Dough Riders Wood Fired Pizza Co. rises out of pandemic

A year ago Arin Finger didn’t think he’d be making NY -style pizzas around town but he is. He’s one of many stories of 2020 who had to adapt when the global pandemic to over earlier this year. Finger, a franchisee of i9 Sports, a youth sports organization for over seven years knew how to run his own business and with a network of over 2,500 youths and their families, had what was needed to start Dough Riders Wood Fired Pizza Co.

“With no idea how long the closures would last and refund requests pouring in, I had to do something to support my family and my key employees,” says Finger. “Dough Riders is a solution to a need that developed out of COVID-19 — providing families with wholesome food without leaving home — and we’re proud that we can do something during these times that reconnects neighborhoods and communities.”

Dough Riders signature pizzas

He approached i9 Sports soccer instructor Codey Stetler who had a culinary background at his family’s pizzeria and the new business was born. Both Finger and Stetler are from the east coast and knew creating a menu for Dough Riders would be easy. The two now travel the valley with an 800 degree oven in tow making made-to-order pizzas, appetizers, salads and desserts for farmer’s markets, private & corporate events, outdoor concerts or any occasion is where you’ll find them.

Signature pizzas are made in less than 2 minutes including Elote, made with garlic oil, roasted corn and poblano, bacon, cilantro, Mexican cheese and lime crema; the Backyard BBQ, featuring Dough Riders’ signature BBQ ranch base, mozzarella, BBQ chicken, red onions, crispy bacon and scallions. Appetizers include Garlic Knots, Pepperoni Rolls and others and two salads are offered, The Signature and a Caesar. Save room for desserts, the Sweet Bacon Jammin’ and Stuffed Pizzelle Cookies.

To find Dough Riders Wood Fired Pizza Co. follow them on Facebook and Instagram and head to their website for more information.

The Coffee Chop Presents “The Knowledge Series at Crêpe Bar”

Morning Sessions Blend Coffee Education, Award-Winning Food, Instagram Rock Stars


UPDATE: $10 from each ticket sold will be donated to The One Fund helping the victims and families of Monday’s Boston Marathon bomb explosion as Perry Czopp of Coffee Chop left Boston earlier in the day after a week of meetings and a coffee expo.

For coffee lovers, making a delicious cup of joe seems to have gone from putting water in your Mr. Coffee machine to setting up a science experiment. But while the tools out there may be varied and strange-looking, they are actually very simple to use at home. On Saturday, April 20, Perry Czopp of The Coffee Chop will share some coffee knowledge on how to use three of today’s alternative brewing methods. The morning sessions at Tempe’s Crêpe Bar will include coffee sampling, bites from the award-winning restaurant, and hands-on learning from experts in the Phoenix coffee industry.


Says Czopp, “Tools like the Chemex, V-60 and Aeropress are commonplace in today’s specialty coffee shops. Each is designed to get the best flavors from your beans, but you don’t need to be a certified barista to use them.”

At the Alternative Brewing Methods session, guests will learn about each of these techniques, sample the same coffee brewed in each method, then get to make their own cup themselves – all while noshing on bites from the Crêpe Bar kitchen.

The Coffee Chop “Knowledge Series” is a morning edition of Czopp’s popular Latte Art Throwdowns. While the throwdowns are evening events for the Arizona coffee industry, the Knowledge sessions are designed for the layperson interested in learning more about specialty coffee. Each session covers different aspects of coffee – from how to prepare it at home to learning about different roasts and flavors.

“The mission of The Coffee Chop is to put Phoenix on the coffee map. A big part of that is for people to be able to share the greatness of coffee in their own homes,” Czopp explains.

“There’s no stereotypical ‘barista attitude’ here. It’s all fun – especially at Crêpe Bar,” says Czopp. “It’s one of the best restaurants in town and they are doing amazing things with their coffee program. I think guests who have never been here before will be blow away by what Chef Jeff Kraus and Shelby Moore have going on.”

Alternative Brewing Methods will be from 8:30 – 10 am on Saturday, April 20 at Crepe Bar at 7520 E. Rural Rd. in Tempe. Cost is $45 per person for advanced registration and $52 per person on the day of the event. Pre-registration is available at

Follow Perry Czopp @thecoffeechop and Crêpe Bar Chef Jeff Kraus @garsdecrepe on Instagram and Facebook for more buzz on the Knowledge Series.

The Coffee Chop Presents: The Knowledge Series
Alternative Brewing Methods
Saturday, April 20, 2013
8:30 – 10 am
$45 advanced registration
$52 day of

Upcoming Knowledge:
Three Roasts – Saturday, May 18
Learn about the roasting process and taste from three different local roasts.
Crêpe Bar / 8:30 – 10 am

Crêpe Bar
7520 S. Rural Rd.
Tempe, AZ