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.