We stopped by Dough in San Antonio a couple weeks ago. By Texas standards, it was pretty good. In reality though it was just OK. The service was good. They close at 9p, and when we got there at 8:45 on a Tuesday, they were packed with a wait.
We had a Margherita and a Sausage and Rabe. The dough on both seemed a little underrisen. The crumb was a little tough and somewhat bready. Bake time was 60-70 seconds on the pies I watched. Their oven is a Forno Napoletano.
The sauce is a bit thick and heavy, and I don't like that much cheese on a Margherita, but i doubt most would see that as a fault. I also didn't like the sausage on the Sausage and Rabe, but the Calabrian chili oil they add is a nice touch.
San Antonio has a pretty low cost of living, which made their prices all the more surprising. At $21, their Margherita STG would be among the most expensive in SF or NYC. $21 for a Margherita in San Antonio, TX? It doesn't seem to be slowing them down any.