Thoughts about the crust? Damn these pizzas were good. I'll go bake some more. K-bye. ✌👽

@MrChristopherMolloy

Жыл бұрын

Impressive as always, but better than some of your simpler recipes, I'm unsure. I tend to keep it simple: 100% Bread Flour 70 % Cold Water 3% Kosher or Sea Salt ⅛ tsp Active or Instant Dry Yeast Stir with a fork, slap & fold a few times, refrigerate 24-96 hours ✌️

@LClarke

Жыл бұрын

Maybe add 5g honey to the dough along with the salt? _Looks yummy!!!_

@MrChristopherMolloy

Жыл бұрын

@@LClarke Not opposed, but why?

@niighty261

10 ай бұрын

Where can I buy me one of those bowls you’re using to mix in.

@Selene_M3

8 ай бұрын

Ikea

Without talking, you teach us more than the other pizza experts here on YT. One thing, I think is crucial with the Ooni ovens, is that you do not need to bake the pizza at 450°C and what not. I learned it the hard way. What you state here with 370°C is definitely a very important advise. Thanks!

@MileZeroKitchen

2 ай бұрын

👆this are great comments! Thank you

Dude, what is this channel, I'm really surprised you don't have more subscribers. The quality of the editing and most of all, the fluffiness and crispiness of that dough. Keep up the good work.

What a peaceful pizza Napoletana making video!so soothing as baking should be❤

Hey Ive watched so many pizza vids, this one is so soothing and above all so well and easily explained without excess zele and blabla!❤ Love from Mauritius!

You cook beautifully, i m french, italian roots and all your recipes remind me my grandma. And you look a really good guy, big thanks!!!!!

This is professional video editing. Very nice. The pizza looks great too. Thanks for sharing!🙂

You’re videos are remarkable. Love the tie in from the Asian soup to the Asian music background. Brilliant!

@MileZeroKitchen

Жыл бұрын

Thank you very much!

You should have a million subscribers man! Thank you for these fantastic videos. I just discovered the channel, and I can't stop watching!

Really like your videos!! Rather calming!!😊

I just discover this channel, what a game changer, love your work man! regards from spain!

Yet another masterpiece......thank you for sharing, M

That was culinary symphony❤️😋👌 I’ve never seen a margarita pizza with puttanesca, but I LOVE the idea! Like and subscription☺️👌

I am learning so much from your channel. Thanks for the videos.

Great Video and well done on the pizza. I will be trying this out for sure. Best wishes

Nice video,perfect recipie, right amount of grams for 3 pizza's! I have the same oven and love it. Never used the cordite stone that came with the oven but chose a baking steel made and cut for this oven on Etsy. Was thinking about the biscotto stone but didn't like how high it raised the floor closer to the burners and ceiling, which will cause the dough to burn or overcook faster. Great video's and recipies,great content and channel! 🇮🇹

Can’t wait to try this recipe absolutely exquisite filming

Amazing channel! Really motivating! Can’t wait to try some of your recipes.

@MileZeroKitchen

Жыл бұрын

Thank you!

I tried this pizza two days ago with AK bread flour, because that all I had. It came out excellent!! I follow step by step and I measure the water in grams. All delicious!! I want to try in the green egg!

Great dough and great content, bravo

Should be 2 + million subscribers, fantastic, beautiful videos!!!

@MileZeroKitchen

Жыл бұрын

We’ll get there!

Adding a bit of Thai fish sauce also works, it consists anchovies and salt. It sounds very bizarre, but it has lots of umami. Very nice recipe. I always dizzle chili oil on top of the Diavola pizza with Salame ventricina.

Looks fantastic!! Did your Detroit pizza 8 hour dough last week and came out perfect. Looking forward to trying this one next!!

@MileZeroKitchen

Жыл бұрын

That’s awesome!

Hey! I watched the whole video and i all i have to say is THANK YOU!! More than a recipe it was a mini film about how you enjoy makimg pizzas... i have a ooni oven as well, so i sqw myself in the video... Greetings from Chile! 🇨🇱

Such a masterpiece!!! Loved the crying scene from the onions!!! 05:08

WOW I started this 2 days ago, and just made pizzas in my coal BBQ with a pizza stone. Incredible, best pizza base ever, thank you.

Love your vids and am always learning. Have a new love for making Roman style pizzas since I got myself some blue steel pans 😎 Had a question about this recipe, how long before baking do you take out the dough balls after the final rise?

That dough looks incredible.

@MileZeroKitchen

Жыл бұрын

Thank you! 🔥

Excellent video 👌🏽

Probably in the top 3 pizza channels in KZread!!!

Dang that looks fantastic!

Wow it looks so pillowy soft! Can't wait to try this one. The others came out delicious. Reminds me that I want to do your Detroit one again too. You are the best. I keep learning, this time about the aeration. Thanks!

@KK-lw7oc

Жыл бұрын

I forgot to say that puttanesca sauce looks amazing!

@MileZeroKitchen

Жыл бұрын

Thanks so much for watching!

Your channel should be 10 times as large, keep up the great work!

This pizza looks so yummy, thank you so much for the recipe 🤗♥

@MileZeroKitchen

Жыл бұрын

Thanks you Lisha!

I was looking for a video for pizza, and I found it! A pro is someone who could explain something that looks complicate in an easy way. It's exactly who you are!!

@MileZeroKitchen

Ай бұрын

Thank you!

suscribed! i love your recipes

I love your videos. Well executed. I will try out this recipe. Mine is quite similar. 💯🙏

This is art, what this guy is doing

First off, I'm getting Chef's Table: Pizza vibes when you show your pizza with the titles! Nicely done! I do have a quick question, how long are you leaving the dough out of the fridge before shaping? I'm starting my dough tomorrow morning for Sunday night! And maybe Monday... And maybe the last one on Tuesday!

@heidibartonbeats7857

Жыл бұрын

I thought the same thing!!

Você é incrível chef. Nota dez 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻

WELL this earned a subscribe click from me. Gorgeous presentation, great looking food, great editing/video work. Thank you for making this. I hope your channel grows by leaps and bounds.

@MileZeroKitchen

Жыл бұрын

Thank you so much for the kind comment!

This is Stunning! Will this recipe work with a electric home oven as well?

I’m making Scrocchiarella today, will do this next weekend!

@MileZeroKitchen

Жыл бұрын

Awesome!

Bravissimo! I ll try the puttanesca piccante ! Never taste before:) look amazing

bro i ve discovered you... i am really greatfull that u do exist !!! your videos are amazing !!!

@MileZeroKitchen

Ай бұрын

THANK YOU!

Respect!

I have found your channel yesterday, ill have to try that doe ! And the focascia of course ! Have you try to freeze the pizza doe ? I try it next saturday and i wonder if i can do more than ill need for 1 diner

Love pizza, this channel is very good 🤘

Amazing…thank you

@MileZeroKitchen

Жыл бұрын

Thank you too!

Merci. C’est maintenant mon protocol préféré.

@gregoiregregoire3419

14 күн бұрын

La pâte sans sel ?

Thanks for your elegant videos! Would you please indicate the fridge temperature ? Thanks ..

First video that i saw from you but GREAT JOB man :)

@MileZeroKitchen

Жыл бұрын

Thank you so much!

Hello, what are the sizes of the three pizza containers - which ones do you recommend. Many thanks for your great videos.

Thanks, great recipe !!!! But possible to mix the dough with hand instead of mixer?

When you started cutting it my tears started falling 😢

Stunning video and Pizza's! I believe your in Florida which is hot and humid like here in Thailand. I'm curious to know "IF" you had a "room temp" fridge can the time to ferment the dough be reduced and do you think any flavour would be lost?

Nice dough

Brilliant

Cómo siempre amigo, incredible recipe, like all yours meals, I'love yor channel...greetings from México...

Looks beautiful! What mozarella do you use? Does it come kinda dry or wet, because my mozarella always kinda gets runny.

I look forward to your videos on Sunday mornings. I'm primarily a sourdough guy, but I have yet to settle on dough recipe that uses dry yeast...and I have tried many! this looks like it might be the one. Beautiful crust!

@MileZeroKitchen

Жыл бұрын

Thank you! And thanks for watching!

@astarryeyedgirl

Жыл бұрын

@@MileZeroKitchen I'm another sourdough momma. I've used sourdough for pizza crust in the past, but really want to try this recipe! Slow fermentation is MDWU!

@Viva_la_natura

Жыл бұрын

@@MileZeroKitchen Quick question MZK: Is the 2nd bulk ferment necessary or is that just to add more flavor to the dough by placing it back in the fridge for 4-48 hours? After balling the dough, could I simply let it rest for 1 hour at room temp and use it then?

As this recipe makes enough for 3 pizzas,how long can I keep the dough in the fridge before using it after the 48h cold ferment..Thanks Great looking pizza !

2 questions: 1) did you use the flour in your description the Vivace tipo 00, it's designed for slow cooking with low temp in electric oven,? 2) no bulk fermentation before you divided the balls?

You videos are all about taking time to enjoy life ! Did you make a Pizza ?

@MileZeroKitchen

Жыл бұрын

😂😂😂 thanks so much!

Is this possible to make without a stand mixer? Can I mix/knead it by hand as I don’t have a stand mixer currently. Thanks

Hi, Congrats for the beautiful work! What flour did you use to stretch the dough? Rice? 00?

@MileZeroKitchen

Жыл бұрын

Semola flour!

Как Вы вкусно готовите, а какая красивая подача .! 👍👍How deliciously you cook, and what a beautiful presentation.!👍👍

@MileZeroKitchen

Жыл бұрын

Thank you!

Hi @MileZeroKitchen Thanks for the video... What is your "room temp"?

First off… you have found such an amazing style. The editing and pacing is next level. Amazing art. 2nd “whoa whoa whoa what is that aftermarket pizza stone?!” -my brain. I have the same ooni. I need to look into it. I’m assuming it retains heat better?? I can’t wait to try this. I have been having issues trying to nail fermentation Neapolitan pizza dough. It’s more trying to nail the perfect time of fermentation. But man keep it up! I am going to try this today! Can you try to make the pistachio pizza from pizzeria bianco (recipe)??

@MileZeroKitchen

Жыл бұрын

Thanks! The biscotto stone is a mixture of clay used in professional pizza oven in the south of Italy, such a treat. I left more info in the description. Heats up a little slower but much better and gentler bake! Thanks for watching

Do you let it come to room temperature after taking it out of the fridge? How long do you wait before continuing the recipe?

Is that anchovies what you add it to the tomato sauce to create the Putanesca sauce. Would you describe what other ingredients you use beside the garlic and onion for the sauce

Can you upload a hand kneading dough version? I want to try making it but I don't have a stand mixer 😢

Is it possible to do the second step without a kitchen machine?

Another great video! Any suggestion on how to achieve the same result but without the mixer?

@MileZeroKitchen

Жыл бұрын

Lots of rests and stretch & fold like there’s no tomorrow 😂

@brunoagra6866

Жыл бұрын

@@MileZeroKitchen 🤣 will give it a try. Tks a lot!!

Love ya pizza recipes mate, was wondering if you have a good sourdough pizza recipe?

I love the vibe you have created for your videos. So many pizza KZreadrs rant on like they are fueled by meth. I will take your music over that any day.😁

I did not notice you remove the dough from the fridge and let the rest on the counter or mentioned a time to do so. Would it be correct that you removed from fridge and formed dough with no temperature adjustment time?

I really new at pizza making so what was that dry powder on which he rolled out the pizza finally?

Hello Question why do you use rice flour instead of semola to spread the pizza? Is it better because in Italy everyone uses Semola

aaaahhhhh yum!

Looks delicious can't wait to try when the weather's gets nicer up in Canada haha. Do you keep the heat on full while cooking or low?

@MileZeroKitchen

Жыл бұрын

Low!

@Kotsoros37

Жыл бұрын

@@MileZeroKitchen thanks!

@I have a question about mixing Polish or biga in the food processor, I don't want to mix even though the process is similar to what you do or on other channels I watch.

Hello, which flour did you take - which one do you recommend? Thank you for the great videos.

@MileZeroKitchen

Жыл бұрын

All the ingredients and equipment are linked in description. This time I used Vivace flour by Polselli.

Great video! I have made this recipe and I find the problem about sticky dough because of 75% Hydro. My question is can I make this recipe reaching only 70% Hydro? Thanks again.

Hey, looks delicious like always.. I am gonna try in tomorrow. But one think just surprised me, you stretch dough right away from fridge ? On all of your previous recepies there was a tempering time to bring the dought at romm temp, I supposed for better stretching and bigger rise. thx for the answer, gonna share my tomorrow results :)

@MileZeroKitchen

Жыл бұрын

With this method you can stretch right from the fridge, as the dough will be incredibly soft anyway! Good luck!

@Dlow99884

10 ай бұрын

@@MileZeroKitchen doesn’t look like it was stretched straight from the fridge. The dough ball looks like it had some time to ferment on the counter outside of the fridge based on how high it has risen in your container before you take it out to stretch.

Can this preferment style recipe also be used for a Roman sheet style pizza?! Love the channel, it is by far the best on KZread!

@MileZeroKitchen

Жыл бұрын

You could definitely try to use it for Roman sheet pan pizza

@Dlow99884

Жыл бұрын

@@MileZeroKitchen I made the poolish recipe you just did on your getting back to your roots video. I was blown away by how good that pizza tasted! Is there a reason why u sometimes don’t add olive oil to your sheet pan pies? I always thought pizza prepared in a regular indoor home oven required some olive oil

What about water temperature and temperature in the fridge and room? And final step is right after you take it out of the fridge, you make pizzas?

What is the size of the boxes in which the balls of dough were in to ?

Awesome video! What was your shutter speed during most of the taping?

@MileZeroKitchen

2 күн бұрын

The majority of the clips are 24FPS. Only the slowmo are 125. The speed is always double the frame rate 😉

Thanks for sharing this recipe. I have a question : do you use room temperature water or cold water ?

@MileZeroKitchen

Жыл бұрын

Room temp!

Wow ❤

When before bake u took dough from fridge?

20min mixing time its not to much? What temp had the dough after? I will tey anyway. It looks amazing.

Perfect video, mammamia pizza 👏👏👏

Bonjour, Quelle est l'huile utilisé à la fin (Chili Oil) ?

I just came across this video and absolutely love the vibe!! I am taking notes for my future videos, if you don't mind ☺️ Also, this is the first I've seen a pizza cut with scissors. What's the reason for that?

@MileZeroKitchen

Жыл бұрын

Of course! I just don’t want to crush the crust with a pizza wheel - I want to show the open crumb as intact as possible. Cinematography 1:1 😂

@leahswholesomebakes

Жыл бұрын

@@MileZeroKitchen ok, I thought that was the reason!! Thank you for the cinematography!!! It's beautiful!

Numero uno assoluto ❤

If I don’t have a stand mixer, how long will I have to mix with my hand? After the 24 hour preferment?

@chriswooten1846

Жыл бұрын

I have the same question. Tried it and kneaded by hand for over 20 min and was too wet

After the 5-48hr rest period did you take the dough out of the fridge and let it come up to room temp first? If so how many hours? Thanks and keep up great vids!

@Jsanon00

2 ай бұрын

1-4 hours depending on room tempature. 2 is always a safe bet.

Is there a strategy to using a paddle instead of a dough hook attachment?

@MileZeroKitchen

Жыл бұрын

Yes! It mixes and closes the dough faster!