Dan Rossi Makes the D.O.C.G. Pizza

Through the rest of Pizza Week, we're going to be meeting the people who make the neighborhood pizzerias of this city run. Right now: Dan Rossi of D.O.C.G. Enoteca.

Grid View

• Dan Rossi, executive chef of D.O.C.G. Enoteca
• Tossing the dough.
• Spreading the fonduta.
• In the oven it goes.
• Cracking the egg.
• And mixing it in.
• The D.O.C.G. Pizza

Dan Rossi divides his pizza world into Neapolitan, Roman, New York, Chicago deep dish and what he calls Dominoes, a throw away category for every other type of pizza. At D.O.C.G. Enoteca, Rossi and his master pizzaiolo focus on Neapolitan pizzas.

By far the most popular dish at this casual concept from Scott Conant at the Cosmopolitan of Las Vegas is the D.O.C.G. Pizza, a simple pie made with fonduta, egg and when in season, truffles. The coddled duck egg gets cracked over the pizza once it’s out of the 600 to 800 degree gas-assisted wood oven, and then spread over the top.

For the uninitiated, D.O.C.G. is named for the Italian wine called Denominazione di Origine Controllata e Garantita, a distinction given to the highest level of Italian wine. And while the pizzas and wines at D.O.C.G. have certainly garnered the most attention, Rossi just added a new mozzarella bar serving four styles of cheese just like in Naples, Italy. “We’re trying to use cheese as a focal point,” Rossi says.

For dessert, try the caramel pudding called budino with its topping of whipped cream and a sea salt caramel salt. Rossi says the pretzel toffee that accompanies it seems to “disappear” from the kitchen.
· All Coverage of D.O.C.G. Enoteca [~ELV~]
· All Coverage of Pizza Week 2012 [~ELV~]