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 4: The Assembly
Serious pizzaioli never toss pizza dough. Gently stretching it on a counter leads to a puffier crust. Spread the sauce sparingly and throw on a few basil leaves—"under the cheese so the leaves don't burn." Sprinkle the pie with salt and drizzle with extra-virgin olive oil from Sicily.
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