The Doughdici @ Sofia Pizza Shoppe

Every month or so, TEAM SPT gets together for an educationally delicious adventure in pizza. Just a couple weeks ago we hit up Sofia Pizza Shoppe, the newish Upper East Side slice counter (Midtown East / Sutton Place). They have a nice assortment of NY slice essentials, but the fanfare is all about the extremely exclusive DOUGHDICI – a pan pizza that rises for 12 hours in special pans. It’s intense. It’s also $38.

The idea behind the pizza, and the name, is that it spends 12 hours rising on the counter. The number 12 in Italian is duedici, hence the pizzafied version DOUGdici. The first time they made one was an accident, the result of a Sicilian pizza that was left out to rise for far too long. It wasn’t likely to survive the bake without collapsing, but Sofia co-owner Tom DeGrazia baked it anyway. The result was pretty wild – with a high edge surrounding a pool of sunken cheese and tomato. The next attempt was a little different. Tom added oil to the dough throughout the day to prevent drying it out, which also allowed the dough to peak higher. The pieces were starting to come together and it wasn’t long before this accidental pie became a phenomenon.


After the dough has had a chance to rise, it gets topped with a cautious amount of cheese and sauce. One problem with this kind of rise is that the weight of toppings combined with the oven spring that happens at the top of the bake, is that the center of the pizza is destined to collapse. That’s part of the fun of this pizza – it reminds us that the puffy rise is the result of …read more

Source:: Scott Pizza Tours