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Keste Pizzeria in New York

Incredible pizza in New York

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Authentic Neapolitan Pizza on Bleeker Street in New York

  • Jun 2, 2011

Roberto Caporuscio knows pizza.

After studying with the masters in Naples, and doing a tour of duty at other pizzerias, he has created his own version of pizza perfection right in New York City.

Keste pizzeria has gotten rave reviews as being on of the best pizzerias in not only New York, but internationally.

Here's what my friend Eugene had to say;

"What a beautiful looking pie, with olive oil glistening on the Buffala mozzeralla, the abundance of cherry tomatoes and fresh basil evenly spread across the crust. We dove into the pizza which is cut into 4 large slices if a small pie.

This is THE Pizza I remembered from my trip to Naples, Italy only 10 years ago! The crust is light and fluffy/bubbly, soft and foldable like a wrap/lavash style bread would be around the great ingredients.

It was topped with deliciously fresh, buttery, Bufalla Mozzerella that kept me wanting another bite. It was so good I wanted to lick my plate before the waiter carried it off!"

I had the opportunity to interview Robert Caporuscio at the Pizza Expo in Las Vegas. He is very revealing. He  explains how he learned how to make pizza and what makes Keste's so special.

You can visit Keste's while in New York at;
Keste's Pizzeria
271 Bleeker Street
New York.
Visit Keste's on-line at:
Authentic Neapolitan Pizza on Bleeker Street in New York The Line at Keste

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June 02, 2011
Ugh, the way you describe the crust has me craving pizza! And the fact that it's topped with buffalo mozzarella = heaven! Will have to check them out the next time I'm in NY.
June 02, 2011
Roberto, was a farmer and learned to make Buffalo Mozzarella many years ago. He carries on that tradition at Keste. When you are in the New York, you need to go there. pizza on earth, albert
June 02, 2011
Oh wow, a pizzeria that makes their own mozzarella! Will definitely have to try. Pizza to you, too :)
About the reviewer
Albert Grande ()
Ranked #123
I'm a Pizza Promoter and Internet Marketer. I have a number of websites and blogs including   Pizza Therapy, Pasta Therapy, Legends of Pizzaand Albert Grande's Personal blog   … more
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Neapolitan Pizza from Wikipedia:  Neapolitan pizza (pizza napoletana): Authentic Neapolitan pizzas are typically made with tomatoes and Mozzarella cheese. They can be made with ingredients like San Marzano tomatoes, which grow on the volcanic plains to the south of Mount Vesuvius, and mozzarella di bufala Campana, made with the milk from water buffalo raised in the marshlands of Campania and Lazio in a semi-wild state (this mozzarella is protected with its own European protected designation of origin).[6] According to the rules proposed by the Associazione Vera Pizza Napoletana, the genuine Neapolitan pizza dough consists of wheat flour (type 0 or 00, or a mixture of both), natural Neapolitan yeast or brewer's yeast, salt and water. For proper results, strong flour with high protein content (as used for bread-making rather than cakes) must be used. The dough must be kneaded by hand or with a low-speed mixer. After the rising process, the dough must be formed by hand without the help of a rolling pin or other machine, and may be no more than 3 mm (⅛ in) thick. The pizza must be baked for 60–90 seconds in a 485 °C (905 °F) stone oven with an oak-wood fire.[7] When cooked, it should be crispy, tender and fragrant.
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