Dough, Sauce, Repeat — Perfection

High Springs isn’t short on good food, but it’s rare to find a place that treats pizza with the same reverence a winemaker gives grapes. At Prohibition Pizza, dough is coaxed along for 72 hours before baking, sauces are milled by hand, and toppings are prepped daily—no shortcuts, no compromises. Even their gluten-free pies carry the same level of care, making them just as crave-worthy as the classics. Beyond the pies, their oven-baked wings, crisp salads, and house-made desserts round out a menu that feels complete.

Owners Kelly and David Potter built Prohibition Pizza on patience, precision, and a love of community. The nod to the 1920s isn’t just in the name; it’s in the spirit of craftsmanship that makes each dish stand out. Every pizza is a glimpse into that era’s creativity—familiar New York–style flavors balanced with inventive toppings and thoughtful pairings of craft beer and wine. That dedication has earned them serious recognition: back-to-back Best of Florida titles in 2024 and 2025, plus a second-place finish in the National Galbani Cup for Best Cheese Pizza! In addition, they were hand-selected as one of the top “Pizzerias to Watch” in 2025 by Pizza Today!

Still, the Potters would be the first to say the real reward is the crowd that gathers night after night. Prohibition Pizza has become a local fixture—a place where families refuel after games, friends meet for laid-back dinners, and visitors get a crash course in High Springs hospitality. With every slice, salad, wing, or pour, they’re proving that great food and genuine connection never go out of style. And in a town that values both, it’s no wonder Prohibition Pizza keeps making history—one bite at a time.

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Contact 

Phone: 386-433-1900
Email: Feedback@prohibitionpizza.com
Address: 18559 NW 237th Street High Springs, FL 32643
Website: www.prohibitionpizza.com