Nothing beats combining two Italian classics. If you enjoyed the video as much as I enjoyed making it, please consider subscribing...It really helps the channel a lot! Leave a like if you like :) and comment down below...which is the craziest pizza topping you'd like to see on the channel? ✌️👽
Oh my God, MZK, you have THE most Zen food channel out there!👏👏👏 I lost count of how many of your recipes I've made and every one was absolutely divine. But really, I believe I make your recipes bc after watching every one, every one!, I'm just so extraordinarily serene! You're like the Mystic of Mozzarella. How do you do that? Keep on doing what you're doing, you truly are making a whole lot of people very, very happy.
Ma dove posso trovare le tue ricerche con dosi degli ingredienti e procedimento, naturalmente ho Visto che durante il video già spieghi come fare e metti la grammatura degli ingredienti....perché nelle descrizioni vedo solo link dei prodotti e attrezzature che usi...
@@sanguinello2003 nella descrizione di ogni video trovi il link al sito internet con le dosi scritte e (in alcuni casi) il procedimento. Altre volte non metto il procedimento visto che lo vedete tutti qui su RUclips e così io mi evito di scrivere! :) Di solito il link sta sotto all’introduzione della ricetta. Se non li trovi, vai su milezerokitchen.com
Have you ever baked one of these in a wood fired oven? I understand the hydration may be an issue, but keeping the temperature around 550 should eliminate concerns, no?
That looks delicious mile, would you say the roman pizza made with poolish has better taste than your original roman dough without prefermenr? Or similar taste? ( same with the biga superdough, is their difference or preference for you in dough taste?) Thanks as always for the amazing vids mile! 💚🤍❤
@@MileZeroKitchen Thanks for the answer! That's what I thought haha il try make the preferment doughs from now on I usually always do with neopolitain so I'll do for these as well.
Awesome! However at 3:53 my 'brain' was screaming - LIVE THAT LITTLE BUBBLE ALONE! Of course I didn't 'verbalize' it... because that would have confused the hell out of my wife as we were in bed... cuddling.
WOW. Beautiful, MZK! I'm just going to call you the "dough whisperer" from now on!! (Do you think it would be worth it to try without a mixer? I've been having success with your Same Day No-Knead Detroit Style Pizza! so maybe I should stick with that?)
They are two very different styles of pizza, but what you can do is to make the dough as you would for the Detroit but then bench stretch the dough as for the Roman pizza and bake on a blue steel pan! :)
Scissors provide a clean cut without destroying the open crumb section that I really wanna show in the videos! :) nothing you can achieve with a Pizza cutter or a knife.
@@MileZeroKitchen Ah okay, the main concern is the visual. Careful you don't scold your toms they taste much worse, it made me cringe when you did that at 4:47. Best of luck for the future.
@@MileZeroKitchen Indeed. It is one of the most common mistakes I see people mixing ingredients of wildly different temperatures. Tends to make things taste bitter so if that is the case, that is why.
Nothing beats combining two Italian classics. If you enjoyed the video as much as I enjoyed making it, please consider subscribing...It really helps the channel a lot! Leave a like if you like :) and comment down below...which is the craziest pizza topping you'd like to see on the channel? ✌️👽
💛💛💚💚
Dear Mile, what's high protein flour for you 14% or more? In Denmark we have up til 15% protein flour, will that work?
@@jalilhosseini621 anything more than 13% is great!
@@jalilhosseini621 anything more than 13% is great!
Cho tôi hỏi:250•C nướng bao nhiêu phút 😳 Cám Ơn bạn ❤️
OMG WHAT A KILLER CRUMB! EVERY MZK Video is just awesome! Especially when they start with JAKE! Well done Dani!
Thanks Gary!
watching you work is meditative
Thanks Keith! Thank YOU for supporting :)
Lately I have been just making pizza Bianca.. these dough recipes are the best and have taught me so much about dough
Thanks for the support!
A joy to watch! Thank you.
Everything you make is a masterpiece! Your videos are awesome.
wonderfull.. thanks
absolutely fantastic work buddy. cheers from Montreal hope to learn lots more from you
Wow...that looks yummy. I'm gonna try this recipe.
Thanks Adrian!
Hello you make crazy lovely pizzas!
When I triple the recipe shoud I triple the amount of yeast too?
Thanks!
Awesome 🎉 I just wonder. Did you bake at Turbo (Fan) mode or Upper and Lower heat.
Oh my God, MZK, you have THE most Zen food channel out there!👏👏👏 I lost count of how many of your recipes I've made and every one was absolutely divine. But really, I believe I make your recipes bc after watching every one, every one!, I'm just so extraordinarily serene! You're like the Mystic of Mozzarella. How do you do that?
Keep on doing what you're doing, you truly are making a whole lot of people very, very happy.
Thank you for the fantastic words Cheryl!
Stupendo tutto!
Is the malt necessary for this? And substitute for it? I don't know if I'll be able to find it at the store but I'm hoping so
Phenomenal, extraordinary, fantastic! So easy to follow, so delicious to eat. I'm one of your biggest fans.
Thank you Diane!
@@MileZeroKitchen ❤️
That is perfection!
Thank you!
Beautiful!
Thank you!
I've never seen dough stretch so much, incredible!
It really was a bud stretch! Thanks for watching Chris!
Amazing and pleasant video to watch as always my friend :)
Thanks Vitor!
Wow che meraviglia, come al solito le tuo pizze sono fantastiche e fonte d'ispirazione....
Grazie Michele
Ma dove posso trovare le tue ricerche con dosi degli ingredienti e procedimento, naturalmente ho Visto che durante il video già spieghi come fare e metti la grammatura degli ingredienti....perché nelle descrizioni vedo solo link dei prodotti e attrezzature che usi...
@@sanguinello2003 nella descrizione di ogni video trovi il link al sito internet con le dosi scritte e (in alcuni casi) il procedimento. Altre volte non metto il procedimento visto che lo vedete tutti qui su RUclips e così io mi evito di scrivere! :) Di solito il link sta sotto all’introduzione della ricetta. Se non li trovi, vai su milezerokitchen.com
Guardi sono senza parole e fantastico tutto quello che prepari❤ e il cagnolino poi❤❤❤un kiss
Grazie! E grazie anche da Jake (il cagnolino)
Hey man, love your vids been watching a few.
I need to ask though, why do you use that attachment on your mixer for the dough? Why not the dough hook?
HouseShoes needs these pizzas in his life, brother !
🤙🏽🔥♨️
Have you ever baked one of these in a wood fired oven? I understand the hydration may be an issue, but keeping the temperature around 550 should eliminate concerns, no?
Ilove that video!!!!!💖
hi Mile, I just have T65 in my home , protein 11.5% , is that ok?
I can't find malt powder! What can I use to replace it? Thank you.
Honey!
@@MileZeroKitchen same amount? If 7 grams of malt powder, 7 grams of honey?
Wow, that crumb! Looks fantastic! When do you prefer using a preferment versus just fermenting the entire batch of dough for extended period of time?
Thank you so much for watching! Please check the other comments for the answer! :)
Awesome video. Looks amazing! What do you prefer for this type of dough, biga or Poolish?
No preference. Both are pretty good. But I found the poolish to be easier to work with.
Wow! Beautiful as usual! Can't wait to make this one. The crispiness sounds delicious. What size blue steel pan? Any other topping suggestions?
The pan is 30x40cm! Link in description:)
@@MileZeroKitchen Thank you!
Madonna santa deve essere una roba stratosferica!
Ciao! Il poolish può essere sostituito con la pasta madre? Grazie!
Sono due cose diverse ma potresti provare!
@@MileZeroKitchen Grazie mille .
Sei il numero 1 fratello
Thank you cheaf.🙏💛
What is malt?
It’s usually extracted from malted Barley. It’s what gives bagels their unique taste. If you can’t find it. Try a bit of Molasses.
@@anthonyvink7153 🙏🙏💚💚💛💛
2:53 ohh wooo hahaaaa😆🥰
great one❗️pizza Romano？
That looks delicious mile, would you say the roman pizza made with poolish has better taste than your original roman dough without prefermenr? Or similar taste? ( same with the biga superdough, is their difference or preference for you in dough taste?) Thanks as always for the amazing vids mile! 💚🤍❤
Better taste with prefermentation!
@@MileZeroKitchen Thanks for the answer! That's what I thought haha il try make the preferment doughs from now on I usually always do with neopolitain so I'll do for these as well.
The only thing that's better looking than Jake is that crumb
Thanks Fiete! 🐶
Is this legal?! Wow.
Awesome! However at 3:53 my 'brain' was screaming - LIVE THAT LITTLE BUBBLE ALONE! Of course I didn't 'verbalize' it... because that would have confused the hell out of my wife as we were in bed... cuddling.
¡ EL JEFE !
WOW. Beautiful, MZK! I'm just going to call you the "dough whisperer" from now on!! (Do you think it would be worth it to try without a mixer? I've been having success with your Same Day No-Knead Detroit Style Pizza! so maybe I should stick with that?)
They are two very different styles of pizza, but what you can do is to make the dough as you would for the Detroit but then bench stretch the dough as for the Roman pizza and bake on a blue steel pan! :)
Jake and that Crumb are so.dam.good looking
👌👌👌👌🙏🙏🙏🙏🙏🙏
RECIPE? hello?
That more like focaccia
too crispy to be a Focaccia.
NIce video but what is with the scissors?
Scissors provide a clean cut without destroying the open crumb section that I really wanna show in the videos! :) nothing you can achieve with a Pizza cutter or a knife.
@@MileZeroKitchen Ah okay, the main concern is the visual. Careful you don't scold your toms they taste much worse, it made me cringe when you did that at 4:47. Best of luck for the future.
@@petegiant different strokes different folks! But thanks for the input and for watching ;)
@@MileZeroKitchen Indeed. It is one of the most common mistakes I see people mixing ingredients of wildly different temperatures. Tends to make things taste bitter so if that is the case, that is why.
@@petegiant I know what you mean, especially when working with garlic and oil. Thankfully nothing tasted bitter and I once again saved my ass! ;)