Gallery: Top This: Il Greco (à la Tufino Pizzeria Napoletana)

Money Shot
Money Shot
Topped with creamy and buttery Fontina, milky fior di latte, salty kalamata olives, and dried oregano, the "Il Greco" is a perfect synthesis of the flavors of Italy and Greece. It's an ode to the Greek history of Astoria, where Tufino is located.
Doughboy
Doughboy
Stephen uses a sourdough starter to leaven his Neapolitan-style dough. Here, he stretches the dough into a 10 inch round.
Get Toppin'
Get Toppin'
First step to Greek topping goodness: evenly arrange the pieces of fior di latte and shredded fontina over the dough. Next, sprinkle a handful of Kalamata olives over the cheese.
The Herb
The Herb
Next, sprinkle a pinch of dried oregano over the pizza. Use Greek oregano if you can find it, which has a lovely floral fragrance.
Olive Oil
Olive Oil
After a good drizzle of high quality, extra virgin olive oil, it's time for the oven!
Di Maria
Di Maria

Stephen has a custom made Stefano Ferrara oven, imported from Naples. Stephen's oven is extra special because it has the words "Di Maria" written on the dome. (Maria is Stephen's wife).

It gets to 950 °F, which is the sweet spot for cooking Tufino pies.

Into the Fire
Into the Fire

The Il Greco cooks for 2 to 2.5 minutes in the 950 °F oven.

We suggest you cook your pie at the highest temperature your oven can reach. If you're using a pizza stone, you'll want it to be in the oven during the pre-heat. Cook the pizza until the crust is crisp and the cheese has melted.

Main Squeeze
Main Squeeze
Stephen finishes the pizza with a modest squeeze of lemon juice to brighten up the pie and round out its flavors.
Mamma Mia!
Mamma Mia!
...and share it with someone special.