Angelo D’Ambrosio, the pizzaiolo at Gustaci, in Central. Photo: SCMP / K. Y. Cheng
Neapolitan pizzaiolo Angelo D’Ambrosio talks pineapple on pizza and why it’s all about the dough’s fermentation
- The Naples native, pizzaiolo at Gustaci in the PMQ creative hub in Soho, Hong Kong, loves the complex chemistry involved in perfecting pizza dough
- As for toppings, choosing the right cheese and tomatoes matters, and if you use pineapple, add it to a pizza margherita but don’t burn it, he says
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Angelo D’Ambrosio, the pizzaiolo at Gustaci, in Central. Photo: SCMP / K. Y. Cheng