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