The Real Marinara
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- Опубликовано: 27 сен 2024
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This is how I make my Pizza Marinara. Filled with garlicky sauce with a crispy and light pizza base thanks to the biga process. It's a simple vegan pizza, yet one of the most intense flavors of Roman cuisine. I baked this pizza in my Ooni Volt, but don't be afraid, you can achieve the same result in a home oven at max temp. It's a very high hydrated dough so have a little patience, with practice you can make this a staple in your weekend bake!
All the products I use in this video are linked here or in my Amazon store.
Ingredients:
Biga
500 g High Protein Flour
225g Water (room Temp)
2.5g Dry Yeast
Main dough
All the Biga
130g High Protein Flour
285g Water (total)
5g Diastatic Malt
16g Salt
20g Olive Oil
KITCHEN EQUIPMENT USED IN THIS VIDEO:
Best In-door Oven: amzn.to/3vnT5cM
Quarter Size Blue Steel Pizza Pans: bit.ly/3TMSdb4 (Use code MILEZERO at checkout for 10% OFF your entire order)
Square "Grandma" Blue Steel Pizza Pan: bit.ly/3x5bNpT (Use code MILEZERO at checkout for 10% OFF your entire order)
Olive Oil Cruets: bit.ly/3x8US5W (Use code MILEZERO at checkout for 10% OFF your entire order)
My Fav Butcher's Block: bit.ly/3PAWxaH (Use code MILEZERO at checkout for 10% OFF your entire order)
HEXCLAD Pan: bit.ly/4bAk9Wd (Enjoy 10% off at HEXCLAD with my referral link)
My Fav Knife aka The Serbian Cleaver: bit.ly/3xaeXsH
My Chef Knife: amzn.to/43vaCME
This Pizza Flour: amzn.to/3vsIeyf
Semola Rimacinata (for dusting): amzn.to/3x88O0d
Italian Tomatoes: amzn.to/3PBJ8PH
Yellow Tomatoes: amzn.to/3xiMvVi
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.
Visit My Website: www.milezerokit...
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Using this footage without permission or license is not permitted.
#marinara #romanpizza #pizzadough #marinarasauce #highhydrationdough #bestpizzarecipe
IMPORTANT DISCLAIMER: I notice I made a mistake in the baking time. My bad! :(
For the first bake, its 10 MIN (not 3) at 535 F or 280 C
The second bake is indeed 3 MIN at 535 F or 280 C.
You can replicate the same process with a conventional oven at 480 F or 250 C and keep it slightly longer (12 minutes the first bake and 5 the second)!
Happy baking y'all!
Just want to add for those who don't know.
Here in the US, conventional ovens go from 500f -550f.
However there is a +/-35f adjustment on all digital ovens, check your manual.
So that'll give you 535f-585f.
I decided about halfway through I was going to give up on envisioning myself doing this and instead just admire that I get to see your mastery and art
Same.
😂 Me too!
Same here 👍🥰
Thank you for the natural lighting. It makes it all way more real.
nice to have you back
Really glad to have found you.
This is truly some of the most enjoyable cooking content I've seen in some time.
In boca al lupo.
Thanks!
I'm a total fan since yesterday
Your vids are like a dream, an art, a treat!
Thank you
The production value is >> thank you for so many unique shots!
I am a simple person, I see an amazing, beautiful pizza, I hit subscribe. Great video, keep up the awesome work!
Mission accomplished! It was delish. I have wanted to try these additives for bread making and it was so much better. Had a great taste. Thanks so much for your recipes. On to the next one.
I’m going nuts watching this video! Thank you!
That double cook I’m stealing. Nice touch
Awesome video & an absolute work of art pizza!! I’ve always enjoyed this video format you used to produce. Keep up the amazing work!
Thank you so much!
Očarana sem! ❤ Čudovit video. Fantastična pizza!
I recently found your channel and man, the production quality is superb, not to mention the amazing food you’re creating and sharing. I found you while looking for Schiacciata and with your beautiful video, I ended up with beautiful Schiacciata. Thank you, brother
Thank you so much for watching! Happy to have you on board :)
Hey congrats on your new home!🏠 Thanks again for another awesome recipe!
I really like how much you use your hands while you’re cooking. Our hands are the best utensils
I think you are one of the very best! Really really good recipes, my italian roots are so happy!!!
Wow, thank you!
I can feel Italy through your cooking. I'm enjoying your video. Thank you for sharing. It's so interesting!
Such a nice comment, thank you so much!
As usual you are wrecking my diet.
I don't see anyone with recipes like yours. Maybe only bonci.
I only do biga and sourdough nowadays. Great work
i have to say, videography was really awesome
I love watching your videos twice, once without the subtitles and the other with them on. And say hi to Jake. Such a cool dog!
Jake says hi back!
Made my Biga yesterday so here we go!
Allyour recipes are!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!xxxxxxxxxxxxxxxxxxx. everyone can feel how you love what you are doing each time!!!!!!!!!
From Spain. Pizza lover, food process lover... Your videos are amazing. Thanks for sharing....
Thanks so much!
Hi man! Just discovered your channel; keep up the work. Cant wait to be one of your og fans that knew about your channel when you had just 35k.
Welcome to the fam!
Hi Jake! Great video as usual. I can't wait to make this especially with my Mom's fresh yellow tomatoes. A true taste of spring and summer!
Jake says hi back!
Wow, that looks delicious! The Ooni Volt did a great job.
The ooni volt says thanks!
L'arte infinita.
Grazie per ogni volta ❤️
Grazie troppo gentile! 😄
Looks great as always… including the new digs. On your stretch… is that a style of semolina?
Aaah, you have a Serbian chef's knife! Nice one!
Looks amazing and yummy
Thank you 😋
3:05 soooo satisfying ❤
It's monsoon season here in India and this video is so comforting to watch during the rains! Just wondering if we can replicate the same with the Ooni Koda 16?
hey, i like the small quarter pans, any idea where i can order it in europe/Germany,Italy? thanks
what an art!
That look like arts ❤
Beautiful video!
👏👏👏Great pizza dough 👍Love frome Roma, Italy....👋👋
What was this!!?? You made me feel like i was eating stupidity all this while.. this is the real deal...Bianco category...I dont know if im going to have my regular home made pizza anytime soon..until I make something that looks like yours.. Bravo!!
Delicious
Crazy stuff!
Welcome back!😁 Very tasty🇩🇪👍🏻
Thank you!
look so amazing bread! I really wanna taste it.
Nice, they look delicius ! 🤙🏻
Hi, Jake! Hi, Dani!
Amazing recipe!! 😊
Hi there! Thank you so much!
Excellent video
Belgrade Serbia like from grandma Duda's kitchen ♥️💞💋happy from the heart💋♥️💗
You sir are an R teest. I just found your channel and I like it.
salivating
your content is SO satisfying. thank you
Made with mood👌🏻
This looks great. This recipe yield how many pizzas?
This dough is harder to make than it looks! Just mixed together and is rather wet! But I don’t have malt (is it diastatic malt?)
Awesome content btw I love it 🖤
Greetings from Spain.
Until now I used your same day derroit pizza dough recipe as focaccia dough (sometimes without the folding part on the table), but I will definitely try and evolve to this one.
The recipe and the process of this dough men seems top, very refined.
I like your new mixer .... ;) It's like mine but in a different color, how did you get the side handle off? I don't like that rubber block either.
You R Amazing
Fking love this video🔥✨
Es la pizza más deliciosa que he visto ❤❤❤
Looks exquisite
Isn't this what Italians call focaccia?!
السلام على من إتبع الهدى...
ماشاء الله تبارك الله، هذه التي نقول عليها وصفة مخبوزات حقة، قمة الإبداع و الإتقان و التفنن و الذوق، تستحقون لايك، و مشكورين على مصداقية العطاء دون بخل و تحفظ، بالتوفيق إن شاء الله فيما يحله الله بحلاله و الله يكفينا شرور الحرام...
الحمد لله على نعمة الإسلام ❤...
اللهم رضيت بالله ربا وبالإسلام دينا وبمحمد صلى الله عليه وسلم نبيا و رسولاااااا ☝...
أمة الله 🌿...
Tanta roba...
Hi Dani, Hi Jake! Quick question, I'm temporarily living where I have a small amount of limited counter space. Can I simply half the recipe to make it easier with the space I have? Thank you very much, enjoy and appreciate your videos. Hope you're enjoying your new home. Tom
Of course you can!
Good skills.
Kick-ass!!!
I have a question for the biga. Can i put it in the fridge? I live in a warm climate so 20c is not possible. 🤦🏻♂️😆
Oh my god
Why have I never thought to put yellow tomatoes on pizza before?????
Gracias! 🙏🇲🇽👍
Очень аппетитно !
So Nice!
A little question, my dough stretches to much when I dust off the excess flour. Any tips?
Culinary Poetry. ❤
Can I come over for dinner?
Pura arte! E’ il forno OONi?
Love your videos. What kind of flour do you use ? I am amazed by the "stretchiness" you get right off the first kneading .
Linked in the description!
Man, now I know the meaning of "food porn". Good stuff.
very high hydration
I have no clue why you called it "real" marinara (I think you could have many arguments about it), but the pizza looks ao damn gorgeous.
and it's not a "real" marinara, btw
@@maselval 🤔
@@MileZeroKitchen you say that it’s how you make Marinara and I’m ok with that. But a classic Marinara would never have that much garlic.
@@maselval forse a Roma si abbonda troppo 😎
Just came across your content. Great vid. Random question if I may - did you make the herb cut/3-glass holder at 6:04?
Hi, no I bought it
sos un capo
Bonaaaaaaaaaaa.....replichero' al più presto
May I know the units of measure that you used at 4:22, to calculate weight of the dough, is it in centimeters or inches?
Centimeters. Your pan length x width x 0.45
Hi if I don’t have malt , what can I substitute it with or can I omit it ?
You can substitute it with sugar! Hope that helps! :)
How would you say this compares to your Authentic No Knead Roman Pizza?
I’d say more flavorful thanks to the biga. Also slightly easier to close the main dough.
@@MileZeroKitchen Thanks. I've worked with biga and poolish, but I'm not always sure it's worth the extra time & effort, especially with pizza & focaccia where the toppings can be so assertive ✌️
Hi Jake❤
Looks brilliant but if you haven't got a dough mixer or good dough mixer it's impossible, poolish for people without and biga for people with 🤘
Challenge accepted!
@@MileZeroKitchen would like to see how it's done, what hydration you use, even the great Vito lucopeli says it can't be done by hand 🤷♂️🤘
@@MileZeroKitchen will be waiting to see your hand mixed version with biga! I know you'll come up with something awesome!
Surprised you ate the burnt end first
Hi Jake!!!
Hi back!
Hola Jake!! 🦴🦴🍕🍕
Hola back!
Hi Jake!
Hi back!
❤
HI jake..
But parsley?
A mountain of it.
Jake 😍
Hi!
Нет субтитров и перевода на русский.Нет кол...ва ингридиентов.Таким образом зачем выходите.
That flatbread is right
dog breed? irish wolfhound?
Jake is an aussiedoodle ;)
Salvia divinorum detected.
Te lo dico da italiano del sud nella pizza marinara autentica come dici tu , non ci va il prezzemolo ma ci va l origano non distruggete la cucina italiana se non la sapete
Te lo dico da Italiano Romano, nella marinara ci va un botto di prezzemolo. E c’è anche l’origano (che ho messo)
Te lo dico dal sud di napoli la marina ra vera e con l origano poi se tu ci metti prezzemolo e xk tu vuoi farlo ma non è orginal marinara come la chiami
@@ronnyronnys257 non è original marinara A NAPOLI.
Rapaz que caba viçoso da peste
Hi to Jake! I’m sure you know this, but always double check that the plants you grow indoors are non-toxic to pets!
If you see any PLEASE let me know! Thanks! And hi back from Jackie!
Great, but please stop using plastics.
Are you italian? No? Then stop pretending you know what the real marinara is.
You dont have to be italian to know what real marinara is. However, you seem to be an authority on the matter, so maybe you could tell us what it is?
@@therukshuka3616 Oh, really? So some USA guy knows better what a REAL marinara is then somebody from Campania, Italy. The title is REAL Marinara and then in the description his version.
@@b0stj4n thats not what i said. You dont reckon a hungarian/german/australian could learn what real marinara is?
@@therukshuka3616 Sure he could. But it's clickbait to write the real marinara but then write in the description my version. I mean, be authentic or don't clickbait.
@@b0stj4n welcome to the internet? There are plenty of things content creators do to gain traction with the algorithm.. take it with a grain of salt man