From: Roberto Caporuscio, Don Antonio by Starita, NYC and Atlanta. Yield: 4 pizzas. 4 9-oz. Neapolitan dough balls (recipe follows) ½ cup extra virgin olive oil, plus more to taste 1½ cups shelled pistachios, lightly toasted ½ cup Parmesan, grated 10½ oz. fresh Italian sausage, casings removed ¼ cup red wine 1 lb. fresh mozzarella, cut into ½” strips 1 oz. grated Pecorino Romano 16-20 fresh basil leaves Pizza Dough: 2.2 lb. ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.