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Doppio Cotto Pizza

This deep-fried Neapolitan Pizza scored high on likeability with consumers. Why? It’s new, different and the premium twist they’re looking for, with its unique texture, topped with dollops of Grande Stracciatella.

Ingredients

Directions

Ingredients

Doppio Cotto Pizza Yield: one 10" pizza
  • 8 oz. Pizza dough ball, slacked
  • 2 oz. Pizza sauce, prepared
  • 2 oz. Grande Stracciatella
  • 1 oz. Grande Romano, grated
  • 12 Fresh basil leaves

Directions

Doppio Cotto Pizza
  1. Stretch pizza dough to 10" round.
  2. In a deep fryer preheated to 350°F, place the stretched pizza into fryer and fry until pizza is half cooked.
  3. Remove from deep fryer and transfer dough to a cast iron pan.
  4. Spread 2 oz. pizza sauce on partially fried dough and sprinkle with ½ oz. grated Grande Romano.
  5. Place cast iron pan into oven and bake at 500°F for 3 to 5 minutes.
  6. Remove pizza from oven and top with 2 oz. Grande Stracciatella, ½ oz. grated Grande Romano and 12 basil leaves.
  7. Cut into slices and serve.