☰ menu   

Don Antonio by Starita’s Quattro Formaggi Pizza

Don Antonio by Starita's Quattro Formaggi Pizza
Yields 4
Cheese is the star here, so be sure to spread it evenly over the crust. You’ll need a pizza peel and stone to make these cheesy, savory pies.
  1. 3 ounces Stracchino di Crescenza, room temperature (try BelGioioso Crescenza-Stracchino)
  2. 3 ounces grated aged pecorino (aged Pecorino Toscano or Pecorino Romano)
  3. 3 ounces grated Parmigiano Reggiano
  4. 3 ounces grated Ragusano (or aged provolone)
  5. 8 ounces buffalo mozzarella
  6. 4 12-ounce balls pizza dough, room temperature
  7. Semolina flour, for dusting
  8. 16 basil leaves
  1. Set oven broiler to high. Place pizza stone on center rack and heat 30 minutes. Dust a pizza peel with semolina flour.
  2. Add first 4 cheeses to the bowl of a food processer and process until mixture develops a creamy consistency. Thinly slice the buffalo mozzarella and set aside.
  3. Dust 1 ball of dough with semolina. Using your fingertips, press dough into a 10-inch circle about ¼-inch-thick, leaving a 1-inch border (crust) around the edge. Stretch the dough: Hold it up in front of you with your fingertips and turn in a circular motion, pinching the thicker outer edge while turning the dough, until it stretches to about ⅛-inch-thick in the center (gravity does most of the work). Transfer to prepared pizza peel.
  4. Top dough round with ¼ of the cheese mixture (about 6 or 7 dollops), ¼ of the mozzarella slices (about 7 slices), and 4 basil leaves.
  5. Slide pizza onto heated stone. Broil until cheese melts and crust is puffed and charred in spots, about 3 to 4 minutes. Using the pizza peel, transfer pizza to a plate. Repeat with remaining dough rounds.
culture: the word on cheese https://culturecheesemag.com/

Don Antonio by Starita

Located at 309 West 50th Street in New York City, Don Antonio by Starita is where pizza fans can indulge in an expansive assortment of more than 60 traditional and creative, wood-fired Neapolitan pies, crafted from the finest ingredients, including homemade mozzarella.

Photographer Michael Harlan Turkell

Michael Harlan Turkell, a once aspiring chef, now photographer, captures the inner workings of kitchens. As former photo editor of Edible Brooklyn and Edible Manhattan, his recurring BACK OF THE HOUSE series appeared in the magazines from 2006 – 2011. Michael’s been nominated for a James Beard Foundation Award in Visual Storytelling, included in 25 Under 25: Up-and-Coming American Photographers V2, (PowerHouse Books), received a Photo District News Photo Annual Award, and has had his photos printed in an array of publications, and cookbooks. Learn more about Michael at http://harlanturk.com/