Dough Pizzeria Napoletana

After years in the restaurant and hospitality business, the husband-and-wife duo of Doug Horn and Lori Karsky Horn opened Dough Pizzeria in San Antonio in 2007. Before opening, they sought advice from one of the most acclaimed pizza masters on earth — Pizzeria Bianco’s Chris Bianco.

Doug & Lori worked long and hard to perfect their recipe for traditional Neapolitan pizza. By all accounts, they succeeded with flying colors: it was named the city’s top pizzeria by San Antonio Magazine, and additional locations have opened in Downtown San Antonio and Plano.

At Dough, they’re sourcing top-quality ingredients from both Italy and local farmers, and using them in pizzas that are cooked for just 90 seconds in an 800+ degree wood-burning oven imported from Italy. The end result is pizza that drove Guy Fieri wild on Diners, Drive-Ins and Dives, Triple D Nation, and Diners, Drive-ins & Dives: Take-Out, and it’s now shipping nationwide!