The first thing my cousins and I did once we landed in the land of guns and cowboy boots (kidding, sorta) was pick a place to eat - surprising? not in the least. We settled on Dough Pizzeria! It's a critically acclaimed pizza place, that's been featured in numerous places, whether it be Triple D (Diners, Drive-Ins & Dives for those who live under numerous rocks) or USA Today.

Once you step into Dough, you know they mean business. They shipped the oven all the way from Italy for god sake!

we were greeted with a friendly waiter and asked the standard "do you want sparkling or still" question (which all self-deserving restaurants should).

we looked over the menu and decided that it was only right to do it.
two words. burrata. bar.

if you have the chance to visit (Dough, or any place that has one of these bad boys) it behooves you to try some of this stuff, I promise it doesn't disappoint.

we ordered the truffle and mascarpone as well as the one with prosciutto.

Us Lee's (and Mike!) are an indecisive bunch, so when we got a chance to look at the pizza options we narrowed it down to three. Rather than go with or two, we said fuck it and we got em all! (in our defense, we were famished)

All with eggs of course!

Pork Love - sopressata salami, sausage, pancetta, speck, house pulled mozzarella, tomato sauce

Special - prosciutto di San Daniele, house-pulled mozzarella, arugula, truffle oil, Parmigiano Reggiano

Bufala Margherita - mozzarella di Bufala, tomato sauce, Parmigiano Reggiano, Bluebonnet Farms basil

And just like that, it was time for dessert...again, we couldn't all get our own, but we couldn't agree on just the one so we got the sampler and solved all of our problems.

Nutella Panino, Honey Dew Sorbetto, and something I can't remember what, sue me.

We had trouble finishing all our food, but we couldn't have been happier with our decision - even if it meant waiting outside in hundred degree weather for some damn pizza.

here's the rundown (pizza-fied a bit)

aesthetics: 8/10 - the restaurant interior decor was spot on, not over the top, just the right amount of rustic. The oven stole the show when you walked in, and you could see the chefs tossing your pizza because of the open kitchen - which I'm a huge fan of by the way. My only qualm would be that the inside was a little cramped, we were seated in a booth and the tables were a tab bit small for our party of five.
taste: 9/10 - the burrata was amazing, out of this world really. The only thing was I thought the one with truffles was a tad too sweet for my liking, and they could've gave us a little more balsamic. Other than that really....flawless.
dough : 7.5/10 - it was tasty! but in all honesty it wasn't thin enough. Resulting in a doughy/semi-uncooked texture.
sauce to topping ratio : 8/10 - could've stood to have a bit more sauce on the red ones. As for the "Special" they didn't tell us it was sauceless! (was a bit dry)
presentation: 8/10 - nothing out of this world, everything was simple & clean.
service: 7/10 - this isn't reflective our waiter (preface). He was the star of the show, he answered to our beck and call, and always refilled our water bottle. The major problem was that we ordered all of our pizzas with eggs, and after waiting a hefty amount of time they came out eggless! Of course they fixed this right away, but as you can see from the pictures they were fried and then just placed on the pizzas instead of cooked in the oven. Such a shame too.

** side note: our waiter was really honest when we asked if going to Big Lou's was worth it, even though he was probably breaking some sort of company protocol. I truly appreciate his honest opinion and charisma **

keep it appetizing.