Make Neapolitanish Style Pizza at Home with Anthony Falco
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- Опубліковано 2 сер 2024
- 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, and baking. Falco makes a classic Margherita pizza and a Tokyo Style Marinara pizza, recipes from Pizza Czar: Recipes and Know-How from a World-Traveling Pizza Chef
Get the recipe: www.piz.za.com/recipes/
Get the oven: breville.oie8.net/KeLOd9
More: amzn.to/3yD88y1
Credits:
Chef and Host: Anthony Falco
Producer and Director: Lawrence Weibman
Director of Photography: Rob Silcox
Gaffer: Stephen Kersting
B-Cam: Mike Torres
Grip: Prannoy Jacob
Editor: Kyle Gaughan
Assistant Editor: Hailey Choi
0:00 Neapolitanish
0:53 Making Sourdough Starter
1:33 Neapolitanish Dough Recipe
2:04 Baker's Percentage
2:28 First Dough Mix
3:04 Second Dough Mix
3:33 Bulk Period
3:46 Portion Time
4:25 Basic Tomato Sauce
4:42 The Smart Oven® Pizzaiolo
5:12 Tokyo Marinara Pizza
5:54 Breville Settings
6:33 Margherita Pizza
You deserve a lot more subscribers and viewers for informative and excellently-produced videos like this.
Thanks!
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!
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
This channel has been a long time coming, keep on sharing the Za wisdom, Czar
Superb recipes!
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!
Thanks for sharing the knowledge 👌🏼
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!
The pizzas and production look amazing! Nice tip on the sourdough starter.
Falco, your my favorite!
Wow! That's a neat trick on the sourdough starter. Will be getting your cookbook soon.
Awesome! Thank you!
Whoever does your videos and chooses the music should get a pay increase
Hi. It me :)
@@NYCFoodGuyDotCom Music choice was top notch my man
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.
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!
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.
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.
Mama Mia, that’s a nice pizza pie!
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.
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.
I should not watch these videos during midnight... I am hungry...
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.
2 minutes cooking time...wow..ridiculous 🔥🔥🔥🔥
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!!
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.