Hey guys, please watch the video till the end: it's full of great tips and awesome foodporn cinematic goodness! Like and subscribe if you enjoyed this video as much as I enjoyed making it! ✌️👽
So I stumbled on this channel and I don’t regret it. Your work is amazing and I love the music your pair with your videos. It’s makes your cooking feel like magic. I feel you communicate the recipe well. Thank you for your creative passion.
Dude is by far my favorite dough channel already. Give this a few years, in this understated, classy style, and you’re gonna have a ridiculous following and some decent passive income that will only continue to increase. Whatever combo of kitchens you worked in, you collected all the best info from them, for your own taste. Which is …. Quite tasteful. Sincere props brother! 🤙🏽
@milezerokitchen I've made many pizzas in my time. Made this today and is by far my favourite. Am going to practice to try and perfect this one. Thanks for sharing!
I made this 2 nights ago, first time using my Karu 16, the crust was amazing. I couldn't get the temp dialed in with the gas burner. So it was closer to 700f and 4 min bake, so the rim came out way too brown. But the undercarriage was close to perfection. And I know how much better it would have been with another 1.5 - 2 mins to bake, but it was already starting to burn so I had to pull it out. Even with the shorter bake, it had minimal flop. this is definitely a winner sir. Gonna try this recipe again with a 16" tomorrow. Now I need to try some of your other pizza recipes.
Another idea is to launch the pizza in then completely cut the flame off to let the bottom cook. Then you can turn flame on when you’re ready. And if bottom burns too fast. Just use your peel to slide under the pizza and hold it. :)
I've been making pizzas for almost 2 years now, ordered a Karu 16 yesterday and wanted to look up some NY recipes so I could try something new. This looks, wow, no words. See a lot of NY recipes with fine Semolina but have never seen any pizza recipe with rice flour. I think my 1st bake will be with the last dough recipe I used, and then try this one so I can really see how much better it is lol.
Late to the party perhaps, but once again a great video and ditto recipe. The pizza's turned out great! This is definitely my go-to recipe for thin crunchy delicious pizza.
That's exactly the way for an incredibly aromatic pizza dough. I only use Caputo type 00, but your recipe sounds interesting. I recently let the dough ripen for 96 hours. Very tasty flavors...
Hey Mile, just have a couple of questions if you ever have time lol: 1. Can you do the same method but either hand knead or use stand Mixer to achieve the gluten? 2. Can you use a pre ferment like biga or poolish and then make the dough balls same day after the pre ferment is completed? If so would the pre ferment just be the bread flour, water and yeast, then add the remaining ingredients after? Thanks!
so happy i found your channel, glad YT recommended it - Q: rice flour in pizza dough is totally new to me - is that to decrease the chewiness from the gluten contributed by the high protein bread flour?
I love the riceflour idea. Also am going to try using it with the scrocchiarella recipe you had before. I always end up overcooking the cheese and topping trying to get the crisp dough.. thanks!
Hi Dani, I’m planning to try this recipe out this weekend, however, I was wondering If I were to use all trumps or the Caputo super that was used in the gelatinized Roman recipe and cold fermented for 72 hrs if it would still turn out right. I realize that is pretty variable but just wanted to see what your thoughts were. Thanks for the great content! 👍🏼
Hey Alex, possibilities are endless. Your process sounds amazing and i think it would make a great pizza. Just watch out not to exhaust the yeast and use a high protein flour if you'll leave to cold ferment for 3 days. Good luck!
Rewatching this vid and I'm trying to understand your thinking about using Rice Flour? It's not traditionally used in any NYC pizzeria I know of, so was it an attempt to mimic commercial four? To weaken the gluten of the KA Bread Flour you used? If so, then why not just start with an All Purpose Flour? Also, why the par-cook then cheese dance routine? Why not just top it with cheese from the get-go?
The 310 degrees Celsius in the Ooni. Was that stone temp or the oven temp? If the oven temp what would be roughly the ideal stone temp (I have a Koda which does not have the oven temp). I assume you want the stone temp to be lower vs Neapolitan given you want to bake it longer to make it crisier right?
I noticed you went up to 3% salt for this recipe, just curious why? Also, your video quality is freaking outstanding. The sound, angles, transitions are all so cool. Loved them for a while…You should collaborate with Babish or someone man, he does great collabs and then like 10mil peeps would see what I’m seeing.
Hey Ricky! Thanks! I slightly went up on salt because I wanted you guys to be able to keep this dough in the fridge for a max of 3 days, so the salt act like a disinfectant, reducing risks of bad bacteria while slowing down a bit the action of the yeast so it doesn't get exhausted. About Babish, that would be incredible and although I know he has a great passion for cinematography like I do, I doubt that an enormous channel like his would collaborate with me, but yeh...I guess it's a never say never kinda thing. :)
Great video as always! Love the little details like doggo starting at something. Also the pizza making was top notch! One question: is the ooni any good? It looks like it has a hard time getting the floor hot enough to leopard the bottom of the pizza before the top of it is toast. Is that correct?
Hey thanks! To answer your question: when the stone is new and not seasoned well enough, it will struggle. But at the 3rd bake you're as good as you can be. And yes, the Ooni is freaking awesome and so much fun to use. :)
Looks great - thank you! Curious - what does the rice flour do to the dough? Do you need all that olive oil in the dough itself when cooking it in the Ooni - wouldn't it burn too fast/get too crispy? Oh, forgot (updated)... Why pink salt in the pizza dough - I fail to see any benefit of this?
The combo of rice flour and olive oil makes this pizza exceptionally crispy. Rice flour also contains more protein, giving the dough a boost I'm strength. About the pink salt...nothing fancy, we just cook with the Himalayan one, so that's what I use. Thanks for watching!
@@MileZeroKitchen Yeah, okay that makes sense.... The protein in the rice flour is obviously what helps with the insane strength of the dough. Generally, I prefer my pizza less crispy (but that's just preference.) I'm very curious about experimenting with some rice flour though... I'm sure I can find it an speciality store/asian grocery store.
@@MileZeroKitchen Yeaaah... I didn't think of Amazon. I have never ordered food products from there... Just had a look - so much cheaper - I'm an idiot. We have a Prime account even... * sigh * I could order a bag at a time even.
Golly that looks incredible! Quick question: I thought dough strength comes from gluten development. So why use rice flour? I'm experimenting with different flour combinations (latest batch: 45% High protein 00, 45% AP, 7% semola, 3% whole wheat) but have never used rice flour before. Thank you for the tremendous content!
Having lots of protein, the rice flour enhance the bread flour's strength (obviously in small doses, up to 10%, you can even go lower to a 2-3% which is optimal). Also the fact that it doesn't contain gluten helps while baking, resulting in a crispier crust! ☺️
My friend, you absolutely have inspired me to figure the New York style out starting right f’ing now!!! Where the f do you live and I’ll bring the Dos Equis!😳😂
Tough question Chad. Not all the pizza books give you the correct recipes. I didn't read anything super worthy lately, but if you're interested in bread and dough making i found "Flour, Water, Salt, Yeast" a great bakery book, and "tartine" as well. They have few pizza recipes in there but it's mainly focused on bread.
Made this again, fantastic dough but it's going go take me a minute to get use to the damn gas knob. Max Temps easy, but I can't figure out the spot for it to hover around 650f. It's either 100+ more or low 500s for me. Gonna make some toping-less pizzas to practice.
There's plenty of Neapolitan-style wood-oven pizzerias in NYC, and a few NYC coal-oven joints, but finding HQ NYC gas-oven slice joints is increasing hard, 99 out of a 100 are tragically bad. It's one of the reasons I started making pizza at home ✌️
Thanks man! I still want to keep the videos cinematic and peaceful without any voice. I feel I'm doing something much different from the majority of the cooking channels on UA-cam and I'd love to keep grinding in that direction. :) About my face, I'll show my chin at 10k and we'll go from there 😂
Both pizzas look great but the home oven pizza looks more like the pizza in nyc.. if they have a wood or coal fired oven it's more like the ooni one. And there's a ton of lousy and mediocre places here but also a bunch of great pizzerias. Take it from a native.
As usual, thanks so much for watching! And yes, while the home oven looks more like the real deal, to my taste nothing can beat the woodfire pizza taste! But that's me! :)
Te lo chiedo per l'ultima volta...cosa intendi per bread flour....poi mi cancellerò dal canale se non sarai in grado di rispondere come hai fatto altre volte. Mancano i trucchi nei tuoi video perchè ho seguito alla lettera le tue ricette ma non ho MAI avuto gli stessi risultati e tu non rispondi per cui se non ti interessa rispondere you're fired , out !
Walter, bread flour è come chiamano una farina forte in America, appunto una farina per pane (bread) con un tasso di proteine più elevato, inoltre in ogni descrizione del video ci sono i link alle farine che uso così puoi vedere i dettagli...non ti so dire a cosa corrisponde in Italia. Non so che dirti per i trucchi perché non li uso, ma serve un po' di esperienza e pratica per avere un buon prodotto finito, e soprattutto conoscere e capire la farina che si sta utilizzando. Al momento, anche se sembrano pochi, siamo in più di 5000 iscritti, e fidati, che mi perdo MOLTI commenti ed è molto difficile rispondere a tutti! A presto
@@walterp7125 no, la Manitoba è principalmente Canadese, ma potresti provare. Hai dato un'occhiata ai link in descrizione del video? Magari trovi una farina con delle proprietà simili alla farina che uso (King Arthur Bread Flour). Per la pizza (e pane molte volte) sono sempre e solo prove Difficilmente (a meno che non sei un pizzaiolo esperto) riesci alla prima "botta". In bocca al lupo!
@@MileZeroKitchen la manitoba arriva dalla provincia Manitu....grandi terre, tanta terra fertile con il solo problema che quando arriva Giugno-Luglio i grani non sono maturi per cui sparano merda da trattori o elicotteri per uccidere il grano che da defunto rilascia i suoi grani morti. So Benissimo cosa è la manitoba e cosa sono i grani canadesi.
Hey guys, please watch the video till the end: it's full of great tips and awesome foodporn cinematic goodness! Like and subscribe if you enjoyed this video as much as I enjoyed making it! ✌️👽
So I stumbled on this channel and I don’t regret it. Your work is amazing and I love the music your pair with your videos. It’s makes your cooking feel like magic. I feel you communicate the recipe well. Thank you for your creative passion.
Thanks so much Tom, it's great to know that the passion for cooking and baking shows through! It's a big achievement! :)
I love the fact that this channel gives you the opportunity to combine your two passions; cooking and filmmaking.
Hat tip from Norway
Dude is by far my favorite dough channel already. Give this a few years, in this understated, classy style, and you’re gonna have a ridiculous following and some decent passive income that will only continue to increase.
Whatever combo of kitchens you worked in, you collected all the best info from them, for your own taste. Which is …. Quite tasteful.
Sincere props brother! 🤙🏽
I’ve watched this on my work break about drooling over this!
I’d be interest in knowing on what the rice flour done to the dough
Hey Joe thanks for watching! Yeh I feel ya, I drooled for a couple of days while editing the video! 😂
This channel is so underrated. keep going at it, you deserve much more views!
Thanks, that means a lot!
@milezerokitchen I've made many pizzas in my time. Made this today and is by far my favourite. Am going to practice to try and perfect this one. Thanks for sharing!
You are a very great filmmaker...
And good pizza maker 😊
Thank you! :)
I made this 2 nights ago, first time using my Karu 16, the crust was amazing. I couldn't get the temp dialed in with the gas burner. So it was closer to 700f and 4 min bake, so the rim came out way too brown. But the undercarriage was close to perfection. And I know how much better it would have been with another 1.5 - 2 mins to bake, but it was already starting to burn so I had to pull it out. Even with the shorter bake, it had minimal flop. this is definitely a winner sir. Gonna try this recipe again with a 16" tomorrow.
Now I need to try some of your other pizza recipes.
Another idea is to launch the pizza in then completely cut the flame off to let the bottom cook. Then you can turn flame on when you’re ready. And if bottom burns too fast. Just use your peel to slide under the pizza and hold it. :)
Wow!!!! Beautiful!!!! I love every second of your videos.👏🏻👏🏻👏🏻
Thank youuuu!
I apologize on behalf of the human community that you don't have more subscribers. I will attempt to resolve this
Hahahha oh my oh my, THANKS!
But really, no need to apologize, I will invade UA-cam no matter what. (Although, help is much appreciated).✌️👽
I am in quarantine right now and your video is a gemstone! I can’t wait to try out your recipes once I feel better. Thank you so much for sharing!
I've been making pizzas for almost 2 years now, ordered a Karu 16 yesterday and wanted to look up some NY recipes so I could try something new. This looks, wow, no words. See a lot of NY recipes with fine Semolina but have never seen any pizza recipe with rice flour. I think my 1st bake will be with the last dough recipe I used, and then try this one so I can really see how much better it is lol.
Why do you think the wood oven had a fuller crust? The shaping seemed the same. Was it because of the higher heat?
Late to the party perhaps, but once again a great video and ditto recipe. The pizza's turned out great! This is definitely my go-to recipe for thin crunchy delicious pizza.
Your pizza videos are great. I get super results since i found your channel. You are number one.
You have done it again. I can’t wait to make this one. Has to be next week though 😪. Love the videos!
Thanks Diane! :)
@@MileZeroKitchen ❤️
Can’t wait until my Ooni Karu comes in to try your recipe. Great job. Love your channel.
Estos vídeos de pizza son poesía! Gracias
That's exactly the way for an incredibly aromatic pizza dough. I only use Caputo type 00, but your recipe sounds interesting. I recently let the dough ripen for 96 hours. Very tasty flavors...
Fantastic production quality! Amazing Pizza!
Love your videos, they get better and better! Thanks for sharing that NY style pizza! 🙌
No, thank you for watching and supporting the channel! :)
I'm so digging this absolutely first class stunning pizza.
Thanks Ian!
Nice choice of yeast so much better for your gut.
Hey Mile, just have a couple of questions if you ever have time lol:
1. Can you do the same method but either hand knead or use stand Mixer to achieve the gluten?
2. Can you use a pre ferment like biga or poolish and then make the dough balls same day after the pre ferment is completed? If so would the pre ferment just be the bread flour, water and yeast, then add the remaining ingredients after?
Thanks!
Really good! I bought your steel pans(link) Gonna try this. That malt. Can’t believe such a low amount if yeast!
Love this recipe ! ✨
Can i replace dry yeast to sourdough starter?
What does the malt do. Just for flavour? I get so hungry watcking you cook!
Beautiful! I can't wait for my Karu 16! 🤤
I know, the waiting is the worst!!!! :)
so happy i found your channel, glad YT recommended it - Q: rice flour in pizza dough is totally new to me - is that to decrease the chewiness from the gluten contributed by the high protein bread flour?
Hey Subbu! Welcome to the fam! Rice flour helps building more elasticity and retains gases in the dough, but also makes things crispier! :)
Looks amazing. Great content as always. How big were the containers you placed the dough balls in? Thx.
Hey thanks! They're 5.5 inches diameter :)
I love the riceflour idea. Also am going to try using it with the scrocchiarella recipe you had before. I always end up overcooking the cheese and topping trying to get the crisp dough.. thanks!
I knoooow right? That's why it's important to parbake if you're using a home oven! :) Good luck!
Looks delicious 😋 can't wait to try!
Thanks Matt!
Great video, I will try mixing in some rice flour, looks awesomly crispy 🔥🍕
Yes please! ☺️
Hi Dani,
I’m planning to try this recipe out this weekend, however, I was wondering If I were to use all trumps or the Caputo super that was used in the gelatinized Roman recipe and cold fermented for 72 hrs if it would still turn out right. I realize that is pretty variable but just wanted to see what your thoughts were. Thanks for the great content! 👍🏼
Hey Alex, possibilities are endless. Your process sounds amazing and i think it would make a great pizza. Just watch out not to exhaust the yeast and use a high protein flour if you'll leave to cold ferment for 3 days. Good luck!
Great channel, relaxing
Thanks Davey!
Rewatching this vid and I'm trying to understand your thinking about using Rice Flour? It's not traditionally used in any NYC pizzeria I know of, so was it an attempt to mimic commercial four? To weaken the gluten of the KA Bread Flour you used? If so, then why not just start with an All Purpose Flour?
Also, why the par-cook then cheese dance routine? Why not just top it with cheese from the get-go?
once the dough balls are made how long do you suppose they'd keep in the fridge?
Can it be done with all purpose flour because that's all they have in my country
Easily the best pizza channel on youtube. EASILY...
😲 THANKS!
So which one wins: gas oven or the Ooni thing?
Why are there so less subscribers? 🥺🥺🥺
You're amazing my man❤
Aww thanks! ☺️
Great video! Did you strongly prefer one pizza over the other? Did the wood fire impart nice flavor in comparison to the home oven?
I'm a sucker for the wood fire taste! :)
Excellent 👏👏
so how would this work out on say an effueno electric pizza oven? somewhere between the home oven and ooni in terms of spotting and char?
The 310 degrees Celsius in the Ooni. Was that stone temp or the oven temp? If the oven temp what would be roughly the ideal stone temp (I have a Koda which does not have the oven temp). I assume you want the stone temp to be lower vs Neapolitan given you want to bake it longer to make it crisier right?
Stone temp yes. I try to get as close as possible to 310-320 that's ideal for a crispier base! Thanks for watching!
Hi Dude! It was a fanatastic journey of NY style pizza :D
Thanks Janos!
ANOTHER RECIPE TO TRY ANY MOMENT. CAN I USE LANCELOT FROM KING INSTEAD ARTHUR BREAD. I USED TO MAKE PANETTONES. HAPPY THANKSGIVINGS.
Hey Anny, thanks! Yes you can deffo use sir Lancelot and have great results! Happy Thanksgiving back at ya!
I noticed you went up to 3% salt for this recipe, just curious why? Also, your video quality is freaking outstanding. The sound, angles, transitions are all so cool. Loved them for a while…You should collaborate with Babish or someone man, he does great collabs and then like 10mil peeps would see what I’m seeing.
Hey Ricky! Thanks! I slightly went up on salt because I wanted you guys to be able to keep this dough in the fridge for a max of 3 days, so the salt act like a disinfectant, reducing risks of bad bacteria while slowing down a bit the action of the yeast so it doesn't get exhausted.
About Babish, that would be incredible and although I know he has a great passion for cinematography like I do, I doubt that an enormous channel like his would collaborate with me, but yeh...I guess it's a never say never kinda thing. :)
Great video as always! Love the little details like doggo starting at something. Also the pizza making was top notch!
One question: is the ooni any good? It looks like it has a hard time getting the floor hot enough to leopard the bottom of the pizza before the top of it is toast. Is that correct?
Hey thanks! To answer your question: when the stone is new and not seasoned well enough, it will struggle. But at the 3rd bake you're as good as you can be. And yes, the Ooni is freaking awesome and so much fun to use. :)
Looks great - thank you! Curious - what does the rice flour do to the dough? Do you need all that olive oil in the dough itself when cooking it in the Ooni - wouldn't it burn too fast/get too crispy? Oh, forgot (updated)... Why pink salt in the pizza dough - I fail to see any benefit of this?
The combo of rice flour and olive oil makes this pizza exceptionally crispy. Rice flour also contains more protein, giving the dough a boost I'm strength.
About the pink salt...nothing fancy, we just cook with the Himalayan one, so that's what I use. Thanks for watching!
@@MileZeroKitchen Yeah, okay that makes sense.... The protein in the rice flour is obviously what helps with the insane strength of the dough. Generally, I prefer my pizza less crispy (but that's just preference.) I'm very curious about experimenting with some rice flour though... I'm sure I can find it an speciality store/asian grocery store.
@@RedRisotto Amazon as well. It's linked in description! :)
@@MileZeroKitchen Yeaaah... I didn't think of Amazon. I have never ordered food products from there... Just had a look - so much cheaper - I'm an idiot. We have a Prime account even... * sigh * I could order a bag at a time even.
Could these balls be frozen around say 48hrs?
Music credits? Great channel!
Thanks Graham! All music comes from Artlist platform.
is instant dry yeast ok
Golly that looks incredible! Quick question: I thought dough strength comes from gluten development. So why use rice flour? I'm experimenting with different flour combinations (latest batch: 45% High protein 00, 45% AP, 7% semola, 3% whole wheat) but have never used rice flour before. Thank you for the tremendous content!
Having lots of protein, the rice flour enhance the bread flour's strength (obviously in small doses, up to 10%, you can even go lower to a 2-3% which is optimal). Also the fact that it doesn't contain gluten helps while baking, resulting in a crispier crust! ☺️
@@MileZeroKitchen Thank you kindly! My next pizza will be 2% rice flour, 45% high protein 00, 45% AP, 5% semola, 3% whole wheat
@@PizzaHomie you know what? I always had OUTSTANDING results from mixing lots of flours! Good luck! :)
My friend, you absolutely have inspired me to figure the New York style out starting right f’ing now!!!
Where the f do you live and I’ll bring the Dos Equis!😳😂
Haha I’m in Tampa Florida
Is there a book you would suggest to learn more about pizza and dough?
Tough question Chad. Not all the pizza books give you the correct recipes. I didn't read anything super worthy lately, but if you're interested in bread and dough making i found "Flour, Water, Salt, Yeast" a great bakery book, and "tartine" as well. They have few pizza recipes in there but it's mainly focused on bread.
Made this again, fantastic dough but it's going go take me a minute to get use to the damn gas knob. Max Temps easy, but I can't figure out the spot for it to hover around 650f. It's either 100+ more or low 500s for me. Gonna make some toping-less pizzas to practice.
There's plenty of Neapolitan-style wood-oven pizzerias in NYC, and a few NYC coal-oven joints, but finding HQ NYC gas-oven slice joints is increasing hard, 99 out of a 100 are tragically bad. It's one of the reasons I started making pizza at home ✌️
I feel ya Chris! :) Thanks for watching!
@@MileZeroKitchen Thanks for the vid 👍
How much yeast are you using? I didn't seem to see it in the video.
Hey Carl, it's one gram, it's in the beginning! :) Thanks for watching!
looks like the ooni version was not done on the bottom, the crust is all white...unlike the oven version which came very nice...
Đẹp và ngon ❤️ bạn thật giỏi 👍tôi học từ bạn
BROTHER AMAZING RECIPE
IF YOU WERE TO SHOW YOUR FACE AND COMMENTATE YOUR RECIPES YOU WILL EASILY HAVE A MILLION SUBSCRIBERS.
Thanks man! I still want to keep the videos cinematic and peaceful without any voice. I feel I'm doing something much different from the majority of the cooking channels on UA-cam and I'd love to keep grinding in that direction. :) About my face, I'll show my chin at 10k and we'll go from there 😂
🤤
Thanks for watching Adrian!
Both pizzas look great but the home oven pizza looks more like the pizza in nyc.. if they have a wood or coal fired oven it's more like the ooni one.
And there's a ton of lousy and mediocre places here but also a bunch of great pizzerias. Take it from a native.
As usual, thanks so much for watching! And yes, while the home oven looks more like the real deal, to my taste nothing can beat the woodfire pizza taste! But that's me! :)
8:51: Nothing to see under here!
SORRY. I DID A DISASTER WITH MY COMMENT. I AN BUSY,
Te lo chiedo per l'ultima volta...cosa intendi per bread flour....poi mi cancellerò dal canale se non sarai in grado di rispondere come hai fatto altre volte. Mancano i trucchi nei tuoi video perchè ho seguito alla lettera le tue ricette ma non ho MAI avuto gli stessi risultati e tu non rispondi per cui se non ti interessa rispondere you're fired , out !
Walter, bread flour è come chiamano una farina forte in America, appunto una farina per pane (bread) con un tasso di proteine più elevato, inoltre in ogni descrizione del video ci sono i link alle farine che uso così puoi vedere i dettagli...non ti so dire a cosa corrisponde in Italia. Non so che dirti per i trucchi perché non li uso, ma serve un po' di esperienza e pratica per avere un buon prodotto finito, e soprattutto conoscere e capire la farina che si sta utilizzando.
Al momento, anche se sembrano pochi, siamo in più di 5000 iscritti, e fidati, che mi perdo MOLTI commenti ed è molto difficile rispondere a tutti! A presto
@@MileZeroKitchen Manitoba?
@@walterp7125 no, la Manitoba è principalmente Canadese, ma potresti provare. Hai dato un'occhiata ai link in descrizione del video? Magari trovi una farina con delle proprietà simili alla farina che uso (King Arthur Bread Flour). Per la pizza (e pane molte volte) sono sempre e solo prove Difficilmente (a meno che non sei un pizzaiolo esperto) riesci alla prima "botta". In bocca al lupo!
@@MileZeroKitchen la manitoba arriva dalla provincia Manitu....grandi terre, tanta terra fertile con il solo problema che quando arriva Giugno-Luglio i grani non sono maturi per cui sparano merda da trattori o elicotteri per uccidere il grano che da defunto rilascia i suoi grani morti. So Benissimo cosa è la manitoba e cosa sono i grani canadesi.
@@MileZeroKitchen non hai risposto alla mia domanda .....farina forte dice tutto e niente ....