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Anthony Falco
United States
Приєднався 16 бер 2022
Anthony Falco, chef, International Pizza Consultant, and author of "Pizza Czar: Recipes and Know-How from a World-Traveling Pizza Chef", shares recipes and how-to videos from his home kitchen and all over the globe.
Explore Sicily with Anthony Falco
Join Anthony for an epic adventure in Sicily, August 31-Sept 8 2025.
Reserve your spot now! modernadventure.com/sicily-with-anthony/
Visit Modern Adventure for full trip details, including day-by-day itinerary.
Credits:
Host and video editor: Anthony Falco
Director and co-producer: Chris Cannucciari and Dynamic Range
Co-producer: Carol Mazzoni
Cinematographer: Ed Andrews
Translator: Sylvia Costantini
Reserve your spot now! modernadventure.com/sicily-with-anthony/
Visit Modern Adventure for full trip details, including day-by-day itinerary.
Credits:
Host and video editor: Anthony Falco
Director and co-producer: Chris Cannucciari and Dynamic Range
Co-producer: Carol Mazzoni
Cinematographer: Ed Andrews
Translator: Sylvia Costantini
Переглядів: 488
Відео
Make Neapolitanish Style Pizza at Home with Anthony Falco
Переглядів 15 тис.2 роки тому
Learn how to make Neapolitanish pizza at home with Anthony Falco, international pizza consultant and cookbook author, using The Breville Smart Oven® Pizzaiolo. Achieve beautiful leoparding and blistering with the high heat of the Pizzaiolo. Learn how to make and use a sourdough starter substitute and a basic tomato sauce. See the pizza making process from mixing the dough to shaping, topping, a...
Make Sicilian Grandma Style Pan Pizza at Home with Anthony Falco
Переглядів 8 тис.2 роки тому
Learn how to make Sicilian Grandma style pizza at home with Anthony Falco, international pizza consultant and cookbook author, using the Breville Smart Oven® Air Fryer Pro. It's a toaster oven! Achieve golden thick crust made in a high walled Lloyd's pizza pan. Add tons of cheese or make simple sourdough focaccia. See the pizza making process from mixing the dough to resting, bulking, shaping, ...
Yo, You don;t upload nearly enough…let’s see the new doughs, the new delicious pizza’s and styles. Cmon man. I bought the book let’s do this shit.
Really great videos and I love the book. One issue that I cannot get my head around is how to time this all out. Working backwards, if I want to eat pizza at 6 p.m. on Saturday, would I need to do the stretch and pull part at around 1 a.m. on Saturday morning? How exact are the timings of these steps? Any tricks to time out when to start so I do not have to pull an alnighter to eat pizza?
The timing can be controlled by a couple of different factors. Things you can do to slow it down so you can make the dough earlier on Friday would be to use one or a combination of the following: colder water, colder room temperature, lower percentage of starter. If you bring the dough below 65 degrees it will slow down quite a bit and the next day you can proof it, or accelerate it, by putting it in a warm place if it's still moving slowly.
Having the commercial yeast preferment recipe would have been useful in the Pizza Czar cookbook !
Hey, sorry it's a little hard to find but the pre-ferment instructions are in the Pizza Czar cookbook, on page 257. Reach out if you have any questions about the instructions, I'd be happy to help!
You deserve a lot more subscribers and viewers for informative and excellently-produced videos like this.
Thanks!
Looks stunning! I’m working on a similar pan pizza using a 14” round Llyod pan with the same starting 1000g flour base and similar hydration, divided into quarters. I like the semi-Sicilian thickness of the crust, but find that it can easily balloon in the pan after it starts cooking. Do you have advice to prevent that inflation from happening?
Thanks Giancarlo! If you mean there's a big empty bubble as opposed to an even honeycomb structure, that could mean the dough is under proofed. If the dough has a nice structure and is just too tall, then the portion of dough in the pan is too high, so try less dough in the pan. Let me know if that helps.
@@pizzafalco hey thanks! I’ve got a hunch it’s a distribution issue- when I stretch it into the pan, there are definitely pockets that are thinner in the middle. The dough definitely bunches around the circle’s edge. I’ll think of my shaping technique next time. I’ll try letting it proof longer in the pan as well. I’ll check out your book. Do you have any sourdough recipes in it?
Yes, all the recipes in the book use sourdough! @@Olracnaig
@@pizzafalco hey, wanted to say thanks for the tips, I tried proofing much longer in the pan, and had my first successful bake. Can’t seem to share links for a pic, but the pizza came out as imagined. Ordering the book today- haven’t been able to find anything in print that extensively covers sourdough pizza.
@@pizzafalcoWhen you ball, could you refrigerate this one? I ran out of time!
Is you interior Steel or Stone..you see I order this pizza Breville machine and I got a stone where can I get a steel one instead of stone inside insert sadly the stone breaks at high heat
It's a stone and I haven't seen breakage with the newest version. Please reach out to Breville to inquire. Thank you!
Well, I came here to see if I should pick up the book. I see we're sponsored but the Pizzaiolo? I don't like the cost and limitations compared to countless other options and while it could be approachable to the home cook, do majority really want to say they bought in on the easy? Maybe I stepped into the wrong market. ? No offense meant and I have no loyalty to any brand or technique....are more shows coming? Best of luck. /saluti
The recipe should work in another high heat oven of your choice! More videos hopefully coming soon.
Man, this will be an incredible trip! Will it be filmed for us who can't go? @netflix please.
I have been using Poolish and Biga dough recipes for my Pizza Oven. What sets this apart?
Poolish and biga are both commercial yeast preferments. Generally speaking, poolish is wetter, higher hydration and biga is drier, lower hydration. The preferment that I use in this video is somewhere in the middle with the idea being that it can replace a sourdough starter (a natural leavened preferment) and perform similarly. I hope this answers your question.
@@pizzafalco Thanks A.F ! I do have a sourdough starter. I was just curious, as a typical poolish recipe uses more of it than say 150g of starter.
No rules for Napoletana??? Lol!! AVPN disagrees! That's why he called it Neapolitanish! There are rules galore!! That is why it is called Verace Pizza Napoletana!!
Is there some kind of rule for room temperature degrees? My kitchen is 78 degrees and my dough is overproofed after balled. Flat like a pancake at around 6 hours of the 12-18 specified in the video.
Temperature of the dough, the room, and if you’re using a sourdough or preferment will all effect the time until the dough is ready. 78f is on the warm side. 12-18 hours assumes the room is somewhere between 68-72f. If you can’t lower the temp of the room, you can lower the temp of the water and also lessen the time. More importantly, if you see the dough has doubled in volume, it’s time to refrigerate the dough.
Should I always feed my starter bread flour vs all purpose before using in this recipe? I normally feed mine AP
AP is perfectly fine. I like King Arthur AP because it's malted which gives a little extra food to the yeast.
well produced - very slick yet approachable, Fabulous Falco!! The pizza world has a million styles and i like your technique. Have you done any videos with a general home oven? I have a system that rivals any pizzeria.
Thanks so much!
Amazing bread and love the upside down!
Superb recipes!
Thanks. I will definitely try this recipe.
Making a starter of any sort (I notice from my experience an almost toasted nut flavor subtly) and I belive his trick of straining the tomatoes and juice from the can is what a lot of people should try. You get the thick sauce a lot of people like without being cooked or reduced by paste, I don't see this enough online. Loving my Pizza journey so far Anthony! I have you, a lot of other you tubers, and reddit posts to thank 🙏
Thanks, glad to help on your pizza journey
What about freezing the dough? more importantly, what stage should the dough be when using it after it is thawed? fridge temp? room temp? let it sit out? I always have inconsistent pizza when using frozen batched dough
The short answer is don't freeze it, it's better fresh, but if you must freeze it, you want to freeze it when it's at peak fermentation. Allow it to thaw, it could take some hours, but use it once it's fully thawed.
Thanks Anthony! Just hot my Breville Pizzaiolo in the mail yesterday and cant wait to make my first pizza!
Awesome, hope it turns out great!
The rest time after shaping the dough is listed at 12-18hrs. Seemed long in comparison with any other dough I have made….so I tried giving it 12hrs. The result was a dough soup. I did put half in the fridge after 6 and it was a great recipe. I used the .5g of dry yeast to make the starter, maybe the sourdough starter would rise slower. Anyway not a complaint just reporting the results.
Yeah, generally sourdough will rise slower especially if the room and water temps are lower. Specifically, a long ambient temperature rise is ideally in the 65-72f range. Anything higher than that and it will start moving fast. If using commercial yeast, it will move very fast.
Whoever does your videos and chooses the music should get a pay increase
Hi. It me :)
@@NYCFoodGuyDotCom Music choice was top notch my man
have you tried AP flour for these kind of pizzas? :0
Yeah, AP works great. If it's good AP it will make good pizza.
BEAUTIFUL AS ALWAYS!! 🍕🍕🍕
2 minutes cooking time...wow..ridiculous 🔥🔥🔥🔥
MORE VIDEOS PLEASE
dear lord
The pizzas and production look amazing! Nice tip on the sourdough starter.
Falco, your my favorite!
Mama Mia, that’s a nice pizza pie!
I should not watch these videos during midnight... I am hungry...
This is pure gold
Thank you thank you thank you.
Y.U.M.!
Wow! That's a neat trick on the sourdough starter. Will be getting your cookbook soon.
Awesome! Thank you!
The Breville is unreal but I'm really looking forward to see your steel/stones methods
Yeah, I gotta do that!
the channel is less than a day old and its already my favorite thing on youtube
This channel is already my fave! Proud to be one of the first 200 subs.
This channel has been a long time coming, keep on sharing the Za wisdom, Czar
😄
This is so awesome!
So excited for this channel!
The video quality is insane. Love it
🤌🏻🤌🏻🤌🏻🤌🏻
🔥🔥🔥🔥🔥 let’s go Ant!!!
Thanks for sharing the knowledge 👌🏼