Gallery: Donatella's: Neapolitan Pizza That May Please the Purist and Everyone Else

20101007-Donatella.jpg
20101007-Donatella.jpg
Lady Donatella Herself
Lady Donatella Herself
The Making Of
The Making Of

Goodness gracious great balls of dough.

The Making Of
The Making Of

A friend in knead...

The Making Of
The Making Of

The dough is stretched into shape. Just as famed Neapolitan pizza-maker Enzo Coccia taught the pizzaioli at Donatella's. (See video of Coccia stretching dough here.)

The Making Of
The Making Of

Tossing the dough.

The Making Of
The Making Of

A light application of sauce. Made with San Marzano tomatoes, of course.

The Making Of
The Making Of

A dusting of Parmigiano-Reggiano.

The Making Of
The Making Of

Buffalo mozzarella, basil, and a pour of olive oil.

The Making Of
The Making Of

The assembled pie is gently pulled onto the peel, where it will get a final, gentle adjustment stretch.

The Making Of
The Making Of

And it's thrust into a fire-breathing oven that is anything but gentle.

The Making Of
The Making Of

Mere moments later a pie emerges, bubbling and steaming, which is drawn (from the oven) and quartered.

The Making Of
The Making Of

The crust, which exhibits a gentle amount of charring, is so thin you can see light coming through it.