Pizza is a food that sparks deep devotion. From the type of crust to its endless toppings—and whether leftover pizza is suitable for breakfast—you’ll find devotees and intense debate.
But one taste of Dough Pizza Napoletana and any debate is over. Every bite is fabulous, you won’t have any leftovers for breakfast and everyone will agree that Dough is where you need to go when you have a pizza craving. As fabulous as the pizza is, do yourself a favor and don’t skip out on Dough’s antipasti or salads. The burrata and mozzarella are housemade. Yes, it’s that fresh and it’s amazing.
Since 2007, Dough has been thrilling pizza fans in San Antonio. The pizza is so authentic that it’s actually certified by the Associazione Pizzaiuoli Napoletani (Neapolitan Pizzaioli Association) founded in Naples, Italy. Pair that certification with the fact that all of Dough’s ingredients are sourced as much as possible from Italy, as well as from local farmers, and you have a recipe for delicious, a legion of fans and a fantastic new location in San Antonio’s Hemisfair.
So what is a true Neapolitan-style pizza? It features charred crust (described as spotted like a leopard), sparse toppings, and a raised border. It’s created in a burning oven that cooks pizzas to perfection in 90 seconds. That sounds like microwave time, but at 800 degrees, it doesn’t take long to create the perfect pizza.
The gleaming oven, covered in copper at the new location, is a beacon at the back of the restaurant. And for true pizza lovers, it’s like a moth to the flame—you can’t help but stare at the glistening, copper-covered oven in anticipation of the flavors to come. But it’s not just your eyes pulling you in. The intoxicating aroma greets you as soon as you open the door.
The Spidini, oak-roasted housemade mozzarella, wrapped in Prosciutto di San Daniele with marinara, is a wonderful way to start your meal, especially when paired with one of Dough’s flatbreads. Of course, the flatbreads are cooked just like the pizzas, so they’re crisp, slightly charred and the perfect accompaniment to the flavorful marinara sauce.
Another terrific antipasti is the Antipasto Platter. The variety and plentiful servings make it great to share during happy hour, when you can also enjoy frozen peach Bellinis and lemon-lime granitas. Dough’s bar and some terrific high-top tables create a wonderful happy hour vibe which rolls right into a fun dinner hour. Start with drinks and antipasti, then stay for salads and pizza for girls’ night or date night.
Dough’s pizza menu is simple, hitting all of the high points that pizza lovers look for: great crust, fantastic toppings and flavorful sauce. You’ll find a wonderful Artisanal Pepperoni and a Margherita done the way it should be, with fresh basil gently laying on clouds of mozzarella. The Sautéed Proscuitto features Dough’s sausage, but the true star of the show is Dough’s signature “Pork Love” pizza. Housemade spicy sausage, Speck, Soppressata salami, pancetta, housemade mozzarella and tomato sauce. It’s a symphony of pork and a true favorite of Dough fans. It’s so good that it inspired a “Dough Death Match” at our table as everyone fought for the last piece.
The new location features a gorgeous patio that look out into Yanaguana Garden, making it a good stop for families who are enjoying some play time. Dough offers a children’s menu with kid-sized pizzas and a pasta option for those under 12, though the regular pizza menu offers options that are kid-friendly as well.
By the way, Dough also offers daily features on pizza and antipastis like bruschetta, so don’t miss new options when you stop in. And stop by often because you can never have enough pizza, or Pork Love, in your life.
Cover photo | From the burrata bar, Fior di Latte, filled with strands of mozzarella and double cream, served with marinated mushrooms, seasonal tomatoes, roasted garlic, basil pesto and balsamic reduction | Kevin Geil
Dawn Robinette is an award-winning writer and communications expert based in San Antonio who enjoys finding new discoveries, revisiting old favorites and telling stories. She regularly writes for San Antonio Woman and Rio Magazine. You can read more of her work at Alamo City Moms Blog