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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 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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