food + drinks
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.
November 2011 Issue
Step 2: The Sauce
Some pizzerias use cooked sauces and insist on San Marzano tomatoes. "I don't buy into the myth of San Marzanos," Caporuscio says. Instead, he uses Ciao plums packed in tomato purée, passes them through a food mill, and then seasons them with sea salt.
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- style and advice,
- food and drinks,
- pizza,
- recipe
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