Is Dough Pizzeria Napoletana Still Open? (San Antonio, TX)

Part 1 — Season 11, Episode 13 Aired April 11, 2011

Diners, Drive-Ins and Dives visited Dough Pizzeria Napoletana in San Antonio for the April 11, 2011 episode 'Porktastic' (S11E13), spotlighting the restaurant's wood-fired Neapolitan pizza. According to the restaurant's own website, checked 2026-09-08, Doug and Lori opened Dough Pizzeria Napoletana in San Antonio on November 22, 2007, and the business now operates two San Antonio locations: Castle Hills at 6989 Blanco Rd and a second location near the Henry B. Gonzalez Convention Center on the Hemisfair grounds. The site described the pizzas as baked in 90 seconds at over 900 degrees in wood-burning ovens nicknamed 'Il Cuore' and 'Scintilla,' listed an all-Italian wine list, an active online ordering system, and nationwide shipping through Goldbelly. The site also referenced a mobile pizza trailer called 'Dough on the Go' for catering events.

Part 2 — Season 21, Episode 18 Aired December 26, 2014

Diners, Drive-Ins and Dives' 'Pork Hall of Fame' clip episode, aired 2014-12-26, replayed Guy Fieri's original visit to Dough Pizzeria Napoletana in San Antonio, filmed in February 2011 for a segment titled 'Porktastic' that first aired April 11, 2011. According to the San Antonio Report, Fieri learned to make the restaurant's Pork Love pizza and helped co-owner Doug Horn with fresh mozzarella and toppings. Dough Pizzeria Napoletana has since appeared on the show's spinoff Triple D Nation in October 2018 and on 'Diners, Drive-Ins and Dives: Take-out' in a pandemic-era segment where the restaurant guided Fieri through the recipe by video chat, according to the San Antonio Current.

Part 3 — Season 33, Episode 11 Aired March 19, 2021

In the 'Takeout: Carnivore Delivery' episode (S33E11) of Diners, Drive-Ins and Dives, which aired 2021-03-19, Guy Fieri revisited Dough Pizzeria Napoletana in San Antonio, Texas, for a segment on meat-topped pizza suited to takeout orders. Dough Pizzeria Napoletana is a Neapolitan-style pizzeria that bakes its pies in a wood-fired oven and has built its menu around traditional Neapolitan techniques.