New York Pizza - Inside Kesté Pizza & Vino - Neapolitan Pizza and Fresh Mozzarella Making
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- Опубликовано: 28 сен 2024
- NYC pizza legend Roberto Caporusico gave us a look inside his pizzeria Kesté. He took us through making fresh mozzarella, balling dough and we got to me a real Neapolitan style pizza right in his kitchen. Kesté also has a pizza school that will teach you how to make pizza like they do in Italy.
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Cool video! I loved seeing the process of making pizza. And they had a machine that makes mozzarella!
The mozzarella machine was a real treat. I've been in a lot of pizzerias but I've never seen a place make its own mozzarella like this. Thank you for the kind comments.
@@FoodTravelFantastic You’re very welcome! Seeing the mozzarella machine was a first for me too.
couple months back I had a serious addiction and would go there at least once a week! Their FRIED pizza is unreal!!!!!
This was my first time at the place in the financial district. I had been several times to the old location on Bleeker St. It still has that same magic. It was a delicious pizza.
Be good if you could make pizza like that in Australia. Geographically we are in the wrong place and they never rise here. Done hundreds of them. No good.
Great vid that thanks for sharing
I think you can do it. You can get the lift and the leopard spotting. The lift come from the heat of the oven floor and your dough hydration. The spotting comes from a multiple day fermentation and a flame in the oven.
www.varasanos.com/PizzaRecipe.htm
This is a great read for any pizza maker. If you want to start making pizza at home you usually find Jeff varasano's recipe eventually. I found him years ago and it led me to so many new ideas.
@@FoodTravelFantastic my dough is between 48 and up to 72 hours old and kept in the fridge. My oven is around 400 degrees Celsius using a infra red thermometer. Working the dough from centre and not touching the edges should atleast do something and rise , even a little bit. Gone to a rolling pin now , made no difference for me at all without using a pin. The yeast is good so the dough is fine