Make Neapolitanish Style Pizza at Home with Anthony Falco

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

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

[thanatopsis]

You deserve a lot more subscribers and viewers for informative and excellently-produced videos like this.

[PhilipLemoine]

Thanks Anthony! Just hot my Breville Pizzaiolo in the mail yesterday and cant wait to make my first pizza!

[JoshMarshain]

This channel has been a long time coming, keep on sharing the Za wisdom, Czar

[evandelph]

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 🙏

[chris.staats]

The pizzas and production look amazing! Nice tip on the sourdough starter.

[FatDough]

Wow! That's a neat trick on the sourdough starter. Will be getting your cookbook soon.

[jon]

Should I always feed my starter bread flour vs all purpose before using in this recipe? I normally feed mine AP

[dingdongrocket]

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.

[iamwickid]

Having the commercial yeast preferment recipe would have been useful in the Pizza Czar cookbook !

[nicoleschavo]

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

[KonkinWasRight]

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.

[bryanbabler]

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

[pzzro]

have you tried AP flour for these kind of pizzas? :0

[landon_rady]

Whoever does your videos and chooses the music should get a pay increase

[serenaspagnol]

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.

[crimsonfancy]

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

[FazedSoul]

I should not watch these videos during midnight... I am hungry...

[southerntasties]

2 minutes cooking time...wow..ridiculous 🔥🔥🔥🔥

[MrJusmobile]

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!!