This is Roman Breakfast!
HTML-код
- Опубликовано: 29 май 2021
- In this week's recipe we'll have a look at the most famous Roman Breakfast: Pizza and Mortadella, in roman dialect Pizza e Mortazza. This recipe always had a special place in my heart and being able to recreate this authentic flavor, was one of the best goals I had in the past 10 years since I left the Italian capital. The Roman Breakfast is savory, oily, messy and crunchy, with the intensive flavor of the Mortadella with pistachios, thinly sliced (almost like a veil) in between two layers of delicious pizza bianca - this method of cooking the pizza is called "baciata" in Italian, literally means "kissed", as we bake a sheet of pizza on top of the other one.
IN-DEPTH RECIPE OF PIZZA BIANCA: • EASY High Hydration PI...
HOW TO CALCULATE HOW MUCH DOUGH YOU NEED: • Mixing High Hydration ...
Check Out the Recipe here:
www.milezerokitchen.com/blog/r...
Want to support the channel and be awesome? Buy me a little coffee! I'll be forever grateful!
ko-fi.com/milezerokitchen
Mile Zero Kitchen MERCH:
mile-zero-kitchen.creator-spr...
KITCHEN EQUIPMENT:
BLUE STEEL PANS (A MUST): (use code MILEZERO for 10% OFF all your order)
PIZZA DOUGH TRAY: bit.ly/30xQJIk (use code MILEZERO for 10% OFF all your order)
Ultra-stretchy FLOUR I use in almost all my bread/pizzas: amzn.to/3oQQQab
Little Round Flour Sieve: amzn.to/34il2Bu
Ultra Precise Gram Scale: amzn.to/3yDqWv3
CAST IRON SKILLET: amzn.to/34j7R3a
Dry Yeast I use in every recipe: amzn.to/2QS2ipx
Cheap Pizza PEEL Kit - amzn.to/3fhvmjE
Super Cool - Heat Resistance up to 932F Oven Mitts: amzn.to/2TjUBJy
Workhorse Dough Mixer: amzn.to/3ufziFK
The Best KNIFE I ever had: amzn.to/34kJ9j7
My Whetstone Sharpening Stone I USE WEEKLY: amzn.to/3hXrciv
ICE CREAM Maker I use in my videos: amzn.to/3yFj4Jy
Taylor Precision DEEP FRY Thermometer: amzn.to/3kzXXko
FILM EQUIPMENT:
MY CAMERA: amzn.to/2IMOBU8
My Lens: amzn.to/35z1v1e
My Tripod with Tilt Head: amzn.to/38Nlj2R
Incredible Light for food video/photography: amzn.to/3nuOps2
Field Monitor: amzn.to/36EjTVG
Affiliate Disclosure:
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.
Follow me on Instagram and Facebook: @milezerokitchen
Using this footage without permission or license is not permitted.
#romanbreakfast #romanpizza #highhydrationpizza 
Хобби
I'll admit it: I made this video with a bit of nostalgia for my beautiful city: Rome. It's been a while since I visited, considering the pandemic as well. Can't wait to get back there and eat my pizza bianca and mortadella while walking through those incredible little streets. If you enjoyed the video, please *share it* ! Or *leave a thumb up* ! Or maybe watch it over and over? I mean it's cool if you don't...but *_the channel needs some help to survive and I hope we can all be friends and help each other out_* . Either way....thank you so much for watching! ✌🏼👽
excellent recipe!! I love french bread making and have glass bread, focaccia and Ciabatta . But you have converted me to pizza making! just delicious and easy! I followed your recipe and just added a little more water. It turned out great!
New subscriber, big fan. Learning a lot and can’t wait to try a few of the methods I’ve watched but also really enjoy the videos. I’d see this in theaters.
This looks delicious! Yum! Can't wait to try!
I’m making this again today! Thanks for sharing!
Bellissimo! Just returned from a trip to Rome where I fell in love with this sandwich! ❤️ Taglio pan ordered and I can’t wait to try your recipe, method and pan!
Mind blown! Thanks for sharing!
Hello! I love all your pizza recipes!!! Thank you so much for your job!
Thanks Alla!
thanks ! so nice i’m in a hurry to try it
Your video is so comforting and addictive! I’m now craving something I’ve never had before!
That is a beautiful comment!! Thank you so so much!!!!
WHOA!!!!! EXCITING. GORGEOUS !! (And cameo by Jake at the end awesome icing on the cake!!)
Thank you Jane! He's exciting to be a part of MZK too! :)
È uno spettacolo! Complimenti! La baciata è qualcosa che non si può descrivere quanto è buona quando è fatta bene come questa!
I'm obsessed with this Roman style pizza, absolutely the best!
Ditto!
Beautiful videos. No speaking. No nonsense. Thanks for sharing.
Hey Stefano. It's my pleasure 😊
livello di relax altissimo 👍🏻
Watched all your videos since I found your channel - maybe the most underrated food channel on YT. Love it. As a German, I am also fond of your taste for Hefeweizen. I wonder if that FL brew is more authentic or original, in that sense. :)
Hey!!! Thanks so much for watching! It's very nice to hear you enjoyed the channel! And yes, i looooove Hefeweizen. The one I drank in the video is from St Pete Florida from a brewery called "3 Daughters", it's an hefe with tropical flavors. Everything is tropical flavors in FLA. 😅
Your videos are SOOO well done -- great recipes--you make it all look so easy! Fantastic cinematography! Well done MZK!
Gary your comment just made my day... THANKS! I truly appreciate it!
Just made this a 2nd time and will be in my belly shortly! Grazie!🍕😎
@@garyskardina8455 you're more than welcome!
...wow...this video just blew my mind.
Thanks Adrian!!!!
First comment ever in YT. Your channel deserves it. Gave it a like.. then I saw your engagement with subscribers and my hat simply goes off mate. Congrats. Keep them coming. - your new subscriber. Ps. Tried this out today, the first 2 hour dough rest would have me baking at 1am. Gotta work on my timing! - hope I can just leave the dough balls ready for tomorrow morning..
Whoa Christian, THANKS! I'm stoked you're part of the community now! Thank you for subscribing and i hope you'll stick around! It takes some practice and patience to make this pizza but once you manage this recipe it'll become easier and easier! Thanks again for watching! ✌️👽
your channel is assume,it definitely deserve way more subscriber
Thanks for your kind words Mahdi!!!
Your cinematography and editing has really improved an already great channel!
👆 These are the kind of comments that make my day. THANKS!!!
@@MileZeroKitchen Tbh, nobody in the RUclips cooking space touches the level of quality and details that your videos have. And your Pizza Bianca and Al Taglio puts all these other videos I see on RUclips to shame!
@@AMHK1024 it's nice to hear that the time spent shooting and editing is showing through my movies and it's appreciated. Hopefully I'll be able to keep working at these and unlock MZK's full potential. Thanks again for your kind comments. :)
Awesome ! Nice job !
Thank you so much for watching!
nice crunch
Recorded in dolby digital 😂
I’m making this tomorrow. I already made the poolish. I miss walking the streets of Rome also. I lived there for 8 years. What an experience! I love your channel.
Thanks Diane! Such precious comment, I hope this pizza will remind you Rome as much as it did for me! :)
@@MileZeroKitchen OMG now I am hooked! This was so much fun to make. It came out perfect. Your instructions are super easy to follow and perform. I shared some with a neighbor and she about lost her mind, she has become my best friend lol. She only likes me because of your recipe. This brought back so many memories. I spent 8 years in country and miss it dearly. Thank you for your time, your willingness to share and your simple but elegant videos. God bless all your endeavors. I am a new fan.
@@ZenaBattaglia thanks Diane! I'm so happy it tuned out well! :) Hooray for the neighbor 😂
@@MileZeroKitchen I bought you a coffee, enjoy! You’re the first ever!
@@ZenaBattaglia You are too kind, thanks!
I'm so excited to make this! Is it ever made in larger pans and cut to size, or is it always made in individual pans? Thank you for sharing, I love your videos.
You can definitely do it on a bigger pan and cut to size! The small quarter size pans from Forza Forni happen to be perfect for these kind of "single" portions!
Xuất sắc các loại bánh bạn làm,tôi tập làm bánh theo bạn 💪
It's been years I'm trying to make a crust like that here in SoFlo!!! Grande
Poi co la mortazza...m'hai colpito ar core co sto video
Ennamoooo! 😂 Grazie Angelo! Se abiti qui in Florida ci si vede in giro, dove sei tu?
@@MileZeroKitchen io vivo a west palm beach da quasi 10 anni...ormai ho gettato la spugna sulla pizza!
Ormai quasi sulla soglia di aprire un pizza joint per la disperazione!!!
Big fan ❤
Late post, I know.
But I have to say, it's lent. And I've been making pizza every Friday and leftover dough on Saturday is this recipe and the potato, evoo, and rosemary recipe.
IMHO, those are the 2 best pizzas you can eat, even better than the margarita..
Again, just my opinion.
Super ces vidéos, petite question :
Quelle différence être farine de pain et farine classique (T45, T55,?)
Bonne continuation
Are you going to be at pizza Expo in Las Vegas? Id love to meet you! Great videos snd great pizza!
I'd love to be there but no, i won't unfortunately (do you need an invitation for that? - not sure how it works there)
@@MileZeroKitchen ok maybe next year! You can buy a 3 day pass or just buy the last day only!
Shum e mir
This is my first youtube comment!
Your videos are awesome! I am consistently making good high hydration pizza, and your methods made me understand my dough's gluten structure. Thanks!
What size gladware are you using in your videos? I've seen two, one larger than the other.
I like keeping it simple with stuff I have. I've been using glass bowls with lids but the rectangular shape would be better for space in fridge.
I'm very happy you're enjoying the channel Christian! I'm not sure about the size of the glass bowls. I got them from Ikea!
Thank you so much for your kind words and for watching, your support for the channel means a lot! :)
Question.
Can I freeze this dough? And if so when should I?
Thanks
@@dropcheekelbow9110 i never tried to freeze this dough but i assume you could try. Probably best to freeze it before the final rise. Once out of the freezer, bring it back to temp and wait the last rise. But again, this is just me blind guessing.
Oh! I've got some experience with frozen dough! You can freeze it after the last rise. Wrap the dough ball in plastic and put it in the freezer, just be sure to defrost it slowly, I usualy do it in the fridge overnight, then I take it out of the fridge just half an hour before shaping it. BTW, love the channel, great videos. :)
Hi wonderful videos thank you. I was wondering if you have an opinion about using the dough hook vs the paddle attachment on the KitchenAid. I noticed that you're using the paddle here but the dough hook on your "High Hydration Roman Pizza" video. Thank you!
Hey Ben, i use the paddle when I want to speed up things and to avoid to warm up the dough too much. When I can take my time with the kneading, the hook works just fine! :) Thanks for watching!
That makes sense, thanks!
Hi, what function does the 10 minute stretch after mixing serve? Looks fantastic, but I’m curious as to what the impact of that is on the final product. Thanks!
Hi there! All is explained in my other video:
ruclips.net/video/7h62lctz4LM/видео.html
Thanks for watching!
Wunderbar 👍🏻🇩🇪
このピザ大好きです。
レタスも追加しました、とても美味しくて何度も作りました。
日本用サイズの60％量でも問題はありませんでした。
私はそれがうまくいったことをとてもうれしく思います、そしてあなたはそれを好きでした！チャンネルを見てサポートしてくれてありがとう😊
Looks damn good pal ;)
Thank you so much my friend!
My dough stuck to the wooden counter top when I stretched it and didn't come off cleanly. Does that mean it wasn't kneaded long enough?
Great video! So on my first attempt, after stretching and and drying dough for 10 min, it was still very stick. I'm assuming its the flour? Thanks for the help
Hey Jason, possibly the flour, possibly the fact that didn't developed enough gluten/resistance. Remember to work it out with wet hands!
@@MileZeroKitchen what bread flour do you prefer to use? Or at least what do you look for in it? Thank you for the reply and help.
Friend the temperature where I live is 27 degrees Celcius, I want to know if this varies when the poolish stands??
The temperature here in Florida is about the same. Inside the house, i have the AC set to 26, so it's almost the same as yours. :) Good luck buddy!
The video quality is through the roof! Can one use this base and make a tomato-ey pizza out of it?
Of course you can! Just bake the pizza with tomato sauce first for 12 min. Then add mozzarella and return to oven for 5 min! Thanks for watching!!! ✌️👽
@@MileZeroKitchen Just what I need! I'll give it a try. Thanks for the instructions.
May I know, do you keep your poolish in the fridge ?
Hey! No, room temperature all the time :) thanks for watching!
You might be able to answer this question, you might not.... Do you know what I might need to change for high elevation baking to make this bread?
Hello my friend 👍🏻👍🏻
Hey Diego! :)
Does this make two separate sandwiches? In other words 4 separate pieces.
Yes! (If you're using the quarter size pans like mine) :)
@@MileZeroKitchen Thanks, so yummy. I love it with the lemon!
Tropical Hefe🇩🇪😁
I've tried this twice but my dough is never as elastic as yours...what am I doing wrong? Literally follow everything step by step
Hey Jason, I'm sorry you're finding it hard to get the same results. Unfortunately it's tough to say without having a look while you're making it. Could be the flour you use, the time of proofing or even the time of mixing. If you live in a cold area, maybe you should try to use a tad more of yeast and make the bulk fermentation longer. But again, this is just me blind guessing.
@@MileZeroKitchen thanks so much for your reply! I'm using Italian flour (00). In Vietnam (30-37c). I'm also using a kitchen aid mixer. Guess just gotta keep cracking at it until I get it right ☺️
@@jasonclosel9941 00 flour is ok if it's a strong one but usually they are medium strength. Try with a bread flour, and try reducing the yeast amount to 0.5 (you live in a very hot weather) bulk fermentation to 3 hours, and last rise to 1 or 1.5 hours. Good luck!
@@MileZeroKitchen you're a legend thanks so much will give it a try!
You think I can do this by hand? I hate using stand mixers
Definitely. Just use bread flour and autolyse everything for at least 1 hour! :)
@@MileZeroKitchen oh wow! I’m already 25 and I never studied baking or cooking but I’ve always been interested, I do things here and there from time to time. I love your videos because it gives me new ideas! Thank you very much
@@MileZeroKitchen so I make poolish and rest for 12hrs first then autolyse the remaining flour and water for at least an hour then add salt then follow the remaining steps? Or i mix every ingredient then autolyse so no more poolish?
السلام عليكم 😍😍😍😍
simply impossible with central europe flour.
Hey! The recipe and I come from Rome (Italy). You need a strong 00 flour, or type 0 or 1. Anything that has a w320+ strength. Nothing is impossible ;)
Why honey?
It should be malt, but can't find it. In any case, malt or honey to boost the action of the poolish but mostly to help caramelization and give it that beautiful golden color. Thanks for watching!!!
@@MileZeroKitchen Thanks.
@@MrChristopherMolloy you got it!
@@MileZeroKitchen I'm really enjoying your channel; I'm sorry it took me so long to find it. There's a certain style of Sicilian Pizza particular to a neighborhood in Brooklyn which I'd love to see you interpret ✌️ ruclips.net/video/7HKoryg7tkY/видео.html
@@MrChristopherMolloy duly noted!
He burnt more calories making that sandwich than any actual nourishment it provided.
What's your point? Anyone cooking burns calories out. If you're looking for "sitting on the couch sandwich" you better off ordering from doordash, pal.
È uno spettacolo! Complimenti! La baciata è qualcosa che non si può descrivere quanto è buona quando è fatta bene come questa!
Grazie Peppe! Si, troppo buona, leggera e croccante. Un sogno! :)