How to Make Pizza at Home | Dear Test Kitchen

today's episode we're talking about pizza Anthony follows in the kitchen with us today he's gonna show us how to make dough using a sourdough starter creative ways to make your sauce two different ways to cook it so stick around here in the kitchen with Anthony Falco one of the renowned pizza makers in the United States and anywhere else you're the guy who's advising other pizza makers how to open the restaurants how to make the perfect dough that kind of thing yeah I mean I I do Pizza consulting and I do it all over the world yeah just trying to spread that vibe all over the world all right so for all those home cooks out there who let's say they don't have a lot of experience making their own dough making their own pizza we're gonna show them today how to make your own dough how to make your own pies at home that are as good as a restaurant quality would you say as close as you can get better than most people's restaurant depending on where you live here you go all right so when it comes to dough do you have preferences specific mm flours that you like to work with yeah I mean but again I'm working all over the world in different places and so you know my particular style of pizza is to try to have a conversation with the local products that are available and you have leverage the best things possible from wherever I am so that may not be flour and so I might need to look for something outside of that particular local area I do have in the United States some places that I really absolutely love and today we're gonna be using a flour from I think maybe the best flour producer in the United States called Karen Springs out of Skagit Valley Washington if you go to a store and you look for something local that's stone milled you know I mean it's give it a shot you know it's gonna be something interesting and then you know we're also gonna blend in some King Arthur which is available everywhere in the United States and you know it's something that you know I know makes great pizza so blending flours is a great thing so a little bit of this fancy-pants like kind of more weedy hippy flour and then just some yeah AP we are gonna use AP is the short answer Yeah right this is actually the name of this pizza dough recipe that I have is called knee Talton ish all right so it's it's in the same kind of like spectrum as a Neapolitan pizza but one of the things that makes Neapolitan pizza in the appositive pizza is the temperature which it cooks at which so 4,000 degree oven very hot yeah very quick and some of it has to do with how you make the dough but we are going to be using a high-temperature oven and we're going to be using a regular oven and you're going to be able to see those differences all right time to make the dough so it's important to have a digital scale it is yeah sorry all my dough recipes are in grams and by weight and I think that's half of the battle yeah I mean I think that's if you're gonna be a home cook get a digital scale just part of what you need yeah and so real quick on bakers percentages most dough recipes use utilize something called a baker's percentage where you basically you're assuming you're always using flour so that's one hundred percent and then all your other ingredients are then relative relative to the flour so you know we have our flours gonna be a hundred percent flour and then sixty three percent water that's our hydration rate 15 percent starter which is the amount of leavening that we're using we're gonna do three percent salt and 2 percent olive oil so I do usually I'll do like a thousand gram recipe right and then that way it's easy to kind of for math challenged people's like myself you know it's easy to kind of understand what those percentages are it's real also its scalable that way and then you can relate to other Baker's or pizza makers when you're talking about your recipe like you know someone I can eat someone's pizza and be like this is delicious what's the hydration ratio 72 percent oh wow well you know yeah so it's a really it's a useful tool all right the secret language of peace of makers here yeah yeah secret anymore all right so we're gonna start by weighing out our dries and that's gonna be in the big bowl so or put our big bowl on here and we're gonna tear it out our dries are our flour and our salt and I'm gonna mix the salt directly into the flour and this is a little controversial you know the Neapolitans would never do that they put the salt either in the water or they put it in the mix later a lot of Baker's will also reserve the salt for the second mix because we're gonna do two mixes salt is a retarding agent so it will slow down the fermentation process yeah I teach most of my clients to add the salt in the initial mix because it's just not that much better it's it's not worth it to just forget to solve because if you forget to add the salt it's a big problem yeah do you know what the salt does in a in a dough recipe what's the purpose besides making it taste good that's what it does all right that's good but it does it will slow the fermentation down a lot yeah and that's fine for us we want everything to go super slow and there's not that people say oh you add the salt early it's gonna kill the yeast it's not it's not killing anything yeah so we're gonna do actually 400 grams of this of this beautiful Karen Springs Glacier Peak which is a hard red spring wheat your Cora Rojo is the variety this is the AP King Arthur yeah this is a great flower and we're gonna add a hundred grams of this just to like I mean look pizza I want people to eat my pizza and be like wow this is delicious pizza so a little bit of white flour is gonna go a long way right you know and that's 20% and we've got 500 grams in here and now we need to add our salt which is gonna be 3% how much okay okay if you in a thousand yeah that would be easier it would be 30 yeah five hundred six 15 boom all right I'm getting this guy over here back in it now so 50 and a 3% is a lot it's definitely the highest end for big a lot of people are like that's crazy so you're going full flavor here with you I'm trying to season everything pretty aggressively yeah you know like I want it to taste good so salt and flowers and just gonna mix it like this so this they're incorporated the salts and the the flowers is and it's all mixed together and that's it that's our dries now we're gonna do our wets okay and our wet it's gonna be 63% hydration we've got 315 we're gonna weigh the water to the weight and everything everything gets weighed yeah and you know I mean you're doing and you want to be pretty precise and one percentage point can make a big difference yes so it's important to be accurate yeah so our starter is 15% okay 75 boom and good sharp so this is the starter all right should we talk about this for a second yeah we're gonna pause to talk about the starter first of all smell it what does it smell like comforting like you know like the warm doe smell of comfort okay I gotta say if you're interested in starter we made another video back in the day with Sarah Owens so check that out how much was I supposed to put in here seventy-five yeah yeah so look at it seen percent yeah exactly fifteen percent it's definitely floating look at that so why is that important people are like oh it's you should float the float test uh-huh well all that does is it tells you that it's active and it's alive and it's full of air alright so starters in their waters in there and then we're gonna use some olive oil this is some extra virgin olive oil it's from California ten grams which is 2% so now I'm just gonna mix it all together tap water we've got our olive oil we've got our starter if you don't live in New York City get some nice bottled water something that's nice it should have some minerality to it so look we're mixing this all together we just broke up the starter obviously the olive oil not gonna really mix in there but we don't want it like Gaul just floating on the top and then we're just gonna do like pasta method here alright we're gonna take a little well and we're gonna make a little well exactly and you know we have these amazing bowls that have a spout on it so it's just gonna pour right in there like and we're going to start I'm gonna use one hand and this is actually very important because if you use two hands you know what's gonna happen you won't have a dry hand yeah you're gonna freak out cuz it's sticky and it's gonna get all over and you can't Instagram and you can't like pick up your coffee or you need a dry hand to do something else no it's just it's like for your mental like you know stability people freak out it's very sticky this dough is designed to be delicious not like easy to work with everything coming together and this mix is our first mix and it's we're gonna mix everything to combine and as a general rule of thumb I mean maybe when you've did your your baking video this came across is that when you work dough you then want to rest dough before you work it again right there's all kinds of periods of working and then resting and that's what's gonna happen here is we're gonna mix it is that what you mean when you're talking about the first mix in a second mix yes exactly so we're gonna mix it and then we're gonna cover the bowl and then we're gonna mix it again that's how much times super important mean the first mix 30 minutes at least does it matter like let's say if you're in a really hot humid place would you rest it for a different amount of time generally always always thirty minutes if it was very cold yeah I might go a little longer all right if something pops up you know like if you've got to go run an errand or something yeah whatever fine thirty minutes or an hour or two I don't care alright it's not a big deal but it's got to be thirty minutes at least right so it's come together completely it's not flour it's not water it's not oiled salt it's all come together and it's now dough and I've done a pretty good job of not getting it all over my hand I'm using just the tips of my fingers and the bowl is pretty clean there's no like flour there's no visible flowery parts there's no visible wet parts right so it's a dough and it's a mess there and I'm gonna get the rest of this off of my fingers this gets covered and rest for ya 30 minutes right can you throw a towel over there use plastic wrap a plastic wrap kind of guy all right yeah I like the the the total seal you know yeah the reason you do that is you just don't want to develop like a skin on there right now it'll get crusty and Krusty's not good we want to keep it like looking nice is it good it's wrapped very nicely it's lovely fantastic and then yeah 30 minutes and now we're gonna do our second mix and it hasn't really grown very much yeah you know it's not it's this is a slow slow dough right so that has not happened but you'll you will notice that when I'm mixing it this was basically the consistency I got it was very shaggy and kind of you know it's not like a very smooth dough but just having sat there this whole time when I start to move it now it really just starts to smooth out very quickly yeah and that's it I mean it's like it's starting to be reminiscent of yeah how nice does that look yeah just like that so I'm just kind of stretching it apart and folding it back together mm-hmm doing that over and over again you got to stretch it and fold it you're adding air in there that way am i messing this up or like it was a lot smoother when you were working it well so part of it is just you how you your hands like so you're making sure I'm using very light touches very quick motion yeah you know and you don't want to like your hands you've got every part of your hands it's touched it your hands are hot they're 98.6 degrees right so when you're touching dough you want to use just like the tips of your fingers but it's I think it has to do with just very light gentle touches and once we get to kind of at this point where it's really nice smooth ball right we're gonna put it back in this bowl and it's gonna rest for three hours this has been resting for one two three hours that was the bulk fermentation period yes next we're gonna portion it out yeah we call this ball and divide so we've got it it's bulked it's grown it's relaxed and now we're gonna portion it we're just gonna pull it out here boom right here a little flower on my scale and this is my half sheet tray lightly flour the bottom of it and we're going to be doing 200 gram dough balls which is gonna give you about a 10-inch pizza and which is really really the perfect size for that baking steel and then for our Breville oven so if you want a thicker crust make a bigger dough ball so once you portioned it it's time to ball it and what I do is there's like the skin side that was up and I'm gonna just fold it together and I'm gonna stitch it stitch up the bottom just like this stitching the bottom together until you got a nice smooth fall it's very round that's gonna go and give itself room because it's gonna double in size good and then so we've got our four dough balls we'll make our little baby dough now these dough's are gonna basically double in size yeah over about I would leave these out at room temperature yeah room temperature specifically being around 72 for anywhere from 6 to 12 hours and once they've reached that size the the that where they've doubled in size then you could either if you wanted to use it you had to use it then or refrigerate it for up to 4 or 5 days 6 days 7 days yeah a few days babies is that how cold your fridges and you know the dough is gonna be much more difficult to work it's gonna lose some of its strength and its gonna after it's been in the refrigerator for a very long time ok Oh for multiple days it will like tear but the flavour will be really good so you know I it's always I like to do you know make my dough a day or two before and then just chill out and then you can do all your toppings the morning of the pizza party bringing out your dough's and you're ready to party and so this is going to get wrapped over the top of it it should be able to be workable right frig so the rap plastic wrap is just gonna go over the top to help the skin from forming over it and then you can just put this little lid on the top if you don't have a lid that's fine but it just goes in the fridge after six to eight hours at room temperature now this is a non traditional sauce I think most people think about red sauce when they thing about pizza absolutely we're just you know getting a little creative today this is a white wine lemon cream sauce is what I call it because it's got white wine lemon and cream and the sauce not a very creative name would you encourage home cooks to sort of get creative once they have a dough that they trust to get creative with the toppings creative with the sauces like this is just one example of something that you can do but once you have a dough that you like you can sort of go nuts yeah sauce cheese topping yeah this is not traditional this is upper Blanc with a lot of lemon in it right so right was it was there like sort of like a traditional French cooking influence then on the sauce no no I like googled it I was like how do you make like white wine sauce with mushrooms sounds delicious and I just looked it up and then I was like and then you rift on that yeah I just yeah I'm just I don't you know I'm just doing stuff yeah you know and then throw it against the wall see what sticks this one stuck and so people are big fans of this and I've executed it in various forms amongst my clients all over the world and people really like it so we've got our lemon zest zested you've got shallots and garlic coming together ample amounts and we're gonna get our butter I'm again weighing everything out part of my job as a consultant as I'm teaching people right so you know I like to have things like very you know relatable teachable and so having it all weighed out I think is important so we're gonna start with and 20-something grams of butter okay it's on oh it says melt nice that's what we want to happen right wine let's open up this wine yeah now you asked for a skin contact wine yes sauce is very important that means you could probably use any wine but it's because we're using yeah 250 grams so the other 750 grams I wanted to taste good when I can't get I don't know that's that's good advice for home cooks where if you have to open up a new bottle and you're cooking with wine buy something that you can enjoy the rest of it it is gonna it's gonna make the sauce taste better if you yes if you use a good one yeah I mean you don't have to spend a hundred dollars oh I don't plan don't get the worst wine okay perfect amount of garlic so I measured the clove out fresh but whatever I'll give you credit for that it's a lot of shouts we're only gonna use 10 grams that's fine this will be great for something a little yeah so our butter is fairly melted we're just go in with the garlic and the shallots I'm just gonna really you know whatever it's low and slow man there's no reason to freak out here so you don't want to get off the bat you're not trying to caramelize those you're just trying to know at the mouth just trying to sweat him out sweat him out soften them all right so that's just gonna go for a minute and we've got our cream which is quart 2 pints equals a quart right more Matt hell yes we're gonna save a little bit of butter like cube just like 10 grams because we're gonna whisk that in at the very end there and we're going to keep that cold so it's moving over here nice kind of you know not too not too fast it's softening sweating we definitely don't want to brown or burn the garlic we're using that just as an infusion basically yes it's to flavor the cream because ultimately we're gonna strain that cream that's right okay so yeah exactly so I mean it's I didn't have to do such a nice mince on any of that today no it does it all makes a difference you know it does yeah make it nice chef or make it twice all right I know so it's it's all happening and I'm gonna add this wine okay so we're gonna get that rolling and we're gonna reduce okay then we're gonna add our white wine vinegar we're gonna reduce that we're gonna add our cream we reduce a little bit dump in this lemon zest a little bit more salt taste it mm-hmm it taste nice then we're gonna whisk in our butter and turn off the heat and that's the whole thing the wine in the vinegar are you reducing it till it's almost dry in the pan no you don't have to a like half yeah reduced by half okay I'm not gonna go full like dry right SEC one thing to think about okay make the sauce for your pizza is you need to do it ahead of time because you don't want to put a warm sauce on your pizza so you want to make it kind of day of but I'll give it enough time to cool down all right once you've made it how long can you keep it in the fridge for so I'm gonna say like a day or two I mean I don't you know I try not to make too much stuff too far in advance yeah the flavors the next day the flavors will definitely be you know yeah developed in there cream sometimes it takes so like tens to like just kind of dominate at first but and after a day or two they tends to like more absorb all the flavors interesting so we're gonna dump all of our lemon zest in now it's a good amount of lemon zest so that's been simmering about mmm five minutes yeah let those flavors infuse now we're just gonna finish it off with a little handful of butter yeah more butter yeah and then strain and we're gonna cool it down all right beautiful that's the stuff that's the thing as the sauce cools down it's also gonna gain a little bit of body it's gonna thicken up a touch should thicken up quite a bit yes ready to stretch and shape our pizza dough here the reason that we're ready is because we have all our meats on cloths nicely kind of laid out here you wouldn't want to stretch your dough and then think oh gosh you know where's my sauce where's my cheese you want to get all your ingredients lined up first and then begin to work with the dough that is so true but it's really important with pizza because once you stretch the dough it will start to skin up it will stick to the peel like it's a very time sensitive kind of things gonna be able to very quickly yeah sauce toppings and that's the reason for the squeeze bottle - I think cuz it allows you to work rapidly and cleanly yeah exactly that's it I don't want to be like spooning stuff and dripping it everywhere I've got a very controlled vessel to put it on and then you know move it away right yeah weird take a look at our dough's here out of that batch of dough that we made we got 4 200 gram dough balls and then one little baby one all right I like to make my youngest son I like to make them like a little tiny pizza that's sweet but these are like 200 210 gram dough balls and it's gonna make a like 10-inch pizza so a little personal pizza they really they've grown a lot when I balled them they were probably half the size yeah and I let them proof at room temperature for about 8 hours and then I put them in the fridge and they're basically ready to use from that moment but they are gonna continue to develop time in the fridge as they called proof after that eight hour proofing at room temp how long can you keep these in the fridge for before you have to use it that's a great question so because there's no commercial yeast in there yeah essentially all the fermentation metabolism stops I had 42 degrees 39 degrees whatever your fridge is so it will stay like this all naturally leavened dough will stay like this in your fridge I've used them for up to 10 days Wow kind of crazy that's a real advantage of having the starter and not relying on commercial yeast I honestly think it's easier in a lot of ways yeah if you can get over the fact of keeping your starter alive and feeding it etc there's so many advantages to using it when you have commercial yeast in there it's like any temperature change over proofing things can really drastically change a lot we're gonna pull this bad boy out one of the most crucial things is as is this stage when you pull the dough out is keeping it in this shape as much as possible so I'm just gonna separate from his little neighbor I'm gonna take it out and put the bottom in the flour like that and then I'm gonna put it on here and I want to keep it as much in that shape as possible and you can see it's like it's already degassed a lot just by moving it yeah because it's like it's really proofed and ready to rock and roll so what I'm gonna do now is this is the shaping of the dough so the first thing I'm going to do is define the crust and I do that with the tips of my fingers and I I'm gonna just touch every part that's not the crust so that's the middle part and I'm gonna leave this this crust area because we want it kind of nice you know poufy crust flip it over and this is the bottom to put a little extra flour in the bottom and I'm just dimpling like that I want to leave some structure in the middle I don't want to completely D gas right I'm gonna pick it up and kind of pass it back and forth my hands and it's gonna start opening up its an extensible dough like I said we do this I call this hot dogging and the interesting do a hot dog in here you know this is showing off yeah but it is a really good way to like stretch the dough out quickly and get it nice and round so folks at home who don't want to necessarily toss it in the air they can just drape it over the backs of their palms and yeah he's just like this I'm just kind of like like you're turning the wheel of a car just like go ahead like that you're letting the gravity of the dough let express itself yeah it's very extensible because of our mixing methodology and hydration rate it's very extensible so it just it stretches out without a lot of effort but you can see all the life and the activity in the dough all those bubbles in there yeah it's very nice it's a good dough so we're gonna make our mushroom pizza here yeah so we've got some white wine lemon cream you know and it's there it's thick but it's not it's not too thick it's not too runny I think it would do well to cool off for a little bit more time but we've got this beautiful willaby cheese which is very similar to like a Taleggio right and yeah that's a like a soft wash Brian stauch exactly yep and it's you know Taleggio also works great but you know we're here in the East Coast and we have Vermont near us and yeah they're good at making cheese use your yes exactly doing and we got some fresh mozzarella that was made down the street yay huh I'm gonna put a little on here and this cheese is gonna melt you know it's gonna run a little bit we have cream sauce on there so we don't want to do too much I think that's with the amateur pizza makers that I've worked with in home pizza makers you put too much toppings on too much toppings so use restraint yeah and you know use good ingredients and use just a little bit of them then for my topping kind of philosophy I want it to be like not too symmetrical kind of like a little bit wabi-sabi you know you know like as it fell from the heavens kind of yeah like exactly that's my style and then we've got our beautiful melange of roasted mushrooms which have been seasoned with salt olive oil and a little red wine vinegar right we roasted those off ahead of time and let them cool because you wouldn't want to add something hot no 10 apiece no you don't want the hot things that you do when we have a pizza oven we roast things in them at high temperature and it's great on a sheet train directly on top of the pizza so yes you didn't just throw the mushrooms on a piece of stone no I mean you could if you want to get wild yeah now some ingredients you're gonna want to roast ahead of time and use as a topping and some ingredients you can use rod do you have sort of a rule when it comes to that yeah I mean generally speaking things that have a lot of moisture in them you want to reduce that moisture out of it and concentrate the flavor so mushrooms are pretty much all water so you want to get that out of there otherwise when you cook it it's gonna come out onto the pizza so you want to concentrate the flavors and if there's other liquids you can put on there that have more flavor like white wine lemon cream sauce you're gonna use that instead so you know that's that's a really great thing to roast ahead of time you know some things that you want to put on raw like thinly sliced onions are really nice yeah like meats obviously like any kind of like you know cured meats right you know Cotto and salumi and things like that so this is ready to go in the oven you want to give it a little test make sure it's moving nicely it's a well floured dough and then I'm going to turn around and pop it in the oven here boom and this is the Breville pits iolo oven what it's electric oven and it goes to like 750 degrees it's crazy it's really hot hotter than your home oven definitely and that extra 250 degrees makes a big difference right so this is basically almost as hot as a wood-fired oven and and there's a lot of kind of modern pizzerias that are using electric ovens high-temperature electric oven so when this came out I was like yeah electric oven whatever no big deal I know how those work so we've got it at the highest possible setting right and so the whole thing is gonna take about 2 minutes fantastic so we're gonna finish this with a little bit of chopped parsley it's gonna be a nice color contrast and just give us a little bit of verdun see with all this richness that we have happening here yeah we're gonna do a little black pepper which is nice and more Parmesan Reggiano yeah a little bit of extra-virgin olive oil and that's that's the pizza it's beautiful right there I think it looks nice yeah I'm gonna give it a try now okay remember to get a nice crust you want to not touch that area and just use the tips of your fingers right yeah exactly just big I need to worry about this big bubble here doesn't matter I mean it's it's really if you want a bubble then you believe it if you want if you don't want a bubble you can just pop it you think keep your crust and you want the crust to be even so like take your go around and like make sure it's like even right all the way and then you're gonna put a little bit of flour on your hands and pick it up and pass it back and forth and so this area the in between the the crust and the the flat part you want that to Nestle like right here and yeah in your thumb and you're going back and forth like this now that that he's doing it and it's rotating as you do it I see and yeah and then you can kind of use open your fingers as you go back and forth now is it starting a stretch a little bit yes yes it is yes things are happening yeah so now you can put it down call a little timeout will see the shape and then so you've got a little bit of you know look it's yeah it's right it's round yeah so now I want you to try this part where you put it on your fist and you kind of move it around like that alright that's good now you're on the edge you're doing good you're letting gravity do most of the work I love what I'm seeing right now I'm like yes it's great it's fantastic you want to try to just do one little toss just one just for the kids just swing it one little hot dog you fling it this way so you've got it like check it out yeah it's on them you're supporting it fully yeah one hand is going this way and the other hand is going that way you have to catch it at the end though oh yeah you gotta get I'll catch it throw it to me Hey hi yeah there you go all right fantastic oh okay so this is the bottom forgiving go you know I think there's other pizza dough's where that would have torn in half yeah it's strong you know yeah great Skagit Valley magic dough yeah so little flour on the bottom here just sprinkle on the bottom and then rub it in cuz this is the bottom I see you can see it's like kind of dimply and cratered where's the other side is nice and smooth this is basically lubricant to get it in and out of the oven and so it's very important for you know you don't want to top the pizza and then you try to pull it off and it's something two big things so right so then do you have advice for home cooks if they have a pie a raw pie on their peel and it's not sliding around is there anything they get over flour together all right yeah if you could make a pizza with no flour that would be great it doesn't do anything for the actual flavor of the pizza it's just for getting it in and out of the oven right so you want to use as little as possible but as a beginner you want to use a little more than normal because you you know you wanted to go in the oven so look you don't want to here's our test it's moving lovely lovely so you want to top it yeah obviously cream sauce you want on the bottom and then your cheeses you know you want to kind of evenly and you want to get like this area here and around the crust otherwise it won't have anything to weigh it down and it'll just poof up even more important than interesting on a white pizzas is very important with sauce you have the sauce in that area and it's holding that area down the only thing holding that area down here is the topping so the toppings you always want to start on the outside and move in so that looks nice I think that's a kind of judicious use of cheeses because they're gonna melt and spread out even more so in a lower temperature right right so this oven is going to be as hot as a as a home cooks oven can get is 550 visa right any lower than what we just work with yeah and heat the way it moves is you know a hundred degrees more is not like you know 10 percent more it's a lot more every step up you go the difference between 500 to 600 is a big difference the difference 600 700 is a big difference it almost like compounds on itself so that looks great bro yeah and then parm over the whole dang thing that's getting nice and it's also kind of gonna glue everything together so this looks good again we're gonna test it okay it's moving and then you don't want to push it into the oven you want to pull the peel out from under it alright as soon as it hits the service it's gonna stick yeah so you don't want to come off and it hits and then you move forward again alright my dude you made that pizza hat sort of very good a little bit lighter in color compared to the 750 yes you know for a home cook I think this is fantastic yeah I mean the cheese melts a little more you know you're not gonna get like the leopard spotting if you will but there's a nice color on the bottom yeah it's you know it's gonna be crispy right heat is a big reason for how what makes a style of pizza what it is like New York style pizza is the way it is because of the gas ovens that they use right Neapolitan style pizza is you know because of the the high temperature you know ovens that they use so your dough this dough is adaptable to either one I think it's gonna be very good all right let's eat some more pizza I guess oh man delicious that's really good the only real difference I think is in the crust mm-hmm this is a little bit crispy are harder to fold like it doesn't have that yum delicacy to it necessarily but right still think what I mean usually people don't get mad about crispy pizza now this is the crumb yeah and this is like if I post a picture of a pizza you know the pizza nerds are gonna be like let me see that crumb I mean and that is a very nice crumb you know for all you nerds out there Anthony thanks so much for coming by there's a lot of fun I think this information is gonna be really helpful for people at home want to make a tastier pizza thanks for having me yeah it's a lot of fun yeah right on I mean I think shows that you can make great pizza with pretty much any kind of setup at home yeah yeah so get creative out there now that you have your dough I want to hear what sauce are you using what topics are you using and if you enjoy this video click like click subscribe we'll see you next time [Music]

Channel: Food52

Views: 168,239

Rating: 4.8679085 out of 5

Keywords: Food52, food, cooking, recipe, chef, foodie, cook, home cooking videos, recipes, pizza, pizza at home, homemade pizza, pizza recipe, pizza dough recipe, pizza dough, pizza dough without yeast, sourdough pizza, sourdough pizza dough, sourdough pizza crust, sourdough pizza recipe, pizza cooking, pizza crust recipe, pizza crust without yeast, homemade pizza dough, homemade pizza recipe, pizza at home in oven, anthony falco, anthony falco pizza sauce

Id: zR4_48yvv58

Length: 35min 59sec (2159 seconds)

Published: Thu Dec 05 2019