A big congratulations to Dough Pizzeria Napoletana and owners Doug and Lori Horn. Dough is being certified by the Verace Pizza Napoletana in Naples, Italy for the restaurant’s strict guidelines in preparing traditional Pizza Napoletana.
The certification is much like the standards winemakers in various regions must adhere to when they produce wines that follow the guidelines of that region.
To earn the AVPN certification, Dough has to follow strict guidelines in preparing and cooking its pizzas that include the products used, the preparation methods and the type of oven used.
Speaking of oven, when you go to Dough it’s certainly the star of the restaurant. A massive multi-ton fixture that was shipped here from Italy…you can’t miss it. And, you’ll get its importance to the cuisine when you taste the food! Dough’s pizzas are delicious, and I love those special calzones. Also, try the basket oven-roasted olives and the delicious Burrata Caprese.
Don’t overlook the wine list. Doug and Lori do a nice job of finding affordable Italian wines that you won’t see at most restaurants.
Peppe Miele, a Master Pizziaola and Director of the AVPN, will be in San Antonio June 2 to present Dough with its newly earned certification. Congratulazioni!