Normally, if you wanted to eat a pizza made in an Italian oven, you’d need to hop on a plane first. Even the Best Pizza in Dallas is cooked in an apparatus built on this side of the pond. But soon (May, the owners hope), you will be able to sink your teeth into an authentically-made pie from Dough Pizzeria Napoletana.
The joint first opened in 2007 in San Antonio with an oven they shipped over from Naples, Italy. The second location will be at Preston and Forest, the former site of Chocolate Angel Too. Owners Doug and Lori Horn are still mum on what Dallas restauranteurs will be running operations, offering only the descriptor “restaurant people.” The pairs’ pizza comes with local and national acclaim and is scheduled to appear in an upcoming episode of Food Network’s Diners, Drive-ins and Dives (the spot was shot in February).