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.”
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