Neapolitan Pizza Contemporary vs Stg (In-Depth Explanation)

[@vitoiacopelli]

What’s your favorite: stg or contemporary

[@bougault94]

contemporary recipe

[@averelgr]

Test

[@travisf8796]

Contemporary

[@RedRisotto]

#1. Contemporary-style pizza if cooked in a wood-burning oven, or super-hot expensive restaurant oven #2. STG-style - same as #1 but works better in a home oven #5. Bari-style pizza... (same as #1/2)... More work. More skill. #9. St. Louis-style pizza... Amazing when piping fresh. #25. N.Y. style pizza... Like any other pizza. #36. Chicago style pizza... Not pizza.

[@alamandrax]

Contemporary. all the way! It's soft and crunchy! at the same time!

[@dontrapani7778]

I've been making your 70% hydration recipe for a few years now, and it's my favorite. It always gets rave reviews when I have guests for dinner. I used to make the dryer dough for NY Style pizza, but the contemporary 70% is my standard now.

[@legrainproduction2760]

hi, which flour do you use for NY style pizza? i d like to make different pizza than napolitan. by the way i tried the biga process ( 70%)...it's incredible in flavour, but what a mess to work...so sticky

[@ThomasKDichi]

First of all: I LOVE THIS CHANNEL - I've learned so much here... I think, for beginners, the STG method is a little bit easier! The pizza itself is fantastic in BOTH ways! Find out and after many sessions with family and friends you'll know which one fits better to you 😊

[@maddog8148]

S.A.C.A.T.S.T. Soft and crunchy at the same time! Love it Vito!!!

[@xmas4203]

I do STG because it's much easier for me to work with. I have a hard time launching high hydration. But I love 48 hour fermented 65% hydration. I just need more practice. Kudos, Vito! Your techniques have changed my pizza game!

[@stevenothingspecial]

You might try baking in parchment paper to make working high hydration into ovens easier. When I teach classes, new students really thank me for this tip.

[@xmas4203]

@@stevenothingspecial That's a good tip and I have used parchment. I just don't want to use it as a crutch. Not sure why, when it works great. I guess I want to practice and do it like the pros. 😁

[@remihernandez800]

@@stevenothingspecial so you put your pizza on the parchment paper directly in the wood oven ? No issue with the parchment paper burning ?

[@Romafood]

Grande Vito! sia la tradizionale che la contemporanea sono spettacolari, saluti da Roma

[@teddyjoe5843]

We love you vito. You appreciate the pizza. We live in a world where people pay 20 bucks for a chuck e cheese pizza and it's a successful business and hard working pizza places go out of business. People like you make up for those who don't appreciate pizza.

[@oleksijmelashenko3982]

Vito and "Soft and Crunchy" pizza is the best ) Thank's for sharing your experience and promoting your craft openly to the whole world

[@stevenothingspecial]

Nice video. For home chefs, a 3 day cold proof of the dough balls in a sealed container in the refrigerator yields great results.

[@michaelstepanek7926]

I guess I can't say which I'd prefer. Because both of those pizzas look amazing. Thanks for your instructional videos for us pizza lovers. 🍕🍕

[@adolfmendel9757]

Definitely, I prefer the Neapolitan Contemporary style, the crust is more bigger and more softly...Thanks Maestro Vito, yours knowledges about the pizza, make me more greatest...cheers from México...

[@bobmabob6761]

Great video once again! Can you please review the new Ooni Volt electric pizza oven and how it compares to a wood fired or gas pizza oven?

[@simonjans5222]

I like them both ❤❤ I make a bit in between the 2 styles. It's a direct dough leavened with sourdough starter (so technically its contemporary? 🤔) Hydration is always around 62-63% Love these technical videos ❤ Great job Vito 👍👌

[@stephenklemich]

Simon, I am trying to make with Sourdough starter. What is your formula. Starter, flour, water, salt? Thanks in advance

[@simonjans5222]

@Stephen Klemich I start with the water, add the active starter, let it mix a bit. Then add the flour. Let it mix and in the end I add the seasalt. I calculate everything with the pizzapp. Good luck mate.

[@stephenklemich]

@@simonjans5222 Thanks, I'll search for the pizza app. Cheers!

[@Romafood]

Great 👏

[@40Hoosier]

I love the contemporary. At 6500 asl, I have to go with a higher hydration or the dough dries too quickly. On my first try, I impressed my family and neighbors with your techniques. Keep up the great work Vito. 👍

[@anthonyhopkin]

Hi Vito. Just reviewing this vid after a few months - there is so much in the way of fine detail to notice second time round. Thanks for your infectious enthusiasm and sharing of skills. One question I have - who makes this particular oven? Thanks in advance. Greetings to you and yours

[@nolenl1503]

Yummy always creative god give you health and wellness Thanks for the best chef in the world Thanks for all recipes 😘😋❤️❤️👍

[@ericgreeson3674]

The STG looks along my style being easier to work and American I am use to this . But both look great as always ,Thanks Vito !

[@Dreaux2899]

I have a question, should we keep them in fridge for fermentation or in room temperature? It sounds impossible for me to make it wait 8-12 hours in room temperature. Will it not be destroyed by yeast? Thanks for answers in advance

[@jibril4000]

Amazing video Vito! Thank you for educating us

[@englishfoodie_uk]

What flour do you use? 00 or bread flour?

[@Pizza4eversf]

Keep channel open ! This is super info ! We will watch all your videos ! Ciao Vito e grazie 🍕

[@flummi6966]

I wanna thank you for your inspiration, with the right flour and the right kneading techniques and all the rest, i have now some pizza which baked its dough is 3-4 mm thick and has some nearly see through bubbles.Just found the basics ,but its beyond most you can buy round here already.

[@brianhornsby954]

Haven't bought a pizza since i started following you veto cheers mate

[@jiyanayubi3001]

thank you very much for your experience and the time you put in your very nice content! like you always say: pizza is not just a dish or something to full your stomach with while busy...it´s art!❤🍕🙂

[@lulczek]

Hey Pizza Maestro, I just recently started watching your channel and it’s a lot of fun. I am trying to learn and make contemporary style, it’s a bit difficult without a proper pizza oven, but I’m getting there 😊 So, my choice is : contemporary!

[@marcs7847]

AMAZING Video Vito!!! Keep up the GREAT work! Contemporary all day! The Air and Vapor that releases from the puffy crust has a taste that can make you dance...The ART of Pizza is going to a new level... and there are a lot of new young Artist that are testing the limits... on a food that almost everyone can afford to make. Thanks for making Pizza a Passion for so many!

[@marcs7847]

Hello Vito, How can I reply to the email? 😭 Thanks again for everything!

[@daniloscire1188]

Ciao Vito grazie per tuo lavoro, i tuoi video sono fantastici, si vede la tua passione, grande Vito. saluti dalla Germania

[@pavelh2808]

I prefer STG 62%, but the dough must be aged 24 - 72h. This modern pizza reminds me of linguine or dumplings :)

[@elvishodzic3715]

Bought are awesome but STG definitely because you can put more toping on the dough, it's easier to work with it. Suggested on the edge of STG you can left bigger. Tnx Vito you waking our imagination like always!

[@joes2883]

Ciao Vito. Great video’s. What is the recipe for the contemporary pizza for 8 dough balls? Thankyou so much

[@another_bites_the_crust_pizza]

Great video Vito! I love them both but STG is my favorite

[@jeffwillis2224]

disregard my last comment,i wrote it before watching this video and you tell the measurements correctly now, thank you

[@Michea32]

What are those dough containers in the video. I’m looking for some New ones and those look really good

[@stephenklemich]

Maestro Vito always so good to watch. I'm still trying to master contemporary with sourdough starter.

[@pikehk]

Thanks Vito I didn't know they were called that. I think STG for the beginner for sure. Next level with Poolish at 70% is my go to for parties or Family. You are the Best thank you for Teaching me.

[@Rafa_Alkimin]

Thank You for this video Maestro Vito!

[@josephroll4899]

Absolutely the greatest channel.

[@patriciahannifan3381]

13:04 Hi Vito, I love your videos, but this one has me a bit confused. I’ve been using your recipe from “How to Make Next Level Pizza Dough, double fermented” video. I only have a home oven. Is this the Contemporary or the STG? I can’t seem to find a link to the recipe for the Contemporary dough. Thank you

[@kickwhite5397]

Vito, the first part of the video was the recipe for the stg (Neapolitan) pizza. What is your recipe for the contemporary, higher-hydration, pizza? Thank you!

[@SuperGoSun]

They are both nice. At the moment I prefer the contemporanea. Grazie di cuore. ❤

[@AfterCovidthefoodchannnel]

Pufff looks amazing! 🦇

[@margueriteharty7705]

Contemporary for sure got to love that soft and crunchy🍕🍕

[@SamirTE]

Vito can you please tell me your opinion which one is more practical for business??

[@rancedelong]

Thumbs-up is not enough for such a great video. Love it!

[@stephengreen8058]

Interesting video as always. For these comparisons it would be good to cover also if there is any taste differences and what they are.

[@peppeeroxy3782]

Grande Vito💪🏻un abbraccio dalla Sicilia

[@dwaynewladyka577]

Both pizzas look great. Cheers, Vito! 👍👍✌️🍕

[@rozsagabor4616]

I'm a bit confused because when it comes to pizza, I 100% trust Vito. But 2 grams of dry yeast seemed a bit much for 510 grams of flour so I googled the original AVPN regulated neopolitan pizza recipe and it said to use ONLY 1 gram for 1.6-1.8 kg of flour. (which seems a little bit less then ideal but I guess that's the official).

[@flummi6966]

i take up to 20 grams of wet yeast,solve it in water for 20-30 mins with stirring , but then the dough (500 grams or like 2 plates) only gets apprx 4 hrs to develop.Its not perfect but when my fridge is already full. It works out okay,if you knead it again after 30 mins and an hour.Then youll have that flat texture on the dough in 4hrs.Maybe its still too much yeast,need to test.

[@flummi6966]

@Mario Miceli ill try less next time,it said on the package of the yeast that its for 0,5 to 1 kg flour.Maybe thats for bread.

[@jojofrede]

@Vito Iacopelli: Please make a Video with different oven temperatures in your zio ciro 80 with the impact of baking time and the influent of the pizza

[@Dustendee]

Contemporary for the win!! Great video Vito!!

[@StevXtreme]

Great stuff, come sempre! I would actually use the contemporary dough and make a shape more comparable to the STG (with slightly less crust).

[@dustincocking5141]

Great comparison Vito! I'll have to try STG, but contemporary is definitely my favourite.

[@teddyjoe5843]

We the one you enjoy the most. Also vito thank you for not cursing God and making content that forces me to turn away from you many KZbinrs do this. You're success is from your love of serving others you do so by serving you're very best pizza I can only imagine the rewards you put up in heaven by doing these works. Making sure each customer gets the best pizza.

[@bmeclipse]

I’ve been making pizza the Vito way for three years and it has never failed. Like my kids say “best pizza ever!”

[@diskopartizan0850]

Really interesting video, thank you

[@Blazingstar75]

Really nice video Vito, contemporary all the way.

[@danibelvedere4210]

The new stile of pizza are perfect for me.

[@kevinsykes7395]

Contemporary for me, but the best part is watching Vito making it look so easy.

[@usa-philippinesfamilylivin1816]

The 2 pizzas both great for me, thanks Maestro Vito ! watching from USA 🇺🇸

[@heinzkohut572]

Crunch, crunch… Vito, I love you! That‘s all, I want to say! 👍 Contemporary Pizza in my home built stone oven. I would die for it!

[@garodemirjian6009]

Thank you for explaining the difference between the two pizzas. As for me, I would go for the contemporary.

[@callmehank88]

What hydration did you do the contemporary dough Vito?

[@nevergiveup-db6fp]

What kind of cheese do you use?

[@111Costello]

Hi Vito, can you make a Video about your favourite Pizza pls. ( for 3 Pizza‘s) And important, which flour you use. Thanks a lot👍😉

[@usera1000]

Vito, please tell us bake temperatures to hidratation. Thank you❤❤❤❤9

[@ricfnts]

Thanks Vito, now I understand how to properly differentiate your preferred style from other restaurants like L'antica Pizzeria da Michele. Poom!

[@Camerounisme]

Hello Maestro, i prefere thé contemporaine Pizza for the taste of long fermentation, but i also like the STG for the look🤷🏻‍♂️ thanks for sharing your passion and your love for pizzas Always Soft and Crounchy in the same time 😋

[@lisarct1012]

Both the hydration and the stretch are different. I've already found that I prefer the 70% hydration in spite of the lower hydration being easier to work with. What will the result be if I stretch a 70% pie like the STG pie was stretched? Perhaps I will find out this weekend.

[@BS-yk7hi]

Thank you so much Vito 👏👏👍

[@paulchilvers5032]

Love your work Vito

[@anitafoldvarszki3631]

Bravo, bravo!!! :DDD ♡

[@johnslims224]

Vito your channel has a been an amazing source of knowledge for my pizza-making-game but unfortunately also raised the bar extremely high for any pizza dining experience...too many low hydration/low passion pizzerias out there.for the love of the pizza ❤

[@CoolJay77]

What is the percent hydration and proofing time that you have used on the contemporary? It looks awesome. The hollow crust is impresive.

[@xmas4203]

From his other videos, he starts with a poolish the day before then makes the dough with the day old poolish and uses the dough the same day. So theoretically, the dough is 24 hour because of the poolish.

[@JonCausithONS]

Generally, the hydration of his pizzas are 70% due to the softer doughs and the water evaporating inside the dough to allow the crust to puff up during the cooking process.

[@CoolJay77]

@@JonCausithONS This contemporary pizza sems to be in the range of 70% considering how soft it looks on the video. He must have edited out the recipe of the contemporary version, but left the one for the traditional version on the video.

[@marinos_gr]

Thank you Vito for another great video! You didn't gave us the recipe for the contemporary dough! :)

[@garthdryland]

Here you go kzbin.info/www/bejne/bqOphXqKr5aHo5o

[@jonathancost4927]

Exactly, he didn’t!

[@garthdryland]

@@jonathancost4927 Vito's given it out numerous times before throughout his videos, including within his master class pizza course.

[@jonathancost4927]

@@garthdryland ok I'll have a look, thanks Garth.

[@garthdryland]

@@jonathancost4927 it's in the video I linked in these comnents and it's awesome

[@musicosebas]

Contemporanea is better for me 😍 thanks for your lessons, you're an inspiration for many people!! Greetings from Chile!!! 🙌

[@joselopez-ru2zi]

Let's go contemporary 🔥🔥

[@bryanpritchett]

STG! Brings back a flood of good memories for me.

[@jingizkhan]

much much love from europe vito:)🥰

[@billnyethesciencedenier1516]

Great video!

[@roccosdough]

Contemporanea :) Bravo Maestro !

[@Dominicko-up1nl]

Both of them are great

[@lancegaming1697]

How are you Vito? Been a fan since 400k, hope you are doing good 😊

[@philcoia1194]

Newbie here...I'm going to try STG, but upping the hydration to 70%...wish me luck.

[@mikedomfer]

I'm with the contemporary, I remember trying some italian pizza on Spain like 20yrs ago and It looked like the stg

[@recordman555]

Vito, you are the maestro!

[@chrisgunn325]

Lol literally my favorite part of every video is hearing you say "soft and crunchy. " Lol

[@deliveroobandit]

Stg but with higher hidratation and longer fermentation. More like in between?

[@thomasvernier8506]

Vito, which dough is better for pizza barese ?

[@aspjake123]

Contemporary all the way for me. Just became a member Vito! Thanks for you sharing your knowledge. While being simple there is very much to learn how to make a great Pizza.

[@NopeyMcNopeington]

Do you know the video with the contemporary recipe?

[@thomascee]

Very fundamental question that I seem to have missed, what does STG stand for?

[@spintrap]

I'll be there as always !

[@thomasvernier8506]

Thank you!

[@danmeyers6932]

Where can I find dough boxes like in this video? The amazon link is a different box.

[@prostoZpieca4you]

You are the best!!!!🍕

[@PiratDim]

Contemporary, because the happiness of waiting for the best taste

[@closetpicker]

Vito, here's a new video idea(maybe an entire series). My wife asked me what type of pizza they make in Northern Italy? Maybe you can do a series, showing us the pizzas of the world(and how they are made..!!)?

[@nomobties]

He already touched on Roman, Chicago, New York and Detroit style pizzas, done his way of course. He has never done Sicilian. I don’t know why. Ive been asking for years.

[@arshiyashariff6921]

Plz teach us double cheese brust pizza ..nd how to make pizza red sause in home sir plz

[@oscartjaa]

Can you make a video where you test making a pizza with 85% or even 90% hydration? I once talked with a pizza maker and he said that it was possible to make 90% hydration pizzas! Would love to see you experiment with the next level hydration levels!!

[@rosamenchen9084]

I have made both, however my personal favorite is the contemporary

[@lucasschild7758]

Contemporary crust looks delicious