The Future Lies in THE SUPERCRUST | Roman Pizza V2 🍕
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- Опубліковано 28 вер 2024
- For this NEW Version of my authentic Roman Style Pizza, I changed flour, the amount of preferment in the dough, made a biga instead of a poolish, cooked faster in a hotter oven, and overall this combo gave me THE SUPERCRUST! 🍕
Beautifully crispy, with a great open crumb and a cloudy section, the Supercrust Roman Pizza is the future.
Check Out the Recipe here:
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#romanpizza
#highhydrationpizza
#romanpizzadough
#sheetpanpizza
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#howtomakeromanpizza - Навчання та стиль
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Happy new year peeps! If you enjoyed the SUPERCRUST, send some love by liking this video, comment down below👇, and share the video! Jake and I can't wait to bake new goods for you in 2022! Have an awesome day ✌️👽
OK
Don't want to make too long of a post, but I thought it might be interesting to some here. Saw this crust method, and knew I HAD to try it - BUT - no stand mixer. Since I am no stranger to dough, I decided to try it by hand. Yes - I was going to substitute 35 minutes of machine kneading with my bare paws. So in a nutshell, here's how it went: Turned the Biga, salt, and oil out on my worktable, placed the water in a bowl beside. Started working, and just dipped my hands in every few minutes to slowly mix in the entire bowl. About 20 minutes in, I had all the water in, and what looked like a bread disaster on my table. There was no actual kneading, just smearing the super-wet dough around my table. At about 35 minutes, I could tell that gluten was forming, at least a little. At 50 minutes, I could actually do slap-and-folds. Decided I was done at the one hour mark, wet the table and stretched the dough out into about a 1'x2' rectangle, and rested it for 10 minutes. Now the moment of truth - picking it up - went in from either side and brought my fingers together, then gently lifted - and lo and behold, the whole mass came loose, with none stuck to the table, just like in the video. So, yes, it can be done by hand - but I think I'm going to go out buy a stand mixer!! ;-)
Loved this comment Kevin. Yes, it can be done by hands. I think if you use Autolyse it'll be even easier than that for sure! :)
Use a three hour autolyse with 90% of the flour in the water. So for a kilo of flour with 80%.hydration, use 700 grams. Of flour in 800 grams of water. It will have the consistency of pancake batter. Then kneed wjrb a spoon/hands for 10mins. It will be very easy. Then slowly add the rest of the flour while storing. Essentially you will have developed the gluten almost fully without a mixer or hand kneeding.
You deserve much more viewership.. videos are satisfying, soothing and tempting
Hey thanks so much!
Agree completely
I make your pizza Bianca recipe from time to time for breakfast (with eggs and stuff) and cold cuts.. never any left.
This is what I'll try next time.
With the beer too, for a late weekend breakfast
Sounds like breakfast of champions! :)
DUDE, the pizza aside (which looks BOMB), your cinematography is PRO LVL, seriously, I forgot I was watching a recipe video, amazing stuff truly!!!...
ОТЛИЧНАЯ ВЫПЕЧКА ! ОТЛИЧНО ГОТОВИТЕ ШЕФ! 💗💗 EXCELLENT BAKERY! GREAT COOKING CHEF!
HAPPY 2022 MZK. THANKS FOR THE NEW RECIPE. I JUST FINISHED THE BIGA. LET'SEE TOMORROW.
Just made this yesterday- WOW! I lived in Italy for 6 years and this brought me back
Glad it turned out well Randy! Thanks for the support ☺️
@@MileZeroKitchen veramente stupenda! addesso devo provare fare la SCROCCHIARELLA. :-)
You did it again! A recipe beyond the imagination. I’m starting my biga tomorrow. Happy New Year kid!
Thanks Diane! Happy new year 🎆
Kudos! One of the most appetizing videos I’ve seen in years! One question, could this recipe be modified for Poolish rather than Biga? If so, what would be your weights for the Poolish mixture? Thanks & Happy New Year!
Hey there! Thanks! You can watch the previous Roman pizza recipe I made, which is done with Poolish! Thanks! :)
I think Roman pizza can be divided in two styles, the one like you did which is the same as Bonchi does in Rome (pizza al taglio) and super Thin one a little bit like neapolitan one and both are great. Thanks for the video!
Very similar to your Roman Breakfast which I loved! Can,t wait to see what Jake and you will be offering up in 2022! Happy New Year MZK!
Thanks Gary, happy new year!
Happy New Years to you and Jake... Please keep the videos coming, excellent material. Cheers from Canada...!
Thanks Daniel! Will do! Happy New year!
Another fantastic video! Thanks for sharing! Happy New Year!!!
Thanks Juliano!
Thank you cheaf ❤
So so similar to bonci - looks incredible!!!
What a peaceful video...i like❤
Happy New Year !
Happy new year Mike 🎆
Fantastic! Your video made my New Years Day morning. I use Caputo 00 and King Arthur bread, but I've been also adding close to 1/4 of the same Bob's Redmill Artisan flour is my pizza dough recipe and 1/2 in focaccia...it's phenomenal flour!.I'm looking forward to making Roman pizza next Sunday..
Thanks Paul!
Nice video. At minute 6:02, what does “these holes will serve as guides” mean? What happens if you don’t make the holes?
Mate that’s awesome i am gonna try give it ago and see what i can create with it.. thank you
Thanks Nic!
로마피자v2ㅡ비가: 강력분(밥스레드밀)400 이스트4 물180(겨울이라 이스트0.8%ㅡ평소보다 많음) 주걱으로 대충 섞고 밀가루가 물 흡수하게 손으로 찢거나 만져줌 *비가는 반죽 냄새를 좋게 하고 크러스트를 바삭하게 만듦 면보 덮고 12-14휴지(당시 기온24도) 후 냄새가 강해짐 반죽을 반죽기로 넣음(강한 밀가루의 균형 위해 약한 밀가루추가) 00밀가루100 넣고 반죽 섞기 물220 나누어 천천히 부으면서 섞어주기(글루텐 웹이 생기면 밀가루가 물 쉽게 마심) 총 25분 섞다가 소금10 오일10 천천히 나누어 부어주며 계속 섞음 총 시간35분..테이블에 물 묻혀 그 위에 반죽 붓고 반죽 펴줌 넓게 펴놓고 휴지 10분 후 이제 접고 던지면서 접고 통해 글루텐의 층화에 도움됨 반씩 접으며 시계방향 돌려가며 반씩 접어 동그랗게 이쁘게 만듦(부들부들반죽) 통에 오일 발라 반죽 넣고 면보 덮고 휴지 3시간
체친 밀가루를 테이블에 뿌리고 부푼 반죽 꺼내고 나누기 그릇에 밀가루 뿌려놓고 그위에 나눈 반죽 얹어놓기 공 모양으로 성형 한번 접고 마주보는 쪽에서 접으며 덮기(내부에공기가둠)후 끌어올려 반죽 끝을 접어줌 손으로 꼬집어 잠금(만두)후 뒤집어 올리브오일 통에 발라 반죽 넣고 3시간 휴지 블루 스틸 팬에 오일 바르고 세몰라가루 뿌려 반죽 꺼내고 위에도 가루 뿌려주고 반죽 조금 세로로 늘려 손가락으로 콕콕 아래에서 위로,위에서아래로 총2번 콕콕 후 가루털고 팬에 넣고 반죽 펴주고 가볍게 엄지로 콕콕하고 오일 뿌리고 275도 5분 바닥쪽에서..하단선반 275도 2분 상단선반에서 마무리 후 올리브 오일 뿌리고 배를 갈라 속에 치즈깔고 덮고 3분 오븐 치즈녹임 후 다시 열어 토핑 넣음
Beautiful once again , if you would be a movie producer , I'd be in the front row !
Thanks Lou! You have a front seat every time a video is out! Promised!
@@MileZeroKitchen Haha!
Very nice recipe...
Tanks for your inspiration
Bye from Sorrento
Grazie Peppe!
Feliz año 2022 !!
Thanks Nora, to you too!
Best of 2022. Another time in...Olympus.
Thanks Alvin!
@@MileZeroKitchen 🤗🤗🤗🤗🤗🎄🕯️☃️
Silly question. Water temperature?
Do you have a reason why you use Biga over Poolish, or Poolish over Biga?
Hey Anthony, poolish is a bit easier to use. Biga makes the dough slightly more flavorful and crispier in my opinion
تستحق ٤ مليون متابع
الف شكر لكم 🤩🤩🤩🤩
beautifull..
How can i make this without that mixer?
By ✋!
Hello MZK, what difference does it make if we use poolish instead of biga?
They're both preferments, I found biga to give it a richer taste.
Damn
Capolavoro
Grazie Stefano!
Roman? Since when?
This is absolutely Sicilian/ Greek.
Stop faking things guys!!!!
Just sinful :)
Such well made and relaxing videos, this channel is criminally underrated
the UA-cam algorithm must be so broken. It is regarding news...
Thanks so much guys! I appreciate all your kind words 😌
Why are you not using the normal bread dough hook? Thanks for clarifying. Awesome videos!
A stand mixer heats up the dough pretty quickly. The flat beater helps getting the dough ready faster without heating it up too much. Thanks for watching!
@@MileZeroKitchen Thanks for this tidbit of excellent information. Great channel!
Amazing video once again Mile! Happy new year to you and your family. I am curious for a regular pizza with tomato sauce or margherita would you prefer this dough over the original recipe or is it more for the case of this sandwich like pizza you made? I just ordered two half pans as I was having trouble with the full pan after stretching and getting it to the pan it was to big and would tear. So I will have to adjust the recipe but I'll definitely consider trying this one too!
Hey Matt, sure you can put any toppings using this recipe as well. I found this recipe with biga has a richer taste and makes it crispier.
@@MileZeroKitchen Thanks 😊
@@Kotsoros37 you got it
Hey Mile, also curious if you cook it with regular ingredients like just tomato sauce and cheese do you do the last 2 minutes on the top rack with the cheese? And you don't have to reheat like you do in the video right? Thanks!
This looks amazing! What (yellow) flour did you use at the end before putting it on the tray? Thank you!
I'm pretty sure it is semolina, but Mile can confirm!
It's semola flour, not semolina. Semola is fine durum wheat.
With all due respect this is not true, semolina like semola is durum wheat not cornmeal. By the way I absolutely love the poolish version of this recipe! I just made the biga to give this recipe a try tomorrow. Thank you!
@@Pooboob hey Miles, you are correct! I totally confused semolina for cornmeal, probably because of its super coarse factor. Thanks for the correction! :) - edited now so no one gets confused - 🙂
Starting the year with a new pizza romana recipe? I'm sure its going to be a good one! Happy new year!
Happy new year Joaquin! Thanks for watching
I love your videos! Who makes the blue-lidded, rec plastic container you used for final rest? I only have round ones and it makes it harder to stretch into a rectangular pan in the final stages and I end up with not great results.
i have to stop watching these great videos at 8:30 in the morning.....DAMN that looks tasty
Lol thanks Rick!
I have a question about the pan and idk if you could help me or not I don’t have one of those nice blue steel pans for baking is that going to affect the outcome drastically and another question is when I made the biga when I opened up the container it had a very harsh smell and it was making crackling noises lol like rice crispy cereal is that good or bad lol
Dude I just forward till the end watch you eat... hear the crunches.
If there are lumps in the dough is it bc the mixing of water was done too fast?? Also is that bad? Asking for a friend…
Very underrated channel. Keep up the good work
Thanks so much! Happy new year to you too!
What IKEA bowl is that?
I Need eat this Is Beford i die
Can you bake it on a stone?
Exzellent 🇩🇪👍
What means for 00 flour.please explains. I want to understand so far thank
Hey! It's the kind of flour!
Really great video. Thanks so much. I will give this a try.
Hello! I am needing help figuring out the amount of dough for the blue steel pans. Can you help me with that? I am looking for the equation, and having trouble locating it. Please and thank you so much! Trying to make my first pizzas today! 🙌🏼🙌🏼🙌🏼
Length of the pan x width of the pan x 0.5 (for a normal pizza but you can increase to 0.6 or 0.7 if you want it more deep)
@@MileZeroKitchen Thank you! ✨🙏🏼✨😁✨
Omg
On the blue steel pans, the seasoning instructions say on the final seasoning to go from 570-630f. Our oven only goes to 500f. Does your oven go that high in temperature? Thanks for any help.
No it doesn’t. Mine reach 525. You can season the pans with the hottest temp no problem. Just remember to re-season them every 6 months or so!
@@MileZeroKitchen thank you for the quick reply. I just ordered it from your link.
Looks amazing. Especially those peppers 🌶.
Do you think this could be done by hand? I’ve seen someone else say if you add some flour first to the biga then the water, it’s easier…but will the dough come together even with gradual water absorption?
My mouth is watering so much, have to wear a bib to watch your videos… i tried a few of your techniques and its the closest i came to the stuff i ate in Rome (Pizzarium was heaven). Thank you!
Thanks for share, your recipes are fantastic and delicious. Regards from México mi amigo.
poesia...
Superschön! VG Silke
Happy new year Master!!!🎉🎉 That dough looks quite similar to the focaccia di Voltri!!! 👏👏
Thanks Ricardo! Happy new year 🎆
Love the video. Could I make this work with Sourdough Starter?
Your recipe is close to your ' the most open crumb sourdough focaccia' that is my go-to nowadays!
Thanks Mike, sure you can use a starter, but it won't be as crispy. Somehow I found sourdough to make my breads a little chewer than the yeast method.
Enjoy seeing your videos every time again and again…
What flour you use for the “Staglio” (panetti)? Is it rise / regular 00
Best of luck 🤞
Thanks for the support Dror! Just AP flour or Bread flour :) nothing fancy
What weight of dough would you recommend for a 12” x 12” pan"?
I read somewhere the formular is (length x width)/2. It requires cm and grams. So for you 12"= 30 cm. So you will need (30 x 30)/2 = 450 grams.
What a beautiful video! Great contest as always my friend!
Thanks Vitor!
As always great vid. Happy new year pal
Thanks man!
Happy new year!! i love the drama of thumbnail lol. Like always your videos are a treat to watch.
Thanks man, appreciate it!
@@MileZeroKitchen *woman & you are welcome!
@@luzvez my bad!
I failed to make white pizza three times and finally succeeded with your recipe. This is the best pizza I have ever had. My husband loves it. Thank you so much.
Wish you spoke in videos I genuinely hate reading subs
Looks delightful! Reppin that 7th sun!!!!
Thank you! Oh my, i love 7th sun, such great tasteful beers :)