by Steven Doyle
Dough Pizzeria is celebrating their one year anniversary today, so stop in and enjoy a pizza or a selection from the house-made burrata bar. Dough is definitely one of our favorite pizzas in Dallas and if you have not sampled the pie, you are in for a treat.
Dough Dallas is celebrating their induction into the VPN next week. A representative of the Verace Pizzeria Napoletana Americas will be in town to present owners Brad Liles and Keith Hall, of Dough Pizzeria Napoletana Dallas, with certification that Dough Dallas meets the strict guidelines of preparing traditional Pizza Napoletana as set forth by the Verace Pizza Napoletana Americas and its parent organization, Associazione Verace Pizza Napoletana based in Naples, Italy.
This has been an arduous process for Dough as they are expected to prepare papers, photos and even a video on how they make their pizza. The guidelines are strict, even down to how thick the pizza is at various spots on the pie, and what is acceptable as far as the tomatoes used in the sauce (San Marzano).
Two times a celebration at the restaurant located Forest Lane at the northwest Preston intersection. Brad Liles sends word that he is offering $5 large margherita pizzas and $5 aperol spritz as well as a $5 aperol cocktail today.
A little late notice.