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Entries in Dough (2)

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

Saturday
Feb262011

Dough

From their website "AUTUMN BURRATA
House-made mozzarella with a porcini, mascarpone, ricotta, & truffle oil filling with melted leeks, and oak roasted mushrooms".  This dish could inspire even the most lactose intolerant individual to throw caution to the wind and spend the rest of the evening doubled over but unremorseful.  I could eat it with a shovel...We have visited Dough Pizzeria (tucked away in Blanco Junction Shopping Center) 3 times since a cooking classmate of mine from New York said she would drive to San Antonio from Austin  just to eat the pizza!  
From the extensive wine by the glass list, with a generous pour mind you, to the seasonally changing menu and homemade cheese, to the exemplary service,  Dough Pizzeria is a top notch, hidden gem in San Antonio. 

The oven was imported from Italy and reaches temperatures of 800 degrees F.  cooking the pizzas to crispy perfection in 90 seconds.  Dough is one of only four restaurants in Texas and one of an elite group of 28 restaurants in the United States that meets the strict guidelines of preparing traditional Pizza Napoletana as set forth by the Verace Pizza Napoletana Americas and its parent organization, Associazione Verace Pizza Napoletana based in Naples, Italy.

It's worth a trip,  from Austin or beyond. http://doughpizzeria.com/Index.asp

Dough Pizzeria Napoletana on Urbanspoon