Some like it hot. Like 800+ degrees kind of hot. That’s the temperature at which the wood-fired oven at Dough Pizzeria Napoletana fires up its pizzas in only 90 seconds.

The Neapolitan style of pizza making is not new to the Dallas metro, but it’s pretty new to Plano, as Dough introduced authentic Associazione Pizzaiuoli Napoletani (APN) certified pizza earlier last year. The APN is an elite, Italian governing body that teaches the more than 150-year-old art of Neapolitan pizza-making, which gives Dough street cred for accurately adhering to its strict procedures.