Featured Recipes

Piccolo Panzanella

Louse Joseph

Dough Girls  | Greenwich, CT

Piccolo Panzanella pizza

Oven: Pizza oven (wood preferred)

Style: New Haven



  • 179 g water
  • 3.1 g instant yeast
  • 263 g all-purpose flour (preferably unbleached)
  • 7.3 g salt

Wood-fired Croutons:

  • 1-200 g dough ball
  • 1 Tbsp Truly® 100% Extra Virgin Olive Oil
  • salt
  • 1 tsp oregano, freshly-ground

Tomato Olive Vinaigrette:

  • 4 oz Piccolo® Datterini Tomato juice
  • ½ tsp garlic, minced
  • ½ tsp shallots, minced
  • 2 Tbsp olives, diced (any variety)
  • 1 ½ tsp red wine vinegar
  • 1 ½ Tbsp Truly® 100% Extra Virgin Olive Oil
  • salt
  • pepper, freshly-ground
  • oregano, freshly-ground

Arugula Panzanella:

  • 1 cup baby arugula, washed & dried
  • 1 cup Wood-Fired croutons
  • 1/2 cup tomato olive vinaigrette
  • salt
  • pepper, freshly-ground


    • 5 oz ricotta cheese
    • 1-200 g dough ball
    • 1 jar Piccolo® Datterini Tomatoes, drained
    • 8-10 fresh basil leaves
    • 1 Tbsp Truly® 100% Extra Virgin Olive Oil
    • 2 cups Arugula Panzanella
    • 2 Tbsp parmesan, shaved

      “My mother is my greatest inspiration. I dedicated my pizza truck to her as she passed away before I began my business. On the side of my truck, it says Alice's Daughter”


      For the Dough: Using a whisk, combine water and yeast in a small bowl. In a large mixing bowl, combine the bread flour and salt, and stir. Add water and yeast mixture to the large bowl of dry ingredients. Mix until the dough forms a shaggy mass. Remove from bowl and knead until smooth. Cover, and allow dough to rest for 20 min. Shape into 4 - 200 g dough balls, then put into a covered container or on a sheet pan covered with plastic wrap. Let rest for 24 hrs or overnight in the fridge before using. Take dough out 2 hrs before use so it can come to room temperature.

      For the Wood-Fired Croutons: Stretch dough ball. Bake in wood-fired oven until slightly charred. While flatbread is still warm, brush with Truly® 100% Extra Virgin Olive Oil. Sprinkle with salt and oregano. When cooled, cut into bite-sized “croutons.” Set aside.

      For the Tomato Olive Vinaigrette Place Piccolo® Datterini Tomato juice in a bowl. Add garlic, shallots, olives, and vinegar. Slowly whisk in Truly® 100% Extra Virgin Olive Oil. Season to taste with salt, pepper, and oregano.

      For the Arugula Panzanella To keep croutons crunchy, wait until pizza finishes baking to toss arugula, dressing, and croutons together in a bowl. Season to taste with salt and pepper.

      To Assemble and Serve: In a bowl, whisk ricotta until light and airy. Stretch pizza dough to 12”. Spread whipped ricotta over entire surface. Hand-crush Piccolo® Datterini Tomatoes and place randomly on top of ricotta. Top with fresh basil leaves and drizzle with Truly® 100% Extra Virgin Olive Oil. Bake until crust is slightly charred. Immediately top hot, freshly-baked pie with Arugula Panzanella. Garnish with parmesan and serve!