Dough Wood Fired Pizza

Dough sits on Rose Street, the narrow pedestrianised lane that runs parallel to George Street behind the shops, and has settled in as one of the more interesting pizza addresses in the New Town. The kitchen uses wood-fired ovens and a seawater dough — a method that produces a lighter, crisper base than standard preparations — and the menu mixes straightforward Italian classics with occasional Scottish inflections that work rather well.

The Scozia is the pizza that catches the eye: house-made passata, fior di latte, McSween's haggis, Stornoway black pudding, smoked pancetta and a cracked egg, a combination that sounds contrived on paper but consistently earns strong reviews. Margherita and pepperoni are the dependable standbys. Pear and gorgonzola, parmigiana and a Nutella dessert pizza round out a menu that caters for vegetarian and vegan diners across multiple options, with allergens listed clearly. Pizza salad boxes are also available as a lighter alternative.

Google rates Dough at 4.6 across more than 800 reviews, placing it consistently among Edinburgh's top thirty or so pizza restaurants. The Rose Street location has outdoor seating for warmer evenings on the pedestrian lane. The kitchen runs late — useful on a street whose pubs trade well into the night.