Thanks to Anthony for having me! Follow him on instagram: @anthony_w_mangieri
For more pizza making check out this video:
Music Credits:
Epidemic Sound: https://www.epidemicsound.com
Video Credits
Creator, Host – Mike G
Editor – Cooper Makohon
Motion Graphics – Raphael Oliveira
27 Comments
World's number 1 pizza chef. LOL
Love the video! Your no-nonsense approach and acceptance for all views is a rare thing these days! Can't wait to try the sourdough pizza recipe! Will that be soon?
All pizza flour doesn't require refrigeration since it ferments from 8 hours and maximum 24 hours at room temperature, it will not get rotten. Pizza flour manufacturers do not test their flour at refrigeration.
It's worth emphasizing that Anthony first started out as an artisan baker and not as a pizzaiolo apprenticing in Italy. That's an important context, as some would argue that they are two different ways to look at dough. Doing stuff like naturally unleavened (instead of a biga) and pushing hydration beyond 80 percent (way beyond even pizza cannoto style), that would be considered heretical, even insane, as a commercial product. He pushes the edge of blow-out in his dough, and that's probably why nobody but him touches the dough making process at his restaurants. So it's to say, he is respectful perhaps reverent to the traditions, but aside from using ischia culture, he was always, always doing it radically different than the tradition from the jump.
Mike, can’t wait for your higher-hydration pizza video! 🍕 I usually stick to about 75% in my sourdough pizzas, but I’m excited to see how you do it — might just give me the push to try something new 😋
I like narrative and story. And common comparing Dominos with art 😂 That was pretty funny
Pizzaiolo. Not pizzaolo❤
You only brought him enough garlic for a single pizza! lol.
I've got to adapt my sourdough starter into my pizza dough base. only thing i wasn't impressed about this video is watching them cut the charred bubbles off the edge of the cooked pizza. you don't need a wood fired pizza oven to produce that 'unique' flavor… it's just the by product of flour being cooked at the proper temperature. other than that, great video.
This joke with Italian restaurants serving a pizza where 40% of the whole pizza is just crust (like the ones served in the video) must stop. I know you are proud for your dough but please cover it with toppings. If I wanted bread I would order bread.
he does use commercial yeast too. i’ve seen him admit this so not sure why he didn’t mention the low level yeast he uses… Not that it’s an issue at all…. but it’s not technically only naturally leavened ….
So how could you make this delicious crust without the sourdough? I hate the taste of sourdough.
100% try: Cinnamon Roll doughPIZZA (pizza dough flat snake Swirl Cinnamon roll) Sweet – S’MORES topping! Savoury Breakfast – Breakfast Sausage, Cheese and Beans. Or Frosting and Cut
Why do people like soupy pizza .?
Did he just pack garlic in his camera bag. 🤦
Best pizza if you can get in reserve in advance
Anthony's pizzas have been an inspiration for so many years, for me.
I learned about him in the Obsessives series, I wanna say 15 years ago. I then almost immediately hopped to NY to go and try it but the internet at that time not being what it is now, I hit my nose on a closed door cause they had moved to San Francisco. I was lucky enough at that time to be working for a company based in SF so I was travelling there regularly… and on each one of those trips, I went to Una Pizza.
Since then, I've been trying to perfect my own pizzas, first in my home oven, now in an Ooni, and soon on a full wood fire oven in my backyard.
Very fun to see this type of videos, thanks! Hopefully I'll be able to go back to NYC soon to try it, yet again.
85% hydration, wow 🤯
SOUR DOUGH is the WAY TO GO!! BUT… 80-90% hydration!! I'm scared lol. Next party I'm going from 65 to 70+
Mike. I've been using the 12" Propane Ooni for 2 years now…probably 2-3x/mo. . I feel it's time to upgrade. It's been a good learning oven but it's time for a new one. Looking at the new Gozneys vs. the newer Ooni's..Are you happy with the 20" ooni you have in this video?
Che viaggio incredibile nella mente di un maestro. La passione con cui crea la sua pizza è pura ispirazione.
90% is crazy. i'm doing 75% in a piezano dupe electric oven and it is better than some of the Neopolitan style pizzas near me. I think i will slowly up it by 5% 😁
Hi Mike I have a great tip for your pizza students! Its a 2 stage cooking technique. But first a quick note on the way I make dough.
My starter was snuck out of the Bodine Bakery in San Francisco. I've had it for 8 years and the ninja who provided it to me had it for over 11 years and its rumored to have been part of the bakery from the way way back days. That said.. when I make a Neapolitan or Margherita pie I use a very small amount of yeast and give the dough several days …. YES DAYS to ferment properly. Switching to making a boule for eating purposes the yeast count or amount of starter goes up considerably, while the liquid water weight or percentage goes way way down.
One thing to keep in mind is not having access to an oven that gets above 550Deg one must take steps. I use 2 pizza stone/steel plates. Yes 2. The pie goes into the oven on the lowest rack level possible for 2 minutes or so to crisp up the bottom and start the crust to bake.
The next step is to slide it onto the topmost positioned rack with the oven set to BROIL. Hot Hot Hot. This is for the remainder of the cook time which is approx. 2 – 3 minutes or so depending on the toppings. Get that cheese to brown up and slightly char the crust.
Try it and se if it works for you. The higher the oven temp the higher amount of water you can have in the dough. More water = more fluffy bubble goodness in the crust. Try it !!! 2 stage 2 level pizza out of a home oven.
Love the guys passion but not my kind of pizza and his pizzas are just to wet from the fresh mozzarella it's a soggy mess
Can this dough be frozen?
Francesco Martucci, Franco Pepe, …
Can't wait to see some of your higher hydration sourdough