Dough Pizzeria Napoletana Locations by State

DOUG AND LORI HORN OPENED DOUGH PIZZERIA NAPOLETANA IN SAN ANTONIO, TEXAS IN NOVEMBER OF 2007.

DOUG AND LORI HAVE EXTENSIVE SCHOOLING AND EXPERIENCE IN BOTH THE HOTEL AND RESTAURANT BUSINESS. WHEN THEY DECIDED THEY WANTED TO OPEN A PIZZERIA, IT WAS CLEAR WHO WOULD DO WHAT - DOUG WOULD RUN THE FRONT/BACK OF THE HOUSE AND LORI WOULD ASSIST IN THE FRONT AND CONCENTRATE ON THE MARKETING. IT WAS A PERFECT MATCH!

DOUGH HAS BECOME A "NEIGHBORHOOD" RESTAURANT LOCATED IN ONE OF THE UNITED STATE'S LARGEST CITIES - A PIZZERIA WHERE NO ONE IS LEFT OUT - EVERYONE IS MADE TO FEEL AT HOME!

WHEN THEY THOUGHT ABOUT WHAT TYPE OF PIZZERIA THEY WANTED THE RESTAURANT TO BE, THEY FOCUSED ON ITALY, SPECIFICALLY NAPLES, ITALY. THEY KNEW THEY WANTED TO BRING THE OVEN FROM ITALY, THE MENU TO BE FOCUSED ON SOUTHERN ITALIAN CUISINE AND THE WINES - ALL ITALIAN. WHETHER PEOPLE GREW UP IN ITALY, TRAVELED THERE, OR JUST LOVE NEAPOLITAN STYLE PIZZA, THEY WANTED TO MAKE DOUGH EVERYONE'S GO TO PLACE FOR THEIR PIZZA CRAVING!

WHEN IT CAME TIME TO NAME THE RESTAURANT, THE RESTAURANT ESSENTIALLY NAMED ITSELF. NOTICE DOUG'S NAME - BOTH FIRST AND LAST. IF YOU RUN IT ALL TOGETHER AND THEN SEPARATE IT, HIS NAME BECOMES: DOUGHORN OR DOUGH! IT WAS MEANT TO BE!

THEY ARE PROUD MEMBERS OF THE APN (ASSOCIATION OF NEAPOLITAN PIZZAIOLI) THE ELITE ITALIAN GOVERNING BODY THAT TEACHES THE 150 YEAR + OLD ART OF NEAPOLITAN PIZZA MAKING AND CERTIFIES ADHERENCE TO AUTHENTIC PROCEDURES. A SPECIAL THANKS TO ROBERTO CAPORUSCIO-U.S. PRESIDENT OF THE APN FOR HIS TRAINING AND MENTORSHIP.

THEY ARE MOST PROUD OF THEIR STAFF AT BOTH SAN ANTONIO LOCATIONS! CASTLE HILLS: GENERAL MANAGER: ANDREW BRYSON-MANAGERS: NANCY DRZYMALLA AND LOUISA VICENZA-CHEF: ROBERT BEST AND SOUS CHEF: FELIPE REYES. DOWNTOWN: GENERAL MANAGER: ANDREW BRYSON-MANAGERS: KATINA CASTANEDA AND MARC MCNEELEY-CHEF: DYLAN DEATHERAGE AND SOUS CHEF: DANNY BAEZ.

DOUG AND LORI WOULD ALSO LIKE TO THANK CHRIS BIANCO FOR TAKING THE TIME TO MEET WITH THEM PRIOR TO THE OPENING OF DOUGH AND SHARING HIS EXPERIENCES OF OWNING AND OPERATING A PIZZERIA. HE HAS BEEN A MENTOR TO THEM THROUGHOUT THE YEARS!