The Number One DOUGH RECIPE I use for ALL MY PIZZAS 🤫
HTML-код
- Опубликовано: 29 сен 2024
- Want to support the channel and be awesome? Consider buying me a little coffee or becoming a Patreon! I'll be forever grateful!
ko-fi.com/mile...
/ milezerokitchen
Interested in the BISCOTTO STONE? Produced from a very special clay mixture and volcanic ash in Naples according to ancient traditions. The porous stone and low thermal conductivity enable pizza baking at very high temperatures without a scorched bottom. Follow the link for more details:
bit.ly/3ZpFF9g
After researching and testing, I found my go-to recipe for modern and explosive Neapolitan pizza. The secret it's in its pre-fermentation. Follow along to get THE BEST result you could ever imagine.
Pre-fermentation
500g flour
250g water
1.5g dry yeast
Mix for 5 min then rest 24 hrs in the fridge
The Day After
All of our pre-fermentated dough
125g Water
1g Dry Yeast
15g Salt
Mix and ball up. 1 Hr at room temp then 5 to 48 hrs in the fridge.
KITCHEN EQUIPMENT USED IN THIS VIDEO:
Biscotto Stone: bit.ly/3ZpFF9g
This FLOUR: amzn.to/3Y4NYqf
Dry Yeast: amzn.to/3m4gURQ
Food Mill: amzn.to/41vGn75
Ooni Koda 16: amzn.to/41noCa1
KitchenAid: amzn.to/3Z2RhQ1
My AMAZON STORE: www.amazon.com...
Licensed MUSIC: artlist.io/Dan...
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.
I'm proudly inspired by the cinematography of some amazing channels here on RUclips like Liziqi, Maji, Cat's Kitchen, W Table, Summer Kitchen, Honeykki, Haegreendal, Cooking Tree, Her 86M2, and many more....
Visit My Website: www.milezerokit...
Follow me on Instagram and Facebook: @milezerokitchen
Using this footage without permission or license is not permitted.
#neapolitanpizza #pizzarecipe #asmrcooking #pizza #asmr #puttanesca #homemadepizza
Thoughts about the crust? Damn these pizzas were good. I'll go bake some more. K-bye. ✌👽
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 ✌️
Maybe add 5g honey to the dough along with the salt?
_Looks yummy!!!_
@@ChiIeboy Not opposed, but why?
Where can I buy me one of those bowls you’re using to mix in.
Ikea
Try omitting that last gram of yeast. If you are fermenting the dough for three days, you will be amazed how much leavening you will get from 1.5 grams of yeast that now has multiplied significantly.
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.
I just discover this channel, what a game changer, love your work man! regards from spain!
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.
If i can suggest: try adding 10g of malt for sugar caramelization and if u want try using Petra floor
Sir, God knows you found peace with this hobby just like me. Hope you keep enjoying those times. Peace starts with the "P" from Pizza. Cheers from Spain.
I panicked and made some mistakes making this pizza and it still turned out amazing! (In case this helps someone).
I forgot that this recipe uses a KitchenAid (which I don’t have), so half way through pré-fermentation I panicked, took it out after 18hrs and added the rest of water & yeast and kneaded it by hand, which was the messiest and most discouraging process. It will look like a soupy slippery mess for a long time, but don’t give up, the water will eventually mix in and start taking on the shape of a very soft dough.
After proofing, the dough never rose in the fridge like it did in the video. I almost threw the dough away, but then decided Heck with it, let’s see what happens.
And the crust ended up great! I made it very thin, and the edges got nice and puffy. Puttanesca sauce was amazing 👌🏽
If you want to do it by hand, next time add 90% of the water first, mix until combined and leave it to rest for an hour. The flour will absorb the flour without you having to knead. Then add the rest of the water slowly. Also, leave it outside to begin the fermentation process for at least an hour or two - so it will rise slowly in the fridge as well. Good luck!
So, in the video you add 2/3 of the water first. You suggest that manually we add 90% first and then do it as you do in the video?
@@d_bribe yes, exactly like that!
@@MileZeroKitchen I see. Makes sense. And at the end you just add the extra water and yeast, hence the double fermentation. And since it is from the fridge it will be easier to knead it.
@@MileZeroKitchen I was very amazed as to how easy to work with the dough was after the 24h in the fridge. It was pretty easy to incorporate the water salt and yeast. Not sure if the 00 flour or the method made the dough very workable with but I am glad I was able to follow your method in sort of a simple way. Thank you, sir.
Can you upload a hand kneading dough version? I want to try making it but I don't have a stand mixer 😢
Did you stretched the dough right after fridge? No some room temp after final cold fermentation is needed?
Why wouldn’t you use the dough hook?
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
Great channel, great videos as always. However this dough did not behave as expected. I make a lot of pizza dough and very familiar with all aspects. Caputo pizzaria flour. The preferment did not rise/expand at all (I wonder if it would be better to use less yeast and sit on counter overnight vs fridge). The balls came together fine, however they flattened to pancakes within the hour. I'm hoping to see better results after the fridge rest but overall thinking that temperature was a big factor here. I would use warmer water to start. My kitchen is about 71F right now.
Did you try the recipe again? I did this with caputo pizzeria flour and experienced the same thing.
i feel this depends a lot on position in fridge. I had 5°C at bottom and 14°C at top! so my dough grew at top and not when I place it at the bottom. Would also wonders about target fridge temp here.
"Hey you want some pizza?"
"Sure!"
"Okay come back tomorrow"
Eres lo máximo ❤mil gracias desde mi querido peru❤
one question, you don´t let the dough rest after taking it out of the fridge?
Chilli oil. What a great idea instead of putting chilli in the sauce!
Hello MZK, just wondering what's your favorite chili oil. I wanna give it a try. :)
Fantastic! Of I don’t have this oven and I cook it in a clasical electric oven , what is the proper temperature? Thank you
Hello… I bought the Ooni oven after watching your amazing videos. I was wondering if I can ask you a question about how we should season the pizza stone. I am trying to find the perfect answer as some wrote to season with oil whereas some said don’t season with it, the oil will cause damage.I am lost and I still haven’t tried cooking pizza because of that. What did you do on your side? Tx a lot for inspiring us
@6:00 is it semolina or flour ur using here? :)
Hey thanks for sharing! 🙏 One question, at what speed does the mixer go up when you leave it working for 20 minutes?
I appreciate your tutorials, however, I am not getting the same results consistently. If you have any recommendations please let me know. I use King Arthur 00 Pizza flour. this is what I do. Poolish: 50g Rye flour 150g 00 flour at 100% hydration.and yeast, refrigerate over night. Next day make dough: 400 g 00 flour + poolish (200g flour) + 160g water for a total of 600 g flour and 360g water (60% hydration). refrigerate over night (sometimes I do not) next day divide and make balls rest at room temp for 6 to 7 hours. My problems is that the dough tears. I can't get the elasticity you get. Any suggestions?
You need a flour with W290 rating as it will stand long fermentation
That king Arthur flour is garbage. Had same issues with it. Switch to Caputo red for long ferments or blue for shorter ferments, everything went better
Correct me if I’m wrong. I welcome it. This is your 3rd version in creating a Neapolitan pizza style dough? The methods differ in each. Correct? If so which method produces the most flavorful dough?
Definitely this one!
Hello
Thank you for this amazing video
How long before cooking do you get the dough out of the fridge please ?
I have the same question!
Avez vous eu la réponse ?
@@SarahP.A non j'ai pas eu. mais perso je les sors 3h avant
@@florent2409 he replied in another post to this already - can use it immediately
Gracias
Seems like a lot of yeast. I am guessing it was a quick rise?
Love this pizza but o dont have this oven. Can i get the same in electric oven?
I'm not American so I don't really know much about the difference between Detroit, New York, or Chicago pizzas, and I'm not Italian either lol. I'm from suburban Australia and we don't get a lot of choice here. I love the look of the crispy crust but the whole thing seems a bit too floppy for my liking. Which kind of pizza should I be looking at? Please don't say Dominos :)
I know this is 7 months delayed....but new York style is probably what you want. It should be thin but crispy to where it holds flat
Water temperature please?
At 7:16 what is inside the plate?
Love ya pizza recipes mate, was wondering if you have a good sourdough pizza recipe?
@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.
Perfect video, mammamia pizza 👏👏👏
nice
Hi,
I want to try this incredible pizza, but I haven't robot 😢.How to do pls
Great as always!
Two Q:
How many grams is one dough ball? And do you heat the Ooni at full when the Pizza is inside?
Thx and Greetings from Germany
Roughly 265 g per ball. Koda at full power for 30 min before putting the pizza in, then i lower the flame
@@MileZeroKitchen Perfect, thank you very much!
Video for dreaming 😂❤
What does the pizza stone do for ya, cook the pizza stone at a lower temp and make look like it was cooked at 900? I have Ooni 16 is why I ask
It’s a mix of clay and volcanic ashes. It bakes faster without scorching the bottom.
It is perfect tbf, but how many people will take this amount of time to make a pizza🙄
bro stole Alvin Zhou's style bar for bar
no bro. Go check when he started vs when I started. You’d be surprised 👌🏼 he’s great too though, it’s a genre. Many channels just like ours.
@@MileZeroKitchen lol im jk just givin u shit :P
i enjoy your stuff, you're killin it
Wow ❤
This is 100 Prozent Biga Frementation
What is this powder? 6:00
semolina i guess
Nice video, but you use way too much much yeast in my humble opinion.
Hi, is 1.5 g of yeast too much? How much should he use? Why is it too much, does it harm the dough?
You’re videos are remarkable. Love the tie in from the Asian soup to the Asian music background. Brilliant!
Thank you very much!
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!
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
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?
I have tried this recipe 3 times now with Caputo Pizzeria flour. I like the taste but the dough is too liquid and falls apart. I can't even hold the dough in my hands to remove excessive flour when making the pizza. The 2nd time I reduced the water by 5% and the 3rd time I reduced by 10% but still the dough is too liquid and falls apart immediately. I have been careful to follow the exact method. How do I fix this problem???
You need to be kneading it for longer than you think you should. Keep the ingredients and amounts the same
You’ll never build optimal gluten if not using proper spiral mixer or A1 hand kneading , also be mindful of temperature of the dough. Can’t over proof it either because it will fall flat like pancake
Same problem. Tried mixing for 20 min but that destroyed the gluten structure and became dough soup. I think using poolish (higher water content in the preferment) is just easier
Maybe Waters or dough is to warm??? Nothing info about it
I think I have a clue about the problem. The flour "Caputo Pizzeria" has a too low W-number. I will try with another flour (for longer fermentation) that should hold the water better and see if it makes a difference!
Brother correct me if I'm wrong.. you used a biga for this recipe instead of a poolish, right? Thanks.
Your channel should be 10 times as large, keep up the great work!
I learned how to make pizza with Vito, just for seeing the appearance of this pizza I subscribed in the minute 0:14
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 !
Pizzas looks amazing. But why add yeast twice - how does that make sence? Slightly confused.
Way more spring in the dough
I just found your vid and have just now made the pre-ferment. It's in the fridge doing a cold ferment. However - I suspect that this will be a fail (for me) as I do not have a stand mixer and must add the remaining water and knead the final dough by hand. Every baker and pizzaiolo knows that adding water to a dough is very difficult. It's much easier adding flour after the fact to a wet dough than adding water to a low-hydration dry dough. Assuming that this will be a fail for those of us hand-kneading, I have modified the recipe by increasing pre-ferment hydration to 150% from your 50%. I will add the remainder of the flour when preparing the final dough. This said, I am looking forward to mastering this recipe because attaining a large, puffy, open crumb cornice is challenging and while I have come close, I have never achieved your result. Thank you for this vid.
Is it possible to do the second step without a kitchen machine?
not with biga. It will never be hand-mixed well. Use poolish instead. Flavor change a little bit and pizza better be baked in the range of 5-24hrs and not 5-48hrs but still worth it.
Just tried the recipe and by the time I was done with the mixer and got it on my table it was too wet and i couldnt even form them into balls. Incredibly demoralizing to say the least, and i followed the measurements as this isnt my first dough. All I can assume is i put too much water on the table for the stretch and fold segment.
Just rest the dough for half an hr if too sticky. Assuming you’ve done the right hydration ratio it will become workable.
Every flour is different. Perhaps you need to add more. 70% hydration is the sweet spot.
Outstanding work! This pizza dough and crust looks even better than Vitos (sorry Vito) and all others. Really need to try it!
-> Can you please let us know the temp your dough has in your fridge? Considering the position in the fridge and the incredible rise I assume its rather warm. I experienced fridge temp/position can really make the difference between make or brake. Thanks!
Ma anche grazie al tuo forno
What a peaceful pizza Napoletana making video!so soothing as baking should be❤
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!
👆this are great comments! Thank you
If you're talking about the temp of the stone yes, for napolitane pizza the oven has to be higher 410-450°c which is the temp above the stone
Well I cook on my Ooni Karu 12, pizza at 450C
Well done, cold ferment overnight.. been going down this rabbit hole for years.. and different pizza styles call for different hydrations, proofing, fermenting, oven temps.. a NY style is totally different than Neapolitan than Sicilian.. yes, they all use water, flour, yeast..the same as bread.. but a sourdough is different from a baguette..
Beautifully filmed, great info..some “notes” for first timers or beginners wouldn’t hurt..
Yes, I have subscribed
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!!!!!
Wonderfull !
Quick question, at 5:50 after 24h from the fridge, your dough is directly usable (cold) or need to reste few minutes/hours at room temp before stretching it ?
Your edit quality is Amazing !
I can feel a lot of emotions, so thank your for that !
Hey. Im just getting into making pizzas. Got my first pizza oven yesterday. For this recipe, should I use Caputo Pizzeria or Nuvola for example? Thanks!
7:12 min mark... Nah!!! Hahaha. That's nowhere near perfect. You used 100% Biga and then said 2 to 3 days in the fridge. Unless that was manitoba flour.. you over fermented the dough.
2.35 min in. Wrong attachment. You should be using a spiral hook. Secondly, you over heated the dough. Use ice water for the bassinage
Looks beautiful! What mozarella do you use? Does it come kinda dry or wet, because my mozarella always kinda gets runny.
Hey !
Thank you !
Can we replace the yeast by fresh ? And in wish quantity ?
Also I already tried to make this type of recipe but biga and when I put the rest of the water it’s dead, It boils and the water doesn't integrate, I use the same type of robot than you, just with the hook. I don’t know why, finally I just make classic recipe 65% hydration
Thanks
That was culinary symphony❤️😋👌
I’ve never seen a margarita pizza with puttanesca, but I LOVE the idea!
Like and subscription☺️👌
This was hands down the most pretentious cooking video I've ever seen. From narcissistic chuckle at the beginning after the taste to the insane sniff of the dough. This was impressive. You've gained a subscriber my friend.
I put the dough in the fridge for 5-48 hours... and after those 5-48 hours in the fridge I immediately throw the dough into the flour and knead the dough?
Hi, I’m wondering should we take the dough balls out of the fridge and leave them at room temp for a while before we start making the pizza?
Hi, I’m wondering should we take the dough balls out of the fridge and leave them at room temp for a while before we start making the pizza?
Good looking pizzas, but a bit thick bottom for my taste, i like my bottom thin and crusts big and airy
great video, great technique! one question: in the last phase, when you take out the dough to start making the pizza, do you use semolino or 00 flour?
Mec arrête de nous montrer ta bouche en mangeons en grand plan, c'est vraiment dégoûtant pour certains .
Why when using poolish you stretch the dough by hand, but when using biga you use the mixer for 20 min?
Over the top, hipster, food porn. Japanese music, the dogs, and dumplings.
I love the vibe you have created for your videos. So many pizza RUclipsrs rant on like they are fueled by meth. I will take your music over that any day.😁
I don’t know how to measure 1.5 gram of yeast. Could you please give us tsp measurements as well?
ça s'appelle une biga hydratée à 75%...
Hi, Congrats for the beautiful work!
What flour did you use to stretch the dough? Rice? 00?
Semola flour!
Probably in the top 3 pizza channels in RUclips!!!
May I know the protein content/percentage in per 100gms flour?
I followed the recipe put my final dough became runny… how to solve this
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?
Should be 2 + million subscribers, fantastic, beautiful videos!!!
We’ll get there!
Is there a need for the Kitchen Aid mixer? Can this dough be done without it? I mead knead free
I didn't go through the ~300 comments, but I came across a couple, still unanswered, about how long you let the pizza balls sit at RT. I suppose it depends on the actual ambient temp, but can you give us an idea please? And thank you.
1hr
This is professional video editing. Very nice. The pizza looks great too. Thanks for sharing!🙂
You didn’t mention how long you let the dough sit out after removing from the fridge. How long should we let it rest at room temp before using it?
I just made these and left it about 1.5 hours. Worked perfectly, and oh god what a pizza base!
My god this video is pure art, like your pizza!
If I don’t have a stand mixer, how long will I have to mix with my hand? After the 24 hour preferment?
I have the same question. Tried it and kneaded by hand for over 20 min and was too wet
Straight to the oven from fridge?
Without warming it up?
Would it be possible to make it with 0 flour?
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!
I thought the same thing!!
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!