Dough Pizzeria Napoletana Moves to Dallas

This just in from Claire St. Amant a staff writer at our sistah pub, Preston Hollow People:

Dough Pizzeria Napoletana, a San Antonio joint, is going to fill the Chocolate Angel Too space at Preston Forest in May (move in date is tentative). They come with a lot of local and national acclaim, and will be on an episode of Food Network’s Diners, Drive-ins and Dives this season (already shot the spot, air date TBA).

Here’s her whole story on the joint.


  • FW Girl

    Won’t hold a candle to Cane Rosso!

  • James

    ^ How do you know if you haven’t tried it?

  • Dough makes great pizza and is a great addition to the Dallas Neapolitan pizza scene. I don’t feel it’s a competition and there’s plenty of room for Dough, Cane Rosso, Cavalli and Olivella’s. Although regarding the Preston Hollow People article, last I checked both our oven and mixer were from Napoli :).

  • Motochef

    Was in San Antonio for business yesterday and clients took me to dough.could have sworn I was back in Naples!not just the pizza but the burratta and panna cotta were out of this world!can’t wait for it to hit Dallas!!

  • Kindofabigdeal

    The last thing Dallas needs to do is start pitting a fight between the progenitors of the first really good trend we’ve grabbed on to. Dough should be commended for having the foresight to open the San Antonio restaurant “way back” in 2007 in a city that isn’t exactly on the cutting edge. It’s fair to say they’ve learned something along the way. I’ve only been once, but it was a solid pie.

    I sure do wish the trade was the other way, though, cause I’m gonna have to block FB friends who keep posting pictures of Jay’s creations.

    Lousy job linking to a story with such a prominent error. Even if it was true once, it wasn’t by the time that story was published.

  • Golfnfashion

    When Dough opens, go. You will not be disappointed. I have family in San Antonio, and go to Dough often. I agree with Jay, there is plenty of room in Dallas for good pizza.

  • Frenchy

    The more better pizza that comes to Dallas, the better for all of us.
    Viva, Jay Jerrier and Il Cane Rosso.

  • Ross

    I’ve been hearing people rave about Il Cane Rosso for a while and finally made it there on Saturday evening. No disrespect to the owners but what good is a wood burning oven from Napoli if only to make the pizza crust taste like it was lit on fire? Cheese, sauce, and black ash. Not really what I had in mind.

  • bluebird

    As for me, the blacker the crust the better. Il Cane Rosso, keep up the good work!

  • Twinwillow

    IL Cane Rosso’s pizza is exactly like I remember eating it in Naples, Italy. We’re going there tonight again. I’m addicted.

  • Mike Hiller

    Dough will be a welcome addition to the pizza scene. If you’d like to know more, we discussed Dough and this new location with Dough founder Lori Horn three weeks ago, here:

  • lk

    I am super excited about Dough opening here. I try to go every time I’m in San Antonio. The burrata, the pies…I can’t wait.

    The more awesome pizza in Dallas, the better!

  • macpad

    Love Cane Rosso but sorry to say it’s just too far for us to go for a pie — I can’t wait for Dough to come to Preston Hollow — I’m sure they will do great. Hopefully it will open before summer.

  • Camp

    Cane rosso sucks. My boxes taste better than there fake pie. Call 214-350-2595. Campisis