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 5: The Cooking
Kesté's oven reaches 1,200 degrees, but your home oven isn't nearly that hot. The solution? Stretch your dough into a cast-iron skillet preheated on the stove. The dough will start charring right away. Add the toppings and put the pan under the broiler for two minutes, and the pie will be perfect.
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- style and advice,
- food and drinks,
- pizza,
- recipe
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