WATCH: Sofia Pizza Shoppe in New York City is putting a lot of time in making this pizza
The "DoughDici" started as a hobby for Tommy DeGrezia, co-owner of Sofia Pizza Shoppe. He started experimenting with the idea for a few months, and perfected his technique of letting the dough rise and ferment for 12 hours, all while monitoring its temperature conditions and keeping it hydrated. Once the pie is baked, it is dressed margherita-style. "We were giving it away for months. It was just something we were doing for fun, it was never meant to be sold," says DeGrezia.
It will be tough to get to try the DoughDici though: the pizza parlor has four stools, and you can reserve two of them if you are able to purchase a ticket for the DoughDici. Tickets are announced via Instagram when they are making the pies, and then sell out almost immediately. "It's a limited time thing, because it's very labor-intensive to make," says DeGrezia. "It's something that's fun that we like to do, that we will do for as long as it's fun."
Of course, a bill like $38 for a pizza has sparked some controversy. "I know people kind of roll their eyes at it," says DeGrezia about the price. "But it's exhausting!" He says that the time that goes into each individual pie is reflected in the bill, and that he is making this pizza because of his passion for it.
Tickets to purchase the DoughDici are announced in Instagram posts like this.
And if you are lucky enough to purchase one, you will get a view that looks like this.
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