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Saturday
May282011

Dough Again (and again and again)

This was our 5th or 6th visit to Dough, and time for another review.  Even on a busy Friday night, Dough's talents were as good as I  remembered.   We have never been to Dough without ordering a burratta in some form or another--something about cheese wrapped in more cheese makes this dish irresistible.  While we have been able to approximate this dish fairly well at home using commercially available burratta, freshly made shines. The burratta special this evening was served with pesto, sun-dried tomatoes and roasted garlic, served with their freshly baked flatbread.  We won't even try to replicate the pizza, don't want to think about trying to get the home oven to 800 degrees F.  The pizza special--braised prosciutto, roasted peppers and pepperoncini--caught Sophie's eye, and she ordered this without her usual request to have something removed.  She thought it said pepperoni and promptly picked off all the pickled peppers.  However, this did free us to order a pizza we know she hates--fontina with oak roasted mushrooms and carmelized onions.  We skipped dessert this time, but from experience I highly recommend their Nutella panini and their panna cotta. 

Service is great, attentive but unobtrusive.  They don't take reservations, so plan on a wait if you arrive after 5:30, especially on a Friday, but you can enjoy a cocktail on the patio and watch the beautiful people. 

Dough Pizzeria Napoletana on Urbanspoon

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