Diego Vitagliano’s contemporary Neapolitan pizza

He is the Maradona of pizza with his “10” pizzeria in Pozzuoli, the avant-garde of contemporary Neapolitan pizza: pronounced “cornicione”- aka the edge – and high digestibility, topped with local products. These are the characteristics that Diego Vitagliano requires, along with the perfect baking of Neapolis,the oven that guarantees the ideal heat for this specific type of pizza, with puffy and airy crust and the right internal hydration.
Winner of many awards – including “3 Spicchi” award by Gambero Rosso – Vitagliano has also been nominated pizzaiolo of the year by 50 Top Pizza Italia in 2021 and participated in the development of Moretti Forni’s open-mouth electric oven, used for his “Patasiccia” pizza made of patate and salsiccia – potatoes and sausage.

Let’s see all the steps:

Contemporary Neapolitan pizza recipe

INGREDIENTS

Preferment:

3,000 g W280 flour
10 g compressed yeast
1.5 l water

Dough:

7,700 g flour
4,500 g preferment
200 g salt
80 g extra virgin olive oil
10 g compressed yeast
6 l water
Heat: Neapolis, Dual-Power mode 510° C, 9 top / 2 deck – baking time 1 minute

 

Topping:

Campi Flegrei dried pork sausage
Baked potatoes
Provola of Agerola cheese
Neapolitan basil (Ocimum basilicum)
Extra virgin olive oil
Grana Padano cheese

METHOD

Preferment

Prepare the preferment mixing 3,000 g of W280 flour, 10 g of compressed yeast and 1.5 l of water.
Stir all the ingredients and leave to ferment for 24 hours at 16°C.
The following day, add 30% of the preferment in the dough, total weight must be 10 kg.

Dough

1. Pour the water.
2. Break up the preferment then add the yeast.
3. Add all the flour.
4. Knead at speed 1 for 14 minutes, add the salt in the last 4 minutes and then continue for another 2 minutes at speed 2. Kneading time of 16 minutes.
5. Lift the dough and make the “staglio”- pieces of dough are broken off and shaped into small balls, called “panetti”. When the dough balls “panetti” have been formed put in the refrigerator at 4° C for 10 h.
6. Three hours before service, take the dough out of the fridge and let it reach 20°C.

Top the pizza with the given ingredients and bake in Neapolis at 510 ° C, 9 top / 2 deck for 1 minute.