A Purist's Guide to Pizza-Making

All you need to craft a classic Neapolitan pie—says Roberto Caporuscio of Kesté, Manhattan's best gourmet pizzeria—are the right ingredients. And these expert tips.

Tuesday, November 01, 2011

Step 3: The Cheese

Kesté makes two varieties of cheese in-house every day: fior di latte (made from cow's milk) and mozzarella di buffalo (from a water buffalo). "Freshness is very important for us," Caporuscio says. You should buy cheese locally, but calabrocheese.com is a good online resource if you can't.

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