I always enjoy going to Keste Wall St. when Roberto Caporuscio is there. Not only because the pizza will be fantastic but I also enjoy speaking to Roberto about pizza. Roberto said that after trying many different flours for his pizza dough he has settles on a combination of two: 50% each Caputo “00” and Caputo “Nuvola “0”.
We have had many discussions about the flour that he has been using over the last year and I really like this combination. Because he knows I will tell him what I think, he often will try new toppings to see if I like them–most of the time they work.
Roberto started us off with his fried buratta. The creamy cheese was rolled in a breadcrumb crust and deep fried.
It was fantastic, a contrast of creamy cheese and the crunchy fried crust.
Roberto made his now-famous focaccia written up in the New York Times. The focaccia alla formaggio Recco style. Recco is a town in Liguria famed for this type of pie.
The first pizza was with pecorino and bresaola, air dried beef.
Then the classic Margherita made bufala mozzarella, tomatoes and basil.
After that was the chestnut aged cheese topped with pistachios and Gran Biscotto ham from Rovagnanti. Michele loved the combination of the cheese, nuts and ham.
Mast’Nicola made with grana, lardo, basil and extra virgin olive oil.
Last a dessert pizza with Nutella filling and dabs of strawberry puree on top.