It’s been open for less than 24 hours and this already feels like old news, but allow me to add my two cents. Unless you have been living under a rock, you don’t need to be told that some place called Dough opened yesterday. In fact, I’m pretty sure there were some people there last night that do live under rocks, but they still managed to make it.
And in case you haven’t heard them yet, here are two words you better get used to, as I am sure within the next week they will be smattered across every food blog within a 50 mile radius of Dallas:
A pizza with more pig than an episode of Jersey Shore. The envy of every Pizza Hut “Meat Lovers” this side of the Mississippi. The usual suspects find their way onto this pie: salami, sausage, pancetta. But what makes my heart sing is speck. Speck’s long, arduous journey from pig to plate begins with curing legs of pork in salt and other spices, commonly juniper, pine, nutmeg and coriander. After this it is smoked slowly for two or three hours a day, a process which can carry on for months. Sliced thin, piled on a blisteringly hot pizza pie. The result is a sweet, salty, and spicy product that few other meats can compete with.
No need to go on about Dough, I suppose. You’ve read about it, you’ve known it was coming for months, you are probably on your way there now. Just know that sometimes you should believe the hype. And at Dough, the pig reigns supreme.