Beppe de Vito, restaurateur-chef, Amo
For Beppe de Vito, building the perfect artisanal pizza has been years in the making. Last year, he opened Amo – an eatery that prides itself on pizzas with unique flavours and premium ingredients.
For Beppe (pictured second from left), it’s his sourdough starter that makes the difference. He’s cultivated his
version for almost three years, “feeding” the flour daily with water and apple skin while making sure the temperature is right, for a flavourful dough.
Beppe is big on cool tastes, but even bigger on traditional techniques.
So he shipped off Amo’s chef, Federico Schiraldi (pictured left, in the foreground), for a year of pizza-making at the Association of Qualified Pizza Chefs in Italy. At Amo, the dough is stretched thin by hand, a method used for traditional Neapolitan pizzas. “Great pizza chefs understand the dough by kneading and feeling it in the hands,” Beppe says.