The Number One DOUGH RECIPE I use for ALL MY PIZZAS 🤫
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- Опубликовано: 25 фев 2023
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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/shop/milezerok...
Licensed MUSIC: artlist.io/Daniele-66323
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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.
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....
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Using this footage without permission or license is not permitted.
#neapolitanpizza #pizzarecipe #asmrcooking #pizza #asmr #puttanesca #homemadepizza 
Хобби
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
What a peaceful pizza Napoletana making video!so soothing as baking should be❤
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!
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 should have a million subscribers man! Thank you for these fantastic videos. I just discovered the channel, and I can't stop watching!
Yet another masterpiece......thank you for sharing, M
Really like your videos!! Rather calming!!😊
I am learning so much from your channel. Thanks for the videos.
That was culinary symphony❤️😋👌
I’ve never seen a margarita pizza with puttanesca, but I LOVE the idea!
Like and subscription☺️👌
I just discover this channel, what a game changer, love your work man! regards from spain!
Can’t wait to try this recipe absolutely exquisite filming
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!
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! 🇮🇹
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.
Great Video and well done on the pizza. I will be trying this out for sure. Best wishes
Should be 2 + million subscribers, fantastic, beautiful videos!!!
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.
Great dough and great content, bravo
Your channel should be 10 times as large, keep up the great work!
Amazing channel! Really motivating! Can’t wait to try some of your recipes.
Thank you!
Such a masterpiece!!! Loved the crying scene from the onions!!! 05:08
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! 🇨🇱
That crying part, man. Love that addition ✨
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!
That dough looks incredible.
Thank you! 🔥
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!
Excellent video 👌🏽
Probably in the top 3 pizza channels in RUclips!!!
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!
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?
This pizza looks so yummy, thank you so much for the recipe 🤗♥
Thanks you Lisha!
Você é incrível chef. Nota dez 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻
Dang that looks fantastic!
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.
This is art, what this guy is doing
I love your videos. Well executed. I will try out this recipe. Mine is quite similar. 💯🙏
Bravissimo! I ll try the puttanesca piccante ! Never taste before:) look amazing
When you started cutting it my tears started falling 😢
suscribed! i love your recipes
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!
bro i ve discovered you... i am really greatfull that u do exist !!! your videos are amazing !!!
THANK YOU!
Merci. C’est maintenant mon protocol préféré.
La pâte sans sel ?
Cómo siempre amigo, incredible recipe, like all yours meals, I'love yor channel...greetings from México...
I’m making Scrocchiarella today, will do this next weekend!
Awesome!
Thanks, great recipe !!!! But possible to mix the dough with hand instead of mixer?
Amazing…thank you
Thank you too!
Love pizza, this channel is very good 🤘
Hello, what are the sizes of the three pizza containers - which ones do you recommend. Many thanks for your great videos.
First video that i saw from you but GREAT JOB man :)
Thank you so much!
Thanks for your elegant videos!
Would you please indicate the fridge temperature ?
Thanks ..
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
Respect!
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!!
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 !
Looks beautiful! What mozarella do you use? Does it come kinda dry or wet, because my mozarella always kinda gets runny.
Brilliant
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?
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.
Can you upload a hand kneading dough version? I want to try making it but I don't have a stand mixer 😢
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
Как Вы вкусно готовите, а какая красивая подача .! 👍👍How deliciously you cook, and what a beautiful presentation.!👍👍
Thank you!
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?
serious Alvin Zhou vibes in the cinemaphotography. Well done.
Nice dough
Beautifully shot video and the pizzas looked amazing. Can I ask proportionately how do you increase the recipe for say 6 pizzas? Thanks
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?
Love ya pizza recipes mate, was wondering if you have a good sourdough pizza recipe?
You videos are all about taking time to enjoy life ! Did you make a Pizza ?
😂😂😂 thanks so much!
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.
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!!
If i can suggest: try adding 10g of malt for sugar caramelization and if u want try using Petra floor
Fantastic! Of I don’t have this oven and I cook it in a clasical electric oven , what is the proper temperature? Thank you
Hi, Congrats for the beautiful work!
What flour did you use to stretch the dough? Rice? 00?
Semola flour!
This is Stunning! Will this recipe work with a electric home oven as well?
yes..but you should use the old tricks we use in Naples when using home ovens... start your oven with grill on max temp. Once on temp, "bake" the dough without any toppings on the stove using a very hot cast iron skillet for few minutes (keep an eye on the bottom not to burn). Then use preferred toppings and slide the dough under the grill to complete baking.
Do you let it come to room temperature after taking it out of the fridge? How long do you wait before continuing the recipe?
Can this preferment style recipe also be used for a Roman sheet style pizza?! Love the channel, it is by far the best on RUclips!
You could definitely try to use it for Roman sheet pan pizza
@@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
aaaahhhhh yum!
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)??
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
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
@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.
All the ingredients and equipment are linked in description. This time I used Vivace flour by Polselli.
PARABENS,, SHOW DE BOLA,,,, THANK YOU ,,
Awesome video!
What was your shutter speed during most of the taping?
The majority of the clips are 24FPS. Only the slowmo are 125. The speed is always double the frame rate 😉
Love this pizza but o dont have this oven. Can i get the same in electric oven?
I really new at pizza making so what was that dry powder on which he rolled out the pizza finally?
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?
Hello Question why do you use rice flour instead of semola to spread the pizza? Is it better because in Italy everyone uses Semola
What is the size of the boxes in which the balls of dough were in to ?
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.
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?
Low!
@@MileZeroKitchen thanks!
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
Hi,
I want to try this incredible pizza, but I haven't robot 😢.How to do pls
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 :)
With this method you can stretch right from the fridge, as the dough will be incredibly soft anyway! Good luck!
@@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.
Thanks for sharing this recipe.
I have a question : do you use room temperature water or cold water ?
Room temp!
Is there a strategy to using a paddle instead of a dough hook attachment?
Yes! It mixes and closes the dough faster!
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?