Davide Civitiello
Renowned Neapolitan pizzaiolo and winner of the prestigious Trofeo Caputo Pizza STG in 2013, recognized as the world's best pizzaiolo. Born in 1984, Davide has dedicated his life to preserving and promoting authentic Neapolitan pizza traditions. He has traveled extensively worldwide, conducting masterclasses and sharing his expertise with pizza professionals globally. Known for his mastery of traditional techniques and his ability to teach the art of Neapolitan pizza-making to others.
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Traditional Neapolitan Dough
Note: Deduced from public masterclasses, interviews, and documented techniques
Ingredients
- Type 00 flour 1 kg
- Water 600-620 ml
- Sea salt 25-30 g
- Fresh yeast 2-3 g
Technique
Mix flour and water until just combined, then autolyse for 20-30 minutes. Add salt dissolved in a small amount of water. Add fresh yeast dissolved in water. Knead by hand or machine for 15-20 minutes until smooth and elastic. Bulk ferment 2-3 hours at room temperature (20-22°C), then divide and ball. Rest balls for 6-10 hours at room temperature before use.
Notes
Emphasizes traditional Neapolitan techniques and proper dough handling. Water temperature should be around 20°C. The dough should be soft, slightly sticky, and very extensible. Use a wood-fired oven at 450-480°C for 60-90 seconds. The key is gentle handling and allowing the dough to develop naturally through proper fermentation.
Iconic Pizzas
Margherita STG
The authentic Neapolitan Margherita made according to STG (Specialità Tradizionale Garantita) specifications - with San Marzano tomatoes, fior di latte or mozzarella di bufala, fresh basil, and extra virgin olive oil.
Ingredients
- San Marzano DOP tomatoes
- Fior di latte or Mozzarella di bufala
- Fresh basil
- Extra virgin olive oil
- Sea salt
Technique
Hand-stretch dough to 30-35cm diameter with a raised edge (cornicione). Add crushed San Marzano tomatoes by hand, avoiding the center. Add torn mozzarella evenly. Bake in wood-fired oven at 450-480°C for 60-90 seconds, rotating once. Add fresh basil immediately after baking and drizzle with extra virgin olive oil.
Pizza Fritta
Traditional Neapolitan fried pizza - a beloved street food classic. A folded pizza that's deep-fried until golden and crispy, often filled with ricotta, provola, and other traditional ingredients.
Ingredients
- Same dough as Neapolitan
- Ricotta cheese
- Provola or mozzarella
- San Marzano tomatoes
- Pork fat or lard
- Black pepper
Technique
Stretch dough into a round. Fill one half with crushed tomatoes, ricotta, and provola. Fold over and seal edges. Deep fry in hot oil (180-190°C) until golden and puffed, turning once. The result is crispy on the outside and soft inside.
Marinara
The original pizza - simple, elegant, and perfect. Just tomatoes, garlic, oregano, and olive oil - showcasing the beauty of simplicity in Neapolitan cuisine.
Ingredients
- San Marzano tomatoes
- Garlic
- Oregano
- Extra virgin olive oil
- Sea salt
Technique
Hand-stretch dough. Add crushed San Marzano tomatoes by hand. Add thinly sliced garlic and oregano. Bake in wood-fired oven for 60-90 seconds. Finish with a generous drizzle of high-quality extra virgin olive oil.
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