seasonal produce from Missouri farms, partner with local cheesemakers, and reject shortcuts. Fresh ingredients make bold flavors — full stop.
Hampton Ave is our home. We sponsor local events, partner with neighborhood schools, and give back to the community that built us from day one.
We say no to frozen dough, canned sauces, and cutting corners. If a supplier can't meet our standards, we find one who can — or we make it ourselves.
To craft the most memorable pizza experience in St. Louis — through bold flavors, genuine hospitality, and an unwavering commitment to quality that honors our neighborhood, our guests, and the craft of great food.
From a single oven on Hampton Ave to a St. Louis institution — here's how dewey's pizza grew one slice at a time.
Marcus Dewey opens a 12-seat pizzeria at 5200 Hampton Ave with a single oven, a 48-hour fermented dough recipe, and a dream to bring artisan pizza to St. Louis neighborhoods.
Riverfront Times names Dewey's the best pizza in St. Louis, catapulting the small neighborhood joint into citywide conversation and tripling weekend wait times overnight.
We expand the kitchen, add a second oven, and introduce our signature specialty pizza lineup — including the legendary "Hampton Classic" and the fan-favorite "Firecracker" pie.
We launch our Farm-to-Oven program, formally partnering with five Missouri farms for produce, dairy, and seasonal ingredients — cementing our commitment to local sourcing.
Celebrating 15 years on Hampton Ave, we undertake a full dining room renovation — expanding seating to 80 guests, adding a craft beer and local wine program, and opening a covered patio.
We launch our online ordering platform and curbside pickup service — connecting the deweys community with their favorite pies through an easy, modern ordering experience.
Dewey's pizza marks 23 years on Hampton Ave serving over 50,000 guests annually. We're still the same family-owned, craft-first pizzeria Marcus Dewey opened in 2001 — just a little bigger and a whole lot prouder.
Our people are Dewey's pizza's greatest ingredient. Meet the passionate individuals who craft every pie, welcome every guest, and keep the Hampton Ave tradition alive.
The man who started it all. Marcus trained under Neapolitan pizza masters before bringing his craft to St. Louis in 2001. He still shapes dough by hand every morning.
A culinary school graduate and James Beard semifinalist, Elena oversees our full kitchen operation and leads seasonal menu development — always pushing flavor boundaries.
Jordan ensures every visit to Dewey's is seamless, warm, and memorable. With 12 years in hospitality, he believes great service is the secret ingredient no pizza can do without.
Priya brings a pastry chef's precision to Dewey's dessert menu and specialty calzones. Her cannoli and tiramisu have become as iconic as our pizza among returning guests.
Passionate about pizza and people? We're always looking for talented individuals to join the Dewey's family.
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