Just had dinner at the newly opened King Dough. Wonderful pizza, like I had in Italy. Beautiful charred crust, just the right amount of sauce and cheese. I am so tired of the way Americans typically go way overboard on both. Located downtown on the Square. Wine and beer.
Very strange: They are closed tonight because they ran out of dough. WTH? How can a pizza place run out of dough? Are they just idiots?
The owner of our local Naples pizza place gets up at 4am every day to prepare the dough, so I am guessing there are some steps that they can’t do on the fly to create more dough if they run out.
