Dough Pizzeria Napoletana
4.5 (3,865)restaurant
4.5 (3,865)Wood-burning ovens turn out traditional Neapolitan pies alongside housemade burrata and an all-Italian wine list.
Description
Doug and Lori opened Dough in November 2007, focusing the kitchen on farm-fresh ingredients and true Neapolitan techniques. Baking takes place in wood-burning ovens named 'Il Cuore' and 'Scintilla' to achieve traditional crusts, complemented by house-made fresh mozzarella.