my last visit to new york also included a visit to donatella's pizza . my son and i went at lunch, as they were just opening we sat down and ordered a meat ball sandwich to split while the oven was getting to proper temperature. they were baked in a puffed pizza dough , the meat balls were made out of veal topped with sauce, smoked buffalo mozzarella,arugula, pecorino, and chili oil. it was a delicious sandwich, a lot of strong flavors that we both really enjoyed.
the oven was hot so we ordered a margherita , it was made with buffalo mozzarella, pecorino, basil, and san marzano tomatoes. it was a good pizza the base was very tender and seemed to be made with less dough than i am use to. the corniccione didn't have the puff of motorino or keste, it seemed like a different method was taught to the pizzaiolo by enzo . [this method in on the wood stone oven site]. it is a lower hydration dough, that may be the difference in texture and amount of rise. the pizzaiolo spent three months in italy learning, he stated that he cooks the pizzas 15 second longer than he was taught to meet the american customers tastes.
the pizza in my opinion needed more basil only one little leaf was on the pie, and it had to much grated cheese which hid the buffalo mozz .a margherita needs one or the other since the tomato sauce is so plain, i prefer more basil. the restaurant is beautiful and they have a full menu that looks really good i will return to try some pasta with my margherita as an appetizer. after we finished and decided to walk off lunch we found co. which is only a block away , next trip i will try that. enclosed are some pics i included my half of the sandwich minus a nibble.