THE DIGITAL SPACE FOR PEOPLE WHO LOVE TO EAT & DRINK
AND LOVE AWESOME NEW THINGS. WE'VE PROFILED MORE THAN 9,000 COOL FINDS SINCE 2009.
FOLLOW US ON: Twitter Facebook
14
Feb

Radar Range: Nationally acclaimed Dough Pizzeria to open in Dallas in May


I heard from Lori Horn, the co-owner of highly regarded Dough Pizzeria in San Antonio, who says Guy Fieri popped through SA recently to film Dough for his Diners, Drive-Ins and Dives show on Food Network.

Horn says the show will highlight Dough’s Napoletana cooking technique, which is not surprising given since the recent explosion of artisan pizza places across the nation.

A small group of investors is opening a licensed outpost of Dough at the northeast corner of Preston Road and Royal Forest Lane in Dallas. Dough will occupy the space recently vacated by Chocolate Angel Too, which is where Jay Jerrier set up shop with his similarly styled Il Cane Rosso mobile pizza oven last year. Horn says the Dallas Dough should be open by May.

Dough opened in San Antonio in 2007 and has been featured in Food and Wine Magazine and “The Search for America’s Best Pizzeria” story in Everyday with Rachel Ray Magazine, where Dough was ranked among the top four pizzerias in the south-southwest region of the US.

EscapeHatch friend and senior editor/dining editor Pat Sharpe at Texas Monthly calls Dough “the classiest pizzeria I’ve ever been to.” On her blog, she writes, ” I adore Dough. If you haven’t been, go. Now. Before the episode is on and everybody and their gerbil is trying to cram in.”

“Dough Pizzeria adheres to strict guidelines in both preparation and cooking to retain the designation of authentic Napoletana pizza,” says Horn, “a certification issued by the Associazione Verace Pizza Napoletana based in Naples, Italy. Fresh ingredients from local farms and vendors are the heart of every menu item and the pizza is cooked in an authentic pizza oven that traveled to Dough on three ships all the way from Naples, Italy.”

Follow me on Twitter: @MikeHiller or Facebook: MikeHillerDallas

Print Friendly Version of this pagePrint Get a PDF version of this webpagePDF
/ /
 

11 Comments

  1. Anton    9/2/2011

    I went to Dough today and it is garbage. I’ve had pizza in the last year at Luzzo’s, Patsy’s, Varasano’s Bianco’s all of the Dallas pretenders (more and more by the day) and none of them are up to par.

    The best pizza in Dallas is Maurizios in Coppell. It took me 6-8 visits to determine that. There are dozens of places I have tried I could cross off the list in just a single slice – Dough leads that list. Worst pizza I’ve had in Dallas in the last 10 years.

  2. Mike    8/12/2011

    Opening this coming week! Can’t wait-been to the one in SA many times and will certainly be a regular at this one-Lori and Doug have extremely high standards, so I expect great things from Dough Dallas!!

  3. Mike Hiller    5/24/2011

    Hi Simon,

    The most recent update is that Dough in Dallas will open sometime in July.

  4. Simon    5/23/2011

    I’m so glad they’re opening a Dough location in Dallas! I was born and raised in Italy, moved to the States when I was 20, and currently live in San Antonio but I’m moving to Dallas in a few months. The pizza at Dough is by far the BEST, most authentic pizza I have found on this side of the world. I have lunch there at least once a week and i have never been disappointed..I’m just so glad I will still be able to enjoy their pizza now that I’m moving to the big-D

  5. Mike Hiller    2/23/2011

    Thanks for the clarification, Lori!

  6. Lori Horn    2/21/2011

    Hi Mike!

    Thanks for sharing information about Dough opening in Dallas! There is one correction that needs to be made. Where you say ” A small group of investors is opening a licensed outpost of Dough at the northeast corner of Preston Road and Royal Forest Lane in Dallas.” This is not accurate. We do not have a small group of investors. Instead, please write that “Dough will be operated by local restaurateurs based in Dallas.”

    Thanks for making this important change!

    Lori Horn
    Dough

  7. Nick Giometti    2/18/2011

    In response to TG’s comment… You obviously have never experienced Dough. Well worth any amount of $$$ for the best dining experieince you can ever have! Trust me!

  8. TG    2/17/2011

    i’ve never been but a commenter here says that “two margherita pizzas and the cheapest bottle of wine is $62″. i’d prob be more likely to split a pizza than eat a whole one myself and go with a glass of wine rather than a bottle; but that still sounds high

    http://eatsblog.dallasnews.com/archives/2010/07/fab-san-antonio-pizzeria-dough.html

  9. Mike Hiller    2/17/2011

    Thanks, Joe. Missed that.

  10. Joe    2/16/2011

    Chocolate Angel Too was at in the northwest corner of Preston and Forest.

  11. Sa transplant    2/14/2011

    I dont know why media people in this town town trump up Jay Jerrier and hos cane roso pizzas. They’re good but they’re not Dough. Just like Lucia, the foodies prop up new restaurants that wouldn’t survive in a bigger city like Manhattan. Dough, on the other hand, could. Dallas, you are in for a real treat.

Leave a Comment