Angelo D’Ambrosio, the pizzaiolo at Gustaci, in Central. Photo: SCMP / K. Y. Cheng Angelo D’Ambrosio, the pizzaiolo at Gustaci, in Central. Photo: SCMP / K. Y. Cheng
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

Topic |   Where to eat in Hong Kong
Angelo D’Ambrosio, the pizzaiolo at Gustaci, in Central. Photo: SCMP / K. Y. Cheng Angelo D’Ambrosio, the pizzaiolo at Gustaci, in Central. Photo: SCMP / K. Y. Cheng
Angelo D’Ambrosio, the pizzaiolo at Gustaci, in Central. Photo: SCMP / K. Y. Cheng
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