Dough Pizzeria Napoletana

There’s so much to like about Dough Pizzeria Napoletana. The 2-month-old North Dallas spot is a satellite of Lori and Doug Horn’s renowned pizzeria in San Antonio, and the management takes pride in its Associazione Verace Pizza Napoletana certification. That means the dough must be made from a particular kind of flour and hand-thrown, only fior di latte or buffalo mozzarella and Italian plum tomatoes can be used and the pizza must be baked in a wood-burning oven at very high temperatures. This is North Texas’ third VPN-certified pizzeria, following on the heels of Cane Rosso and Cavalli Pizzeria Napoletana.
In some ways, the place feels more like a stylish trattoria than a pizzeria, with an appealing, airy dining room, well-informed, enthusiastic service, a compelling all-Italian wine list and an inviting bar in back. (Full review)