Podcast appearances and mentions of anthony falco

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KCBS Radio's Foodie Chap Liam Mayclem speaks with Il Parco's Chefs Anthony Falco & Daniel Cheo.

Pizza Week continues! The title on Anthony Falco's business card is “global pizza consultant,” and, true to form, Anthony has helped people achieve their dreams of starting pizzerias and perfecting their craft around the globe. In this highly entertaining conversation, Falco shares some of his favorite gigs and talks about his time helping launch and grow the pizza operation at Roberta's, the singular Bushwick pizzeria that inspired the launch of thousands of Neapolitan pizza shops around the globe. Anthony is the author of Pizza Czar: Recipes and Know-How from a World-Traveling Pizza Chef, and we talk about translating these big ideas to a home setting. It's great catching up with this legend in the pizza game, and we hope you enjoy it.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM ANTHONY FALCO:Anthony Falco Left Roberta's. Now He's an “International Pizza Consultant” [BA]Odd Job: Meet an International Pizza Consultant [Vox]

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Anthony starts listing them at 2:16) before starting the episode.Onion & Olive Breadmakes 1 (12-by-16-inch) pan pizzaSicilian grandma dough900 grams high-protein flour100 grams whole-grain flour, preferably freshly milled30 grams sea salt720 grams (3 cups) water, at 65°F (18°C)100 grams starter (3 to 5 hours after feeding it at room temperature), or see note about using pre-ferment60 grams extra-virgin olive oil, plus more for oiling the pansOnion & olive bread45 grams green Castelvetrano olives, pitted and sliced (about 8 olives)44 grams Taggiasca olives, pitted and sliced (about 23 olives)45 grams red onion, thinly sliced (about 1/4 medium)12" round pan or 1 half sheet pan (900 grams) Sicilian Grandma Dough40 grams (3 tablespoons) extra-virgin olive oilLarge flake or coarse sea salt for garnishSicilian grandma doughSicilian grandma doughWeigh all the ingredients in separate containers. In a large mixing bowl, combine the flours and salt and mix thoroughly with clean hands.In another large mixing bowl, combine the water and starter.Create a crater in the flour and pour the liquids in the center.Begin mixing with your dominant hand. Start in the center of the bowl and mix in a clockwise fashion until the dough comes together, at this point add 60 grams of olive oil and continue to mix until the dough is fully incorporated. Stop mixing, cover the bowl with plastic wrap, and set aside for 30 to 45 minutes.Perform a series of stretch and folds by stretching and folding the dough onto itself for about 6 minutes.Transfer the dough to a lightly oiled container with a lid (or a bowl tightly covered with plastic wrap) and let it rest at room temperature. Stretch and fold the dough for 1 minute every 30 minutes for 3 hours (six times).Rest at room temperature (covered) for 30 minutes.Using about 40 grams of olive oil, lightly oil two or three baking pans.Lightly flour your hands, and using a dough cutter and scale, portion then shape the dough (three 700-gram or two 900-gram pieces) into rectangles by folding the edges into themselves.Transfer each dough to the center of a pre-oiled baking pan. Cover each pan with plastic wrap and allow to rest at room temperature for 1 hour.Lift the dough and press out any air from the bottom of the pan. Carefully stretch the dough to the pan's edges. Using your fingertips, gently dimple the entire length of the dough. Place the onions and olives onto the dough and very gently press until they sink in the dough. Cover and let proof at room temperature for 6-12 hours or until the dough has doubled in size.Onion & olive breadPreheat the oven with pizza stones to 475°F (250°C).Drizzle some olive oil on top of the dough and sprinkle with a few pinches of salt, if desired.Put the pan in the oven directly on the stone, and bake for 15 to 20 minutes, until the crust is golden brown.Remove the pizza from the pan with an offset spatula and transfer to a cooling rack. Allow to cool for 5 minutes before cutting.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com.Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

World traveling Pizza Chef Anthony Falco is back! In this episode we catch up with the famous Pizza Consultant and talk about all sorts of shenanigans. Get ready for a discussion about New York vs. New Jersey pizza, natural wines, and Ninja Turtles.

This week, Sarit Packer and Itamar Srulovich, the husband-and-wife team behind London's Honey & Co., tell us about chasing the smell of smoke through the alleyways of Jordan and the markets of Egypt in search of the secrets of grilled food in the Middle East. Plus, pizza consultant Anthony Falco shares tips for making great pizza at home, Grant Barrett and Martha Barnette explain why we say “soup to nuts,” and we learn to make Honey & Co.'s recipe for Almond-Coconut Cake with Cherries and Pistachios. (Originally aired May 21, 2021.)Get the recipe for Almond-Coconut Cake with Cherries and Pistachios here. We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify. Hosted on Acast. See acast.com/privacy for more information.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Anthony starts listing them at 2:16) before starting the episode.Onion & Olive Breadmakes 1 (12-by-16-inch) pan pizzaSicilian grandma dough900 grams high-protein flour100 grams whole-grain flour, preferably freshly milled30 grams sea salt720 grams (3 cups) water, at 65°F (18°C)100 grams starter (3 to 5 hours after feeding it at room temperature), or see note about using pre-ferment60 grams extra-virgin olive oil, plus more for oiling the pansOnion & olive bread45 grams green Castelvetrano olives, pitted and sliced (about 8 olives)44 grams Taggiasca olives, pitted and sliced (about 23 olives)45 grams red onion, thinly sliced (about 1/4 medium)12" round pan or 1 half sheet pan (900 grams) Sicilian Grandma Dough40 grams (3 tablespoons) extra-virgin olive oilLarge flake or coarse sea salt for garnishSicilian grandma doughSicilian grandma doughWeigh all the ingredients in separate containers. In a large mixing bowl, combine the flours and salt and mix thoroughly with clean hands.In another large mixing bowl, combine the water and starter.Create a crater in the flour and pour the liquids in the center.Begin mixing with your dominant hand. Start in the center of the bowl and mix in a clockwise fashion until the dough comes together, at this point add 60 grams of olive oil and continue to mix until the dough is fully incorporated. Stop mixing, cover the bowl with plastic wrap, and set aside for 30 to 45 minutes.Perform a series of stretch and folds by stretching and folding the dough onto itself for about 6 minutes.Transfer the dough to a lightly oiled container with a lid (or a bowl tightly covered with plastic wrap) and let it rest at room temperature. Stretch and fold the dough for 1 minute every 30 minutes for 3 hours (six times).Rest at room temperature (covered) for 30 minutes.Using about 40 grams of olive oil, lightly oil two or three baking pans.Lightly flour your hands, and using a dough cutter and scale, portion then shape the dough (three 700-gram or two 900-gram pieces) into rectangles by folding the edges into themselves.Transfer each dough to the center of a pre-oiled baking pan. Cover each pan with plastic wrap and allow to rest at room temperature for 1 hour.Lift the dough and press out any air from the bottom of the pan. Carefully stretch the dough to the pan's edges. Using your fingertips, gently dimple the entire length of the dough. Place the onions and olives onto the dough and very gently press until they sink in the dough. Cover and let proof at room temperature for 6-12 hours or until the dough has doubled in size.Onion & olive breadPreheat the oven with pizza stones to 475°F (250°C).Drizzle some olive oil on top of the dough and sprinkle with a few pinches of salt, if desired.Put the pan in the oven directly on the stone, and bake for 15 to 20 minutes, until the crust is golden brown.Remove the pizza from the pan with an offset spatula and transfer to a cooling rack. Allow to cool for 5 minutes before cutting.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com.Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

In this episode of Badass Clinicians, Dr. Natty speaks with Anthony Falco. He's the vice president of the APTA in New Jersey. He speaks up about how common it is to deal with burnout as a PT, dealing with the current climate of being a physical therapist. He also discusses how taking accountability over your own time for yourself, will ultimately give you more power over your life and your clinic. 

Entrevista com Paul Cho, paulistano que dirigia os fornos da rede Bráz Elettrica e tem no currículo passagem por restaurantes da alta gastronomia, rede de hamburgueria e um estágio na famosa Roberta's, comandada pelo Chef Anthony Falco no Brooklyn, em Nova York. Em sociedade com Jaime Ha e Ricardo Kim, criaram a Paul's Boutique, especializada em pizzas à moda americana por pedaço - New York Style. Com discos de 45 centímetros de diâmetro, são assadas em forno elétrico e são servidas em generosas fatias no sistema pede e retira no balcão. Paul traz receitas clássicas como Pepperoni e Marguerita, mas também possui sabores autorais como a de Milho com Bacon, a Picante e Stracciatella. Você também pode pedir Drinks incríveis, com uma carta assinada pelo Bartender Gabriel Santana, do Santana Bar - localizado em Pinheiros, um dos melhores bares de coquetelaria de São Paulo. E de sobremesa não deixe de provar o sorvete do tipo soft de Corn Flakes, receita do Chef Francisco Sant´Ana da Escola Sorvete. @paulsboutiquepizza @paul___cho Fique por dentro das novidades, siga nosso Instagram: @paladar.distinto

Pepperoni is among the most popular pizza toppings in America. The spicy sausage made from cured pork and beef is seasoned with paprika or other chili pepper. In recent years, cupping pepperoni has become a fan favorite, especially on social media. Anthony Falco, self-described "Pizza Czar," is an international pizza consultant who spent nearly a decade firing up pizza at Roberta's, the Brooklyn establishment that kick-started the new Neapolitan pie movement. He shares his take on pepperoni and experiences traveling around the world creating pizza brands. Ezzo is a legacy sausage company from Ohio that has gained a strong reputation for the quality of their pepperoni. Darren Ezzo reveals how the passion, ingredients and tradition have held for more than three generations. Follow @millennium_falco @ezzosausageco @wherechefesshop @ingredientinsidersIn partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshophttps://www.chefswarehouse.com/Produced by HayNow Media @haynowmediahttp://haynowmedia.com

Kelly talks to Anthony Falco, International Pizza Consultant.

Here at Pizza Talk, we love that Anthony Falco, like Babe Ruth, called his own shot and hit it out of the park. A few years ago, after an illustrious career at Roberta's and other pizza palaces, he declared himself an “International Pizza Consultant,” and guess what? The consulting opportunities began rolling in. Of course, he could actually walk the talk, so this was no empty boast, and Anthony has been helping improve the quality of pizza across the planet ever since. We will hear all about his journey and also talk about one of his naturally-leavened pizza doughs in action in a fun show-and-tell segment. Follow him @millenium_falco, and, who knows, maybe you too can become an International Pizza Consultant!Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Anthony starts listing them at 2:16) before starting the episode.Onion & Olive Breadmakes 1 (12-by-16-inch) pan pizzaSicilian grandma dough900 grams high-protein flour100 grams whole-grain flour, preferably freshly milled30 grams sea salt720 grams (3 cups) water, at 65°F (18°C)100 grams starter (3 to 5 hours after feeding it at room temperature), or see note about using pre-ferment60 grams extra-virgin olive oil, plus more for oiling the pansOnion & olive bread45 grams green Castelvetrano olives, pitted and sliced (about 8 olives)44 grams Taggiasca olives, pitted and sliced (about 23 olives)45 grams red onion, thinly sliced (about 1/4 medium)12" round pan or 1 half sheet pan (900 grams) Sicilian Grandma Dough40 grams (3 tablespoons) extra-virgin olive oilLarge flake or coarse sea salt for garnishSicilian grandma doughSicilian grandma doughWeigh all the ingredients in separate containers. In a large mixing bowl, combine the flours and salt and mix thoroughly with clean hands.In another large mixing bowl, combine the water and starter.Create a crater in the flour and pour the liquids in the center.Begin mixing with your dominant hand. Start in the center of the bowl and mix in a clockwise fashion until the dough comes together, at this point add 60 grams of olive oil and continue to mix until the dough is fully incorporated. Stop mixing, cover the bowl with plastic wrap, and set aside for 30 to 45 minutes.Perform a series of stretch and folds by stretching and folding the dough onto itself for about 6 minutes.Transfer the dough to a lightly oiled container with a lid (or a bowl tightly covered with plastic wrap) and let it rest at room temperature. Stretch and fold the dough for 1 minute every 30 minutes for 3 hours (six times).Rest at room temperature (covered) for 30 minutes.Using about 40 grams of olive oil, lightly oil two or three baking pans.Lightly flour your hands, and using a dough cutter and scale, portion then shape the dough (three 700-gram or two 900-gram pieces) into rectangles by folding the edges into themselves.Transfer each dough to the center of a pre-oiled baking pan. Cover each pan with plastic wrap and allow to rest at room temperature for 1 hour.Lift the dough and press out any air from the bottom of the pan. Carefully stretch the dough to the pan's edges. Using your fingertips, gently dimple the entire length of the dough. Place the onions and olives onto the dough and very gently press until they sink in the dough. Cover and let proof at room temperature for 6-12 hours or until the dough has doubled in size.Onion & olive breadPreheat the oven with pizza stones to 475°F (250°C).Drizzle some olive oil on top of the dough and sprinkle with a few pinches of salt, if desired.Put the pan in the oven directly on the stone, and bake for 15 to 20 minutes, until the crust is golden brown.Remove the pizza from the pan with an offset spatula and transfer to a cooling rack. Allow to cool for 5 minutes before cutting.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com.Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Will Grant burst on the culinary scene about five years ago when he started winning competitions with pizzas made on his 100% sourdough crust. Will's starter was cultivated at his pizzeria, That's A Some Pizza, on Bainbridge Island, Washington and is a family multi-generational legacy. Will is one of several pizza influencers, such as Anthony Mangieri, Dan Richer, Anthony Falco, and others whom we've featured here on Pizza Quest, all who are converting others to the use of naturally leavened pizza dough. But Will's been doing it for a longer time than many of the others, even though he's just now come to prominence, recently representing the USA at the World Pizza Championships. You'll hear all about Will's journey, tenacity, his sourdough starter, and, also, his plans for the future in this very special sourdough episode of Pizza Quest.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Anthony starts listing them at 2:16) before starting the episode.Onion & Olive Breadmakes 1 (12-by-16-inch) pan pizzaSicilian grandma dough900 grams high-protein flour100 grams whole-grain flour, preferably freshly milled30 grams sea salt720 grams (3 cups) water, at 65°F (18°C)100 grams starter (3 to 5 hours after feeding it at room temperature), or see note about using pre-ferment60 grams extra-virgin olive oil, plus more for oiling the pansOnion & olive bread45 grams green Castelvetrano olives, pitted and sliced (about 8 olives)44 grams Taggiasca olives, pitted and sliced (about 23 olives)45 grams red onion, thinly sliced (about 1/4 medium)12" round pan or 1 half sheet pan (900 grams) Sicilian Grandma Dough40 grams (3 tablespoons) extra-virgin olive oilLarge flake or coarse sea salt for garnishSicilian grandma doughSicilian grandma doughWeigh all the ingredients in separate containers. In a large mixing bowl, combine the flours and salt and mix thoroughly with clean hands.In another large mixing bowl, combine the water and starter.Create a crater in the flour and pour the liquids in the center.Begin mixing with your dominant hand. Start in the center of the bowl and mix in a clockwise fashion until the dough comes together, at this point add 60 grams of olive oil and continue to mix until the dough is fully incorporated. Stop mixing, cover the bowl with plastic wrap, and set aside for 30 to 45 minutes.Perform a series of stretch and folds by stretching and folding the dough onto itself for about 6 minutes.Transfer the dough to a lightly oiled container with a lid (or a bowl tightly covered with plastic wrap) and let it rest at room temperature. Stretch and fold the dough for 1 minute every 30 minutes for 3 hours (six times).Rest at room temperature (covered) for 30 minutes.Using about 40 grams of olive oil, lightly oil two or three baking pans.Lightly flour your hands, and using a dough cutter and scale, portion then shape the dough (three 700-gram or two 900-gram pieces) into rectangles by folding the edges into themselves.Transfer each dough to the center of a pre-oiled baking pan. Cover each pan with plastic wrap and allow to rest at room temperature for 1 hour.Lift the dough and press out any air from the bottom of the pan. Carefully stretch the dough to the pan's edges. Using your fingertips, gently dimple the entire length of the dough. Place the onions and olives onto the dough and very gently press until they sink in the dough. Cover and let proof at room temperature for 6-12 hours or until the dough has doubled in size.Onion & olive breadPreheat the oven with pizza stones to 475°F (250°C).Drizzle some olive oil on top of the dough and sprinkle with a few pinches of salt, if desired.Put the pan in the oven directly on the stone, and bake for 15 to 20 minutes, until the crust is golden brown.Remove the pizza from the pan with an offset spatula and transfer to a cooling rack. Allow to cool for 5 minutes before cutting.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com.Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Anthony starts listing them at 2:16) before starting the episode.Onion & Olive Breadmakes 1 (12-by-16-inch) pan pizzaSicilian grandma dough900 grams high-protein flour100 grams whole-grain flour, preferably freshly milled30 grams sea salt720 grams (3 cups) water, at 65°F (18°C)100 grams starter (3 to 5 hours after feeding it at room temperature), or see note about using pre-ferment60 grams extra-virgin olive oil, plus more for oiling the pansOnion & olive bread45 grams green Castelvetrano olives, pitted and sliced (about 8 olives)44 grams Taggiasca olives, pitted and sliced (about 23 olives)45 grams red onion, thinly sliced (about 1/4 medium)12" round pan or 1 half sheet pan (900 grams) Sicilian Grandma Dough40 grams (3 tablespoons) extra-virgin olive oilLarge flake or coarse sea salt for garnishSicilian grandma doughSicilian grandma doughWeigh all the ingredients in separate containers. In a large mixing bowl, combine the flours and salt and mix thoroughly with clean hands.In another large mixing bowl, combine the water and starter.Create a crater in the flour and pour the liquids in the center.Begin mixing with your dominant hand. Start in the center of the bowl and mix in a clockwise fashion until the dough comes together, at this point add 60 grams of olive oil and continue to mix until the dough is fully incorporated. Stop mixing, cover the bowl with plastic wrap, and set aside for 30 to 45 minutes.Perform a series of stretch and folds by stretching and folding the dough onto itself for about 6 minutes.Transfer the dough to a lightly oiled container with a lid (or a bowl tightly covered with plastic wrap) and let it rest at room temperature. Stretch and fold the dough for 1 minute every 30 minutes for 3 hours (six times).Rest at room temperature (covered) for 30 minutes.Using about 40 grams of olive oil, lightly oil two or three baking pans.Lightly flour your hands, and using a dough cutter and scale, portion then shape the dough (three 700-gram or two 900-gram pieces) into rectangles by folding the edges into themselves.Transfer each dough to the center of a pre-oiled baking pan. Cover each pan with plastic wrap and allow to rest at room temperature for 1 hour.Lift the dough and press out any air from the bottom of the pan. Carefully stretch the dough to the pan's edges. Using your fingertips, gently dimple the entire length of the dough. Place the onions and olives onto the dough and very gently press until they sink in the dough. Cover and let proof at room temperature for 6-12 hours or until the dough has doubled in size.Onion & olive breadPreheat the oven with pizza stones to 475°F (250°C).Drizzle some olive oil on top of the dough and sprinkle with a few pinches of salt, if desired.Put the pan in the oven directly on the stone, and bake for 15 to 20 minutes, until the crust is golden brown.Remove the pizza from the pan with an offset spatula and transfer to a cooling rack. Allow to cool for 5 minutes before cutting.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com.Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Chaz and AJ spoke with Anthony Falco, the Pizza Czar, about the things he's learned while traveling the world. Anthony gave us a history lesson about wheat, tomatoes, and mozzarella.  Photo Credit: Getty Images/maverick1967/iStock/Getty Images Plus

Anthony Falco, author of Pizza Czar: Recipes and Know-How from a World-Traveling Pizza Chef. See omnystudio.com/listener for privacy information.

Anthony Falco is a Doctor of Physical Therapy who has extensive experiencing working with individuals who are in pain and want to heal to return to living functional lives. Anthony is a student of life who has shared his  wealth of knowledge with the BTE and CF Motown communities and we thoroughly enjoyed this discussion.Among the many nuggets of wisdom Anthony shares, he touches upon the role belief has in healing, how working with clients is rooted in curiosity and service, how communication matters in how we work with others and ourselves, and more good stuff. Fun fact, Anthony was also one of, if not THE, first person to sign up for the very first BTE event, way before it is what has evolved into today.You can find Anthony on Instagram @falcophysio .Support the show (https://www.btwntheears.com/)

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On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Anthony starts listing them at 2:16) before starting the episode.Onion & Olive Breadmakes 1 (12-by-16-inch) pan pizzaSicilian grandma dough900 grams high-protein flour100 grams whole-grain flour, preferably freshly milled30 grams sea salt720 grams (3 cups) water, at 65°F (18°C)100 grams starter (3 to 5 hours after feeding it at room temperature), or see note about using pre-ferment60 grams extra-virgin olive oil, plus more for oiling the pansOnion & olive bread45 grams green Castelvetrano olives, pitted and sliced (about 8 olives)44 grams Taggiasca olives, pitted and sliced (about 23 olives)45 grams red onion, thinly sliced (about 1/4 medium)12" round pan or 1 half sheet pan (900 grams) Sicilian Grandma Dough40 grams (3 tablespoons) extra-virgin olive oilLarge flake or coarse sea salt for garnishSicilian grandma doughSicilian grandma doughWeigh all the ingredients in separate containers. In a large mixing bowl, combine the flours and salt and mix thoroughly with clean hands.In another large mixing bowl, combine the water and starter.Create a crater in the flour and pour the liquids in the center.Begin mixing with your dominant hand. Start in the center of the bowl and mix in a clockwise fashion until the dough comes together, at this point add 60 grams of olive oil and continue to mix until the dough is fully incorporated. Stop mixing, cover the bowl with plastic wrap, and set aside for 30 to 45 minutes.Perform a series of stretch and folds by stretching and folding the dough onto itself for about 6 minutes.Transfer the dough to a lightly oiled container with a lid (or a bowl tightly covered with plastic wrap) and let it rest at room temperature. Stretch and fold the dough for 1 minute every 30 minutes for 3 hours (six times).Rest at room temperature (covered) for 30 minutes.Using about 40 grams of olive oil, lightly oil two or three baking pans.Lightly flour your hands, and using a dough cutter and scale, portion then shape the dough (three 700-gram or two 900-gram pieces) into rectangles by folding the edges into themselves.Transfer each dough to the center of a pre-oiled baking pan. Cover each pan with plastic wrap and allow to rest at room temperature for 1 hour.Lift the dough and press out any air from the bottom of the pan. Carefully stretch the dough to the pan's edges. Using your fingertips, gently dimple the entire length of the dough. Place the onions and olives onto the dough and very gently press until they sink in the dough. Cover and let proof at room temperature for 6-12 hours or until the dough has doubled in size.Onion & olive breadPreheat the oven with pizza stones to 475°F (250°C).Drizzle some olive oil on top of the dough and sprinkle with a few pinches of salt, if desired.Put the pan in the oven directly on the stone, and bake for 15 to 20 minutes, until the crust is golden brown.Remove the pizza from the pan with an offset spatula and transfer to a cooling rack. Allow to cool for 5 minutes before cutting.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com.Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

In this episode we do a post show review of our interview with Pizza Czar Anthony Falco. We had such a blast talking with Anthony and learning many new things about pizza. We couldn't resist talking more about the experience, so we poured more wine and hit the mic. Thank you for listening to our Pizza Czar interview and enjoy the post show podcast. Cheers!

Somm and Somm'er is back again for our fourth season. We are thrilled to have Anthony Falco, author of the book Pizza Czar: Recipes and Know-How from a World-Traveling Pizza Chef, and an International Pizza Consultant. This episode will dive right into Anthony's love of pizza, history of it's creation and wine pairings. Grab a glass of wine and join us for a great beginning to a new season of our podcast. Cheers!

EPISODE 164. Sabino Links with Neighbor/Friend Anthony Falco to talk about his new cookbook. To shop our merchandise, visit https://www.paninishoppe.com/growingupitalian Follow us on twitch! https://twitch.tv/growingupitalian Be sure to check our our Instagram https://www.instagram.com/growingupitalian As always, if you enjoyed this video, be sure to drop a Like, Comment and please SUBSCRIBE. Grazie a tutti!

Chaz and AJ can't understand why no one has been apprehended or identified as the perpetrator in the Amazon construction scandal. Amazon owns an entire company, that makes security cameras! (0:00) A lot of coffee is consumed each morning during the show, so Chaz and AJ had a PSA about coffee and caffeine, and when to know it's too much. (13:50) Anthony Falco is a "pizza czar," he was on the phone to explain how he wound up with that title, and why a strange picture was chosen for the cover of his book. (22:03) Joe "the weed guy" LaChance was on to try and help Chaz and AJ identify the right person in the CT House of Representatives to talk to about the pending bill. The call started with a dog fight outside, and finally ended with the correct name. (30:09) Jason Rojas is the Majority Leader in the House of Representatives, and had the answers Chaz and AJ were looking for about the legal weed bill. It took almost the entire week, but they found the right guy to talk to. (42:49)Image Credit: Fokusiert / iStock / Getty Images Plus

This week, the husband-and-wife team behind London's Honey & Co. tell us about chasing the smell of smoke through the alleyways of Jordan and the markets of Egypt in search of the secrets of grilled food in the Middle East. Plus, pizza consultant Anthony Falco shares tips for making great pizza at home, Grant Barrett and Martha Barnette explain why we say “soup to nuts,” and we learn to make Honey & Co.'s recipe for Almond-Coconut Cake with Cherries and Pistachios.Get the recipe for Almond-Coconut Cake with Cherries and Pistachios. https://www.177milkstreet.com/recipes/almond-coconut-cake-honey-coThis week's sponsor:Discover proven quality sleep. Save $1,000 on the NEW Sleep Number® 360 Special Edition smart bed during the Memorial Day Sale. Only at Sleep Number stores or sleepnumber.com/MILK See acast.com/privacy for privacy and opt-out information.

Anthony falco has been in the pizza industry for 15 years and in this conversation, we focus on his new book coming and we dive in on his journey as a pizza consultant. We talk about the moments leading up to it, how he got his first gig, and the biggest benefits and downsides to being one. We also talk about the importance of using great ingredients. Buy Pizza Czar (Affiliate Link- no extra cost to you, but many thanks for using the link) Follow Anthony @millennium_falco https://www.instagram.com/millennium_falco/ Follow me on IG@whatsgooddough https://www.instagram.com/whatsgooddough/ Buy an Ooni! (Affiliate Link- no extra cost to you, but many thanks for using the link) https://shareasale.com/r.cfm?b=1232202&u=2800064&m=82053&urllink=&afftrack= Podcast Survey https://docs.google.com/forms/d/1_DOdfM-Wpa7wyZUMgd7QG90spWHPNANz2q6V3Yf7o6g/edit Produced by Seve Hoge

On Episode 34 of the PaulCast, host Paul Feinstein talks to international pizza consultant Anthony Falco about his new cookbook "Pizza Czar" and the wide world of pizza and pizza consulting. If you love pizza (you do), you'll love this.

International Pizza Consultant and longtime friend of the show, Anthony Falco, stops by for a hang. We talk about his career, which has taken him from Brooklyn to all over the globe, discuss what makes a great white pizza and get the skinny on his brand new cookbook, Pizza Czar.In the second half of the show, we dig into our archives and revisit one of our most favorite live in-studio performances of all time. In 2013, Pam Autuori and Jacob Schreiber, better known as the Brooklyn duo, XNY, dropped by the studio to play us songs from their debut album, Orange. (They also brought us some really delicious ribs.) Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Snacky Tunes is powered by Simplecast.

Get ready to "sing happy" as hosts Bobby and Kristina discuss 1965's Flora, The Red Menace on episode four of My Favorite Flop.   ABOUT FLORA, THE RED MENACE Based on Lester Atwell's 1962 depression-era novel "Love Is Just Around The Corner," Flora, The Red Menace tells the story of valedictorian and future fashion designer Flora Meszaros and her struggle to balance love, communism, and self-worth. The musical was produced by Harold Prince featured a book co-written by director George Abbott and playwright Robert Russell. Now legendary composing team John Kander and Fred Ebb provided music and lyrics to the show, in what was their first official collaboration to make it to Broadway. The original 1965 production famously featured a 19-year-old Liza Minnelli making her Broadway debut in the title role, for which she won the Tony Award for Best Actress in a Musical. She was the youngest actor to ever win a Tony Award, period, until 11-year-old Frankie Michaels won for Mame the following year, however, she still remains the youngest winner of her particular Award. Despite closing after just 87 performances, Flora would not only become the launch pad for the careers of Kander, Ebb, and Minnelli, but also an important catalyst in Harold Prince's journey as producer AND director. A 1987 off-Broadway revival reimagined the show as a presentation by WPA's Federal Theatre Project. Directed by Scott Ellis, choreographed by Susan Stroman, and featuring a new book by David Thompson, this new version premiered at The Vineyard Theatre to great acclaim and resounding success. Other notable productions have taken place at The Pasadena Playhouse, London's Orange Tree Theatre, Reprise!, and the Rose and Crown Concert Hall.   Original Broadway Cast Liza Minnelli as Flora Mary Louise Wilson as Comrade Ada Cathryn Damon as Comrade Charlotte Robert Kaye as Mr. Stanley Bob Dishy as Harry Art Carney as FDR's Voice J. Vernon Oaks as Apple Seller Clark Morgan as Pencil Seller Daniel P. Hannafin as Police Man Henry Le Clair as Broker John Taliaferro as Fourth Man/Artist Anne C. Russell as Woman/Lily Anthony Falco as Fifth Man/Artist Les Freed as Sixth Man/Artist Robert Fitch as Seventh Man Abbie Todd as School Principal Diane McAfey as Artist Marie Santell as Katie/Artist Louis Guss as Comrade Galka Clark Morgan as Comrade Jackson Stephanie Hill as Elsa Dortha Duckworth as The Lady Joe E. Marks as Mr. Weiss James Cresson as Bronco Smallwood Danny Carroll as Joe Gordon Dilworth as Mr. Rearson Jamie Donnelly as Lulu Elaine Cancilla as Maggie Dancers: Elaine Cancilla, Ciya Challis, Barbara Doherty, Judith Doren, Ellen Graff, Mary Ann Niles, Phyllis Wallach, Harry Bell, Robert Fitch, Marcel Gamboa, Charles Kalan, James McArdle, and Neil J. Schwartz. Singers: Jamie Donnelly, Barbara Christopher, Diane McAfee, Abbie Todd, Anthony Falco, Les Freed, Daniel P. Hannafin, Henry Le Clair, J. Vernon Oaks, and John Taliaferro.

On this week's Hot Slice podcast we sit down with Pizza Czar author, globetrotting consultant, Pizza Expo speaker and all-around pizza lover, Anthony Falco. From Texas to Seattle to Brooklyn, and beyond, Falco shares his tells from inside the pizza world with Jeremy White and Josh Keown. Don't miss it! --- Send in a voice message: https://anchor.fm/the-hot-slice/message

Anthony Falco joins the show and answers your questions. For more podcasts episode or marketing help visit http://www.smartpizzamarketing.com Or https://thebruceirving.com/ Be sure to subscribe for more video ----> https://www.youtube.com/smartpizzamarketing   Subscribe to the SPM Podcast: Itunes: http://www.smartpizzamarketing.com/Itunes Stitcher Radio: http://www.smartpizzamarketing/stitcher   Subscribe the Local Business Podcast: Itunes: https://podcasts.apple.com/.../the-local.../id1492927865   Follow along on social:  Facebook: https://www.facebook.com/smartpizzamarketing Instagram: https://www.instagram.com/smartpizzamarketing/ Bruce Irving: https://www.instagram.com/theBruceIrving Twitter: https://twitter.com/Irvingmedia Website: http://www.smartpizzamarketing.com/

Anthony Falco is a renowned pizza chef, and responsible for helping to open dozens of wood fired pizza restaurants all across the globe.

Anthony Falco is an international pizza consultant and a lover of good pizza. He's back for another episode with your host Bruce Irving. Mentioned In This Episode: Social Media Marketing World 2020 Smart Pizza Marketing Mastermind Smart Pizza Marketing Email (the best email) SPM Marketing Platform SPM Marketing For Restaurant Facebook Group Thanks For Listening Thank you for taking the time to listen to this episode. I hope that you have found it to be valuable. If you have a question or comment you can email at Bruce@smartpizzamarketing.com  Like us on Facebook too for updates and interesting marketing articles Leave us a quick Review 

Anthony Falco is the reigning pizza czar of New York. And he’s taken his expertise around the world to help others realize their own dreams of opening up a pizza shop. We crawl the streets of New York in search of the best pizza and find out why pizza is so internationally beloved. Register for INBOUND19 with the code: weirdwork

Steve talks to Anthony Falco, one of the founders of Roberta's, in Bushwick, Brooklyn, who, over the past three years, has become a pizzaiolo for-hire. He's set up new pizzerias all over the world, and continues to create new, artisan options for some pizza shops in the U.S. as well. They met at Upside Pizza, in Midtown Manhattan, one of Falco's recent clients.

Anthony Falco is a renowned pizza chef, and responsible for helping to open dozens of wood fired pizza restaurants all across the globe. 

Anthony Falco and The Rad Times Crew Stopped by To Explain Everything from they're history is the pizza Biz Philosophies We even get into String Theories and the MultiVerse

I have a chat about pizza with International Pizza Consultant Anthony Falco. Mentioned In This Episode: Smart Pizza Marketing Mastermind Smart Pizza Marketing Email (the best email) SPM Marketing Platform SPM Marketing For Restaurant Facebook Group Thanks For Listening Thank you for taking the time to listen to this episode. I hope that you have found it to be valuable. If you have a question or comment you can email at Bruce@smartpizzamarketing.com  Like us on Facebook too for updates and interesting marketing articles Leave us a quick Review  If you did find this information valuable it would be awesome if you could share it using the social media buttons on the side of the post. Also, please leave a quick review on Itunes or Stitcher… would really help

Anthony Falco, former pizza czar at NYC's legendary pizza restaurant Roberta's, and Yard Sale Pizza's Nick Buckland in an extended interview on all things dough-based including how to start a business from your back yard and why it's ok to break all the rules in the quest for perfection. See acast.com/privacy for privacy and opt-out information.

Pokémon Go is the hottest app in the world. Period. Launched on July 5, 2016 it is now available in 26 countries with more than 15 million downloads. The augmented reality game has people chasing and capturing Pokémon characters in the real world. Restaurants and business worldwide (like Roberta’s Pizza in Bushwick – home of the Heritage Radio Network Studio) are setting lures and stops to attract players and customers. Today in-studio we talk with Khushbu Shah Deputy Food Editor at Mic., Anthony Falco, Roberta’s Pizza Czar and Chris Ancona, pizza chef and Pokémon Go trainer.

On an emotional episode of GUNWASH, Jack Inslee shares some sad news, Allison Hamlin and Anthony Falco join the studio for a look back and a look forward….

Pastry chef, TV personality and overall bad-ass dude Sam Mason is this week’s guest on Roberta’s Radio. Formerly of WD-50, he now is one of culinary minds behind OddFellows Ice Cream Co. Hear him tell his career story, play an ice cream guessing game and share some laughs with host Anthony Falco. This program was brought to you Heritage Foods USA.

What happens when TV is on internet radio? Find out this week on Roberta’s Radio. Anthony Falco is joined by Alex Serio & Kareem Ahmed of NYC.TV

Get ready for a very heady conversation about pizza on this week’s episode of Roberta’s Radio! Anthony Falco is joined by pizza expert and head of Scott’s Pizza Tours, Scott Weiner. Beyond running pizza tours, Scott also writes an award-winning column for Pizza Today Magazine, contributes to PMQ’s Pizza Magazine and PizzaMarketplace.com and judges pizza culinary competitions across the country. Scott’s pizza pontifications have been featured on the Travel Channel, Cooking Channel, Food Network, Discovery Channel, Wall Street Journal, New York Magazine and just about every NYC-area periodical. Scott’s tours have been featured as a top tour onTripAdvisor, Yelp, Lonely Planet, Rough Guides and several others. He is also the author of Viva La Pizza! The Art of the Pizza Box, a book about his Guinness World Record collection of pizza boxes from around the world. This program was brought to you by Heritage Foods USA. “I make it really clear to people signing up for the tour that if all they want to do is eat, I don’t want them coming on the tour.” [07:00] “Usually the better the box, the worse the pizza.” [20:00] “Pizza’s origins are as a food where the only ingredients used are at arm’s length.” [41:00] –Scott Weiner on Roberta’s Radio

Kerry Black of Superfly Presents (the team behind Bonnaroo) is this week’s guest on Roberta’s Radio. He chats with Anthony Falco about the history of Bonnaroo, his favorite pizza, the best music of 2014 and more. For the past two years Roberta’s (along with Full Service and Tiki Disco) has hosted parties in the Snake & Jake’s Christmas Club Barn at Bonnaroo. This program was brought to you by Heritage Foods USA.

Dave Arnold is back from StarChefs this week to answer listener questions about bottling sodas at home, disgorging cider, and rendering fat in a pressure cooker. Anthony Falco of Roberta’s calls in to answer a question about sourdough starters. We find out that Nastassia doesn’t own an oven and Dave divulges his must-cook circulator foods as well as best uses for MSG. Later on we define the commonly misused definitions of “nitrous” and “nitrogen cavitation”. This program was brought to you by Whole Foods Market. “Natural sodas that you find in Whole Foods tend to be under-carbonated because without preservatives they need to pasteurize the soda which can affect the pressure inside the bottle.” [18:00] “Your freeze dryer is not only limited by the size of the drying chamber but also by volume of the cold trap.” [34:00] “Noticeable MSG is more offensive than noticeable salt.” [49:00] –Dave Arnold on Cooking Issues

Learn about the origins of Deth Killers and the early days of Bushwick on a brand new episode of Roberta’s Radio. Anthony Falco chats with Greg Minnig about how Deth Killers and Roberta’s came together to completely change the landscape of Bushwick. Deth Killers is a clothing line and motorcycle club that’s designed outfits for David Bowie, held dirtbike rallies in the back of Roberta’s and has been responsible for plenty of other unspeakable things. Later on, Erik Schwertfeger and Mike Zorman tell you everything you want to know about strip clubs and Halloween. This program was brought to you by Heritage Foods USA.

This week on Roberta’s Radio! Pizza boss Anthony Falco chats with Adam Kuban, the founding publisher of Slice NY, a weblog devoted to the subject of pizza. He’s now taking the next step and making his own pizza at Margot’s, a popup at Emily’s in Clinton Hill. Ryan Rice, the Roberta’s catering chef, is also in the studio to talk about the crazy things he has to deal with as a catering chef. Later in the show, Roberta’s album Angelo Womack calls in to talk about his new restaurant Oak & Rye in Los Gatos, California. Tune in for an actual conversation about pizza from people who know their pizza. This program was brought to you by Heritage Foods USA.