I’ve found this video to be thoroughly enjoyable AND educational. Thank you for not dumbing it down! I’m here to watch professionals nerd out about cooking and love these longer installments. Anthony is an entertaining and effective teacher. I agree, just get a scale - baking with one is more streamlined and makes for more consistent results with less time wasted on making adjustments. And baking percentages explain the logic behind recipes, which help with troubleshooting and developing your own recipes. One last thing: a Danish Dough Whisk that I got for like $10 is my best friend for working with high hydration doughs.
@beatrizsandoval43953 жыл бұрын
This chef is so relaxed I love it! I never been so happy about having a sourdough starter. Will be making this pizza dough for sure this week.
@DwellingMorons4 жыл бұрын
•400g fancy flour •100g ap flour •15g salt •315 water •75g starter •10g extra virgin olive oil Mix dry ingredients in a separate bowl to the wet ones, next mix them all together and knead till gluten develops. Cover and rest for 30 minutes. Need again. Rest for 3 hours. Portion it into 200g dough balls and ball it. Cover and leave at room temperature for about 6-8 hours, till they double in size then refrigerate until you need to use. To shape the dough, remove it very gentle from its proving aria. With the tips of your fingers, starting in the middle, lightly start pressing until you get to 1 cm from the edge, then pick up the dough and passé it from hand to hand to stretch it out to a nice round shape. Build your pizza taking care to not overload it. 1 hour before cooking your pizza, preheat your oven to the highest setting.
@Stevegilis24 жыл бұрын
What's fancy flour?
@fordhouse8b4 жыл бұрын
@@Stevegilis2 Watch the video.
@brentdowdy14474 жыл бұрын
@@Stevegilis2 It can be any type of all purpose or a mix of your choice. At the end of the day, the answer is all purpose flour.
@brentdowdy14474 жыл бұрын
Thanks!
@DwellingMorons4 жыл бұрын
I tried this recipe, and I have got to say it did not meet expectations. The base have no rise in the oven, so I may have over proofed it since I followed the instructions . The taste was kinda off and too salty, even tho I do like a salty base.
@tysondiffor57562 жыл бұрын
Been bouncing back and forth between several different dough recipes to find 'the one' and I think this is it (at least for the moment). Pretty no-nonsense and super tasty!
@TheWildhorse10004 жыл бұрын
Glacier Peak Bread Flour - T65 Yecora Rojo HRS Wheat(1101) from Cairnspring MILLS. (its bread flour). Our Glacier Peak Type 65 flour is is a little lighter than our Type 85 and has 12% protein. It makes great baguettes, country loaves, pizza crust and sandwich bread. The Yecora Rojo hard red spring wheat produces an beautiful and moist crumb and the crust bakes up a caramel brown. * (this info is for those who's question what the chef is referring to and less confusing what he is saying, have a good day everyone)
@broonzy20064 жыл бұрын
Awesome video! Anthony is incredibly articulate and witty. Almost nonchalant but you can see that comes from years of skill building with pizza!
@janicejurgensen2122 Жыл бұрын
Great explanations and tutorial! Delish! I learned answers to some of the questions I had. Thank u both!
@_FearNoEvil4 жыл бұрын
I really enjoyed that segment. Anthony seems like a genuinely cool guy.
@LesleyVictoria4 жыл бұрын
I loved the video and it was great to learn about the Breville pizza oven. In my home oven, I like baking the crust prior to putting on toppings and bake till browned. I can just pop extra crusts in the freezer too! I'm making vegan pizzas, maybe with mushrooms sometimes but the kids just like olives and cheese. Even though I'm vegan I still love all the information in these videos! Thamks so much!
@paulsheehan29984 жыл бұрын
I really didn't like the guy to start with but by the end I loved him. Glad I didn't switch off
@XanderBeckett14 жыл бұрын
You can't hate every guy who looks so much better than you!
@iainwallington4744 жыл бұрын
I still don't like him
@yyards4 жыл бұрын
Hey guys--- Any way to share the breakdown of the lemony cream sauce in grams?-- I would love to make it!!
@HnodriHudson4 жыл бұрын
Made the best pizza I have ever tasted using this recipe last weekend. New to the sourdough game but this will definitely be on the menu next weekend as well!
@davidhalldurham4 жыл бұрын
Very nice job, guys. I learned a lot. I like cooking pizza on my Big Green Egg grill. The pizza gets a flavor close to a traditional wood-fired oven, but the process is a bit more complicated. I'll be trying this crust recipe next time.
@jillyates80094 жыл бұрын
David I love using my Green Egg too!
@angelotakos58074 жыл бұрын
I enjoyed the episode but why not share the recipe for the lemony cream sauce. I watched the video numerous times and where is the measurement for the white wine vinegar, or the cream, didn't look like 1 quart. No recipe on your website either. Please supply the recipe
@bostonbesteats3644 жыл бұрын
Are the actually recipe amounts written out somewhere? The link doesn't seem to include his.
@kreemaahmlaamhahm58663 жыл бұрын
😐the list the percentages and everything
@rolo89664 жыл бұрын
Thank you guys, great tips for us pizza geeks. Anthony Falco rocks! I noticed you have two steels in the oven... I would appreciate if you can comment about the bake set up. Cheers!
@petecorsgz4 жыл бұрын
yeah i was wondering about this as well
@dmclaude3 жыл бұрын
I'm no expert but found this method on reddit. The concept is that the radiant heat from the top layer (can be stone or steel) helps to crisp up the dough and toppings. This sort of mimicks the heat a brick pizza oven would generate over the top of a pizza (although in that case it is through convection). That is my understanding :)
@bvheide4 жыл бұрын
Love this. What was the amount of white wine vinegar (in grams) that was added to the white wine lemon cream sauce. Trying to replicate.
@food524 жыл бұрын
Here are the measurements: 1 quart cream Zest of 4 lemons 15g garlic 10g shallot 20g butter 250g white wine 125g white wine vinegar 5g salt
@jonmnelson3 жыл бұрын
Anthony is so low key hilarious. Seems like a really good guy.
@leahschwartz98843 жыл бұрын
Thanks for a fantastic recipe and guided instructions! When is the best point to freeze...when its still in ball form, or after making the crust?
@kitziasalgado2 жыл бұрын
Josh is such a great host!
@lillybellep89562 жыл бұрын
I like a white sauce pizza better than tomato. This lemon/wine sounds heavenly. Thank you for a great pizza lesson.
@cecilam4 жыл бұрын
If I don't have sourdough starter, how much yeast can I substitute it for? Thanks.
@akichoklat71223 жыл бұрын
Mine turned out amazing. Thank you, AC
@kendipietro68554 жыл бұрын
Thanks for the very different perspective on an old dish. Grew up in an Italian family so the description I am providing is based on those expereinces. For the dough, I use the New York Times "no knead" mix slightly altered as cooks are known to do. Once the dough is ready, it gets shaped much like you both did in this video. Next up, dress the dough with a thin coating of homemade red sauce or gravy as it is also called in some families. Typically, the sauce is made with sausage, meatballs, or perhaps pieces of beef stewed in the sauce as it cook. So, whatever was in the sauce gets chopped up and added as the first layer of toppings. This is then followed with sliced red, yellow, and orange peppers, sweated down with onions and mushrooms. Next up, pepperoni or maybe anchovies as the mood strikes us. And, as you'd expect, freshly grated mozzarella and an excellent quality Parmesan cheese (Parmigiano-Reggiano is one as you mentioned). As an aside, how anyone could add potato starch to Parmesan cheese is beyond me but that should be considered nothing less than perverse. Since we're cooking at home the pizza (usually two or three) go into the oven at 550° for roughly 12 minutes or until done. Apologies for violating the lesser toppings rule, we're amateurs here. ;)
@bcshay4 жыл бұрын
can i use dry yeast in the packet? if so how much for this recipe?
@yagubkazimov9653 Жыл бұрын
Best pizza of Anyhony is Millenium Falco which is in Roberta’s. Always buy it.
@lucabazzanella77804 жыл бұрын
A small suggestion to make the pizza slide in and out of the oven instead of normal flour use semolina flour as it doesn't give a bitter taste as the normal flour tend to do,
@nomadicroadrat3 жыл бұрын
corn meal works too
@wzars10 ай бұрын
Thanks so much.
@uw4ntsum3423 жыл бұрын
Anthony: meticulous about measuring everything in grams Also Anthony: a quart of cream *cries in metric*
@paulofilgueiras65454 жыл бұрын
Awesome in every way! Thank you so much!!
@nomadicroadrat11 ай бұрын
Josh is such a mensch. Lets the guest take the spotlight but keeps pace with the listening.
@Ricardo-ku1zn3 жыл бұрын
The breville oven i noticed there was a different stone which covered majority of the deck. Is that true?
@jmc52814 жыл бұрын
Finally, someone who knows what he’s talking about! You just made my day. Everything here is spot on. No b.s. like so many of the self-described “experts” on YT who give bad advice. Love that Breville oven also. Will look into it. And that sauce! OMG. I notice that you add your EVOO with the water. Any thoughts on the “delayed oil addition” advocated by other experts like Tom Lehmann? Cheers.
@margaritmincey3894 жыл бұрын
Nice recepi, can you use cups and spoon measures also. I should get a scale also. Thanks.
@JackChurchill7124 жыл бұрын
Amazing what I learn on your channel!
@goktug6514 жыл бұрын
Can we have recipe for sauce in grams please.
@googo1514 жыл бұрын
FIRST MIX IS AN AUTOLYZE. ALSO ALLOWING THE DOUGH TO HYDRATE. An autolyse is the gentle mixing of the flour and water in a bread recipe, followed by a 20 to 60 minute rest period. After the rest, the remaining ingredients are added and kneading begins. This simple pause allows for some rather magical changes to occur in your bread dough.
@ordinary_average_guy2 ай бұрын
so this is not an autolyze then since it has all the ingredients? real question, not trolling. I also question where the kneading comes in on this video as he is a professional pizza consultant...I always thought professional pizza places kneaded bread and the no knead method was a home cook shortcut.
@dinky..4 жыл бұрын
This is so helpful! Thank you💗💕
@TR-fg9hb4 жыл бұрын
In a 550 degree home oven with a quality pizza steel, how should the dough moisture be changed? And cook time?
@bossman6744 жыл бұрын
I’ve found 68-70% is really great for a home oven with a pizza steel at the bottom of the oven (for the pizza) and a baking stone above (to recreate a ‘doming’ effect) - I also don’t use olive oil in my base as it makes the crust crispy. But that’s just what I’ve found!
@subliminalphish4 жыл бұрын
Little spinach and chicken with that would be awesome be like the perfect balance of flavor Pizza I love a mushroom pizza also a mushroom pizza with spinach and chicken! Mushroom is a must on all pizzas but but a bacon/s pizza
@mariofane52672 жыл бұрын
Un genio de la pizza 🍕 👏
@mia-mariauaaooo3 жыл бұрын
Pretty sure the Sikele doesn’t come in 1L bottles. So 750g - 250g equals 500g. In case you were wondering where all the wine had gone.
@Bojanci4 жыл бұрын
What kind of cream is that?
@ordinary_average_guy2 ай бұрын
not everyone has a Breville pizza oven that goes to 750°. Since the title of the video is "How to make pizza at home" they could have given instructions on the bake in a home oven...other than that this was a very good video.
@maralphayer5014 жыл бұрын
I tried this pizza dough and it was impossible to work with . What did I do wrong ? I followed the instructions thoroughly . Thanks
@raissaferreira11014 жыл бұрын
People tend to be so complicated, they want professional recipes but please don't bother them with scales or high-quality flours. Apparently, they have lost any type of resourcefulness that would suggest them to try to find a similar one, search on google, ask local bakeries about the brands they use. The same with swapping scales to cups, would it hurt to just search it on google? But no! They are such experts on judging everything and everyone that they don't have time to try it by themselves. So sad, that our society nowadays is full of complainers and not achievers. If somebody is shy, then this person doesn't know anything, if he is proud of himself and his knowledge he's pretentious. Personally, I found the video entertaining, interesting and educative. I would surely rewatch it, and youtube has plenty of videos if you don't like a channel or video just skip it. I'm not interested in attacking anyone but the behaviour.
@mauriziomascetti59904 жыл бұрын
Ay Falco, where's that apron from?
@gogikiki13394 жыл бұрын
thankds for the video
@MichaelCortina4 жыл бұрын
Josh is in love! Yes, it's that obvi.
@6d65754 жыл бұрын
Anyone know the brand or where to find those mixing bowls?
@food524 жыл бұрын
Hi Christopher! Those are our Five Two mixing bowls: f52.co/2Nj7b5H
@supercooled4 жыл бұрын
Go to Ikea. under $10.these guys want $99 for theirs.
@jasbirjassal67614 жыл бұрын
Please tell us what kind of flour i can use in Canada
@kayrabey13444 жыл бұрын
What kind of white wine? Chardonnay or like a more sour?
@stephaniekendall78464 жыл бұрын
If you don’t have starter, how many grams of instant yeast do you use? Would you then add some sugar too?
@richspizzaparty4 жыл бұрын
Stephanie Kendall 2g active dry yeast. No sugar needed but you can add honey to help with browning in a home oven
@ordinary_average_guy2 ай бұрын
@@richspizzaparty Thanks for the tip. I thought the olive oil was to help w browning
@audiomurphy4 жыл бұрын
Eggscellent ! *Air Guitar solo...SCha-wing !
@ordinary_average_guy2 ай бұрын
Really love the details in the dough making process in this vid but I was expecting to see kneading of the dough from a professional pizza consultant. I read a bunch of the comments and no one even asked about kneading . Is this a modified "no knead" recipe for home pizza makers and not what he teaches his customers making it professionally? as a true novice pizza maker I'm a bit confused, I assumed professionals always kneaded the dough (even if it is with a commercial mixer)
@kiwischeisse4 жыл бұрын
Tried it today in my wood fire oven. Dough was a bit bitchy in the beginning as my sourdough starter is usually a bit on the wet side (usually making bread with it and use multiple stages re-feeding it during the process, so the wet starter is n o issue). Anyway, it came all good out of the proving and hands down, that is the best pizza I ever made - and I made a lot! Also: the topping is my wife's new favorite. Big THANKS and hugs to you guys
@pedronrivera224 жыл бұрын
I don’t know why but I feel like this guy should be casted in one of Seth Rogan’s comedies.
@anamariacacho6904 жыл бұрын
Can I use bread flour instead of all purpose flour?
@williams.51583 жыл бұрын
Yep, even better.
@anamariacacho6903 жыл бұрын
I live in the philippines and I tried using poolish preferment but the dough seems too wet. Do you have a good recipe for me? Ty
@williams.51583 жыл бұрын
@@anamariacacho690 Don't know if I can be much help...but maybe you could scale back the water. It may have something to do with the humidity in your area. I don't know, just guessing. I know in Cali, it's not unusual to adjust the water content to make up for the dry climate...
@SparkleBoom20234 жыл бұрын
28:42 That looks so F&*$! GOOD!😋🍕
@Coverjobs4 жыл бұрын
I heard once that Falco was a consultant and his clients are all around the world.
@devinthomas48664 жыл бұрын
Clever!
@TheMissMcKenzie19904 жыл бұрын
😭😭🤣🤣
@nicholashilton25144 жыл бұрын
Loved this. Pleas keep making these! So fucking good.
@TheNathanIngram4 жыл бұрын
I love this recipe but can never get the second mix into a clean dough ball like Falco. I typically try and then wait 15 minutes, fold again, repeat another time and then its a lot easier. Is it ok to ball up that many times before the bulk ferment?
@a_pet_rock4 жыл бұрын
Probably depends a lot on the flour and also how good you are at managing wet dough. There's nothing wrong with those steps, as long as the final product still tastes good. Sounds like you've figured out what needs to be done.
@dmclaude3 жыл бұрын
Agreed with the above, also lots of recipe variations out there require several stretch and fold (every half hour to 45 mins) before bulk ferment. I think you're doing the right thing in going by texture rather than exact directions. I had to adjust the stretch and fold because my sourdough wasn't quite as active (past the peak activity window)
@James-100024 жыл бұрын
Funny and talented
@armidaloya4 жыл бұрын
How much in grams water
@santosrj182 жыл бұрын
I followed the recipe, but my dough turned out super sticky. impossible to stay smooth like in the video. Don't know if it was my flour or starter
@virginiameleski53822 жыл бұрын
Did you use bread flour? Higher protein flour absorbs more liquid, so less sticky.
@anniegriffith95124 жыл бұрын
I’m ready to financially commit to these spouted bowls, somebody drop a link please
at about 34 secs that is not a brevile pizzaiolo the one you are seeing at that point its got two shelves
@Nursepenny4044 жыл бұрын
Hey I really enjoyed your video. I’m just wondering why you mix English and Metric with the cooking tutorial?? Like saying a “200 gram dough ball makes a 10 inch pizza”?? Thanks 😊
@kenwallace1274 жыл бұрын
I am sure this is because dough weights are almost always done in grams because it is much easier for scaling and hydtration percentages. But in the US we still think in and visualize in inches, so for most Americans 10" is easier to understand than 25cm.
@lindegirl3334 жыл бұрын
What kind of bottled water is like New York water which brand
@stuartbrock75864 жыл бұрын
Actually, since tomatoes are from the new world, a white wine lemon cream sauce is probably more traditional. Although, when did the Italians first start making something that was considered "pizza"? Actually, after doing a Google search, I found that I am wrong. Pizza was originally just considered flat bread. "They say" pizza was first invented in 1889 when Neapolitans made the Margherita.
@Coolek4 жыл бұрын
Much better than this breville oven is the Effeuno electric oven for neapolitan pizza.
@sullivanspapa15054 жыл бұрын
Josh truly adds an interesting personal element to this informative YT video; guess I'll have to retract some of my previous negative comments about him....nah....constructive criticism can be a good thing!
@rachelfishbein14784 жыл бұрын
Welp, this did not work using 00 flour as the fancy flour. Never came together. I'll probably use bread flour for my fancy flour next time.
@furisado43964 жыл бұрын
Why did he rotate both pizzas before taking them out ?
@kariwinford68914 жыл бұрын
To cook evenly
@salcamposano41534 жыл бұрын
Your allowed to add the salt to your water and yeast just don't let sit there For minutes it destroys your yeast but if you add flour fast it's safe
@peter98782 жыл бұрын
Remind me of my ex chef, treat you nice one day and second day make you look bad in front of the team to move himself up to title
@janem3575 Жыл бұрын
I always eat bakery products wondering why people don't salt their baked goods!
@ExclusivelyReclusive14 жыл бұрын
Like one man once said ''I don't trust anyone with a different colored beard to his hair color'' lol
@yayakelley77714 жыл бұрын
Great video with some excellent tips. However, the "pizza consultant" I found to be very pretentious and condescending. Sorry, just my observation.
@Brainhoneywalker4 жыл бұрын
AH quotient was running around 80%
@shonm.54204 жыл бұрын
I'm five minutes in and am like who is this guy?! 🙄😑
@katemicco86394 жыл бұрын
Don't just observe...do what he says. The "Proof" is in the doing. The flavor and texture is fabulous.
@jillyates80094 жыл бұрын
yaya kelley thought the same, but he softens in the middle!
@FriscoCisco3 жыл бұрын
@@katemicco8639 did you try that recipe??? How was it??
@allythearts5439 Жыл бұрын
Hey are y'all married? I see one with a wedding ring. Such sweetheart men
@DANVIIL2 жыл бұрын
The Breville oven is almost $1,000. and it's pretty much a one trick pony. No thanks!
@elizaduckie71104 жыл бұрын
Very frustrating. It’s “Cairnspring Flour” I believe, although it’s being pronounced as Karen Springs to my ear. Going to the Cairnspring website one doesn’t see the specific type of flour listed. It is not a retail site-and they are apparently so popular their flour is hard to get. I checked the Food52 site, thinking they might be selling it, since they posted the video. No flour there, at all, from what I could see. Unless I missed something obvious. After doing this search, before I finished the video, I lost interest. I checked the date of the video, thinking it might be old news-no it was just posted Dec 5, 2019! If the video does not offer an alternative recipe, featuring readily available flour, what use is it? Who will be able to replicate this pizza? Not watching any further.
@cathryngoll74514 жыл бұрын
That was my thought too. Why post a recipe that is impossible to do at home ourselves? Waste of time to keep watching.
@angellover021714 жыл бұрын
To be fair it doesn't matter. He said to find a locally milled flour. You could go with Anson Mills or mill your own flour.
@elizaduckie71104 жыл бұрын
@@angellover02171 I understand your point, however why keep mentioning that specific flour so pointedly, and so many times, at all? When he mentions an alternative flour you could hear the lack of interest (contempt?) in his voice. Implication being, a substitute won’t work as well! I found the attitude (therefore the video) annoying.
@angellover021714 жыл бұрын
@@elizaduckie7110 I'm guessing he has a deal or relationship with that particular mill. When Anson Mills first became the go to mill for top chefs they only sold their items to restaurants. Hopefully getting the name out their of Cairnsprings will allow them them make more relationship with local farmers so they get more stock.
@richspizzaparty4 жыл бұрын
Substitute with organic bread flour
@supercooled4 жыл бұрын
You two look more like auto mechanics than chefs, lol. j/p.
@RebeccaKennedy20124 жыл бұрын
This flour is the equivalent to the heritage turkey from Riverbrook Lake Farms on Bob's burgers
your oven isn't powerful enough :) 500°c minimum to get the results you are looking for (napolitan pizza) Protocol is quite ok, but the oven is not
@karimawahab60214 жыл бұрын
Nooooo wayyyy I eye everything who got the timmmmmmme
@altrogeruvah4 жыл бұрын
Let's start this seemingly relatable homemade pizza recipe with some ultra local artisanal flour 1% of our audience will have access to lmao, good video nonetheless
@kemalasaridina18984 жыл бұрын
truth 😂
@dreamer000054 жыл бұрын
35 minutes!??!!
@petecorsgz4 жыл бұрын
It was worth watching
@juliaamber34834 жыл бұрын
Thanks Post Malone!
@leoniecarr42404 жыл бұрын
Sorry. I nearly fell asleep. So drawn out and boring. Why use a flour that isn't available to most people?
@richspizzaparty4 жыл бұрын
Substitute organic bread flour
@LuliLulu4 жыл бұрын
If you can’t find an organic flour that’s been hand milled by artisans in Europe; store bought is fine 😝
@ShafterRod4 жыл бұрын
Less talky more maky
@hemantkapoor33064 жыл бұрын
Man I don't like the host,can't feel the passion or excitement
@CarlosFuentes-jg7uc3 жыл бұрын
The host is super awkward
@RNCHFND4 жыл бұрын
This video looks like something an algorithm would put together by trying to copy Bon Appetit with Brad in it
@sittingstill35784 жыл бұрын
RanchoFundo This is more like a Martha Stewart style production. BA videos don’t use a resident host and have a sarcastic tone. There are a bunch of channels that use this tone and aesthetic. My impression is that channels like Food52 bring in great guests but excel on using a premium aesthetic. There’s a bigger focus on promoting products over teaching technique. If I learned anything from watching Julia Child and Jacque Pepin, it’s that technique trumps expensive ingredients.
@appyfied4 жыл бұрын
Who else found him annoying because he was acting kind of over smart and was snubbing the other guy. And I hated his snores.