The big takeaways here are "get your dough as wet as possible" and "don't overwork it" - I don't care if you're making pizza or pierogi. When the dough snaps back you've blown it. The yeast and the refrigeration... well... One of the hottest wood-fired pizza restaurants in California (Bettina's in Santa Barbara) lets its dough refrigerate for 2 days.
Best pizza ive ever had.People get bent when you say its better than the pizza in Naples. Taste is opinion, but for me, this dude makes the best pie ive ever had and was better than anything i had over there.
If you’re naturally leavening dough you want to shoot for low 70s ish. Always defer to thinking what would it be in Italy. Naturally leavened are 70 is great. 85 turns into goo.
@@pizzatherapy He's an artist so I doubt he targets strict numbers but I will be happy with a ballpark guestimate. Visually it looks like borderline batter and I am guessing around 80%
Yes, I believe that is what he is talking about. For me a high hydration dough is very difficult to work with. It takes a bit of skill which I do not have. Thanks for your question.
Yes, that is what it is. It's a high-hydration dough and, they are very difficult to work with. If you do enough of them, over some time, you learn how to handle it and it becomes second to nature.
Yes, he does but he is always changing things up. Here is a great article about all aspects of his pizza-making from a few years ago on Eater: www.eater.com/2014/4/24/6236589/the-apollonia-pizza-at-una-pizza-napoletana-in-sf
You can make fresh yeast starter culture go to novita listiyani and cuorodellicto channels I did and even I was able and make a loaf of bread on my second try
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The big takeaways here are "get your dough as wet as possible" and "don't overwork it" - I don't care if you're making pizza or pierogi. When the dough snaps back you've blown it. The yeast and the refrigeration... well... One of the hottest wood-fired pizza restaurants in California (Bettina's in Santa Barbara) lets its dough refrigerate for 2 days.
Major respect for this guy - he's no nonsense and knows his craft.
I love Anthony and wish I could have spent more time with him. He is so passionate about the craft of pizza!
*glad to see that this pizzeria is still open*
Me too! He is a legend in pizzamaking.
Best pizza ive ever had.People get bent when you say its better than the pizza in Naples. Taste is opinion, but for me, this dude makes the best pie ive ever had and was better than anything i had over there.
Mangieri has great suggestions born from many years of experience. Thanks!
I love this guy. He embodies the true spirit of pizza!
Great interview with the the master!
You're a very respectful interviewer. People can learn a lot from your humility
thanks
Good tips. I agree, hand mix the dough and use a sour dough starter works for me
Thanks for your pizza insights.
love his vibe. nice interview buddy
Thanks so much. I found Anthony to be very warm and forthcoming. He is a great guy!
Excellent logic applied to 14% High Gluten flour.
he said, fermentation out of the refrigerator, but what is the average temperature, since in some places it is very hot .. tks
Great question. I do not know the answer to this. Maybe someone else can help. I usually proof my dough in the fridge for 48 hours at least.
If you’re naturally leavening dough you want to shoot for low 70s ish. Always defer to thinking what would it be in Italy.
Naturally leavened are 70 is great. 85 turns into goo.
Good interview.
Thank you.
I don't really understand, use minimal yeast. Why?
You don't need much yeast to start your dough.
Less yeast = longer fermentation = better tasting and more easily digested bread/pizza
Better flavor, that's the secret
What hydration does he shoot for?
Great question. Next time I see him that will be my first question. Great question!
@@pizzatherapy He's an artist so I doubt he targets strict numbers but I will be happy with a ballpark guestimate. Visually it looks like borderline batter and I am guessing around 80%
When he says to mix the dough as wet as you can handle, does he mean to make higher hydration dough?
Yes, I believe that is what he is talking about. For me a high hydration dough is very difficult to work with. It takes a bit of skill which I do not have. Thanks for your question.
Yes, that is what it is. It's a high-hydration dough and, they are very difficult to work with. If you do enough of them, over some time, you learn how to handle it and it becomes second to nature.
Does he use 00 flour?
Yes, he does but he is always changing things up. Here is a great article about all aspects of his pizza-making from a few years ago on Eater: www.eater.com/2014/4/24/6236589/the-apollonia-pizza-at-una-pizza-napoletana-in-sf
Good questions, good video
Thank you so much for your kind words! pizza on earth!
You can make fresh yeast starter culture go to novita listiyani and cuorodellicto channels I did and even I was able and make a loaf of bread on my second try
Thank you for sharig this. Very helpful.