Roberto Donna Margherita Pizza Recipe

With Vincenzo Iannucci. Vincenzo is a pizzaiolo who works for the Caputo flour company in Italy, one of the sponsors of the event.

Soft wheat flour by Caputo.  It is designed to create a dough with an airy cell structure. Called Nuvola (cloud in Italian) because it produces a product which is light and fluffy. It is made from a careful selection of highly fermented grains free from additives and preservatives. It is 100% natural so it can be used also for pre-ferments such as a

A dough starter. It is ideal for Roman-style Pizza in Teglia, pizza baked in a pan and served in slices. Dough made from Nuvola Super 0 has a very high hydration with long fermentation times and a super light and airy crust. Mr. Mortati said that this flour was developed in response to suggestions made by a number of young pizzaioli.

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 To make the dough for Neapolitan style pizza, Vincenzo uses this formula: DOUGH: Add BIGA to mixer with Flour: 3.5 Kg Hydration: 2.750 liter total Salt 125 gr Final dough hydration: Flour 5 Kg Water 70% Salt: 2.5% Yeast 0.5% Evoo: 1

Shaping the dough- the dough is very light so it has to be shaped very gently. Note how Vincenzo’s fingers leave indentations in the dough as he shapes it. 

It is made with 30% biga.  More water added to the dough than if the biga was left out, yielding a total of about 80% hydration.  The pizza bakes in the oven for 2 minutes longer than one made without the biga.  It is also baked at a lower temperature, about 700 degrees F.

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Neapolitan style Margherita made with the biga had a higher cornicione, the outer rim of the pizza.  It was also more tender.

This dough is 80% biga and 80% water, it stays in the oven for 7 minutes. This type of pizza is served by the slice so that the extra water keeps the slice from drying out when it is reheated.  Here is the formula that Vincenzo uses:

Vicenzo preparing the Pizza Pala.  This is similar to the Roman style pizza above except that instead of baking it in a pan, it is shaped on a board (pala) and baked directly on the oven surface.

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Both the Roman style pizza and the Pizza a Pala is made with 80% biga and 80% water and they both stay in the oven for 7 minutes.

I have been going to Naples since 1970 and , I am leaving tomorrow for Naples, and have eaten pizza in other parts of Italy in  NYC and in other parts of the U.S.. I have had pizza made with  Tipo, ‘”O O”,    “O” and  Tipo 1 and with a mixture  of “OO” and  Tipo 1 , with biga and without biga. After all of this I still feel the best Neapolitan  style pizza ia made using “OO” flour!

Last week I received a text from Roberto Caporuscio of Keste Wall Street that he was making pizza with three other famous pizzaioliz that night. I had plans for dinner but as soon as dinner was over I  jumped in a cab and arrived just time as Roberto was making a

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An evening of great pizzaioli making great pizzas at Keste!  I only wish I had gotten there earlier to taste all of them.

We arrived in Naples but our luggage did not. When we arrived at the hotel, the room was not ready. No room and no luggage. So, naturally, we went for pizza at

.   We had not been here for a number of years but Michele had always liked the pizza and it was not far from the hotel.

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Is traditional Neapolitan pizza at it best. We started with fried zucchini flowers, which were batter fried and unstuffed. Delicious. Then I had the pizza margarita.

. Since it was Carnevale in Naples, every restaurant was serving Lasagna di Carnevale, a Neapolitan interpretation of the classic pasta, layered with sausages, tiny meatballs, ricotta, hard cooked eggs and cheese.

Michele said it was just like the one her grandmother use to make. A very old fashioned restaurant, the walls here are covered in tiles and photos of Neapolitan film stars, such as Toto and Sofia Loren. To reach it, you must take an elevator from the street below, Via Chiaia.

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I started with Alici Fritti, and then Mezzi Paccheri al Pomodoro Fresco which was wonderful Michele had Palline di Ricotta Fritte and Mezzi Paccheri con Zucca and Provola, pasta rings with squash and smoked mozzarella. On the way out, we were given small plastic chips that we could exchange for caffe and baba. Noisy, busy and a lot of fun, plus the food was very good.

 This restaurant was around the corner from our hotel and they served mozzarella with meat, vegetables or fish. We had Mozzarella E Soppressata, Fiori di Zucca con Ricotta, and Mozzarella in Carrozza, but the highlight was the Ricotta di latte di bufala with honey, pine nuts and raisins.   I could not stop eating it, slathered on good bread. 

 We started with Fried Provola and an assortment of local Cheeses and Salumi. Then I had Fusilli Pasta with Tomato and Ricotta di Fuscella, what is often sold in the US as “basket cheese”, a drier form of fresh ricotta (to die for). Michele had Maccheroncini with Eggplant, Zucchini and Small Tomatoes. Then we shared Grilled Sausages and Friarielli (the local broccoli rabe), and a half liter of Gragnano.

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 In the colorful Pignasecca Market, this small pizzeria filled up quickly at lunchtime. I had the Carnival pizza, star shaped pizza with the points of the crust filled with ricotta. We also shared a Pizza Margarita and Pizza Fresca with arugula and prosciutto.

 Our last meal in Naples was particularly memorable. This is a place we return to often. We began with Fried zucchini flowers, which were crisp and flavorful. Then I had the Octopus alla Luciana, with lemon and olive oil and Ziti alle Genovese, ziti with an onion and meat sauce, a Neapolitan classic.

Michele had Linguine with Moscardini (baby octopus) and tiny tomatoes, followed by a Frittura Misto di Pesce, little fish, calamari and shrimp fried in a crispy crust. With it we drank Pallagrello Bianco.

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Filed under Carnival Lasagna, Ciro a Santa Brigida, Da Attilio, Da Ettore, da Nennella, La Taverna a Santa Chiara, MUU_ Muuzzarella Lounge, Naples, Osteria della Mattonella, Pizza, Pizza Restaurants

St, NY, NY). I first met the owner/pizzaiolo Roberto Caporuscio when he opened Keste on Bleecker Street. Michele and I had just returned from Naples where we ate pizza every day, sometimes twice a day. At Kesté, it was like being back in Naples, the pizza was that good and authentic

At Don Antonio by Starita, Roberto has come up with 20 different toppings to celebrate the regions of Italy. Each topping represents ingredients from that region. Roberto said that he would do ten regions for the spring and summer and the other ten regions for the fall and winter so he could take advantage of the freshest seasonal products. One region would be featured each week and the ones that were the most popular would become part of the regular menu. However there were 11 Pizzas on the list that Roberto gave me.

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Roberto invited me to stop by and try them. The day I was there, the pizza was being made by three of the great pizzaioli, Roberto, his daughter Giorgia, a prize winning pizzaiolo in her own right, and Antonio Starita, Roberto’s mentor and owner of Starita a Materdei in Naples which we visited in February.

I started with Umbria, made with cream black truffle mixed with ricotta cheese, oyster mushrooms, caciotta Umbro cheese, fresh black truffle and prosciutto. I knew there were more pizzas to go but this was so good I ate it all.

Next was Puglia, which was made with fresh basil, stracciatela di bufala, a fresh cheese produced in the province of Foggia , figs, sliced Cerignola olives (olive fritte) topped with grated Tavoliere cheese. I did not finish this one as I had to share it with other guests but it is a great combination of flavors.

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Then La Basilicata made with Canestrato di Moliterno, a hard pecorino cheese made from sheep and goat milk in the commune of Moliterno, mozzarella, grilled Sinese bell peppers sautéed with roasted almonds and raisins. It was a good thing more people showed up so I only was able to eat two slices.

La Campania had ricotta di bufala Campana DOP on the dough, topped with marinated heirloom tomatoes and zucchini flowers. It was finished with grated caciocavallo Sllano, a stretched-curd cheese made from sheep or cows milk produced in the province of Avellino.

La Lombardia was made with stracchino, a cows’ milk cheese, baked on the dough. Then a paste of dried figs, gorgonzola, and raisin was wrapped in slices of bresaola marinated in olive oil and lemon and placed on top with 10 year old Bitto, a DOP cows milk cheese.

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Roberto said I had to try ay least one more. He brought me La Sicilia, the most complicated. The topping was made of calamari, clams, octopus, tomato sauce, Pachino tomatoes, saffron, salt,

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