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