The Everyday Pizza. Home friendly 8-hour straight dough for consistent results.
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- Опубликовано: 15 май 2021
- The Everyday Pizza is the definitive recipe I use when I have no time. It's baked in a home oven and it's a straight dough with an 8-hour rest which gives me consistent results every time. I also call it the hybrid pizza as it doesn't really fall into a category: this isn't a chewy neapolitan or a crispy roman. It's baked on a stone with a conventional oven and is the pizza I like to serve to my pizza dinner parties because it's simple, fast, and delicious. Plus I can concentrate more on toppings and get crazy! Let's get into it.
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Makes 4x260 gr dough balls:
620 gr Italian 00 Flour ( amzn.to/3tDOJaw )
400 gr Water
1 gr Dry Yeast
12 gr Salt
Combine all the water and the yeast. Add the flour a little at a time, when you have what we call "pastello" (creamy consistency) add your salt and keep adding the flour to form the dough. Transfer to a surface and keep kneading for about 10 min.
3 rests of 30 minutes in between folds, then bulk ferment for 3 hours. Shape into 4 dough balls and rest for other 3 hours.
Stretch your dough and use your tomato sauce (if any) and pre-cook at 525 F or 275 C for 3 minutes. Finish to garnish with your favorite cheese and toppings and return to the oven for the last 2 minutes (keep checking on it though).
My oven settings: I preheat the oven to 500 F or 260 C for one hour with my pizza stone in. Just before placing the first pizza in I switch to broil and set to max. This will blast the pizza with all the heat it can.
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Mile Zero Kitchen is a participant in the Amazon Affiliate Program. So when you can, please consider helping the channel by purchasing through my affiliate links. It doesn’t cost you anything more and it’ll be a big help for me to keep sharing videos with all of you. Thank you all, I truly appreciate it.
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#pizza #everydaypizza #homemadepizza 
Хобби
Hey guys! Easy recipe today, uh? I know you all starving for the weekly pizza dose! Hope to see you in the next one! Don't forget to like and subscribe, pretty please!?! ✌👽
I adore your recipes. But why you don't answer the questions written to you?
You my friend, are a true ARTIST. Both in your cooking and your video production. Seriously oneof the most interesting channels on RUclips.
I hope you get over a million followers. I'm actually surprised you don't yet.
Keep up the fantastic work! 🍻
Thank you John!
I like your tray shape technique, nice and clean :)
Really love your videos. I use 00 flour quite a bit in my oven and found adding 1%-1.5% diastatic malt really helps with the browning and offers a delicious taste in the background.
damn bud....find your videos so relaxing....and bought an Ooni as well....many thanks!
Veri nice.❤
so good, so nice, perfection👍😃😃
Thank you so much Peggy!
Bravo !
Thanks Walter! :)
@@MileZeroKitchen you're welcome ! ;)
Recently I’ve done some side by side comparisons of 8 hr straight dough vs 30% biga (with 2 hr rise after mixing) and I’ve found the taste to be identical. For me the biga is easier to do because I don’t have to wake up so early 😆
True dat! 🤣
I just found your channel. It looks sooo good! But I have a question, can I freeze the crust after parbaked it?
Of course you can!
Still beautiful video and beautiful skills
Thank you so much!!! ♥️
WOW !!! Yes, masterful shaping ! Not sure I could do THAT, and wonder what would happen if I skipped most of the kneading and replaced it with more stretch and fold's... but these looked so wonderful maybe I would give this a try, and take a little break from your fantastic no-knead roman pizza ...
Thanks for watching Jane! You could replace the kneading with stretching and folding, but because this is a fast dough with only 8 hours rest, i wanted to make sure it has enough strength and elasticity to be puffy and airy when baked! Shaping isn't very hard and sometimes I make mistakes as well, it just take some practice like anything else! Can't wait for you to try! :)
@@MileZeroKitchen LOL I guess you've never seen my shaping disasters! But, I am getting better at it, pizza by pizza! OK I am going to try this one even with the kneading! I definitely want the puffiness and airiness at the end! Thanks again for yet another great video. :o)
@@janesmith9628 my pleasure!!!!
@@MileZeroKitchen I can't believe it, but I tried this yesterday, and maybe it was even BETTER than all the times I've made your Roman Pizza! I've tried MANY pizza recipes over the years, but your Roman Pizza was the most successful for me and became my "go-to recipe." Now maybe this will be my new go-to! I might try refrigerating it overnight (after the shaping?) Anyway, you have OUTDONE yourself with this recipe! Thanks again for encouraging me to try this one.
@@janesmith9628 YES JANE! Thanks for trying! Super happy about it! You can definitely cold ferment for 24hrs, just remember that 00 flour doesn't have much strength so probably 12-24 hrs top depending on the flour quality. If you wanna go beyond, simply change the 00 flour to a bread flour or high protein and take it to 48-72 hibernation! :) Thanks again for trusting this recipe.
NICEEE, can you please tell me how we can do with mozzarella to avoid leaving water on the pizza base while cooking even following the right method? I tried also to drain it overnight or to cut it bigger and still didn t work, I would much appreciate please if will advise me thank youuuuu
Hey thank you so much for watching Adrian! I usually cut the mozzarella 2-3 hours before I'm ready to bake and refrigerate it. Then, when I'm ready, i just drain it and use it. That is all! It will always have some liquid left though, and that's why also cooking it in the highest rack is useful to let the mozzarella liquid evaporate with high heat.
Can I use this dough for an oven like a Roccbox or Ooni?
You definitely can! :)
Tummy is grumbling... You should look into grilling pizza ala George Germon style.
Will do! Thanks for the suggestion!
What style would you say this pizza is?
Thinking about upping the hydration a little bit and going 3/4 00 flower and 1/4 bread flour. Higher hydration for lower temperature oven and bread flour for a little more crisp and more new haven style. Just wondering what you would consider the original recipe?
What kind of salt do you use? Pink Himalayan?
Yep!
I watch a lot of videos about pizza and making dough and by far your videos are the best hands down I hope you keep making awesome videos. I find it very informative and the way the videos are shot and the style you bring to it is amazing. I’ll definitely keep learning from you
@@roberttoney3929 thanks Robert! Really appreciate the support :)