Dough Pizzeria Napoletana has been a favorite in Dallas since the opening of their first location here in 2011. The concept has been featured on Diners, Drive-Ins, and Dives and HGTV and has been written up in Food & Wine Magazine, Texas Monthly, and many more publications.
A little history behind the concept: the original Dough opened in San Antonio in 2007. Created by Doug Horn and his wife Lori, the name Dough actually is right in the owner's name -DOUG Horn! See what they did there?
When the couple was creating the concept, they wanted to create a Naples-style pizzeria, and sure enough, they're now members of the Association of Neapolitan Pizzaiolo, the elite governing body in Neapolitan pizza-making. There are strict procedures and policies that must be followed to be certified by the APN. The oven in each restaurant comes from Italy and the menu features Italian wines, a burrata bar (YES), and of course the wood-oven fired pizzas which cook in only 90 seconds at over 800 degrees (take THAT August in Texas). (Don't worry, they have plenty of ice-cold cocktails to cool you down.)
Dough ventured into Dallas in 2011, under the leadership of entrepreneurs Brad Liles and Keith Hall. The duo used their combined history in restaurants, corporate America, and entrepreneurship to successfully launch the concept here, a concept they believed in and are both obviously passionate about.
The restaurant did incredibly well at Preston Forest, but they wanted to upgrade the concept, with an updated, smaller footprint, with a more intimate interior and patio. So, in the last few months, Dough closed up shop in Dallas, packed up, and headed North to Plano, nearer to where both of the local owners live and into the center of the thriving Collin County restaurant scene. Many of their valuable team members stuck with Dough through the move and are still working at the Plano location today. The new space is small and intimate, very European-bistro with beautiful wood tables and a gorgeous bar area.
Secret: There's a special "founders table", and if you happen to be sitting in it, you'll receive a complimentary appetizer. We lucked out and ended up there! You have to dine there multiple times and dine at all of the tables until you find it - it's like a treasure hunt that ends with good food!
You absolutely must take advantage of the Burrata Bar at Dough. Choose from one of three different types of Burrata, or opt for a sampler of all three. My new favorite Burrata dish is the signature Truffle Burrata. It's truly the best and creamiest I've ever eaten. House-pulled Mozzarella is filled with mascarpone, black truffle flakes, and truffle essence then served with fresh Texas heirloom tomatoes, rosemary balsamic reduction, EVOO, and sea salt. Absolutely heaven.
To start you might also enjoy the house-favorite Meatballs, Prosciutto and Mozzarella Spiedini, Marinated Olives, or the seasonal Summer Bruschetta. Dough has 7 different salad options, to which you can choose to add chicken or salmon.
And from there we find all of the pizza options. You can't go wrong with their signature pie, The Pork Love Pizza. It comes topped with house-made spicy sausage, Soppressetta salami, pancetta, housemade salami, and tomato sauce.
They also have a tasty Plano version Willow Bend, with tomato sauce, Mozzarella, sausage, Calabrian chilies (love these), and Balsamic onions Agrodolce. If you're looking for something without red sauce, try one of their Bianco (white-based) pizzas, like the Fontina or the Carbonara. There are so many to try! Dough plans to add gluten-free pizza in the near future.
Dessert at dough is more of the same: simply a delightful treat. The Tiramisu was fluffy and delicious. They also offer a Nutella Panino that sounds mighty tempting for a future visit.
Well, what are you waiting for? Head to Plano to get your Dough fix!
Willowbend Market Center
5960 West Parker Rd Suite 286
*Though our meal was comped at Dough, as always, all opinions remain my own.