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 ✌️
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.
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!
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!
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.
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!
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!
This is one of the best biga preferment receipes I've ever seen - I use sourdough but your video is so good and that crust so soft that I am now going to try a sourdough biga based on this method. Woah! Thank you for this excellent stuff and the cooking of pizza sauce (though purists will refuse to cook it!)
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?
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!
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
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 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!!
Whats the flour you use initially for the dough ball to prevent it from sticking to the peel? Is it semolina? It doesn't look as course as a semolina flour?
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 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!
@@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?
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! 🇨🇱
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.
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 !
Hi there!! I found your page less than a week ago and you convinced me to go buy a pizza oven yesterday!!!!! I can't wait to try this recipe! I don't think anyone's dough looks as amazing as yours. Do you prefer poolish or biga pre-ferment? For this recipe, did you take your dough straight out of the fridge then immediately shaped it to bake? Or did you take it out of the fridge and let go back to room temp for a certain time before shaping and adding toppings?? I'd really appreciate your help!
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!
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.
Good morning, take the dough out of the fridge and shape and top it. Off to the oven or do you leave the dough to rise at room temperature? Thank you and greetings from Berlin
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 !
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?
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.😁
When the dough balls are in the oiled containers in the fridge, when do you take them out? Do they need to be taken out of fridge and brought to room temp before you make the pizza?
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!
Hi, may I know after taking out the dough from the fridge after 24 hours, the temperature of the dough will be still low, is some resting time necessary before final shape？
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
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
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
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.
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
You’re videos are remarkable. Love the tie in from the Asian soup to the Asian music background. Brilliant!
Thank you very much!
Your channel should be 10 times as large, keep up the great work!
Probably in the top 3 pizza channels in RUclips!!!
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!
Should be 2 + million subscribers, fantastic, beautiful videos!!!
We’ll get there!
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!!!!!
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.
This is professional video editing. Very nice. The pizza looks great too. Thanks for sharing!🙂
You should have a million subscribers man! Thank you for these fantastic videos. I just discovered the channel, and I can't stop watching!
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!
What a peaceful pizza Napoletana making video!so soothing as baking should be❤
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!
That was culinary symphony❤️😋👌
I’ve never seen a margarita pizza with puttanesca, but I LOVE the idea!
Like and subscription☺️👌
This is one of the best biga preferment receipes I've ever seen - I use sourdough but your video is so good and that crust so soft that I am now going to try a sourdough biga based on this method. Woah! Thank you for this excellent stuff and the cooking of pizza sauce (though purists will refuse to cook it!)
How will that be different from a stiff sourdough starter?
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?
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!!
Great Video and well done on the pizza. I will be trying this out for sure. Best wishes
bro i ve discovered you... i am really greatfull that u do exist !!! your videos are amazing !!!
THANK YOU!
I am learning so much from your channel. Thanks for the videos.
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
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.
Thanks, great recipe !!!! But possible to mix the dough with hand instead of mixer?
This is not just cooking, this is Art!
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!!
Thank you!
Really like your videos!! Rather calming!!😊
Just discovered your channel and try this recipe. Im so happy and my family too. Thank you for sharing 👏🤗
Perfect presentation. Simple easy to understand, and WOW! I followed along and made the best tasting homemade pizzas. grazie mille, perfetto.
This is art, what this guy is doing
Can’t wait to try this recipe absolutely exquisite filming
Beautiful video, beautiful pizza. The dough spinner aka. The kitchen aid is hilarious. But if it gets the job done.
Whats the flour you use initially for the dough ball to prevent it from sticking to the peel? Is it semolina? It doesn't look as course as a semolina flour?
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!
Thank you! And thanks for watching!
@@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!
@@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?
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! 🇨🇱
Looks fantastic!! Did your Detroit pizza 8 hour dough last week and came out perfect. Looking forward to trying this one next!!
That’s awesome!
I like your method. At what stage can i freeze the rest of the dough portions?
I just discover this channel, what a game changer, love your work man! regards from spain!
What a calm video...much respect from Croatia....you made my day...tnx
Thanks for your elegant videos!
Would you please indicate the fridge temperature ?
Thanks ..
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.
Thank you so much for the kind comment!
Yet another masterpiece......thank you for sharing, M
Ive never cried watching a pizza video, until now. This was beautiful.
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 !
Hi there!!
I found your page less than a week ago and you convinced me to go buy a pizza oven yesterday!!!!! I can't wait to try this recipe! I don't think anyone's dough looks as amazing as yours. Do you prefer poolish or biga pre-ferment?
For this recipe, did you take your dough straight out of the fridge then immediately shaped it to bake? Or did you take it out of the fridge and let go back to room temp for a certain time before shaping and adding toppings??
I'd really appreciate your help!
Why wouldn’t you use the dough hook?
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!
I forgot to say that puttanesca sauce looks amazing!
Thanks so much for watching!
My god this video is pure art, like your pizza!
olive oil in dough? R u stretching cold dough from fridge?
Hello, what are the sizes of the three pizza containers - which ones do you recommend. Many thanks for your great videos.
Can you upload a hand kneading dough version? I want to try making it but I don't have a stand mixer 😢
Amazing 🤩🤩 You gained a Brasilian fan! Your dogs are very cute 🐶
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
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.
Do you double the ingredients for larger quantities
This pizza looks so yummy, thank you so much for the recipe 🤗♥
Thanks you Lisha!
Amazing channel! Really motivating! Can’t wait to try some of your recipes.
Thank you!
That dough looks incredible.
Thank you! 🔥
Good morning, take the dough out of the fridge and shape and top it. Off to the oven or do you leave the dough to rise at room temperature? Thank you and greetings from Berlin
Such a masterpiece!!! Loved the crying scene from the onions!!! 05:08
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 !
How do you like the new stone compared to the stock stone?
omg this video is really amazing.
Nice result
When you started cutting it my tears started falling 😢
@6:00 is it semolina or flour ur using here? :)
Beautifully shot video and the pizzas looked amazing. Can I ask proportionately how do you increase the recipe for say 6 pizzas? Thanks
Brother correct me if I'm wrong.. you used a biga for this recipe instead of a poolish, right? Thanks.
C'est parfait, vous avez fait ce que l'on appelle en France une Autolyse,et cela convient parfaitement dans le cas de farines fortes, Bravo à vous !
Cute dogs and cool vdo, thx bro🎉
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 ?
😂😂😂 thanks so much!
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.😁
Love this pizza but o dont have this oven. Can i get the same in electric oven?
When the dough balls are in the oiled containers in the fridge, when do you take them out? Do they need to be taken out of fridge and brought to room temp before you make the pizza?
Great dough and great content, bravo
Je l’ai commencée avant hier et mangée ce soir. Wahou…. Merci l’ami! 👍👍
Looks amazing, if i want to double to 6 balls total do i double all ingredients, including the yeast?
If i can suggest: try adding 10g of malt for sugar caramelization and if u want try using Petra floor
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!
Did you stretched the dough right after fridge? No some room temp after final cold fermentation is needed?
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?
Another great video! Any suggestion on how to achieve the same result but without the mixer?
Lots of rests and stretch & fold like there’s no tomorrow 😂
@@MileZeroKitchen 🤣 will give it a try. Tks a lot!!
Your life look happy brother. I have two dog also and I'm working as pizza maker. I live in bali.❤❤❤ god bless you man. Cheers 🎉🎉🎉
Thanks - do you use the dough straight out of the fridge or let it rest outside before cooking
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?
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!
What is the size of the boxes in which the balls of dough were in to ?
Hey thanks for sharing! 🙏 One question, at what speed does the mixer go up when you leave it working for 20 minutes?
Hi, may I know after taking out the dough from the fridge after 24 hours, the temperature of the dough will be still low, is some resting time necessary before final shape？
Straight to the oven from fridge?
Without warming it up?
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
Is there a need for the Kitchen Aid mixer? Can this dough be done without it? I mead knead free
Hi, Congrats for the beautiful work!
What flour did you use to stretch the dough? Rice? 00?
Semola flour!
That crying part, man. Love that addition ✨
May I know the protein content/percentage in per 100gms flour?
Merci. C’est maintenant mon protocol préféré.
La pâte sans sel ?
So kind of a biga with water added to it ?