In my experience Vito's various Poolish recipe's work great, and produce very tasty Neopolitan style pizzas in the 'Neo' style.
Some frown on the high hydration as being unnecessarily difficult to work, but if you get comfortable with the Bertinet principles for mixing, and slap and fold, then they produce some impressive results.
I tend to prefer his Biga approaches for the thinner, Bari style pizzas that his dad makes. Again, a preferment adds a sourdough type flavour that for me sets a decent pizza apart. And of course he's a big promoter of Roberto Susta, whose Biga Neo pizzas look just awesome.
I'm largely working with Poolish though, and trying to maximise flavour through experimenting with longer ferments. Vito uses a huge, almost explosive amount of yeast which definitely gives him impressive results. But I want to see if I can generate more flavour from the long ferment, plus my relatively small gas oven is very unforgiving in terms of temperature distribution so the big bubbles and blisters he's getting I find a problem.
