In the realm of culinary travel, few quests are as universally relatable and deeply satisfying as the search for the perfect pizza. It is a dish that transcends borders, yet finding the ultimate combination of dough and topping remains a high art form. This week marks the beginning of a delicious new chapter for JoyDellaVita.com as the lifestyle hub unveils its latest year-long editorial series: #PizzaDellavita.
Over the next 52 weeks, you will be treated to a curated collection of pizza inspiration. From home-crafted experiments to discoveries in the world’s most renowned pizzerias, this series promises a weekly dose of “La Dolce Vita.” For the inaugural edition, it feels only appropriate to return to the source: Naples, Italy. And within Naples, the journey begins at the table of a modern legend, Vincenzo Capuano.
The new Neapolitan Standard: Dining with a World Champion
Vincenzo Capuano is not merely a pizza maker; he is a celebrity pizzaiolo and a World Pizza Champion who has redefined the contemporary Neapolitan style. Known for his “nuvola” (cloud) dough—an airy, highly hydrated crust that feels impossibly light—Capuano’s pizzeria in Naples offers a masterclass in texture. However, for the debut of #PizzaDellavita, it isn’t just the dough that takes center stage, but a sophisticated topping combination that celebrates the sweetness of the Italian south.
Deconstructing the Pizza Pomo d’Oro
The inaugural pizza, aptly named the Pomo d’Oro, is a study in color and contrast. Unlike the traditional red sauce base found on a Margherita, this creation relies on the pomodoro giallo (yellow tomato). Visually, it is stunning—a canvas of gold and white.
The experience begins with yellow tomatoes, pan-seared (scottato) to concentrate their natural sugars and reduce acidity. This sweet, golden base is paired with the richness of Buffalo Mozzarella DOP, providing that distinct, tangy creaminess only found in the Campania region. To elevate the texture further, Capuano adds dollops of stracciatella vaccina—the creamy, shredded heart of burrata.
The Ingredients List
For those looking to recreate this Neapolitan masterpiece at home, the flavor profile relies on high-quality sourcing:
Finish: Extra Virgin Olive Oil (EVOO) and fresh basil leaves.
Base: Pan-seared yellow tomatoes (Pomodoro giallo scottato).
Cheese Layer 1: Buffalo Mozzarella from Campania DOP.
Cheese Layer 2: Cow’s milk Stracciatella (creamy texture).
Seasoning: Freshly ground black pepper from the mill.
A Symphony of Simplicity
The genius of the Pomo d’Oro lies in its finish. Freshly ground black pepper adds a necessary bite to cut through the creaminess of the dual cheeses, while a generous drizzle of high-quality Extra Virgin Olive Oil ties the flavors together. The final touch, a scattering of fresh basil, provides the aromatic lift that screams of Italian summer. It is a pizza that balances the savory, the sweet, and the creamy in perfect harmony, setting a remarkably high bar for the 51 weeks of pizza inspiration to come.
As Week 1 of #PizzaDellavita concludes, the bar has been set incredibly high. The Pomo d’Oro serves as a reminder that the best toppings often rely on the quality of ingredients rather than complexity. It is not just a meal; it is a masterclass in Neapolitan balance.
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PizzaDellaVita – Pizza beyond the ordinary
Whether you are looking for pizza inspiration, new topping ideas or a more relaxed approach to Italian cooking, #PizzaDellaVita is a weekly Italian pizza series featuring creative pizza toppings and inspiration beyond the ordinary.
What makes the Pomo d’Oro pizza different from a Margherita?
Unlike a traditional Margherita which uses a red tomato base, the Pomo d’Oro features pomodoro giallo (yellow tomatoes) that are pan-seared. This results in a sweeter, less acidic flavor profile. Additionally, while a Margherita typically uses just mozzarella, the Pomo d’Oro often includes a blend of Buffalo Mozzarella and creamy Stracciatella for added texture.
Who is Vincenzo Capuano?
Vincenzo Capuano is a world-renowned pizzaiolo (pizza maker) based in Naples, Italy. He is famous for modernizing the traditional Neapolitan pizza by using a unique dough fermentation process that results in a highly digestible, airy, and “cloud-like” crust, often referred to as pizza contemporanea.
What is Stracciatella cheese?
Stracciatella is a fresh Italian cheese made from pulled mozzarella curds mixed with heavy cream. It is best known as the soft, creamy filling found inside a ball of Burrata. When used as a pizza topping, it adds a cool, milky richness that contrasts beautifully with hot, baked ingredients.
Can I make the Pomo d’Oro pizza at home?
Yes. To replicate the Pomo d’Oro at home, source high-quality canned or fresh yellow tomatoes and sear them in a pan to concentrate the flavor. Use a pizza stone to bake your dough with Buffalo Mozzarella, and finish the pizza after baking with fresh Stracciatella, a grind of black pepper, and fresh basil to preserve the temperature contrast.
Why use yellow tomatoes on pizza instead of red?
Yellow tomatoes are generally sweeter and less acidic than red tomatoes. When used on a pizza like the Pomo d’Oro, they create a milder, more delicate flavor profile that pairs exceptionally well with rich, creamy cheeses like Stracciatella and Buffalo Mozzarella.
Where can I find Vincenzo Capuano’s pizzeria?
Vincenzo Capuano owns several pizzerias, but his flagship locations are in Naples, Italy (Campania region). He is famous for his contemporary Neapolitan pizza style, characterized by a distinctively airy and puffy crust known as “canotto” or cloud dough.
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