MYYY Goodness this was one of the best videos I've seen in a long time. No silly emotions. No shaming other recipes and content creators. No silly jokes... just pure magic. LOVE the music and slow motion. Well done mate. I sure as heck will try this recipe all the way here in South Africa. Keep up the hard work. I am a fan for life!
I am on a fast for 72 hours. And this video right here describes what I want to make in a picture perfect manner. I aspire to have such a kitchen and equipment for myself to make this at home. Beautiful this is literally art ❤️
Thank you for your beautiful and laid back cinematic style! Reminds me of enjoying a fire in a log cabin on a snowy day. The world stands still whilst attending to the truly important things. Thank you!
Finally today I get to do this recipe. My "summer" oven was just replaced so now I can bake again in the desert heat. Today's version will be Fontina cheese, bits of red bell pepper and basil genovese from my garden. I'll use half of the recipe today and the other half for Leiter in the week. ☝️ 🎉 Grazi Mille ❤
Sensacional! Sempre quis fazer, mas era barrado pela complexidade envolvida no processo. Vc simplificou as coisas, e parece que ficou muito bom. Obrigado!
I think we live in the same municipality... I recognize those green garbage cans haha. As a fellow Italian Canadian with a passion for cooking, I just found your channel and absolutely love what you're doing dude. Your recipes are on point; I'm picking up some great tips watching your work! Your passion and enthusiasm shine through in your work!
You are just great and it is always a pleasure to watch these lovingly made videos and recipes! Especially this one is just right because my new gas pizza oven came today !!!!!!!!!!!! Thank you Bro 👊 Salve Calo
Both pizzas came out as the best ever. I did put it in the fridge for about 18 hours and then let it rest & rise for about 3 hours. I roasted two bulbs of garlic (and along with some white wine, butter, olive oil, heavy cream, Parmesan and S&P made a white garlic-Parmesan sauce for both pizzas. Pizza 1 was traditional with sausage, ham, & pepperoni etc.. Pizza 2 was a little more fun... i make my own K-Paul's blackened redfish seasoning and use it on chicken breasts. Lightly shredded along with roasted red peppers, basil and grated Asiago cheese on top. It was outstanding on the garlic/Parm sauce and your pizza dough. Best non-traditional pizza I have ever had. I only made one change to your recipe and that was not rolling out flat (Neapolitan style) and making it more traditional. Thank you for all of your help and encouragement. This is the perfect pizza dough for the home cook. The crust comes out like you were eating in an authentic pizza shop in Italy.
@@matijajurajic1312 Correct. Whether you are making pie pastry, cookie, or pizza dough it needs to hydrate and relax. In the case of pizza dough it needs to come back to room temperature and then be allowed to relax and then rise. He recommended approximately 2 hours to rise so I added 1 hour to come to room temperature.
@@twinosmcfly I put the dough in the fridge right before the final rest. One needs to allow the dough to come back to room temperature for about an hour and then begin it's final rise (approximately 2 hours depending on the temperature of your room)
Excellent recipe and great video again! Tried it for lunch as it is the perfect time to prepare it quick and easy in the morning, added vegetarian options in my case and it came out almost perfect! Next time, I'm placing the pizza stone on the highest rack just to get a better cooking of the dough. Will 100% make this again, every time I need a quick but delicious pizza.
I've been having a bad day today, in the kitchen. When I watched your video, I felt relaxed and calm. I had a good laugh when you had problems with the can 😂
This is amazing and very relaxing to watch. You are a true artist. I’m going to try this recipe today since I’ve failed every time I’ve tried to make authentic pizza. Wish me luck! 🤞🏽
@@MileZeroKitchen It wasn’t good unfortunately. I followed your recipe and the crust was hard not light and fluffy like yours. I cooked it in the oven on a stone. I still don’t know what I’m doing wrong. I’m a great cook in other areas of my life! Very frustrating!!
@@MileZeroKitchen Okay! So my pizza balls went flat. The first one I cooked didn’t work but I left the other 3 out and reworked them and left them for a couple of hours. I heated my pizza stone up on my grill to 750 and OMG!! I made FANTASTIC pizza!!!! I wish I could show you the video and pic bc I’m so pleased with myself. THANK YOU! ❤
excellent! doing it now, the last rise I put in a fridge because I started too early. but the dough looks exactly like yours, feels good in my fingers too. greetings from Austria. Nela.
Brilliantly shot!!!! and a FUN-Tastyq-ally looking pizza!!! Great! thanks; will try to get a similar result on Sunday! still struggling with the edge though - it will rise but..... but not so full of Air....
Доброе время суток. Нравиться наблюдать за Вашими манипуляциями, после которых получается волшебный продукт! Обожаю эстетику в приготовлении, так как сам готовлю. С опытом пришло понимание что простые блюда иногда приготовить труднее чем что то замысловатое.
wow, great presentation! I think most important for pizza is good oven and highest possible degree. unfortunately most ovens are just up to 220 degrees. how would that pizza bake on conventional 220 degrees?
This looks wonderful and I definitely will try it. I usually use a 2day in the fridge ferment with 2 grams yeast and a 65% hydration rate. You are using a 74% hydration rate .......... I could not work with such a sloppy dough, but I will have a go at it. By the way, beautiful filming and music selection.
Thank you sir. Appreciate all of your time given to share this with us. Recipe is now in my Word Docx file. Just waiting for the temp to drop below 39C f&**ing Celsius. #NeapolitanPizza
Amazing, as always! Is there a reason for the home oven on this one? Is it better suited for that due to the longer cooking time, or am I better off with my Ooni?
QUESTION: What temperature of water did you use before putting it in the bowl to mix with salt? I used cold water, but after baking the pizza in my 750 degrees pizza oven, the crust was dense, no air pockets. I'm going to try using warm (not hot) water next time to see if that makes a difference. I've made lots of pizza (but where making the dough is a 3 days process) and those always had air pockets in the crust. I'm going to review your video and steps again to ensure I'm doing exactly what you do. Great video BTW! 😊
I should've scrolled through all of the comments before I posted my question -- I see someone else asked that question and you responded with room temperature. If you're able to edit your video so that it mentions the water should be room temperature (not cold like I used), that would be helpful to other people 😊
I hate to tell you..but it will still not work in 3 hours even if u put room temp water. How do i know? I tried exactly the same receipe as this video and as I expected the dough did not rise. 3hrs is not sufficient. Don't trust a guy who is so good at editing skills. Lol
Thanks for a new inspiration. I would love some recipes with rye. I bought a whole lot some time ago but cannot find any delicious recipes. Is there pizza with rye? Did you try some sourdough rye bread? Really curious. I already learned so much from you. All the best 👍🙋♀️
Beautiful pizza's. I have an Italian pizza oven the Effeuno and love making Napolitana pizza's. 😊🍕 Lovely video, such great editing. Warm greetings from the Netherlands. 🌷
Im happy to find this channel. This video is really great. Like the recipe but my dough is after proofing still very sticky. Making the dough balls is a challenge and chapping the pizza too. Any advice?
MYYY Goodness this was one of the best videos I've seen in a long time. No silly emotions. No shaming other recipes and content creators. No silly jokes... just pure magic. LOVE the music and slow motion. Well done mate. I sure as heck will try this recipe all the way here in South Africa. Keep up the hard work. I am a fan for life!
Verseker die beste pizza Guillaume !!! 🎉🎉🎉
This guy gets it. Fresh, high quality ingredients, simple food.
Every new video is like a "short film". Great work, delicious and innovative recipes!!! Pure joy!!!
Thank you so much!
I am on a fast for 72 hours.
And this video right here describes what I want to make in a picture perfect manner.
I aspire to have such a kitchen and equipment for myself to make this at home.
Beautiful this is literally art ❤️
Amaizing dough, cant bekieve that the dough can be so airy and soft in just a three hours. Great job.
Great recipe and moreover a meditative experience watching this beautiful video. Feeling zen AND hungry now.
Thank you for your beautiful and laid back cinematic style! Reminds me of enjoying a fire in a log cabin on a snowy day. The world stands still whilst attending to the truly important things. Thank you!
Finally today I get to do this recipe. My "summer" oven was just replaced so now I can bake again in the desert heat.
Today's version will be Fontina cheese, bits of red bell pepper and basil genovese from my garden.
I'll use half of the recipe today and the other half for Leiter in the week. ☝️ 🎉
Grazi Mille ❤
truly Pizza bianca with the sliced paper thin bresaola and aragula is one of the best recipe I've never seen , I'll try it !
Sensacional! Sempre quis fazer, mas era barrado pela complexidade envolvida no processo. Vc simplificou as coisas, e parece que ficou muito bom. Obrigado!
Piece of Art. Can't wait to make my own first pizza. Bravo:))) Huge thanks for this amazing recipe.
I think we live in the same municipality... I recognize those green garbage cans haha. As a fellow Italian Canadian with a passion for cooking, I just found your channel and absolutely love what you're doing dude. Your recipes are on point; I'm picking up some great tips watching your work! Your passion and enthusiasm shine through in your work!
The Don Fulano Blanco at the end was pure class, the Pizza making was pure magical...I will subscribe now and have a shot of Tepozan Blanco Peace
A symphony!! 🥰🥰🥰Great pleasure to learn,watch and listen. Thank you so much for sharing 🙏🏼😇🌹🌹Saludos desde México! Un abrazo!
Amazing cinematography, I was hooked from the first to the last second.
Bellissima!! Una vera opera d'arte in breve tempo!🤌
One of the best food prep videos that I have ever seen!!
So happy I found this recipe! The no-knead method is a lifesaver.
It really is!
You are just great and it is always a pleasure to watch these lovingly made videos and recipes! Especially this one is just right because my new gas pizza oven came today !!!!!!!!!!!!
Thank you Bro 👊
Salve Calo
My pleasure 😊
Typically the high end hydration for Neapolitan pizza is 65% but you're closer to 75%! How is that not a runny, sticky mess? Something doesn't math.
Both pizzas came out as the best ever. I did put it in the fridge for about 18 hours and then let it rest & rise for about 3 hours.
I roasted two bulbs of garlic (and along with some white wine, butter, olive oil, heavy cream, Parmesan and S&P made a white garlic-Parmesan sauce for both pizzas.
Pizza 1 was traditional with sausage, ham, & pepperoni etc..
Pizza 2 was a little more fun... i make my own K-Paul's blackened redfish seasoning and use it on chicken breasts. Lightly shredded along with roasted red peppers, basil and grated Asiago cheese on top. It was outstanding on the garlic/Parm sauce and your pizza dough. Best non-traditional pizza I have ever had.
I only made one change to your recipe and that was not rolling out flat (Neapolitan style) and making it more traditional. Thank you for all of your help and encouragement. This is the perfect pizza dough for the home cook. The crust comes out like you were eating in an authentic pizza shop in Italy.
When you talking about -dough in fridge for 18 hrs + 3hrs rest and rise= you mean at RM,(Room temp.), right?
@@matijajurajic1312 Correct. Whether you are making pie pastry, cookie, or pizza dough it needs to hydrate and relax. In the case of pizza dough it needs to come back to room temperature and then be allowed to relax and then rise. He recommended approximately 2 hours to rise so I added 1 hour to come to room temperature.
On which stage you put your dough in the fridge ?
@@twinosmcfly I put the dough in the fridge right before the final rest. One needs to allow the dough to come back to room temperature for about an hour and then begin it's final rise (approximately 2 hours depending on the temperature of your room)
@@GregCurtin45 make sense thank !
It all comes down to the pizza dough , and this pizza dough is a winner .
Bravo! . Simple. Fresh...outstanding.
Excellent recipe and great video again! Tried it for lunch as it is the perfect time to prepare it quick and easy in the morning, added vegetarian options in my case and it came out almost perfect! Next time, I'm placing the pizza stone on the highest rack just to get a better cooking of the dough. Will 100% make this again, every time I need a quick but delicious pizza.
Wow! It's incredible ❤ especially ASMR 😊 pizza looks fantastic
Che belli i tuoi video!!! Mi fanno venire una fame 😂 ma anche voglia di provare le tue ricette 🍕🍺 Bravissimo 👏🏻
He makes the best food. He knows how to eat and drink
I've been having a bad day today, in the kitchen. When I watched your video, I felt relaxed and calm. I had a good laugh when you had problems with the can 😂
이건 빵굽테라피야 I love to watch you cook. Your channel give a healing to me. Thank you for sharing your recipe ♥
Wow, what a presentation, what a pizza, bravo!
Love the look and feel of your videos, so relaxing to watch! Keep it up with this style!
thanks for the therapy session
You’re most welcome! 🤗
I get a lot of inspiration from watching your videos. Please keep posting good videos for a long time. Thank you
Thank you!
This is amazing and very relaxing to watch. You are a true artist. I’m going to try this recipe today since I’ve failed every time I’ve tried to make authentic pizza. Wish me luck! 🤞🏽
Good luck!
@@MileZeroKitchen
It wasn’t good unfortunately. I followed your recipe and the crust was hard not light and fluffy like yours. I cooked it in the oven on a stone. I still don’t know what I’m doing wrong. I’m a great cook in other areas of my life! Very frustrating!!
@@Bcsurvivor2014 sorry to hear that. If it was hard maybe cook it less? Tough to say without understanding what you’re doing wrong.
@@MileZeroKitchen
Okay! So my pizza balls went flat. The first one I cooked didn’t work but I left the other 3 out and reworked them and left them for a couple of hours. I heated my pizza stone up on my grill to 750 and OMG!! I made FANTASTIC pizza!!!! I wish I could show you the video and pic bc I’m so pleased with myself. THANK YOU! ❤
Absolutely Belisima 🙏
i dont know whats better, how this video is filmed or the easy recipe...
Perfecto!!! Danke fuer dieses Video. Sie haben einen neuen Fan.
Ennesima ricetta squisita con l'eleganza di sempre, grazie 🤗
Grazie!
Beautiful work! I know a ton of effort goes into the cinematography aspect of your vids. You make it look seamless we love it.
Thank you so much!
Thank you so much!
excellent! doing it now, the last rise I put in a fridge because I started too early. but the dough looks exactly like yours, feels good in my fingers too. greetings from Austria. Nela.
And it came out excellent!! Thank you thank you!!
Super schöne Videos, macht wirklich sehr viel Spaß! Danke!
❤ I will try this tonight. Thanks for sharing!
Excellent recipe!! My whole family enjoyed it
Самое лучшее видео по приготовлению пиццы, которое я видела. Спасибо вам большое. Желаю продвижение канала. Подписалась.
이 채널 진짜 좋아.. 뚝딱 뚝딱 쉽게 잘 만드는데 사운드는 약간 asmr같으면서 영상미도 있고.😍😍
Thank you so much for watching
Bonci! Si! Looks amazing! May try one today, then bake others on subsequent days to see if cold proofing makes a difference. Grazie!
Damn, your videos are good. Your videos are calm to watch like Alvin Zhou. Impressive work!
Brilliantly shot!!!! and a FUN-Tastyq-ally looking pizza!!! Great! thanks; will try to get a similar result on Sunday! still struggling with the edge though - it will rise but..... but not so full of Air....
Will have to give this recipe a try… looks sensational!
Gotta luv the Ooni pizza ovens for the high heat they generate. I’m still on an Ooni Pro.
The time is most definitely right!
@@dropcheekelbow9110 let’s go!
Bravo bravo! Bel video!! Mi piace la pace che questo video trasmette!!
pure art!
Una pinta deliciosa. Felicidades por la calidad de tús vídeos, muy cuidadosos y muy apetecibles las pizzas! 👌
I cannot wait to try this!!!!!
Your videos are informative, relaxing, and artistic. Thank you for sharing!
Glad you like them!
excellent production value. good work.
This video was satisfying in a way that I’m not sure it should have been😅 thanks
Доброе время суток. Нравиться наблюдать за Вашими манипуляциями, после которых получается волшебный продукт! Обожаю эстетику в приготовлении, так как сам готовлю. С опытом пришло понимание что простые блюда иногда приготовить труднее чем что то замысловатое.
Thank you!
wow, great presentation! I think most important for pizza is good oven and highest possible degree. unfortunately most ovens are just up to 220 degrees. how would that pizza bake on conventional 220 degrees?
It's bake, no matter, Simply longer 🤷 ciao from Italy 👍
So professional and classy!!!
Thanks for the video … food for the soul❤❤❤
Simple yet successful!❤
Thank you chef!
My pleasure 😊
Great work!!
What do you do with the leftover pizza dough balls? Do you freeze them?
very good recipe...salam from Indonesia!...im so jealous cause i wanna it so badly
That was so amazing chef those pizza.s looked so good can't to try them just love your video ❤❤❤
Thank you 😋
beautiful video, very informative, pizza looks amazing, thank you!
Glad you enjoyed it!
The best videos and recipes. Thank You!
Glad you like them!
This looks wonderful and I definitely will try it. I usually use a 2day in the fridge ferment with 2 grams yeast and a 65% hydration rate. You are using
a 74% hydration rate .......... I could not work with such a sloppy dough, but I will have a go at it. By the way, beautiful filming and music selection.
Perfection! Well done sir. That was a classy demo of skill and taste.
Thank you sir. Appreciate all of your time given to share this with us. Recipe is now in my Word Docx file. Just waiting for the temp to drop below 39C f&**ing Celsius. #NeapolitanPizza
Nice!👍
あなたのレシピをかなり真似しています。食生活が豊かになりました。これも真似してみます。
Это безумие, ты лучший, спасибо!!! 👍
Que delicia muchas gracias excelente receta.. saludos desde Bogotá Colombia.❤
Awesome recipe! Thank you for sharing. I love your videos🥰
Thank you so much 🤗
Single Malt Scotch is really the only option for these occasions. My suggestion is Port Charlotte 10 ✌️
Супер ! Спасибо за прекрасное видео и подачу рецепта. Завораживает
Bravo! Thank You, nice music.
Exelente Mile Zero, saludos desde Santiago de Chile
so much love to you and your heart bro.. thank you !!
All the way back at ya
That pizza Al carpaccio looks crazy good…saluté🥃
Happy Sunday! And thanks for watching :)
This is how I want my pizza. With some fresh chopped garlic in olive oil and chili added afterwards
Best pizza channel on UA-cam! 😋
Thank you 😋
Danke!
Thank for the support!
Thoroughly enjoyed the vid, great pizza to. Cheers
Glad you enjoyed it
you know the good stuff ❤
Amazing, as always! Is there a reason for the home oven on this one? Is it better suited for that due to the longer cooking time, or am I better off with my Ooni?
Bro you sure know how to make it shine
Thank you!
QUESTION: What temperature of water did you use before putting it in the bowl to mix with salt? I used cold water, but after baking the pizza in my 750 degrees pizza oven, the crust was dense, no air pockets. I'm going to try using warm (not hot) water next time to see if that makes a difference.
I've made lots of pizza (but where making the dough is a 3 days process) and those always had air pockets in the crust. I'm going to review your video and steps again to ensure I'm doing exactly what you do. Great video BTW! 😊
I should've scrolled through all of the comments before I posted my question -- I see someone else asked that question and you responded with room temperature. If you're able to edit your video so that it mentions the water should be room temperature (not cold like I used), that would be helpful to other people 😊
I hate to tell you..but it will still not work in 3 hours even if u put room temp water. How do i know? I tried exactly the same receipe as this video and as I expected the dough did not rise. 3hrs is not sufficient. Don't trust a guy who is so good at editing skills. Lol
Tasty video! Thanks👍
Thanks for a new inspiration.
I would love some recipes with rye. I bought a whole lot some time ago but cannot find any delicious recipes. Is there pizza with rye? Did you try some sourdough rye bread? Really curious. I already learned so much from you. All the best 👍🙋♀️
لقد ❤ احببت عملك هذا وسوف انفذه مشتركة جديدة من العراق❤❤❤❤❤❤❤❤❤❤❤❤❤❤
Holi, me encantan tus recetas y tus videos son hipnotizantes, me suscribo ❤
Pizza for breakfast🤤🤤
Classic👏🏻👏🏻👏🏻👏🏻🍕🍕
Pizza for any meal?!? 😂👌🏼
@@MileZeroKitchen yes, please🙂👍🏻
Wow beautiful job i like it good luck
Thanks for this video! Interesting, why did you use lemon juice with brezaola?
This Is how we do in Italy, more taste 👌
Thanks!
Thanks for the support! You’re the best :)
Thanks ❤
Beautiful pizza's.
I have an Italian pizza oven the Effeuno and love making Napolitana pizza's. 😊🍕
Lovely video, such great editing.
Warm greetings from the Netherlands. 🌷
Im happy to find this channel. This video is really great. Like the recipe but my dough is after proofing still very sticky. Making the dough balls is a challenge and chapping the pizza too. Any advice?
Are you using cornmeal/semolina when forming the dough into pizza shape or is it just more flour?