Da grateful dough

09/12/2026

First briskets are going down!!! These babies are beautiful not one of them is over 11 pounds. He’s gonna be the most delicate morsels.

Now, proud to announce we are carrying 100% full bloodline Japanese descendants Wagyu. Maui’s Original Venison Pizzas & Italian Imports DaGratefuldough DaGrateFul Dough Pizza

09/10/2026

Sums it up all right there, insane in my membrane

09/07/2026

100% Fullblood Tajima - not crossbred, not blended. The same bloodline that built Kobe. Raised slow, marbled like crazy, then kissed with kiawe smoke by . We built Da Grateful Dough on venison and excellence. This is the next chapter.

09/07/2026

We started out as Hawaii’s original venison pizza. The Smoke Meats were just the topping that turned into something else. Incredible. Pair that now with our newest acquisition, a total organic farm, where my product is killed to order range fed, and taken care of by Herdsman from Japan. Built on excellence, accept no substitutes. See why we were 2025/2026 Maui Magazine. Ai pono award recipients.!!! anybody out there want my meat Holla I got all cuts for sale !!!!

09/06/2026

Now, proud to announce we are carrying 100% full bloodline Japanese descendants Wagyu. Maui’s Original Venison Pizzas & Italian Imports DaGratefuldough DaGrateFul Dough Pizza

08/31/2026

Call me Mr. pizza call me STretch DOugH STrong just don’t be late for the best thing popping 72 hour fermentation, wiggle and Jiggle.
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08/30/2026

I am Da Pizzailolo Chef — a name that came by accident, yet with perfect irony. In Hawaiian, lolo means passionate and a little crazy, that space between heaven and earth, and that’s exactly where my food lives. Raised by the school of hard knocks, I’ve spent years honing my craft and assimilating flavors from around the world — a true culinary Borg, transforming culture into pizza, smoked meats, and one-of-a-kind flavor experiences.

Da Grateful Dough is built on excellence — we don’t believe in substitutes. You are what you eat, and most food out there is empty and processed. Ours is nutrient-dense, farm-to-table, and full of aloha. That’s why we work with Maui Nui venison, Kula vegetables, and a 20-hour cold smoking process that makes our plates and pizzas unforgettable.

Come eat. Come experience. Come enjoy the vibe with us — where the Rat Pack meets the Tenors, the oven roars, and the music flows like the aloha spirit.z

08/26/2026

Built on Excellence,Accept no substitute!!!

08/16/2026

I am Da Pizzailolo Chef — a name that came by accident, yet with perfect irony. In Hawaiian, lolo means passionate and a little crazy, that space between heaven and earth, and that’s exactly where my food lives. Raised by the school of hard knocks, I’ve spent years honing my craft and assimilating flavors from around the world — a true culinary Borg, transforming culture into pizza, smoked meats, and one-of-a-kind flavor experiences.

Da Grateful Dough is built on excellence — we don’t believe in substitutes. You are what you eat, and most food out there is empty and processed. Ours is nutrient-dense, farm-to-table, and full of aloha. That’s why we work with Maui Nui venison, Kula vegetables, and a 20-hour cold smoking process that makes our plates and pizzas unforgettable.

Come eat. Come experience. Come enjoy the vibe with us — where the Rat Pack meets the Tenors, the oven roars, and the music flows like the aloha spirit. # platelunchmarketplace

07/28/2026

Looking for a Lahaina location front Street preferably for a 36 foot pizza, bagels and chicken wing operation. Anybody got a spot for the big dog 36 footer NASCAR toy hauler converted into a multi stage culinary experiment of Fusion and old-school ways! Built on excellence, except no substitutes you know my pizza, bagels up to par and somebody had to buy up the Ho***rs supply of chicken wings. I’m gonna be doing 1990 chicken wing prices so somebody find me a home and you eat for free forever.