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 😊

[@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 ?

[@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.

[@maddog8148]

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

[@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.

[@Romafood]

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

[@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. 👍

[@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?

[@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

[@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

[@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 !

[@jibril4000]

Amazing video Vito! Thank you for educating us

[@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. 🍕🍕

[@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

[@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.

[@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...

[@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

[@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.

[@margueriteharty7705]

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

[@brianhornsby954]

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

[@pavelh2808]

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

[@SuperGoSun]

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

[@SamirTE]

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

[@Pizza4eversf]

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

[@garodemirjian6009]

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

[@josephroll4899]

Absolutely the greatest channel.

[@nolenl1503]

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

[@Michea32]

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

[@englishfoodie_uk]

What flour do you use? 00 or bread flour?

[@Rafa_Alkimin]

Thank You for this video Maestro Vito!

[@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 👏

[@mikedomfer]

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

[@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

[@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!

[@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.

[@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!

[@daniloscire1188]

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

[@philcoia1194]

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

[@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).

[@usera1000]

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

[@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.

[@AfterCovidthefoodchannnel]

Pufff looks amazing! 🦇

[@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!

[@stephenklemich]

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

[@paulchilvers5032]

Love your work Vito

[@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👍😉

[@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!❤🍕🙂

[@danibelvedere4210]

The new stile of pizza are perfect for me.

[@diskopartizan0850]

Really interesting video, thank you

[@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 😋

[@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.

[@dustincocking5141]

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

[@rosamenchen9084]

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

[@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.

[@thomascee]

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

[@peppeeroxy3782]

Grande Vito💪🏻un abbraccio dalla Sicilia

[@Dustendee]

Contemporary for the win!! Great video Vito!!

[@Blazingstar75]

Really nice video Vito, contemporary all the way.

[@michaell.9027]

so "NEXT LEVEL PIZZA DOUGH "you showed is Contemporary style I guess. I used this recipe many times, and my guests were very pleased. Do you have some "advanced" STG video? I have a home oven with a pizza stone.

[@dwaynewladyka577]

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

[@kevinsykes7395]

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

[@bmeclipse]

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

[@ricfnts]

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

[@rancedelong]

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

[@Dominicko-up1nl]

Both of them are great

[@thomasvernier8506]

Vito, which dough is better for pizza barese ?

[@callmehank88]

What hydration did you do the contemporary dough Vito?

[@bryanpritchett]

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

[@deliveroobandit]

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

[@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!

[@nevergiveup-db6fp]

What kind of cheese do you use?

[@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 ❤

[@musicosebas]

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

[@EchoExchange]

My pizzas are closer to STG, due to easier to work with and my partner doesn't like a lot of pizza crust 🙄 but every time I see how tasty the contemporary looks, I feel it's time for a change

[@joselopez-ru2zi]

Let's go contemporary 🔥🔥

[@rickbooher8224]

I liked the stg first it wasn't burnt like the contemporary one. The second reason the crust had the structure I like in a pizza. Nevertheless I would eat either one if someone was to offer me a slice as they are so very close it think that where the final decision can be made mouth feel and the taste is always the best way to give an opinion. I have made both and they are both always good. I like my crust cooked and brown just before it starts to blacken. It a fine line but sometimes I get right and sometimes I get it wrong you have to watch very closely as it happens fairly quickly it is about a 10 to 20 second window depending on the temperature of the oven. It is just a preference but not a deal breaker either way. I eat it either way but the next time I try to be more attentive while it cooks. If l am by myself and nit talking to people it is a lot easier to manage and the temperature is just right they turn out perfect, just the right browning without the burning of the crust. The beautiful crust to me it what makes a good pizza great. But that me. To most people it is a homemade pizza enjoy. It is hard to argue they point. A glass of wine or a cold beer a hot pizza some good family and friends to share it with and the world is good again.

[@thomasvernier8506]

Thank you!

[@usa-philippinesfamilylivin1816]

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

[@lucasschild7758]

Contemporary crust looks delicious

[@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

[@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.

[@ChrisTomatoPie]

i really like your videos but also am wondering why you are using so much yeast^^

[@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!!

[@BS-yk7hi]

Thank you so much Vito 👏👏👍

[@billnyethesciencedenier1516]

Great video!

[@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

[@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

[@recordman555]

Vito, you are the maestro!

[@danmeyers6932]

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

[@kierantaylor5852]

for me it is a mix of the two, I try to work within my own skillset.

[@brunoferoleto]

With the type of flour we have here in Brazil it's gotta be STG. The imported flours that would be suitable for high hydration are way too expensive.

[@roccosdough]

Contemporanea :) Bravo Maestro !

[@fleed78]

This is the way

[@roccosdough]

I prefer in-between a Canotto and STG- so the crust not too large but larger than STG and full of air :) ,

[@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