When you ask chef David DiBari how he came up with the idea for the Dough-wich dessert at his pizza joint The Parlor, he's hilariously honest: "I smoke a lot of pot, that's how." Puffed up, hollowed out pizza dough filled with ice cream, caramel corn and Nutella crisps does seem like a stoner's delight, but the idea was a long time coming.
Since opening his restaurant, DiBari watched just about every other pizza place put the same after-dinner treat on its menu: pizza slathered not with marinara sauce but Nutella. "It makes me cringe seeing it," he laughs. So he tasked himself with creating something different. And one fateful night, it hit him. "We're always messing around with the dough, and I knew it rose like that, so I just started filling it with more and more and more stuff," he shares.
The Nutella crisps and caramel corn (which is made with half butter and half bacon fat) were things DiBari already had on hand for the restaurant's other desserts. Same goes for the vanilla bean ice cream comes, which he sources from Kingston, NY-based Jane's Ice Cream. The Parlor's chefs build the whole thing tableside. They wheel over a cart with the round of dough, cut it open, and go to town. "Kids love it!" says DiBari. "They eat it up." (Quite literally.)
The massive dessert is meant to feed four, so the menu features a smaller ice cream treat for one - the same vanilla bean scoops and toppings in a pizza dough cone. You know what they say, though: Any pizza's a personal pizza if you believe in yourself. We assume the same goes for pizza ice cream sandwiches.
Follow Delish on Instagram.
You Might Also Like