Roberto Capruscio learned to make pizza from the masters in Naples.

Naples, Italy is the birthplace of pizza. He studied and perfected his craft through years of hard work. He has been rewarded and honored by his ultra successful pizzeria Kest, located at at 271 Bleeker Street, in New York City.

The Keste website describes Robert’s journey:

“Roberto Caporuscio was born and raised on a dairy farm in Pontinia, about an hour’s drive from Napoli where he first developed his culinary skills producing and selling cheese.

It was, however, in Napoli, the birthplace of pizza, that Roberto went to study the art and craft of this culinary delight with the most talented masters of the Neapolitan pizza makers. After training with the best, he opened two successful pizzerias in Pittsburgh, followed by A Mano in Ridgewood, NJ . Each endeavor brought critical acclaim from the culinary industry, as well as the rave reviews and articles in books and magazines.

Two years ago, Chef Roberto became President of APN (Associazione Pizzaiuoli Napoletani) and consultant to a variety of restaurants in Chicago, Denver, St Louis, and Madison – bringing his knowledge, experience and influence to a wider audience.”

i was fortunate to be able to interview Robert recently at the Pizza Expo in Las Vegas. He discusses what it takes to be a legendary pizzaiolo. He talks about his experiences and his training. He also tells why he feels Keste has become so successful.

You can visit:
Keste
271 Bleeker Street
New York

Keste website

Here is something I have in common with Roberto.

We were both featured in Ed Levine’s Book,

Pizza: A Slice of Heaven: The Ultimate Pizza Guide and Companion

Now that is amazing!
Albert Grande
The Pizza Promoter

My friend Tony Gemignani is a pizza master. He is an 8 time World Pizza Champion. He is an author, business man, Legend of Pizza, and all around good guy.

Without a doubt he knows how to toss pizza dough. more importantly, he is able to teach how to toss pizza. He has the ability to break down this seemingly complex task into small learning chunks.

the follwoing video illustrates for you how to hand toss pizza. Watch the video several times until you feel comfortable with the technique. Then go make some dough and learn how to toss your own pizza.

One of the best feautres is that Tony explains the art for both right handed and left handed pizza tossers.

Here is his greatest tips on tossing pizza:

Thanks, very much Tony.
You are the pizza master.

I want to encourage you to pick up Tony’s new book called “Tony and the Pizza Champions”.

You can get a copy right here:

pizza on earth,
albert grande
Learn to How to Start Your Pizza Business, Here.