Gallery: Scenes from a Pizzeria: Antonio Starita's One-Night-Only 'Secret Show' at Kesté

Antonio Starita
Antonio Starita

In the U.S. to attend last week's International Pizza Expo in Las Vegas, Antonio Starita (of Pizzeria Starita in Naples, Italy) stopped by Kesté Pizza & Vino for a one-night-only appearance.

The Kesté Crew and Compatriots
The Kesté Crew and Compatriots

From left, Eduardo Duran (Kesté pizzaiolo), Rosario Procino (Kesté partner and host), Roberto Caporuscio (Kesté partner and head pizzaiolo), Giorgia Caporuscio (Roberto's daughter), Vincenzo Cacace, (Pizzeria Starita pizzaiolo), Antonio Starita (fourth-generation pizzaiolo and owner of Pizzeria Starita), Sergio Miccu' (president of the Associazione Pizzaiuoli Napoletani).

Vincenzo Cacace
Vincenzo Cacace

Vincenzo Cacace (right) making pizza with Antonio Starita (left).

Partners in Pizza
Partners in Pizza

Roberto Caporuscio and Rosario Procino, co-owners of Kesté Pizza & Vino.

We Know That Guy
We Know That Guy

Kesté's Rosario Procino with Gianluca Rottura, pizza lover, wine store owner (In Vino Veritas), and Slice'r (screen name: nextgospel).

Like Father, Like Daughter
Like Father, Like Daughter

Roberto's daughter Giorgia Caporuscio works alongside Starita's Vincenzo Cacace.

Veterans
Veterans

Antonio Starita (left) and Vincenzo Cacace have been making pizza together for more than 40 years.

A Brief Respite
A Brief Respite

The aluminum pizza peel here is fairly interesting. You can see it has a gridwork of perforations, which reduce friction and keep it light. The plastic handle you see in the left of the frame slides along the shaft so you don't have to touch the potentially hot aluminum.

Starita at Work
Starita at Work

The molding of a masterpiece.

Hot Hot Heat
Hot Hot Heat

As is de rigueur with wood-oven pizzerias these days, the one at Kesté was built by folks who flew in from Naples. It runs at a temperature of around 950°F.

Hot Hot Pizza
Hot Hot Pizza

Seconds after emerging from the oven, this Margherita is steaming.

Final Adjustments
Final Adjustments

The pie-builder gives the edges of the pizza a final few tugs on the peel before sending it on its way into the oven.

Pizza Limone
Pizza Limone

One of the more unique offerings of the evening was a pizza with smoked mozzarella and lemon.

Transfer
Transfer

Eduardo Duran carefully moves the assembled pizza from the make table to the oven.

In It Goes
In It Goes

Eduardo Duran carefully places the pizza into the oven.

Hard Work
Hard Work

Making and baking pizza is more physically demanding and tiring than you'd think. Eduardo Duran takes a breather between pies.

Mangia
Mangia

A burrata pie with basil and tomatoes.

Getting Hungry Yet?
Getting Hungry Yet?

The Regina Margherita, made with tomatoes, buffalo mozzarella, grape tomatoes, basil, and extra virgin olive oil.

Namesake
Namesake

"The Kesté" is topped with tomato, prosciutto di Parma, arugola, gran cru, and extra virgin olive oil.