DOUGH Pizzeria Napoletana, located in San Antonio, Texas (the 7th largest city in the U.S.!) is to date one of an elite 32 restaurants in the United States and #292 in the world to receive the prestigious certification from L'Associazione Vera Pizza Napoletana for serving authentic Pizza Napoletana.

In order to be considered for certification, Doug Horn, Chef/Owner of DOUGH, studied artisan pizza-making with the Director of the Verace Pizza Napoletana Americas-Peppe Miele. Doug was taught the process of making authentic Pizza Napoletana, following the strict guidelines as set forth by the Italian government.

In November of 2007, Doug and his wife, Lori, opened DOUGH Pizzeria Napoletana. It was in June of 2009 when the official certification ceremony took place.

Some of the unique features of DOUGH Pizzeria Napoletana include:

• A Mozzarella Bar, where Burrata, Fior di Latte, Stracciato, Rollatini and Burricotti are made fresh daily
• An all-Italian wine list
• Specialty beers crafted from local breweries and Italy
• An authentic wood-burning oven that was built by a master oven mason from Naples, Italy (“Il Cuore”) the heart of the restaurant, that cooks the pizzas at 800 degrees + in approximately 90 seconds
• A pizza bar where guests can interact with the Pizzaioli (Pizza Makers) as they are making their pizzas.
• DOUGH makes all their desserts, gelatos and sorbettos fresh daily
• DOUGH is a proud member of “Slow Food USA” and supports farmers by sourcing as many products as possible from local farms
• Dough has a thriving herb garden where fresh herbs are picked daily
• DOUGH has both indoor and patio seating
• DOUGH bakes its own artisan breads daily
• DOUGH filters and bottles its own drinking water
• DOUGH will soon be retailing some of its most popular items such as their artisan breads, desserts, cheese, tomato sauce and their pizza dough.

Since opening in November of 2007, DOUGH has been featured in the following publications:

• Food & Wine Magazine-June 2009 in an article titled “New Pizza Artisans”
• Texas Monthly Magazine-February 2009 issue voted DOUGH as the “Second Best New Restaurant in the State of Texas”
• San Antonio Express Newspaper voted DOUGH Critics Choice for “Best Pizzeria” in San Antonio
• San Antonio Current voted DOUGH as “Best Pizzeria” in San Antonio
• DOUGH was featured in the March/April 2009 issue of San Antonio Woman Magazine in an article titled “Pizza! Some new takes on what may be the most popular food in the world”
• DOUGH was featured in Inside M.D. SA Medical Journal's February/March 2009 issue in an article titled “Pizza Del Cuoro...Pizza from the heart”
• DOUGH is centrally located in Castle Hills, close to the San Antonio International Airport. As one of DOUGH'S customers said “DOUGH is a neighborhood restaurant in everyone's neighborhood.” It is only a short drive from all areas of San Antonio.

Doug and Lori want to thank their family, friends and customers for their support and encouragement in helping make their dream a reality! Also, special thanks to Chris Bianco, Chef/Owner of Pizzeria Bianco in Phoenix, Arizona for taking the time to share stories of his love and passion for pizza with Doug & Lori. He has been a true inspiration to them!

Dough Pizzeria Hours

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