There’s a unique, new pizza in town. It’s called the “DoughDici,” and it’s a poofy play on a Detroit-style pie, a purposefully fallen pizza soufflé with a thin frico edge and an airy interior that resembles the inside of the Platonic ideal of a garlic knot. The DoughDici, a play on “dodici,” Italian for “12” (a nod to its dough’s 12-hour rise), is the creation of pizza tinkerer Tom Degrezia of Sofia Pizz Shoppe on 1st Avenue between 54th and 55th. Because of the time that goes into tending them, each DoughDici will be sold by appointment (link below) in limited quantities (two to three a day) just a few days a week.
If you’re a pizza fanatic looking for the next new thing: this is it.
There’s an ever-so-slight oil crisp-brown and golden undercarriage, a frico, Detroit-esque crust that’s slightly chewy and salty from the cheese, but without the Motor City overflow.
Degrezia has been tinkering with the DoughDici in his Sutton Place sliceria for seven months (he’s still looking for someone to make pans with the slightly angled effect he’s striving for), giving lucky regulars a slice if they happened to be there when a pie came out. Meanwhile, Degrezia’s partner Matthew Porter has trademarked the name. They were inspired by the Detroit-style pizzas popularized at Emmy Squared in Williamsburg but wanted to take their own approach.