Doug and Lori Horn opened Dough Pizzeria Napoletana in San Antonio, Texas in November of 2007.
They have extensive schooling and experience in both the hotel and restaurant businesses. When they decided they wanted to open a pizzeria, it was clear who would do what - Doug would run the front/back of the house, and Lori would assist in the front and concentrate on the marketing. It was a perfect match!
Dough’s San Antonio locations have become a landmark in the Alamo City. One location is minutes from the San Antonio International Airport and the other is downtown, close to the Henry B. Gonzalez Convention Center, on the grounds of Hemisfair. Both restaurants attract a loyal local clientele, as well as visitors from all over the world!
When they thought about what type of pizzeria they wanted Dough to be, they focused on Italy, specifically Southern Italy. They knew they wanted an oven from Italy, the menu to be focused on southern Italian cuisine, and the wines-all Italian. Whether people grew up in Italy, have traveled there, or just love Neapolitan-style pizza, they wanted to make Dough everyone's go-to place for their pizza and house-made mozzarella craving!
When it came time to name the restaurant, the restaurant essentially named itself. Notice Doug's name-both first and last. If you run it all together and then separate it, his name becomes Doughorn or Dough. It was meant to be!
Doug & Lori would like to thank Chris Bianco for taking the time to meet with them prior to the opening of Dough and sharing his experiences of owning and operating a successful pizzeria. He has been a mentor to them throughout the years!
To Lori’s dad, Felix Karsky, mom, Anita, brother, Brad and cousin, Mischa, who always believed in Doug & Lori and knew that with hard work and perseverance you can achieve your dreams!