TV Restaurants

Is Dirty Water Dough Company Still Open? (Boston, MA)

Diners, Drive-Ins and Dives, Season 30 Boston, Massachusetts

Current status

Open

As of October 2026, Dirty Water Dough Company is listed open on dirtywaterdough.com, reviewed by our team on September 7, 2026; not yet independently confirmed through direct contact.

What the source shows: The restaurant's own website shows current hours, an active online ordering system and career/loyalty pages for both locations as of the 2026-09-08 check. How we decide a status →

What happened after Diners, Drive-Ins and Dives?

Diners, Drive-Ins and Dives featured Dirty Water Dough Company in Boston for the 2019-10-04 episode "Pizza Plus" (S30E14), highlighting the pizzeria's dough and pie-making process. Dirty Water Dough is a pizzeria on Newbury Street in the Back Bay neighborhood that has since expanded to a second location in East Boston. Since the episode, the business has continued operating: dirtywaterdough.com listed current hours (11 a.m. to as late as 11 p.m. depending on the day) and an active online ordering system through Cater Cow when checked on 2026-09-08, along with a rewards program, gift cards and a careers page for both locations. The site also offered catering quotes and account-balance lookup tools, reflecting an actively maintained operation across both Back Bay and East Boston.

The episode Diners, Drive-Ins and Dives, Season 30

Aired
Title: Pizza Plus · What was featured: Pizzeria's dough-making and pie process
How Diners, Drive-Ins and Dives restaurants have fared: 27% closed →

Also in Season 30 Diners, Drive-Ins and Dives

Season 30: 42 of 56 still open · 4 renamed, moved or under new owners

All 19 Season 30 episodes →

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Before you go: Businesses change fast. Always confirm directly with the restaurant — call ahead, or check its own current website or social media — before making plans around anything on this page.

Sources we checked 1 reference

  1. dirtywaterdough.com http://dirtywaterdough.com/
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Record ddd-1158 · checked by Cal Marchetti.