Neapolitan Pizza Contemporary vs Stg (In-Depth Explanation) 

What’s your favorite: stg or contemporary

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.

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 😊

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.

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

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. 👍

Amazing video Vito! Thank you for educating us

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!❤🍕🙂

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

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. 🍕🍕

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

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

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

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

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!

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!

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

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.

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

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!

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

Thank You for this video Maestro Vito!

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.

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

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 😋

Thank you!

Really interesting video, thank you

Absolutely the greatest channel.

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

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

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

Love your work Vito

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

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

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

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!

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?

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

Both of them are great

Pufff looks amazing! 🦇

Thank you so much Vito 👏👏👍

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 !

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

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

Contemporary for the win!! Great video Vito!!

both are awesome!

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 👍👌

Great video!

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

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...

@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

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.

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

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

You are the best!!!!🍕

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

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!

much much love from europe vito:)🥰

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

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.

Bravo, bravo!!! :DDD ♡

Really nice video Vito, contemporary all the way.

Grande Vito💪🏻un abbraccio dalla Sicilia

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

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

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👍😉

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

Let's go contemporary 🔥🔥

Contemporanea :) Bravo Maestro !

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

The best!!!!

The new stile of pizza are perfect for me.

Vito, you are the maestro!

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

What hydration did you do the contemporary dough Vito?

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

I'll be there as always !

Vito, can you make good cannolis? It would be a awesome video to share a recipe 👍🙏

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!!

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

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!

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

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..!!)?

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

What flour do you use? 00 or bread flour?

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

What kind of cheese do you use?

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 RU-vidrs 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.

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.

So cool

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

Vito, which dough is better for pizza barese ?

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.

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

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

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

As long it is soft & crunchy either style has my vote😁

I love the Contemporanea, I managed to do 75%, but it remains difficult. I guess I sometimes put the flame too high, so it burns too fast. Great tip of the lower flame! When I was in Naples I also tried the original STG, and also that holds its name. Very good too! My preference goes to the contemporanea tho

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 ❤

I cannot test it from the video, but I think contemporary is the one to go with.