I thought you guys were ready for some grill action this weekend! ✌👽 Enjoyed the video? Don't forget to subscribe and click the notification bell so you get instant updates on my new videos! Yay!
Thankyou for sharing this. Hands down the best pizza I've ever had let alone made. Awesome flavour. I made two small pizzas baked in the base of a tagine. One cheese and garlic and the other cheese, tomato and basil. I've got a feeling this is going to be my go-to pizza dough from now on. Love your channel. Your passion for baking, cooking and video production shines through and delightful to watch. Looking forward to more.
That pizza looks amazing! I can't wait to try this Teglia with my blue steel pans...I'm convinced sourdough is the only way to go. The taste is just superior to any other preferment in my opinion. If you're interested, I just started using Central Milling's reinforced organic 00 flour with a W of 340. I also picked up their Tony Gemignani's flour with a W of 390 but I have yet to try that one... The flour is superb, reasonably priced, so clean and digestible, and I can't see it over proofing down there in Florida! I was so excited by it tonight that I had to share.
Hello! I am exploring the world of bread and never knew there were so many versions. I love pinsa and I am wondering how it is different from pizza bianca and the other recipes you have such as your roman supercrust, teglia, schiacciata, alla pala, genoa style focaccia, and what you use to make Pizza e Mortazza. Thank you for your content!
Wow beautiful! I really have to try sourdough starter now! That chicken looks delectable! I love that hangar. I want to smoke something now. I'm working on it. I've perfected the pork butt, so now maybe chicken. You are a finer human!
Вкус непередаваемый ! 👍👍👍Надо делать закваску ! Ох! А если дрожжи? Спасибо Шеф за Всё! 😊😊The taste is indescribable! Gotta make a sourdough! Oh! What if it's yeast? Thanks Chef for everything!👍👍👍
Awesome! So beautifully, presented... tempo, color and music. Relaxing! Patience... your follower count just needs a nudge and it will rocket off. Edit it in to shorts too (if you don't already do....) It will be like a painting that even inpatient people can enjoy... Wife hates YT videos but even she enjoy your presentation style when off her broomstick.
Hi ! Looks great. I tried a couple of time this recipe, using equivalent of the 00 type of flour, but the dough always comes out sticky compared to the one you have in your video. I know it's not easy to troubleshoot online, but do you have an idea where it could come from ? Thanks so much !
Hello, if I want to double the amount, can I simply double the amounts given in the recipe so that I get two trays? Have made this recipe a few times - great taste - great dough. Thanks and best regards.
Hello, if I have a pizza recipe that is given with 1G fresh yeast, with what amount of Livieto Madre I can replace it. Is there a formula for this? 1 g fresh yeast is replaced by XY G LM? Thanks and best regards.
Oh really? I have a bag of this type of flour, Polselli Vivace, and I’m seeking the best pizza recipes to use it for! I thought it was used for Roman style pizza, and have been wanting to make Roman style pizza with it, for my first time ever making this type of pizza. What are you thoughts about this?
I have a question for anybody out there who might have an answer.. so I’ve been using King Arthur “00” flour and I’ve been making pizzas on a round pan for some reason idk why but there not crisping up well on the bottom as a matter of fact the last one the middle wasn’t really cooked at all I’ve been cooking in a 500* oven what do I do is it the pan or the flour or what PLEASE HELP LOL
Every thing looks great but the flowers...it was excessively used and abused by chefs in the 90's, its done...its yesterdays news, no more...no culinary value, no flavor, just good for video and pics. herbs are welcome, micro greens add flavor, but no more flowers... 😉
Could I use this type of flour, Polselli Vivace, with dry yeast, instead of sourdough starter, if I don’t have any of that on hand? Or does that make this another type of dough entirely? Also, would you recommend to do the 72 hour fermentation process with this type of flour, instead of using sourdough starter, again if I don’t have any on hand?
I thought you guys were ready for some grill action this weekend! ✌👽 Enjoyed the video? Don't forget to subscribe and click the notification bell so you get instant updates on my new videos! Yay!
Thankyou for sharing this. Hands down the best pizza I've ever had let alone made. Awesome flavour. I made two small pizzas baked in the base of a tagine. One cheese and garlic and the other cheese, tomato and basil. I've got a feeling this is going to be my go-to pizza dough from now on. Love your channel. Your passion for baking, cooking and video production shines through and delightful to watch. Looking forward to more.
Thank you Ed!
You have the most beautiful videos, I would call them short films! And I have LOVED making your recipes! Thank you!!
Your recipes are best!! Thank you for sharing them
Dude, I just discovered you channel. Holy smokes. So many delicious recipes!! Thank you!
I made this tonight and it was excellent. Just the bread part.
I also used a little whole wheat in the mix
This is probably the most beautiful art I'll see all day🤩💯!
The dish is beautifully composed + plated & the process was expertly captured🎥.
Bravo!!
Thank you Kisha!
Cavolo invogli a impastare ogni santo giorno 😍😍😍 un abbraccio da ROMA
Hahaha e daje!
as usual, absolutely fantastic. food and video . cheers from Montreal my friend
That pizza looks amazing! I can't wait to try this Teglia with my blue steel pans...I'm convinced sourdough is the only way to go. The taste is just superior to any other preferment in my opinion. If you're interested, I just started using Central Milling's reinforced organic 00 flour with a W of 340. I also picked up their Tony Gemignani's flour with a W of 390 but I have yet to try that one... The flour is superb, reasonably priced, so clean and digestible, and I can't see it over proofing down there in Florida! I was so excited by it tonight that I had to share.
Sounds like you found some very cool flours! :)
This is stunningly good photography and production. And some courageously cutting edge high-hydration dough wrangling. Well-done.
In italian: sei un vero, grande, artista. Sempre tutto perfetto! 🤗🤗
Thank you so much! 🥹
YO! that's last meal looking food!
Pizza looks good, as usual BUT THE CHICKEN!!! Looks like art.
It was truly delicious! Not sure about a last meal though…😅
@@MileZeroKitchen yeah... I was just real hungry
Hello! I am exploring the world of bread and never knew there were so many versions. I love pinsa and I am wondering how it is different from pizza bianca and the other recipes you have such as your roman supercrust, teglia, schiacciata, alla pala, genoa style focaccia, and what you use to make Pizza e Mortazza. Thank you for your content!
This is perfection 👌
Wow beautiful! I really have to try sourdough starter now! That chicken looks delectable! I love that hangar. I want to smoke something now. I'm working on it. I've perfected the pork butt, so now maybe chicken. You are a finer human!
Thank you!
Once again you nailed it brother 💯
This is love
太棒了！美麗的景致、絕佳的食物。
太感謝了
Вкус непередаваемый ! 👍👍👍Надо делать закваску ! Ох! А если дрожжи? Спасибо Шеф за Всё! 😊😊The taste is indescribable! Gotta make a sourdough! Oh! What if it's yeast? Thanks Chef for everything!👍👍👍
This recipe is tailored for sourdough only! For normal yeast you can check my other recipes :) thanks!
@@MileZeroKitchen Спасибо Шеф😊😊Thanks Chef
wow davvero spettacolare....
Awesome! So beautifully, presented... tempo, color and music. Relaxing! Patience... your follower count just needs a nudge and it will rocket off. Edit it in to shorts too (if you don't already do....) It will be like a painting that even inpatient people can enjoy... Wife hates YT videos but even she enjoy your presentation style when off her broomstick.
Thank you so much!
Hi ! Looks great. I tried a couple of time this recipe, using equivalent of the 00 type of flour, but the dough always comes out sticky compared to the one you have in your video. I know it's not easy to troubleshoot online, but do you have an idea where it could come from ? Thanks so much !
Really awesome recipe! If only I had patience to make a sour dough starter lol also as a finer Italian my self I approve this oil message haha
Hahah yes Matt!
Hello, if I want to double the amount, can I simply double the amounts given in the recipe so that I get two trays? Have made this recipe a few times - great taste - great dough. Thanks and best regards.
Nice videography
Thank you!
@@MileZeroKitchen keep it up!
Hello, if I have a pizza recipe that is given with 1G fresh yeast, with what amount of Livieto Madre I can replace it. Is there a formula for this? 1 g fresh yeast is replaced by XY G LM? Thanks and best regards.
I think with a stronger flour would have come out better. The Polselli Vivace has 290W. More for Neapolitan pizza.
Oh really? I have a bag of this type of flour, Polselli Vivace, and I’m seeking the best pizza recipes to use it for! I thought it was used for Roman style pizza, and have been wanting to make Roman style pizza with it, for my first time ever making this type of pizza. What are you thoughts about this?
Hello! What is the difference between pinsa, your supercrust and teglia?
Pinsa is a mix of flours, super rust is made with biga, and teglia with sourdough. All completely different! 😎
I have a question for anybody out there who might have an answer.. so I’ve been using King Arthur “00” flour and I’ve been making pizzas on a round pan for some reason idk why but there not crisping up well on the bottom as a matter of fact the last one the middle wasn’t really cooked at all I’ve been cooking in a 500* oven what do I do is it the pan or the flour or what PLEASE HELP LOL
Try to put the pan in the bottom of the oven
@@diogopinheiro05 well it’s on the lower half it’s not on the complete bottom but I’ll give that a try
@@roberttoney3929 bottom are hotter than the lower track, iron lead heat faster so your pizza will crisping better
Get a pizza stone, and pizza peel, and put the stone in the oven, for at least an hour, before baking your pizza.
👏👏👏
Thank you!
Mega👍🏻🇩🇪
Thanks for watching Rico!
Every thing looks great but the flowers...it was excessively used and abused by chefs in the 90's, its done...its yesterdays news, no more...no culinary value, no flavor, just good for video and pics. herbs are welcome, micro greens add flavor, but no more flowers... 😉
Debatable, but thanks so much for watching! 😄
Could I use this type of flour, Polselli Vivace, with dry yeast, instead of sourdough starter, if I don’t have any of that on hand? Or does that make this another type of dough entirely?
Also, would you recommend to do the 72 hour fermentation process with this type of flour, instead of using sourdough starter, again if I don’t have any on hand?