For a place so reluctant to give interviews leading up to its opening yesterday, Dough Pizzeria managed no shortage of coverage on its first day. That may have something to do with the strong reputation of its original location, in San Antonio, which is certified L'Associazione Vera Pizza Napoletana. (Leave it to Naples to try rig the pizza biz.)
But while the buzz reached the blogosphere, it didn't seem to reach the rest of Dallas. SideDish mentioned no wait at noon, and though the door of the new pizzeria, at 11909 Preston Road, says they're open daily from 11:00 a.m. "until the mozzarella runs out," I was one of only four customers when I visited late in the afternoon -- not prime pie-eating time, but still.
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Dough's interior is spacious, clean, and attractive, as we've come to expect from new sit-down pizza joints. Customers can grab a booth or a table, or pull up a seat at the bar to watch the wood-fired action. There's room for larger parties, and the tables don't seem too close to each other.
The menu is pretty familiar as pizzerias go, with a few suggested combos to go with the typical list of fresh gourmet toppings. Service was quick -- obviously, it was empty -- but is supposed to be, since the ovens are fired up to between 800° and 900°F and the pizzas only take about 90 seconds to cook. I had the Pancetta pie ($16) and flatbread ($4). I'm sure Scott will visit soon. I'll say this, though: It's got some work to do if it's going to go dough-to-dough with Il Cane Rosso, but it's certainly better than whatever's showing up on your doorstep come college football Saturdays.
Also worth mentioning is the burrata bar, which provides customers with the opportunity to chew on house-pulled mozzarella and some traditional accompaniments like heirloom tomatoes, balsamic reduction and prosciutto. Dough has a good selection of beer and wine, too, and makes Italian sodas in a variety of flavors.