UNA PIZZERIA PIZZA

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Anthony, one of the most celebrated pizzaiolos in America, takes us through his process for making a classic Margherita pizza on his naturally fermented (aka sourdough) crust. If you’ve been following this series you already know how committed and connected he is to his ingredients and to his process.

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Комментарии
Автор

Still makes great pizza but my goodness he’s softened over the years. This guys was abrasive back in the day. Looks like the Bay Area was quite therapeutic.


As always a wonder segment Mr. Reinhart

johnhaver
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actually good but at 5:08 I would call this burnt

lurchamok
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That SHOULD be considered the best
AUTHENTIC NEAPOLITAN PIZZA
IN AMERICA
But not the best pizza in America

salcamposano
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barstool dave portney wouldnt like this great pizza because its not rock hard crunchy

JxT
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Lmao you can tell he didn’t like how the bottom burnt. Oven floor was to hot

orenpesso
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The title is just Italian words put together without a sense

michelangeloponchio
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he prob wouldn't get a job in Napoli... LOL it's just another level and price... boy charging $25 for a pizza that is much better and costs 4 euros in italy!!!! talk about taking advantage... not so much based on love is it?

antonioibanez