From Our Kitchen
Stories, recipes, tips, and community highlights from Webster Groves' favorite pizza spot — straight from our oven to your screen.
Featured Story
Mike Dewey
Since 1996, the foundation of everything we do at Dewey's has been our crust. It's not just flour and water — it's a living, breathing recipe shaped by nearly three decades of iteration, community feedback, and a deep respect for the craft. We're pulling back the curtain on what makes it special.
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Whether you're a craft beer enthusiast or a wine lover, the right pairing can transform your pizza night from good to genuinely memorable. Our staff breaks down the best combinations by topping style.
Inspired by one of our most beloved menu items, this at-home recipe walks you through building a white pizza with roasted garlic, fresh ricotta, and a drizzle of truffle oil — no pizza oven required.
We're not just a restaurant located in Webster Groves — this neighborhood is woven into our identity. From local fundraisers to longtime regulars, here's how community defines Dewey's culture.
Spring means fresh inspiration. We've added three new seasonal pies to the menu, featuring locally sourced produce and a reimagined sauce base that our chef has been quietly developing for months.
It started with a single oven, a rented space on Lockwood Avenue, and a belief that great pizza should be available to everyone. Three decades later, that original vision still drives every pie we make.
Feeding a crowd doesn't have to be stressful. From portion planning to topping variety and delivery logistics, our events team shares the insider guide to group orders that work for everyone at the table.