Dough Pizzeria Napoletana

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!

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!
We 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.

We are most proud of our staff, including our General Manager-Andrew Bryson, our Managers-Nancy Drzymalla, Dan Kamp and Kevin Smart, our Chef-Justin Routh and our Sous Chefs-Grant Harper and Ryan LaRusso!
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!