In this episode of The Pieman's Craft, we visit Roberto Caporuscio of Kesté Pizzeria & Vino in New York City as he makes a batch of dough for the restaurant's celebrated Neapolitan pizza. Caporuscio takes us from flour-water-salt to dough* to finished pizza.
In the video, you'll see three trays of dough. The orbs of dough you'll see in the right-hand tray are newly balled, at the 24-hour mark; those in the middle tray have risen for 4 hours after balling (28 hours after mixing); and those in the left-hand tray are approaching the 40-hour mark and, says Caporuscio, need to be used soon or they'll be unworkable.
Enjoy the video, which was shot and edited by Serious Eats video intern extraordinaire Jessica Leibowitz.
* An overnight room-temperature rise, for those of you who ask.