This is Roberto Caporuscio’s recipe for Neapolitan pizza dough. I worked side by side with Roberto, learning the finer points of making these pizzas and this dough. Though I tried to duplicate this dough using several different unbleached all-purpose American flours with 11.5 percent protein, they simply did not produce the same dough. They produced… Read More

In 1889, Regina Margherita, queen of Italy, was offered a pizza containing the colors of the Italian flag. Pizza maker Raffaele Esposito topped the pizza with tomatoes, mozzarella, and basil leaves. Faithful to the pie prepared for Queen Margherita, Roberto Caporuscio prepares this namesake pizza at his restaurant in Pittsburgh with crushed San Marzano tomatoes,… Read More

In the Italian tradition, sausage and peppers were standard fare for an easy weeknight meal. So it makes sense for a pizza to be colorfully topped with chunks of sausage and a medley of sweet peppers. Not wanting the peppers to taste raw, we chose to quickly sauté them with a hint of garlic, oregano,… Read More

Grilled Pizza with Fig Jam, Prosciutto, Blue Cheese, and Arugula Inspired by a main-course salad that combined grilled figs with slivers of prosciutto and blue cheese on a bed of arugula, I came up with this great combination for a grilled pizza. I substituted fig jam for the grilled figs so there would be a… Read More