You might have heard about the $4,000 pizza-making class offered by Keste Pizza e Vino‘s master pizzaiolo, Roberto Caporuscio, but few of us would really consider taking it. The 10-day pizza-making intensive is a one-on-one hands-on tutorial for those who wish to learn how to make authentic Neapolitan-style pies, of the ilk approved by the Associazione della Vera Pizza Napoletana. (So far, Keste is the only New York pizzeria certified by the Neapolitan pizza association.)
Would-be pizzaiolos from Denver, St. Louis, and Chicago have doled out the big bucks to take Caporuscio’s class. Last night, for one-hundredth of the price, a couple dozen pizza lovers took a scaled-down version of the class at the back of the narrow sliver of a restaurant that is Keste. Time Out‘s Dining & Libations Society hosted the class, which included goodie bags filled with everything needed to make Neapolitan pizza at home: Caputo pizza flour, canned plum tomatoes, and the recipe learned in class.
Caporuscio says he intends to offer more classes for home cooks at Keste, beginning, he hopes, this fall. Attendees at last night’s class were a curious bunch, who asked a lot of questions, including how to grill a pizza and what sort of yeast to use. One issue brought up was that of tossing. Caporuscio laughed at the idea of throwing his dough into the air.
“In Naples, we say, ‘Don’t play with your food,'” he said. “We just stretch it.”
This article from the Village Voice Archive was posted on July 21, 2009