Everyone has their favourite pizza.
Whether you love a thin and crispy base, a soft and airy contemporary crust, or a classic Neapolitan style, there's a pizza for every taste. But while toppings and styles may differ, one thing remains the same: every great pizza starts with the right flour. The foundation of an exceptional pizza isn't just in the recipe—it's in the quality of the ingredients from the very beginning.
Among the many styles loved by pizza enthusiasts, Pizza Contemporanea has become one of the most celebrated for its light, airy crust and modern artisanal approach.
Pizza Contemporanea is the modern evolution of traditional Italian pizza, distinguished by its light, airy dough, high hydration, and long fermentation. Characterised by a soft, pillowy crust with a beautifully blistered edge (cornicione), it offers a delicate texture that is crisp on the outside and fluffy on the inside.
When it comes to make Pizza Contemporanea, the best flour you can buy is from Mulino Caputo, a Neapolitan mill that has been in flour business for more than 100 years.
A few weeks ago, the MFW team had to honour of hosting Davide Civitiello, Caputo's ambassador and world-famous pizza maker.
This below is Davide's recipe for the perfect Pizza Contemporanea, at 70% hydration:
Preferment
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500g Water
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5g Caputo yeast
Final Dough Mixing
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All of the Caputo preferment
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200g Water
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25g Salt
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5g Caputo yeast
Preparing the Caputo Preferment
Prepare the preferment by mixing the flour, yeast, and water. Mix in a machine at the lowest speed for about 4 minutes, or mix by hand (recommended).
Once ready, place the preferment in a container and cover it with plastic wrap. Poke small holes in the wrap so it can breathe. Leave it for at least 2 hours at room temperature (22°C) and 22 hours in the fridge at 4°C (the preferment can be used for up to 48 hours).
Final Dough Mixing
After 24 hours, take the preferment and place it into the mixer. Add the yeast and start the machine on first speed, adding more than half of the water. After 4-5 minutes, switch to second speed and begin pouring in the remaining water slowly in a thin stream. Once all the water is absorbed, add the salt and mix for another 4-5 minutes. The total mixing time should be about 15 minutes.
Shaping (Stagliatura)
Once the dough is ready, shape it into dough balls weighing around 280 grams each. They will take at least 3 to 8 hours to double in size.
Stretching and Topping
Stretch the dough ball without pressing too much on the edges (crust). Add toppings, bake at 360-380°C, and cook for about 100 seconds.
Buon Appetito!