It might be a practice pizza, but it still looks good enough to eat!!
A practice pizza!? I’ve never heard of such a thing until this afternoon when I was at A Mano in Ridgewood. Roberto Caporuscio, master pizzaiolo, instructor and owner of NYC’s Keste’ Pizza & Vino makes his pizzaioli-in-training practice making pizze with pasta instead of cheese. It’s cheaper than cheese, but interestingly has the same feel and weight. This is info you only learn from a master pizzaiolo like Roberto! Enjoy!
Living to eat,
Tony Mangia
