Above: Doug Horn at Dough in San Antonio consistently delivers what I think is the most authentic Neapolitan pizza in the U.S. (Photos by Tracie B).
Pizza is hot. No pun intended: for the last few months, pizza has been one of the hottest topics in the food and wine media — from Dr V’s post on the forbidden pizza-wine pairing earlier this year to Eric’s astute observations on the “wine and pizza debate” in May, from Alan Richman’s controversial list of his top 25 pizzerias in the U.S., also published in May, to Frank Bruni’s article in The Times yesterday about the “cult” of artisanal pizza in this country.
Above: Skewered mozzarella at Dough, wrapped in prosciutto and grilled at Dough. Has the mimetic desire kicked in yet?
I recently took Tracie B to try the pizza at Doug Horn’s Dough in San Antonio. I had eaten there a few times and was consistently and repeatedly impressed by the authenticity of the pies. It was time to call in the expert: after all, Tracie B lived in Ischia outside of Naples for nearly five years. She KNOWS her authentic Neapolitan pizza. She was duly impressed and suffice it say that we will soon be back.
Above: Self-Portrait in a Convex Spoon? I think I just gave myself an idea for this week’s Sunday Poetry. Doug’s panna cotta is as good as it gets. I told Doug that his panna cotta was one of the best I’d tasted outside of Italy and one of the best ever tasted, really. “I know,” he responded dryly. This guy doesn’t kid around.
As American writers, bloggers, foodies, celebrity restaurateurs, and food pundits and critics continue to argue the finer points of authentic Neapolitan pizza, few have taken note of Naples’s recent celebration of the 120th anniversary of the birth of the Pizza Margherita, which was created using the three colors of the Italian flag to commemorate Queen Margherita of Savoy’s visit to Naples in 1889. For the occasion, the city of Naples reenacted the parade held to welcome the queen to the once Parthenopaean Republic.
I found this YouTube of the event, worth watching if just for the costumes. Enjoy! And Frank, please call me! There’s great pizza in Texas, too!
Do Bianchi 
Authentic or not, that pizza looks fantastic. Come to think of it, so does everything else….
Another pizza-fantastical post! I bought some mozzarella yesterday. I thought of trying to make a few over a charcoal fire. I have done it on gas but not over charcoal yet. Those prosciutto wrapped babies got me thunking of another way I could use it since I am on my way to our local Italian import store right now. I have to visit my friend in Boerne before he moves to, where else, north of San Diego.
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Oh my goodness. Skewered mozzarella? That looks beyond delicious. Thanks for the shout-out. I am a big Ashbery fan and always love to see him getting out into the world.
Does anyone notice how well written some my comments are? I was trying to say that I had made a few pizzas on a gas grill etc. When I consume vast amounts of Dolcetto and see photos like the above, I tend to revert to…
MUST HAVE MOZZARELLA WRAPPED IN PROSCIUTTO!
That is one damed good looking pizza..(motorino, by the way, is fantastic)