Located high above midtown on the top floor of Macy's department store, Stella 34 serves Neapolitan pizza that's worth talking about. Executive Chef Jarett Appell has earned the two Wood Stone gas-assist pizza ovens at his disposal—schooled in pizza making in Italy, he went on to work at Union Square Cafe, Craft, and Donatella before tackling his current gig at Stella.
It's in those 900-1000 degree ovens that he bakes the Cavolfiori: a white pie with a base of creamy cauliflower purée, strewn with thinly sliced Meyer lemon and roasted cauliflower florets, and finished with golden breadcrumbs for texture. Although your kitchen may not have the same stunning view of the Empire State Building as the Stella 34 dining room, you can still recreate the restaurant's Cavolfiori pie at home.
What You'll Need (for one pizza)
- 1 dough portion (Watch this video to learn how to make Neapolitan-style dough)
- 2 heads cauliflower
- Heavy cream
- 1 Meyer lemon
- 1 loaf stale bread, crust removed (Chef Appell gets his bread from Italian bakery Il Fornaretto in Bensonhurst)
- Olive oil
- Kosher salt
- Black pepper