I have eaten many a pizza on my search for one as good as La Bussola’s in Florence, Italy. Dough Pizzeria’s comes close and the rest of the offerings are pretty darn tasty as well.

B is for BURRATA. Burrata is Italian for buttered. Do I have your attention now? Picture a round ball of mozzarella with a creamy, rich surprise inside. Dough makes all of their mozzarella in-house. The Fior di Latte Burrata was firm on the outside and full of stringy curd and soft cream on the inside. It was served with fresh tomatoes, basil pesto and flat bread. The components of the pesto melded together wonderfully and complemented the burrata.

The Insalata Tritata was a great, big salad. Lots of crispy romaine and pancetta, salty gorgonzola tossed in a vinaigrette. There was even a sprinkling of pasta thrown in to break up the saltiness.

Dough has the stamp of approval from the L’Associazione Verace Pizza Napoletana. This is not an easy feat as the requirements are specific and non-negotiable. For example: “the real Neopolitan pizza must be cooked in a wood-fired dome oven operating at a temperature of about 900 degrees F” or “Pizza Napoletana must not be larger than 11 inches”. The Margherita did not disappoint. The crust was crispy and chewy and topped with mozzarella, tomato sauce and fresh basil.

This is where it goes bad. For dessert I attempted to order an Affogato al Cafe and I was informed the coffee machine was not working. WHAT?! Are you kidding me?! Breathe, Dawn, breathe….

Well, the waiter brought this lovely to the table and saved the day. This dessert was yummo. Here is the line-up: creamy mascarpone, bittersweet raspberry puree, chiffonade of sweet basil and slivered almonds. It would have been perfect with a cup of espresso…oh yeah, the machine was broken. I will be back for an affogato!

Until next time…have fun and eat it up!