Dough Pizzeria Napoletana

Johnnie — Wed, 06 Jul 2011 18:54:17 +0000

Even before this local Pizzeria was featured on Food Networks Diners, Drive-ins and Dives, locals knew we had a pizza winner in our city. If you are looking for a true Napoletana Pizza, you can find it here. So what is a Napoletana Pizza? Well according to Dough it all started when the Italian Ministry of Agriculture and a number of trade organizations decided to protect the name, the brand and the product: Pizza Napoletana. The Ministry of Agriculture proposed to the European Union that Pizza Napoletana be accepted as a “Specialita Traditionale Garantita” (STG). Pizzerias that follow “the rules” are allowed to make true Pizza Napoletana and display the certification logo. This logo is similar to the logos found on Chianti, Prosecco, Parmesan, Mozzarella and certain types of olive oil. Strict guidelines must be followed for authentic products, cooking methods, and size and you can find all this and more on Dough’s website. Or even better, you can go to Dough and they will be glad to tell you all about it while you are indulging in one of these masterpieces.

This is how I came to learn all about this pizza process several years ago when Dough first opened its doors. Recently I decided to return to Dough to see how things are going and of course eat another one of their wonderful pizzas. This time around I decided I needed to try other things on the menu, not just their pizza, so I did a starter of their Antipasto. It consisted of roasted vegetables, several different types of olives, cured meats and several kinds of cheese. I love olives, especially when they are in different stages of ripeness, size and seasonings. In fact, I love antipasto as a meal in itself. It is ultimate snack plate for me. This was a big serving of everything and should have been enough for lunch by itself. And everything was so good I wanted to eat more, but alas I had come here for the pizza, and pizza I was getting.

I knew in advance which pizza it would be for me this trip and I didn’t waver even after looking over the nice selection on the menu. It was to be the . This little jewel features house-made Fior di Latte (a mozzarella made from cow’s milk), Parmigiano Reggiano, arugula, prosciutto and a nice drizzling of truffle oil. This is heaven in every bite. The truffle oil gives it a nice earthy flavor and I just love having the fresh arugula to crunch on. All the toppings were so fresh Dough must fly them in from Italy daily.

OK, so since I over ordered, I had to take a doggy bag of leftovers home, but I knew I would be ready for more at supper. I couldn’t let the arugula wilt, now could I?

I was so full I couldn’t do dessert, but I know from my last visit that Dough has a wonderful Polenta Cake which simply must be tried to be believed. Made from corn and bread crumbs, this cake is slightly sweet and a little savory. It is kind of like a custardy pound cake which is moist with a complex texture which gets a bit of a char from the wood-burning oven before being served. Of course it is topped with powdered sugar and a vanilla sauce. All I can say is “Save room for it”.

210-979-6565

No reservations taken.

Monday-Saturday: 11:00 a.m. until the fresh Mozzarella runs out!

Sunday: 5:00 p.m. until 9:00 p.m.

http://doughpizzeria.com/

http://bit.ly/pMISu4

The Guy Pancake

Flicks and Food — Fri, 27 Feb 2009 05:43:02 +0000