Chocolate Pizza Dough is Now a Thing

Arthur Bovino has his hand on the pulse of pizza. He runs the Best Pizza NYC site and has compiled numerous Best Pizza lists for The Daily Meal.

Last week, Bovino contacted PMQ with news about a chocolate pizza. Not pizza with chocolate on top, but chocolate inside the dough.

Bovino says in his blog that he recently attended a preview of a new pizzeria, Sofia Pizza Shoppe, along with a chocolate pizza demonstration given by Tom DeGrezia, co-owner with Matthew Porter, of Sofia Pizza Shoppe and owner of Sofia Wine Bar in New York City.

According to Bovino, DeGrezia says that dessert pizza should be its own thing, not just regular pizza with something sweet on top.

“Basically, I treated the cocoa like flour,” DeGrezia explains in the article. “The melted chocolate I treated like the olive oil in the traditional dough, and I adjusted the percentages of flour and olive oil to compensate for the cocoa and chocolate so that the ratios stays the same in the recipe.”

As for the taste, Bovino says, "It just tastes and smells like… chocolate. The doughhas that earthiness of freshly baked chocolate that you want to breath in, but isn’t sweet. There’s no sugar added to the dough other than what may be in the cocoa. Instead, the sweetness comes from the light scattering of chips that melt in the oven and mingle with a thin layer of about 10 slices of the same mozzarella used on the savory pies. A pre-bake drizzle of Mike’s Hot Honey adds a hint of pepperiness, while dollops of ricotta and a scattering of confectioners’ sugar are vaguely reminiscent of a cannoli."

The plan is to begin offering the chocolate pizza as a dessert at Sofia Wine Bar with a customizable selection of toppings at the beginning of April, according to DeGrezia.

Read Bovino's full story here.