What makes Dough special is that it’s completely authentic Italian. The place is certified by L’Associazione Vera Pizza Napoletana, an association based in Naples that trains restaurants on how to produce tried-and-true Neapolitan pizza. It takes about two years to “graduate.”
Some other neat things about Dough: All of its wines are Italian; it serves specialty beers from Italy as well as local breweries; it gets as many ingredients as possible from local farms; its wood-burning oven was built by a “master over mason” from Naples; the restaurant even filters and bottles its own water.
This I’ve gotta try. Stay tuned for updates.
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