GELATINIZED ROMAN PIZZA | 5K GIVEAWAY
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- Опубликовано: 24 сен 2021
- Rice flour, like many starches, retains gases from the dough fermentation so I decided to make this experiment by including rice gelatinization in my pizza dough. When combined with water and cooked until creamy, rice flour becomes water roux, or tangzhong. I pleasantly found out that this method not only gives our pizza a super crunchy texture (due to the rice flour), but also gives our pizza crust a melt-in-the-middle texture, due to the water roux. Trust me, you gotta try this.
FORZA FORNI PAN GIVEAWAY:
I am giving away one of my 30x40 Blue Steel Pan with diagonals. The pan isn't available for purchase yet, so by entering the competition you'll have the chance to be ONE OF THE FIRST to own it! Let me tell you, this is by far the best professional pizza pan around. The diagonals are made so the pan doesn't bend at high temps!
To enter this competition do the following:
- Like this video (subscribe to the channel if you haven't already)
- Leave a comment on this video! :)
- Share this video on your favorite social media
- Follow @milezerokitchen on Instagram or Facebook (if applicable)
I'll randomly select a winner by the end of October 2021!
Want to support the channel and be awesome? Consider buying me a little coffee or becoming a Patreon! I'll be forever grateful!
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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. Thank you all, I truly appreciate it.
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#riceflourpizza #highhydrationpizza #romanpizza 
Хобби
FORZA FORNI PAN GIVEAWAY:
I am giving away one of my 30x40 Blue Steel Pan with diagonals. The pan isn't available for purchase yet, so by entering the competition you'll have the chance to be ONE OF THE FIRST to own it! Let me tell you, this is by far the best professional pizza pan around. The diagonals are made so the pan doesn't bend at high temps!
To enter this competition do the following:
- Like this video (subscribe to the channel if you haven't already)
- Leave a comment on this video! :)
- Share this video on your favorite social media
- Follow @milezerokitchen on Instagram or Facebook (if applicable)
I'll randomly select a winner by the end of October 2021!
Me encanta ! Muchas gracias suerte a todos ....me encanta la pizza con esa masita crujiente éxito amigo ! ❤ eres muy bueno en lo q haces 🍀saludos desde México .
@@AliciaGarcia-vz9hk ¡Muchas gracias! Usted es el mejor :)
That crisp sound when you bite it is pure heaven
True dat! 😊 Thanks for watching!
Awesome!!! It was so therapeutical watching this video!! Just loved every bit of it & a very big thank you for sharing this dough recipe. Looking out for more pizza recipes with different toppings.. 🙌🏻😍❤
Thanks Manisha!
love all your videos they keep getting better.you really know how to work a wet dough!
Thank you for the support! That's great that the time spent shooting and editing pays off!
The baking is incredible and I can’t wait to try some of these methods but I think this may have been my favorite to watch so far. I don’t mean to sound overly flattering or ridiculous but it gave me the feeling that I imagine someone gets when they’re moved by a painting in an art gallery.
That's so nice Alex, thank you so much for watching and the support!
Beautiful footage! It´s a pleasure to watch your videos. :) Since I found your pizza dough videos I have not baked any other bread! It´s the best! I tried so many different bread recipes over the years and with your videos It finally clicked. Many thanks :)
Thank you so much!!
Why do I insist on watching your videos at night, you make me so hungry!
Wow this is an amazing recipe! I will definitely be trying this. On a side note: I love the way you shoot these videos bro....great work!!
Thanks so much!!! 😄
Oh my God! This looks great! Can't wait to try it. Little late for the giveaway but the pan looks great & I'll definitely be purchasing it! Thanks for sharing this recipe.
Thanks for watching Cheryl! :)
Looks amazing!
Oh! Buon compleanno, hope you had a good one. I will most certainly try this recipe too.Your Roman with potato recipe was excellent and I am sure this one with rice will be just as great. Cheers!
Thanks Rick!
So awesome. Thank you!
Thanks Michael!
Gotta try to make that 2nd pizza!
I'll say it again, best pizza channel by far. I only make mzk dough recipe.
Bonci level stuff!
Thanks so much man! ☺️☺️☺️
Love this video this pan and oh that pizza with blue cheese sauce and mushrooms! 👍
Yeeeeeesss!
As always, a great video. I love myself a good homemade pan Pizza. Espacially with pre baking the dough. Keep it up ✌️
Thanks Fiete!
This was some next level stuff, bravo. Can't believe I didn't see this video. One question, why did you decide to gelatinize rice flour? I've seen people do Tangzhang with normal AP flour and what not, but never rice flour. Thanks!
That Forza Forni pan looks awesome!!!
It is! :)
My Friend thanks again. Its another amazing video! I'll try this recepie
Thanks Janos!
Fantastic stuff! A must try for me. Love they way you film the videos - very relaxing! (Entered.)
Thanks so much!
U have no idea how much LOVE Roman style pizza and I haven't even tried it😂 it just looks super delicious, enjoing this kind of pizza one day at Bonci and Roscioli is one of my dreams,
U should open your own pizzeria, you're that talented!
Thanks Kim! Appreciate it!
Incredibile come sempre
Amazing!!!!
Thanks Tony!
EXCELENTE, PROCESO, PARA UNA BUENA PIZZA CROCANTE,
Muy buena idea será mi desayuno para este domingo thanks boss 😊
Thanks for watching Juan!
The pizza bianca looked delish!
Thanks Adrian!
What a fabulous dough 😍😍😍😍
Thanks Claudia!
yay!
Hooray!
It look perfect thank you for sharing :D
Thank you Rezepte!
i love your videos man
Thanks so much Greg!
Awesome technique. Ancient Chinese Secret!
Great.
May i ask for what purpose do you add malt? Up to what percentage of the total flour can be used?
And the rice, does it have a percentage?
Tu sei un fenomeno, e i video sono veramente antistress.. complimenti il miglior food-youtuber
Ma grazie!!!! Un fenomeno non lo só hahah però cerco di fare del mio meglio! :) Grazie ancora del supporto!
@@MileZeroKitchen se sei anche italiano allora sei un super fenomeno hahah
Looks great 👍 but how on earth 25 gm of rice would change the equation? What happens if I don't use it?
Does the pizza go into the oven on a cold/ room temp. pan? I'm a little surprised that the conduction works within 12-14 mins to cook the bottom. Is there ever any example where the pans are pre-heated? This might be my favourite video so far. First time I noticed the dog's picture on the stove.
Nice bike
Love the dough by candlelight
The audio is as delicate as the crumb
Encore
Thanks Anthony, truly appreciate the comment. The Bianchi thank you as well. :)
Absolutely spectacular!! Does anyone else make pizzas like this - with the rice flour?
In Roman Pinsa, there is a part of rice flour along with soy flour, so yeah, rice is definitely used in this kind of doughs.
👍
That pizza pan made me wiggle :) Great video!
Hahah yes!
Trying to achieve that pizza crust. Watching all your videos about 20x each recipe!
Thanks so much!
As always another awesome video! I have tried to use rice flour once but your video helps me clear up some questions I had about implementing it.
Video like this are inspired by what happens when YOU go to Italy for a visit! I'm wondering can we use Brown Rice flour or should it be White rice flour for this recipe? I'll make it tonite!
Hey Gary, thanks so much! I never tried with brown rice flour, but my guess is that it should be the same as the content of starch should be equal! Let me know how it goes and good luck! :)
@@MileZeroKitchen Oh I forgot....HAPPY BIRTHDAY!
@@geekacky thanks Gary!
Definitely want that giveaway haha. I've been trying to cook pizza bianca for years now and while I get close the one piece I'm missing is a pan.
It seems this dough sort of lost the aeration that previous ones had, is that just because of the camera angle? Do you find this one to be more dense?
Definitely lost something, i think I got too heavy on the stretching part! :)
Absolutely spectacular!! Does anyone in Rome do this with the rice flour?
Not sure about it. But definitely a common technique to retain gases and make the pizza pretty and soft!
Great stuff, I think I will try this soon! Which toppings did you prefer?
Edit: shared on my reddit account!
Hey Nick! The mushroom / blue cheese is pretty darn good, but nothing can beat a margherita pizza!
I'm definitely going to try this! I'm a little worried about the pans, though. I made several unsuccessful attempts to order other sizes through your links on previous videos, to no avail. But the ones I'm ordering don't seem to have diagonals, so does this mean they're going to bend?
Yes, they will bend at high temperature. It will not ruin the pan or the pizza but the pan itself will bend inside the oven and will come back to its natural state when cold. Good luck!!!
@@MileZeroKitchen Is 450 F considered high temp? This actually has me reconsidering these pans in that case, because I planned to use these for business and prefer something that doesn't warp in the oven.
@@GinaG56883 if you're buying them for business, they definitely have the 60x40 with diagonals, which are bigger and perfect for the job :) the ones that are off the site are the smaller ones!
@@GinaG56883 here you go
shop.forzaforni.com/roman-pizza-al-taglio-pan-full-size/
I saw a video where Chris Bianca of pizzeria Bianca used pre gelatinized starch like you did here. I’m curious to try it out. I’m too lazy to go through the video again to calculate it but any idea what the final hydration is in your recipe? Wouldn’t be surprised if it’s over 100%!
80%, I'm not gonna complain if you watch the video over and over by the way! :)
Ordered the Nuvola Super and decided I’m going to give this one a try this weekend! Did you ultimately prefer the texture of the pizza with red sauce or the bianca in your final product? Would the Bianca work as Roman sandwich bread as well or is the texture too different? Thank you in advance.
They were equally awesome! Of course you can use the bianca as sandwich and be just as Roman as Romans could be!
@@MileZeroKitchen I made this dough this weekend and ended up making kind of a grandma pie with it, it turned out incredible. With the leftover dough I did in fact make a ham sandwich and that was great too! I Intend to keep making this dough, it was so good! Thank you for sharing!
Do you notice the malt to make a big difference?
@@burtonsno163 that's awesome, I'm happy it turned out well! The malt helps with the caramelization like sugar, with the only difference that it's much better for browning your pizza and give it a nice golden color.
@@MileZeroKitchen thanks!
Thank you cheaf.pleas pasta.🙏
hbd mzk
Tnks Keith! :)
Je suis un fun ++
Yeeeeeesss!
Any sub for the malt?
Sugar or honey
Will it be ok to bake it round on a baking stone?