Millenium Falco

Millenium Falco A few weeks back I discovered a new cookbook being launched by the infamous Roberta's Pizza in NYC.  A place I have read so much about, but haven't yet had the opportunity to visit.  It is now high on my hit list on my next trip to NYC.  Prior to Christmas I continued to utter the words Millennium Falco to my oldest son, a huge Star Wars fan.  Well, my strategy paid off and under the Christmas Tree was my very own copy of the book. It's going to be next to impossible to experience the vibrant energy of Roberta's without visiting, but this book is going to give me and my family a little sense of what to expect when we next journey to NYC.

Roberta's cookbook

My best guess is that we are going to do a series of pizza tests with the amazing recipes inside Roberta's Cookbook.  While we won't be able to replicate the originals, we're going to try and we do have our own secrete weapon, The Baking Steel.

The Millennium Falco was named after one of the original pizzaiolos, Anthony Falco.  Likely an admirer of Star Wars.  What's interesting about this recipe is not so much the ingredients, but the order in which they need to be layered on the pizza.  According to Anthony, "the order of the toppings is crucial".  I have made a lot of pizza over the last year, and this one is now on top of the list.  Believe me, it is simple and absolutely heavenly.

ready to launch



1 Pizza Dough

43 Grams Tomato Sauce

Pinch Chili Flakes

Half Clove Garlic (thinly sliced)

40 Grams toasted breadcrumbs

40 Grams Parmigiano grated

Good Olive Oil

3 or 4 Basil Leaves, torn

A quarter of Red Onion,thinly sliced

A golf ball size piece of pork sausage

1. Preheat your oven with the Baking Steel on the top rack at 500 F for 45 minutes.

2. Stretch out your dough and place it on your pizza paddle.

3. Follow the topping order above and bake or switch your oven to Broil 5 minutes before you launch and use the broiler method.



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right out of the oven

Front View Millenium Falco

oven spring


Enjoying Pizza


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